november 2010 organic livingdoc.mediaplanet.com/all_projects/6243.pdf · and small, and your...

An independent supplement by mediAplAnet to new york dAily news

think before you eatevery bite you take is a choice

on the farminside the life of an organic family

THE TRUTHBEHIND THE LABEL

emmanuelle Chriqui explainswhy she leads an organic lifestyle

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November 2010

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organiC LiVing

2 · november 2010 An independent supplement by mediAplAnet to new york dAily news

ChaLLEngEs

Buying organic products is an investment in our personal health as well as in the well-being of our water supplies, our farmers, and our planet.

growing in the right direction

Even though organic products are prevalent in many venues and represent one of the fastest growing sectors,

you may not understand what “organic” really means.

Here’s the scoop. Organic refers to the way agricultural products are grown and pro-cessed. It includes a system of production, processing, distribution and handling to maintain the organic integ-rity that begins on the farm.

Governed by strict gov-ernment standards, organic requires that products bear-ing the organic label are made without the use of toxic and persistent pesticides, syn-thetic nitrogen fertilizers, antibiotics, synthetic hor-mones, genetic engineering or other excluded practices, sewage sludge, or irradiation. No other eco-label can claim all of these attributes, thus

making the USDA Organic seal the gold standard by which consumers can make their market choices.

Guided by these and other requirements, organic is the most heavily regulated and closely monitored production system in the United States, enabling you to choose organic products with confi dence.

Organic marketsThe Organic Trade Association (OTA) represents hard-work-ing, committed organic busi-nesses across North Amer-ica—including farmers large and small, and your favorite brands going the extra mile to bring delicious organic food to your plate and non-food items, such as organic cloth-ing and linens, to your home.

Results from OTA’s 2010 Organic Industry Survey show that U.S. organic product sales in 2009 reached $26.6 billion, including $24.8 billion in organic food sales and $1.8 bil-

lion in organic non-food sales. The leading food category for growth during 2009 was that of fruits and vegetables, which now represent 38 percent of all U.S. organic food sales.

Organic attributesEmerging evidence is accu-mulating that organic agri-culture is a healthier way to grow food and agricultural products. For instance, more and more scientifi c studies are showing the drawbacks of using toxic substances not allowed in organic agriculture.

An important part of OTA’s

work is helping savvy organic shoppers understand what organic delivers and why the USDA Organic seal is so trustworthy. OTA offers a wide range of informational resources, including basic facts about organic, tips on using organic products around the house, and deli-cious organic recipe ideas at OrganicItsWorthIt.org. Also featured are the latest in organic news and trends, and in-depth profi les of farmers, scientists, and celebrities who support organic. This site also demonstrates how aff ordable organic products can be.

The attributes of organic do make a diff erence. Remember, when you buy organic prod-ucts, you are investing in the health of your family and your planet. It’s just that simple.

Christine Bushwayexecutive director and Ceo,organic trade Association

“knowledge is everything... it is my mission to spread the word.”

emmanuelle ChriquiFilm and television star, most recently seen on Hbo’s “entourage.”

we recoMMend

pAGe 8

organic LiVing1st edition, noVeMBer 2010

Managing Director: Jon [email protected] Manager: Jackie [email protected]

responsible for this issuePublisher: mandy [email protected] Developer: paul [email protected] Designer: mariel Fitzgeraldmariel.fi [email protected]: Christine bushway, emmanuelle Chriqui, Holly Givens, myra Goodman, Gary Hirshberg, elizabeth Horton, theresea marquez, yadim medore, kate mendenhall, david pool, maya rodale, Aaron stephens, and a special thanks to the Huftalen Family.

Distributed within: new york daily news, november 2010.this section was created by mediaplanet and did not involve the new york daily news or its editorial departments.

Mythbusters p. 8Get the facts!

mediaplanet’s business is to create new customers for our advertisers by providing readers with high-quality editorial content that motivates them to act.

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inspiration

My husband Jamie and I run a small organic dairy farm in upstate NY, in a town called Nelson.

The farm has been in my hus-band’s family for four genera-tions and the house we live in is 200 years old. Our farm was purchased in 1906 by Jamie’s great grandfather. It was run as a small dairy farm until 1988 when the loss of Jamie’s grand-father and hard economic times forced Jamie’s uncle to sell his herd. Jamie was only nine years old at the time, but even at a young age, he knew farming was in his blood.

