McClatchy-Tribune Regional News, Patrice Stewart
Published April 22, 2008
Where does the food on your dinner table come from -- your supermarket's suppliers, an organic cooperative or your local farmers' market?
Do you know where your food was grown or how it was processed?
More Americans are thinking about the origins of their food, especially when items like spinach are pulled from grocery shelves, and pesticide use is a safety concern. Talk about it with your children or friends at the dinner table, and you may decide to make some changes.
The country's largest organic farming cooperative, Organic Valley, is
encouraging people to hold "Earth Dinners" as a time for conversations about food and the environment.
"Earth Dinners are a perfect way to slow down, connect with family and
friends and honor each aspect of the food being served," said Theresa
Marquez, spokeswoman for Organic Valley.
She created a Web site,
www.earthdinner.org, with planning tips, recipes, conversation starters, trivia and even "The Earth Dinner Reader" with essays and poetry to download for Earth Dinners.
Organic food items are grown without using synthetic pesticides, fertilizers and livestock food additives. Other considerations include processing without artificial flavorings, colorings and preservatives and using pro-environment techniques such as solar energy.
Marquez recommends this recipe for Souffled Twice-Baked Potatoes as a good conversation piece for any Earth Dinner.
"The earthiness of the potatoes is married with the richness of organic
butter, milk and eggs -- and further enriched with the addition of
nutrient-rich kale or spinach for a hearty side dish or light main entree," she said.
Potatoes are a staple in American diet. But the vegetable may contain a high amount of pesticides, which is why switching to organic could make an impact in your health. A 2006 U.S. Department of Agriculture test found 81 percent of potatoes tested still contained pesticides after being washed and peeled, and the potato has one of the highest pesticide contents of 43 fruits and vegetables tested, according to the Environmental Working Group.
"Even if you can't find locally grown and raised dairy products or kale or spinach for the recipe, you can opt for organic products, which were grown without the use of pesticides or chemicals and have not been treated with additives or preservatives," said Marquez.
The Organic Valley brand began when seven organic farmers banded together in 1988. Now the cooperative includes 1,205 farmers around the country. Along with using organic farming techniques to produce milk, cheese, butter, eggs, juices, meats, produce and soy products, they also aim to save family farms.
Souffled Twice-Baked Potatoes with Kale or Spinach
6 large baking potatoes (about 3 pounds) 3 tablespoons Organic Valley
Butter, softened 1/2 cup Organic Valley Milk, heated 2 large Organic Valley Eggs 3/4 to 1 cup cooked and finely chopped kale or spinach 2 to 3 tablespoons minced fresh chives or parsley Salt and pepper to taste
Heat oven to 375 degrees. Scrub potatoes; prick each one with a sharp fork in 2 to 3 places. Bake until fully tender when pierced with a fork, about 11/4 hours.
Cut a 1/2-inch slice lengthwise from each potato. Scoop out flesh from top slices and from inside the potatoes, to make shells with 1/4-inch thick "walls." Pass the still-hot potato flesh through a potato ricer. (You can also mash the potatoes with electric beaters, but don't overdo it, or the spuds will become gluey). Use a rubber spatula to fold butter and hot milk into potatoes.
Separate the eggs, placing yolks in a small bowl and whites in a clean,
medium bowl. Beat egg yolks; fold yolks, kale or spinach, chives, salt and pepper into potatoes. Use clean electric beaters or a large whisk to whip egg whites until firm, but not stiff. Fold a quarter of them into potato mixture, then gently fold in the rest. Heap mixture into potato shells. Place on ungreased baking pan; bake until potato mixture is brown-tipped and heated through, about 25 minutes. Makes 6 servings.
On the Net
www.organicvalley.coop
Top 10 reasons to buy organic produce
One of the most visible signs of the booming "green" movement has been the growing crop of organic fruits and vegetables sprouting in supermarket produce bins and farmers market stalls. Organic produce sales doubled from about $3 billion in 2002 to $6 billion in 2006, according to the Organic Trade Association. That figure is expected to surge to $8.1 billion by 2010. Just over 6 percent of all produce sales now fall into the organic category, up from 2.5 percent a decade ago. Organic items cost more, so with all kinds of prices rising, you may wonder why you should consider buying organic. Here are reasons compiled by Health News Digest and FruitandVeggieGuru.com.
1. It protects the environment. Because organic farms do not use synthetic pesticides or fertilizers, less water and soil are contaminated. This in turn can save nearby wildlife that may accidentally consume the chemicals.
2. It reduces use of fossil fuels. Organic farming eschews the use of
petroleum-based fertilizers and pesticides. If you're buying organics in your local farmers' market, you also reduce your carbon footprint because the food doesn't have to travel so far to reach you.
3. It's not genetically modified. Many consumers prefer to avoid foods that have been genetically engineered for characteristics such as increased pest, frost and disease resistance, fearing that genetically modified foods may cause long-term health and environmental problems. No genetically modified seeds are permitted in organic production.
4. It's not irradiated. Critics of using ionizing radiation to kill bacteria in food say the process depletes vitamins and enzymes, and produces new chemicals that may not be safe. Whether that's true, eating organic sidesteps the problem.
5. It replenishes the land. Organic farmers utilize techniques like crop rotation to increase soil fertility and balance microorganisms. These techniques also help reduce erosion, so it's easier to maintain topsoil levels.
6. It reduces chemical exposure for farm workers. Studies have linked the use of pesticides on farms to health problems ranging from abdominal pain, headaches and nausea to memory disorders, birth defects and even cancer.
7. It minimizes pesticide ingestion. While the effects of synthetic
pesticides on humans are largely unknown, keeping them out of your mouth is a sure way to avoid any related health complications.
8. It's strictly regulated. If it has a "Certified Organic" label on it, you can be sure you're getting the real deal. Except for smaller growers who sell less than $5,000 in goods per year, organic farmers are inspected at least once a year to ensure compliance with National Organic Program standards on production and processing.
9. It may be healthier. The jury is still out on this one, but some studies have found higher nutrient levels in organic fruits and vegetables compared with conventionally grown products.
10. It tastes great. Taste comparisons are subjective, but many people
insist the heirloom seed stock used by many organic farmers packs more of a flavor punch than newer seeds bred for factors like high yield and
durability over long-distance travel.
The only way to find out is to try for yourself. Expect to pay a bit more because organic growers have higher costs from factors like lower yields (because crops are not treated with fertilizers or pesticides).
