ORGANIC FOOD 411

FROM PHIL LEMPERT, SUPERMARKET GURU

Buying organic foods (and even textiles) is something on top of mind for many people today. But are you fully informed about what it means to be organic? Here are five things you might not have known about organics until now!

You don’t necessarily have to start with an organic plant! That’s right, there’s an allowance in the federal organic standards to use conventionally grown baby plants as organic starters. After the baby plant is planted, all organic methods will be utilized.

Organic farming can use over 100 pesticides. Organic does not automatically mean pesticide or chemical-free. In fact, under the laws of most states, organic farmers are allowed to use a wide variety of chemical sprays and powders on their crops. That being said, if pesticides are used in organic farming, they must be derived from natural sources, not synthetically manufactured.

It might be organic, but it might be from the other side of the world. To get to your plate, most food, even organics, travel over one thousand miles. Check labels or ask your produce manager to figure out the origin of your organic produce, and try to buy local. In addition to helping the environment, shopping local keeps dollars in your community. A small local farm might not be certified organic, but may use organic methods (or better!).

There is no such thing as organic fish! That’s right, when it comes to fish and ocean life, there are no USDA federal regulations that make something organic. So if you see seafood marked as such, be wary: It’s not required on a state or federal level to meet any specific standards, and it’s probably more expensive.

As far as food safety is concerned there is no difference between organic and conventionally produced foods – so always remember to wash all fruits and vegetables thoroughly, and employ safe handling and storage for meat, poultry, dairy and fish.