Jamie went to college for dairy science and was told by professors, “Either get bigger or don’t bother.” While working on a conventional farm after

college, Jamie became increas-ingly discouraged by the dairy industry and the way it was produced on conventional farms. To him, it seemed more like running a factory than a farm. The cows were treated like a unit and most of them never went outside their whole lives. That kind of farming was not appealing to us. That’s when we decided to go organic.

Becoming certifiedOur land was rented by a con-ventional farm in 2002-03. Luckily, the hay fields were not treated with synthetic pesti-cides or fertilizers and we were able to begin transitioning to organic. We had an additional 18 acres, which had been sprayed with synthetic herbi-cides, so those fields had to go through a three-year transi-tion period. The transition was

a process of cleansing the soil to rid it of any and all toxins that had been put into it.

Our barn had now been empty for 18 years and needed a lot of work. Organic Valley’s Heifer program gave us time to fix up the barn. We transi-tioned our 20 heifers (a heifer is a one year-old cow who is not making milk yet) with the program for one year until we could ship milk. We were cer-tified through NOFA on June 1, 2006 and shipped our first batch of milk in June of 2007!

We have been here for four blissful years. We milk 25 cows, and they graze from May first until mid-October with access to the outdoors 365 days a year. Organic farming and practices are a huge passion of ours. Everything we now consume ourselves is organic! Espe-cially as a mom, knowing what

I know about farming gives me a deep appreciation for organic food, not only for my own health, but for that of my two growing children as well.

Worth the effortMaking the transition from con-ventional farming to organic was not too difficult for us. It took three years in total and it was worth every bit of our efforts. Our herd is healthy and happy, and we are able to manu-facture a product that allows consumers to drink milk with-out toxins. We truly want people to understand what organic means and what the farmer has to go through to become certified organic. Every year we have to be re-certified by some-one who goes through all of our paperwork and animals to make sure we are following all of the organic standards and rules.

Our cows are treated with the highest regard, and they are doing exactly what nature intended them to do. We can’t imagine farming any other way. We are very grateful for compa-nies like Organic Valley that are family farm-owned and have stood by their farms through economic hard times. They have made it possible for us to keep making a fantastic product which we completely believe in!

The Huftalens are one of the more than 1,600 farmer-owners at Organic Valley, America’s larg-est cooperative of organic farmers. Organic Valley’s mission is sav-ing family farms through organic farming. Through its cooperative model with the farmers as owners, Organic Valley is made up of family farms like the Huftalens across the country.

transitioning from conventional to organic

sarah huftalen

[email protected]

how we did it

An independent supplement by mediAplAnet to new york dAily news november 2010 · 5

inspiration

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the huftaleN faMIlYJamie, Sarah and their children on the farm.Photo: Private

Buying local organic food keeps your dollars local—this keeps your money circulating in the local economy and keeps family farms alive.

As a country, we currently spend less than 0.5 percent of our food dollars on local food. Just think of the impact we could make on our local communities if we spent 10 percent of our food budget at local organic farms!

■■ Supports your healthOrganic food is good for you! Studies show that organic food contains higher levels of nutrients and vitamins because they are grown in healthy, fertile soils. Antioxi-dants, important for disease prevention, are also present at higher levels in organic produce. Milk and meat from cows grazed on pasture are higher in conjugated linoleic acids (CLA), which have been linked to cancer prevention. Organic foods avoid harm-ful pesticides, which are allowed for use by conven-tional farmers and remain in the environment and in our

bodies for years. By choosing local organic food, you get the highest health benefits because it is grown in a clean environment and harvested at its peak nutritional value.

■■ Supports food safetyOrganic farming reduces food safety risks. Beyond the required federal and state food safety rules, organic farmers also follow strict standards on raw manure application and composting to minimize contamination from E. coli and other patho-gens. Organic livestock diets prohibit feed that contains animal byproducts, plastic pellets, urea and manure—all of which are allowed on conventional farms. Other practices like sewage sludge, irradiation, growth hor-mones and genetically-mod-ified organisms (GMOs) are avoided by purchasing local organic food.

■■ Protects the environmentLocal organic food travels a short distance from farm to market, leaving a small car-bon footprint. Local organic

farms also provide safe habi-tats for wildlife and use soil conservation techniques to protect farmland from runoff and erosion. They promote biodiversity by growing mul-tiple kinds of crops and using wild plants and animals to fight pests and disease. Your local organic food purchases keep our local farms in busi-ness, which helps keep our favorite places green, unde-veloped, and allows our native wildlife to thrive!

