Organic foods, grown and processed in balance with nature, without the use of synthetic chemical fertilizers or pesticides, once a counter-culture choice, today are big business. Sales have been increasing over 25 percent each year, according to trade figures. Most major supermarkets are expanding their organic lines. People are more interested in knowing how food is produced, says Givens, pointing to public interest in nutrition labeling. The public overwhelmingly voted no - with a record 275,000 writing to USDA in protest.
Most people think of organic food as being safer and more healthful.
Once the rule is in place, all organic food will be certified, letting consumers know how it was grown and processed. If you're concerned, ask your grocer. Restaurateurs glorify it. Alice Waters, chef at Chez Panisse in San Francisco, long regarded the patron saint of organic food, is quoted as endorsing it. I know I need to support the people who are taking care of the land and thinking of the future, people who are thinking about how communities come together.