Why does a tomato, eaten in Europe, taste so special that you’re still talking about it a week later? Why doesn’t an American tomato (even an organic one) not compare?

Organic food in the States has become mainstream. The Department of Agriculture sets the standards for which items can wear the coveted green and white USDA Organic label. Yet, as usual, there is always some wiggle room.

Did you know that a food wearing the USDA organic label can contain up to 5% ingredient non-organic material? Also foods that have 70% organic ingredients can indicate that they are “Made with Organic Ingredients” but cannot carry the organic label. (But do you remember to look for that label? Or are you carried away by the proclamation of “organic?” All of this is very beneficial for the major market distributors. Read More→