■■ ScrumdiddlyumptiousPerhaps the best reason for buying local organic food—it is delicious! Local organic farmers often grow fruit and vegetable varieties that have exceptional flavor, rather than varieties that sacrifice flavor for the ability to be transported across the coun-try. Visit your local farmers’ market and try a new organic heirloom fruit or vegetable—it will change your life!

support your local farmers

kate mendenhall

executive director, northeast organic

Farming Association of new york

(noFAny)

[email protected]


nEWs

Snow White was bliss-fully unaware of what was in her apple before she took a bite. after all, it looked perfectly red and delicious.

If you’re buying apples, chances are good that—like Snow White—you’re eating poison. The very fruit that’s meant to keep the doctor away—if it’s not certified organic—can contain up to forty-two pesticides, accord-ing to a study by the USDA Pesticide Data Program.

Snow White’s perfect red apple got that way for a reason. The evil queen used pesticides. Although we might rinse or peel the apple, pesticides don’t disappear completely. Two in three apples from Washing-ton state, the nation’s largest apple grower, are sprayed with

a pesticide called Lorsban. Lorsban has been banned for home use, yet is widely used to keep apples blemish-free. A study published in Pediat-rics linked Lorsban to atten-tion problems and impaired brain development. For one in fi ve apples, another pesticide is used called carbendazim. Carbendazim is suspected to cause cancer, contribute to birth deformities like lack of eyes, hormone disruption, and damage to sperm and tes-ticular development.

look for the labelThe good news is that you don’t have to cross apples off your grocery list for good. Just look for the USDA Organic seal—you can fi nd it on raw, fresh and processed foods. While conventional farms and factories are inspected for food

safety about once every ten years, the USDA must inspect organic operations by law every year. You’ll know that by USDA Organic standards, the food you’re buying is free of pesticides, irradiation and artifi cial fertilizers, and it’s not made with any synthetic ingredients or genetic engi-neering.

The lesson that Snow White teaches us? Know what’s in your apple before you take a bite out of it. By making organic food choices, you are on your way to living happily ever after.

AN APPLE A DAY

daVId POOle

Head of research, pure branding

[email protected]

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■■ To get the inside scoop on the pesticides in your food, in everything from almonds to winter squash, check out WhatsOnMyFood.org.

■■ How else can you be sure of the safety of your food? In addition to the USDA Organic seal, look at the numbers on your fresh produce stickers. Organic produce has a four-digit code prefaced by a nine (e.g. Banana 94011), and conven-tional has a four-digit code (e.g. Banana 4011).

“the very fruit that’s meant to keep the doctor away—if it’s not certifi ed organic—can contain up to forty-two pesticides.”

DON’t JuDGe a fRuIt BY ItS

COVeR


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good to know

Photo: GreiG Cranna, Courtesy of earthbound farm

An independent supplement by mediAplAnet to new york dAily news november 2010 · 7

thanksgiving, with its celebratory focus on food, is a wonderful opportunity to begin (or continue) your organic journey.

After all, Thanksgiving began as a harvest festival—a cele-bration and appreciation of the Earth’s bounty. Now it’s easier than ever to honor that tradi-tion with an organic, authen-tic and delicious Thanksgiving feast. Here are some sugges-tions on how to make ‘organic’ a part of your celebration.

Get organizedThe good news is that certi-fied organic products are more available than ever before. According to the Food Marketing Institute, 76.2 per-cent of food retailers carry organic products in their stores in response to consum-ers’ growing demand for food that’s healthy. In addition to natural grocery stores such as Whole Foods and Traders Joe’s, you’ll find organic prod-ucts and produce in super-market chains that include A&P, Gristedes and Pathmark.

Organic can cost more (according to SmartMoney.com, up to $100 more for a typical Thanksgiving dinner) but you can feast organically and still save money. The Organic Trade Association recommends purchasing private-label products and trying to hit local farmers’ markets (go to LocalHarvest.

org and type in your zip code) that could offer lower prices. Since so much of the Thanks-giving menu is seasonal, it’s a great opportunity to enjoy food that’s available locally.

If you have to prioritize your organic purchases, consider choosing organic meat and dairy products, since some pollutants become more con-centrated as they move up the food chain. But if you’re ready to take the plunge, you’ll find that you can purchase an organic version of every-thing on your Thanksgiving menu—from cranberry sauce to stuffing mix and even canned pumpkin for the pie.

