Reader Question: "What foods are the most important to eat organic?"

An excellent question and let me say, you aren't the only one confused about this! First let’s clear up some misconceptions about what organic is and isn’t. What exactly does “organic” mean anyway? According to the USDA National Organic Program website, “organically grown” means the food was grown and processed without any synthetic fertilizers or pesticides. However, this doesn’t exclude fertilizers or pesticides that are naturally derived, so, this doesn’t mean the foods were never sprayed with anything. Currently “organic” also means no sewage sludge, irradiation or genetic modification can be used in the production of the food or ingredient (whew!).

As of 2002 there are three sub-designations that are important to know about: “100% organic”, “organic” and “made with organic ingredients”. The “100% organic” designation is the only one that is just that. All the ingredients must be certified organic. In the case of “organic”, all agricultural ingredients must be certified organic except where a special “National List” allows them not to be. These non-organic ingredients can’t make up more than 5% of the total (not counting water and salt). In the case of “made with organic ingredients”, at least 70% of the finished product has to be certified organic (not counting water and salt). Any other ingredients that are not required to be organic on the National List can’t be produced but “excluded methods” (another special list).

Tricky? You bet! Political? Absolutely! Consumer friendly? Nope. That said, it’s still a good idea to eat as organically as you can afford to for your long-term health and the overall health of our interlinked ecosystems. But, what do you do when you can’t afford to eat all organically all the time? Here are a few simple things to keep in mind. First, the lower on the food chain you eat, the less intensely concentrated these toxins become before you consume them. As you move farther away from the original interaction between dirt, seed, sun and rain (ex: chard > beetle > chicken > egg; or grass > cow > milk > butter) the more the toxic residues from fertilizers, pesticides, herbicides, fungicides, hormones, antibiotics, and more become, so as the human at the top, you ingest much higher quantities via eggs or butter than you do via chard or oats. Spend your hard earned cash on organic butter (and other dairy), meats, poultry, and eggs. Breathe a little easier about whole grains, most veggies and most fruits. For a really good list of the top most contaminated and the top cleanest conventionally grown fruits and veggies, get the Environmental Working Group’s “Dirty Dozen” and “Clean 15” lists. They even have an ap for your phone so you have it with you when you grocery shop. For starters, only buy organic apples and spinach, but don’t worry so much about broccoli or avocados.

Lastly, when you start reducing "food products" with lots of ingredients on the labels and start eating more whole foods, you eliminate places where toxins can easily get hidden. Keep it REAL! Bon appetite!

(also published on the Patch.com)

Stalking the Sprout

I have to admit, I used to really hate Brussels sprouts. I mean truly gagging hate them. And then I moved to Santa Cruz, California, for college in the county where these little alien-looking gems grow, and some blessed soul actually cooked them for me without draining the life from them. It’s that time of year again and so many folks I talk to get that same look on their faces that I know I used to have at the mention of these cruciferous goodies. So, here you go, one delectable and exceedingly simple way to prepare fresh from the stalk sprouts...

First, procure a stalk of sprouts! (If you happen to be in the California San Francisco Bay Area, they are even in Trader Joe's right now). Then carefully cut the needed number of sprouts from the stalk (about 6-8 per person is a good serving).

Remove the outer leaves of these mini cabbages, take off any remaining stem, and cut in half. Don't worry if some additional leaves fall off in the process, they'll crisp up when cooking.

Add about 1 tablespoon of organic butter and 4-8 tablespoons of dry white wine, sake or broth to a sauce pan and heat on medium-low until butter is melted.

Add the sprouts and season with fresh ground black pepper and a little salt (I like kosher salt or Himalayan pink).

Stir or shake the pan to coat the sprouts and then cover. Let the sprouts cook for a couple of minutes before lowering the heat to a simmer.

After about 4-5 minutes shake or stir the sprouts and cover again for a couple more minutes. Start checking for doneness and to be sure your pot doesn't boil dry. Your sprouts should be nicely browned on one side and all the liquid should be gone. The sprouts should be slightly soft but still a little crunchy in the center. 

Serve immediately! You want them hot! Here is the dinner I had tonight with lamb, quinoa and a yogurt cilantro sauce, flanked by a few slices of crunchy apples. Fantastic!