Organic food is what we are meant to be eating. It contains no additives, preservatives, fertilizers, or pesticides—widely associated with various types of cancer. It is not genetically modified—widely believed to cause organ damage and other serious health problems. It has not been sterilized with radiation or ammonia, like most fast food meat. Organic farms are required to constantly test both their products for nutrients as well as their irrigation water (non-organic farms use “sewer water” that can contain biosolids like heavy metals, lawn pesticides, gas, detergents). Convinced yet?
Everyone I talk to loves Amy Pennington. The Seattle-based urban gardener, author of the new Urban Pantry: Tips & Recipes from a Thrifty, Sustainable & Seasonal Kitchen, was kind enough to meet with me one day in a Seattle pizzeria. Keep in mind I was a total stranger asking her for advice on my next-day meeting with renowned chef, Tom Douglas, who she used to work with and who now features her regularly as a contributor to his weekly radio show.