Make it a group effortDo let your guests know of your plans. Explain that you are working toward having an organic Thanksgiving, and you want them to share in your more sustainable celebration. If they offer to bring a favorite dish, say yes! Having everyone contribute to the feast makes the day more meaningful. From salad to potatoes and yams for side dishes, there are countless options for organic contributions to the meal.

There’s even an ever-expand-ing selection of organic wines with which to raise your glass.

the turkeyThe turkey is the centerpiece of the traditional Thanksgiving feast (46 million are purchased each year just for this one meal!) and here’s where choos-ing organic can really make a delicious difference. Organic turkeys spend plenty of time in the open air and sunshine. In addition to local shopping options, you can order organic turkeys online, shipped via cold-pack right to your home.

feel good about your effortsFabulous food is only one component of a more sustain-able celebration. Consider using non-disposable plates and cloth napkins, or if you’re feeding a crowd, compostable plates and recycled napkins. Car-pooling to and from the meal is another way to be kind to the earth. Choosing organic products offers pub-lic health and environmental benefits to be grateful for.

planning an organic thanksgiving

[email protected]

Make an effortWhen you are walking through the grocery store, it’s easy to reach for what-ever item is at eye view or the product with the flashiest marketing, but bear in mind that looks can be deceiving. What you consume affects not only the environment, but your own health and wellness. Make a point to find the USDA Organic seal on your food, just as you would an ADA seal for tooth-paste.

Consider your optionsKeep in mind that organic options go far beyond the gro-

cery aisles. There are organic choices out there that you might not even be aware of like beauty products, bed-ding, cleaning fluids, apparel and more. According to the Organic Exchange research, global retail sales of organic cotton apparel and home textile products reached an estimated $4.3 billion in 2009, representing a 35 per-cent increase from the previ-ous year.

Just do it! Pick one thing—your favor-ite thing, something you eat a lot of—and start get-ting the organic version and grow from there.

tips on ‘going organic’

Organic & Kosher TurkeyINTRODUCING THE FIRST DOUBLE-CERTIFIED

Available at WHOLE FOODS MARKET and online at WiseOrganicPastures.com

Celebrate Thanksgiving naturally, with a double-certified Organic and Kosher turkey from WISE ORGANIC PASTURES. Raised humanely on small family farms, with plenty offresh air and sunshine, it’s the healthiest, best-tasting turkey possible. That’s a lot to be thankful for.

insight

tea for two Cookie Co. is an online artisan bakery spe-cializing in organic, hand-made shortbread cookies. Its organic ingredients and eco-friendly packaging embody the company’s philosophy, which is a reverence for the environment and its people. Unique organic fair trade teas, herbs and natural fla-

vorings go into every mouth-watering recipe. Lavender, Mexican Chocolate, and Tur-meric Ginger top our list. A perfect pairing for tea or red wine, Tea for Two cookies are as earth-friendly as they are scrumptious.

■■ For more info, visit:TeaForTwoCookieCo.com

editor’s pick

Photo: GreiG Cranna, Courtesy of earthbound farm


insight

Mythbusters■■ Myth: Organic agricul-

ture can’t feed the world. For nearly 30 years, Rodale Institute has been

running the Farming Systems Trial (FST), which is America’s longest running side-by-side comparison of conventional and organic systems. They’ve found that organic yields match or surpass those of con-ventional. Furthermore, con-ventional methods deplete the soil quality, whereas organic methods regenerate it, so it’s a system that’s truly sustainable.

Long story short: Organic methods can grow just as much, if not more, than con-ventional methods.

■■ Myth: ‘Organic’is just a fad.

J.I. Rodale is often cred-ited with starting the

organic movement in Amer-ica back in 1942 with the publication of Organic Farm-ing and Gardening magazine, which is still in print today.

All the way back in 1954 J.I.

wrote, “Organic is not just a fad.” It’s still not a fad. It’s a movement to implement safe, healthy, sustainable agricul-tural practices so everyone can have access to safe and healthy food. And if you’re still not sure why organic matters, or if you just want more information, read Maria Rodale’s Organic Manifesto. The book provides a glimpse into our chemical depen-dency in agriculture, how it aff ects each one of us, and why organic is the answer.

■■ Myth: Organic products are overpriced.

