For most of history, food was grown organically.

In the 1940s chemical farming was introduced with the Industrialization of Agriculture. This started an insidious change in our diets.

There was a time when food was medicine; we used to trust our farmers and government to watch out for our health. Today, we have to take control of what we eat, do in-depth research to find out what farmers are doing and how we can help them do a better job. Today, we believe “government” and “corporations” are one and the same. Today, for every poison we are fed our doctors can prescribe a new drug to keep us functioning for a while longer.

Maybe it is time to be proactive, yes?

Organic foods are foods produced by methods that encourage the cycling of resources, promoting ecological balance, and conserving biodiversity. Organic agriculture relies on fertilizers of organic origin such as compost, manure, green manure and bone meal. Organic farming places emphasis on techniques such as crop rotation and companion planting.


Biological pest control, mixed cropping and the fostering of insect predators are encouraged.

The use of naturally occurring substances.

No pesticides and fertilizers should be used in farming organic foods, nor should irradiation, industrial solvents or synthetic food additives be used.


Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic, within their borders. Organic food is food produced in a way that complies with organic standards set by national governments and international organizations.

Take advantage of the seasons.

Shop at Whole Foods, if you can afford to, for your vegetables. Urban Fare, Safeway and most other grocery stores have great selections too. Buy what is in season, they are usually reasonably priced – as seasonal foods arrive the grocery stores will adjust the prices to move them out faster.




Tips and thoughts:

When shopping avoid buying processed foods, on this blog you will find many easy recipes to make your own natural, fresh foods. Soups, for example, are super easy to make and will keep for days. Try to avoid buying mass-produced food in a can, hmm? Cooking your own food keeps it clean, organic, gluten-free and completely under your control.

Look for the green and white USDA Organic label for your fruits and vegetables.


Remember organic foods are produced as naturally as possible and thus will break down naturally.

Fruits when picked keep on aging, the organisms are alive and thriving – this is why the fruit will ripen and eventually rot. In nature, this is a great way for the seeds to get back in the ground.


Vegetables, on the other hand, when plucked will stop aging. They are chockfull of nutrients and vitamins waiting to be eaten, if not used in a timely manner the vegetables will “die” slowly hence the drying up and withering of skins.


Because of those (above) reasons you will notice the organic section is smaller than conventional sections. You will always see one or two aging, or withering, fruit and vegetable amongst the display.

Know your farmers and farming areas:




Conventional fruits and vegetables that cannot be traced to local or reputable agricultural lands, on the other hand, will look perfect forever – they will be perfect spheres/shapes, they will look bright-eyed and bushy-tailed for months – they will be massive for their species.

I always ask myself this…if it looks like plastic does that mean it will go through my digestive system like plastic does in the garbage cans?

Never breaking down, clogging every breathing, living organism, killing everything in its slow-spreading chokehold. Hmm, I wonder?

What do you think?

Samantha McLeod

Vancouver based food and travel writer.

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