It's all very Italian (and decidedly un-American): to insist that doing the right thing is the most pleasurable thing, and that the act of consumption might be an act of addition rather than subtraction.

There's a lot of research that suggests that organic yields are close or superior to conventional yields depending on factors like climate. In a drought year an organic field of corn will yield more - considerably more - than a conventional field; organic fields hold moisture better so they don't need as much water. It simply isn't true that organic yields are lower than conventional yields.

For a product to carry a health claim on its package, it must first have a package, so right off the bat it's more likely to be processed rather than a whole food.

If you can't pronounce it, you shouldn't be eating it.

America ships tons of sugar cookies to Denmark and Denmark ships tons of sugar cookies to America. Wouldn't it be more efficient just to swap recipes?

I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.

People who snack sometimes sometimes eat kind of thoughtlessly and end up eating a lot more. But in principle, it's a really good idea if you can exert the kind of discipline needed.