Organic products more closely refl ect the true

cost of farm practices that minimize environmental damage and, as a result, safe-guard public health. Compare prices on organic products at club stores, farmers’ markets, grocery stores, and discount stores. You can work more organic food into your life and budget by shopping smart,

buying in bulk, seeking fresh foods in season and cooking from scratch.

■■ Myth: Organic food looks ugly or tastes bad.

One reason retailers must take great care

in their produce labeling is because most of the time it’s not possible to tell organic fruits and vegetables from non-organic in the store.

As for taste, you’ll often fi nd organic on the menus of the fi nest restaurants. Most organic products haven’t been in scientifi c taste tests; however, new research shows that tasters preferred the fl a-vor of organic foods over non-organic. Nowadays, there are organic products out there for every palate, so if one product isn’t to your taste, try another brand or variety.

eXpo east recap

Attended by as many as 25,000 industry professionals and featuring thousands of exhib-its, Natural Products Expo East is the largest natural, organic, and healthy products trade show on the East Coast.

This show features the best in organic, off ers an extensive retailer training program and provides an advocacy plat-form. It is ranked as one of the top 200 tradeshows in the US.

Natural Products Expo East is produced by New Hope Natu-ral Media, a division of Penton Media Inc.

[email protected]

Photo: KeLLy burton

Q & a with eMManUeLLe chriQUi

■■ Why is it important to consider ‘organic?’One of the main reasons I consider organic is because I am choosing food and fabrics that have not been treated with chemicals, which in turn poison us and the planet.

■■ When did you

become passionate about this topic? I have always been into health and yoga and the heal-ing arts, so it was a very natu-ral progression for me to lean towards an organic lifestyle.

■■ how do you make

organic living a priorityin your own life? I make it a priority in my own life by eating organic as often as I can. When buying groceries for my home they are always organic. Also, I am beginning to swap out bedding for organic natural

fi bers like my mattress and sheets, towels and pillows.

■■ What are some small changes people can make to lead a more organic lifestyle? I think a fun way to turn peo-ple on to organic living is to check out the local farmers’ markets. Many of the ven-dors from the smaller farms have become organic, not to mention that seeing and tasting all the fresh produce is pure joy!

■■ how has your lifestyle

influenced your family/friends/co-workers?Knowledge is everything. Sharing what I’ve learned and am passionate about with people I care about is really important to me. Atthe end of the day I can’t force anyone to do anything they aren’t ready for, but it is my mission to spread the word.

Get the faCtS


wrote, “Organic is not just a fad.” It’s still not a fad. It’s a Get the faCtS

3tIP

eMMaNuelle ChRIQuI volunteering in the community to promote sustainable practices. Photo: Casey fiGLeWiCZ


panEL oF EXpErts

Question 1:How is your company supporting the organic movement?

Question 2:What advice do you have for consumers who are trying to ‘go organic?’

Gary hirshberg ce-Yo,stonyfield Farm

Stonyfield farm was started in 1983 when the organic movement was tiny. Now, more than two decades later, we have proven that the organic movement is viable, sustainable, and part of the ‘delicious revolution,’ to quote my colleague, chef/writer Alice Waters. We’ve proven that organic companies are successful, and within this industry, all stakeholders win—our farmer partners make a fair wage, their ani-mals live longer, the planet is respected, and our consum-ers get healthy, tasty, organic food produced without toxins or artificial ingredients.

Myra Goodmanco-founder,earthbound Farm

theresea Marquezchief Marketing executive,organic Valley

aaron Stephenspresident and Founder,nature’s path

Organic produce is by far the largest segment of organic food sales. Earthbound Farm started farming on 21/2 acres back in 1984 and chose to farm organically because we didn’t want to grow food with toxic synthetic chemicals. Today, our 150 farmers avoid the use of more than 11 million pounds of synthetic agricultural chemi-cals every year. The result of our decades of experience and growth is that we’ve helped make organic baby green salads extremely affordable and acces-sible. Now 47 percent of those salads sold are organic, while overall only 3.7 percent of food sold in this country is organic.

With 10 percent of the organic farmers in the US, you might say we are the organic movement. Specifically, we are members of the Organic Trade Association and on the board of the Organic Center, a non-profit we were instrumental in starting that reviews and stimulates organic research. In addition, we are very active politically and have funded a number of court cases to protect organic. We are lobbying regularly. Most importantly, we are recruiting organic farmers and leading the movement to convert farmland to organic.

