The problem is that we let special-occasion food become everyday food. That goes for soda and french fries.

Studies show that organically grown crops produce more of the things (ascorbic acid, lycopenes, resveratrol, flavonols in general, etc) that our bodies need and also have less toxic residue. Science is still catching up with this. J. Agric. Food. Chem. Vol. 51, no. 5, 2003.

Suffering... is not just lots of pain but pain amplified by distinctly human emotions such as regret, self-pity, shame, humiliation, and dread.

Why don't we pay more attention to who our farmers are? We would never be as careless choosing an auto mechanic or babysitter as we are about who grows our food.

Don't eat anything your great-grandmother wouldn't recognize as food.

Are we, finally, speaking of nature or culture when we speak of a rose (nature), that has been bred (culture) so that its blossoms (nature) make men imagine (culture) the sex of women (nature)? It may be this sort of confusion that we need more of.

Perhaps more than any other, the food industry is very sensitive to consumer demand.