Organically grown – “Results 1 – 10 of about 1,270,000“
Environmentally friendly -“Results 1 – 10 of about 1,270,000“
Fresh and local – “Results 1 – 10 of about 110,000,000“
Certified natural – “Results 1 – 10 of about 12,000,000“
Have you been able to decipher all the different certifications yet? Good for you! I’ve not, even after attending a two hour presentation that was supposed to enlighten and educate. I used to think the main difference, and most important one, had to do with the non use of chemicals. But when you dig further into what’s defined as “chemical,” things get a little foggy.
I suppose there’s really no simple method of determining whether or not your lettuce was rinsed with clean water, or whether that apple you just bit into was sprayed with some type of chemical pesticide or fungicide (it probably was), or what that cow or pig ate just before it was slaughtered and used in the hamburger we had for supper the other evenin and the bacon we ate with our pancakes Sunday mornin.
The ONLY sure method I know of is if you grow it and/or process it yourself. Can you know your local farmer well enough to have confidence that they’re using safe and healthy production methods? Is the peer review system some farmers abide by based on accuracy and unbiased inspections?
After the presentation, I told one of the panelists, whose farm was USDA Certified Organic, that I was just as confused about all the different certifications as I was before I sat down. Here’s what he said: “So am I.”
When we’re at the table, can we slow down enough to take a closer look at what’s on the end of that fork, where it came from, and how it got there? Sometimes I wonder whether there’s a sure method of doin that.