Beyond the cereal bowl, our mission is to increase organic, sustainable and non-toxic agriculture for the well-being of our consumers and planet Earth. We help support hundreds of independent fam-ily farms and own 2,240 acres of prime grain farmland. Our Organic Program Manager works closely with our farmers, organic associations and gov-ernment bodies to build rela-tionships, further education and promote sustainability across North America. We also engage in cross-promotional activities with companies like Organic Valley to maximize our combined potential.

Start by making one organic purchase next time you go to the store. Each time you run an item past the scanner at the check out counter, you’re vot-ing—for organic or not, toxic pesticides or not, chemical fertilizers or not. You’re voting for the kind of food you want to eat, how it’s produced, and what kind of world we want to live in and leave our children. Our philosophy is wherever there is food, that food should be organic. It should not just be less bad for you; it should be good for you. It should be grown in a way that not only supports family farmers, but also doesn’t toxify air, water and soil.

Organic food can be more expensive, but I believe it is a better value than conventional food. It’s grown without toxic synthetic chemicals—keeping them out of the environment and our food—and organic foods are free from genetically modified organisms, irradia-tion, hydrogenated oils and artificial flavors and colors. If you can’t buy everything organic, I would advise buy-ing the produce items that government tests show have the most pesticide residues (celery, peaches, strawberries, apples, etc.) since most of our dietary exposure to pesticide residues comes from produce.

learn to cook! Eating organic can be affordable if you buy in bulk, cut your meat consumption and cook from scratch. It is easier than you think, creative and even relaxing—not to mention the immense and delicious satis-faction of breaking bread with loved ones and friends.

I encourage everyone to take steps down the path to sustainability, especially ‘going organic.’ People often believe ‘organic’ is more expensive, but it doesn’t have to be. You can buy in bulk and shop at local farmers’ markets and community supported agriculture (CSA) groups, and even grow some of your own organic food. I always suggest buying from a trusted organic brand and supporting inde-pendent companies. I applaud anyone making this positive change for themselves, their families and the Earth.

Question 3:What do you consider to be the biggest misconception associated with organic agriculture?

there is a popular miscon-ception that organic food is only for rich people. And that’s an enormous disservice to all of us who want to stay healthy, especially in this cur-rent economy. We need to look at both the price of food and also the costs to grow and eat that food. The reality is that cheap, conventionally-grown food is very expensive when you factor in how we pay with our health. By definition, sus-tainable farming practices eliminate the use of toxic and persistent chemicals—ALL of which are tied to illness—that contaminate our food, water, soil and air.

We often hear that organic agriculture is fine on a small scale, but that it could never feed the world because you can’t produce enough food this way. We disagree! Earth-bound Farm has proven that organic agriculture is viable on a large scale. We use the same organic farming prac-tices on small farms as we do on the larger farms, and we’ve found that organic fields actu-ally get more productive each year because organic farming practices focus on building the soil. Organic fields also sequester the greenhouse gas CO2, which helps combat global warming.

first, that organic cannot feed the world. Long term, empowering women with organic practices will be our best strategy. Second, that organic is old fashioned farming. We like to think we use the best of the old with the most current science to produce efficient and envi-ronmentally safe farming. Many people do not know that organic agriculture is about the SOIL. It is not so farfetched for the citizens to make a con-nection between the food we eat and how we treat our soil. Healthy soil means healthy plants means healthy animals means healthy people.

the biggest misconception is around the term ‘natural,’ which has been popping up on products everywhere and is often confused with ‘organic’ in the minds of consumers. Natu-ral foods are not regulated and do not meet the same strict criteria that organic foods do. ‘Natural’ foods generally don’t contain additives or preservatives, but they may contain ingredients that have been grown with pesti-cides or are genetically modified. To be labeled organic, however, food must have been produced without the use of synthetic fer-tilizers and pesticides, antibiot-ics, irradiation, genetic engineer-ing or growth hormones.

Does organicmake it healthier?Or does organicmake it tastier?We’ll let the experts decide. (You.)(You.)

A lot of people like to debate the bene� ts of organic. It’s enough to make a head spin. So at Nature’s Path, we make every bite extremely tasty and overwhelmingly healthy, so you don’t have to choose. And maybe the most important thing about organic — it’s easier on the planet. We � nd that to be very appetizing too.

Nature’s Path Organic.Eat well. Do good.

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