Organic Food - Part II

By Noah

A beautiful sunny March afternoon spent in Whole Foods Market in the heart of Yorkville, and I felt positively on top of the world. I had a grocery cart brimming with veggies, fruits, meats, bread, cereal, nuts and pastas – and all of them had the word ORGANIC plastered on their side. After some 30 minutes wandering the aisles of this aesthetically stunning grocery store staring at rows upon rows of produce, it dawned on me that it looked somewhat identical to any other grocery store, with 2 major differences.

A) Almost everything was organic.

Sweet.

B) Everything was uber expensive.

Not so sweet.

WWOOF: a primer

By John

Volunteering: as a lower-upper-middle-class kid with a huge sense of entitlement, it was a departure for me to contemplate an exchange that was so seemingly one sided. Fortunately for me, my sense of adventure triumphed over my cynical complacency, and I decided to volunteer on organic farms while I traveled Western Europe.

Organic Food - Part I

By Noah

While walking through the aisles of the supermarket a few days ago I noticed there were a number of items on the shelves that had the word ORGANIC plastered on the side.  I considered this bold claim, and decided it was a strange label to put on a food.  In high school, they taught me the word “organic” meant living, and that “non-organic” meant….non living.  To me the case was clear: lettuce vs. cue-tips… potato chips vs. my driveway.  So while staring at a can of “organically certified tomatoes” I wondered if this was simply stating the obvious.  Aren’t all tomatoes certifiably … from a tomato plant?