[miss marmelstein]

Why does today’s “organic” foods look so, well, perfect?

I grew up in a home overseen by a kooky health nut who fed the family blemished apples and Brewer’s Yeast as a steady diet. In all those long trips to the infrequent health food stores, I found their produce looked like hell and was distinctly unappetizing. I assume because they were not treated with pesticides. Go into Whole Foods today and organic food looks like pristine still life paintings. It makes me highly suspicious.

[yldstrk]

Oh my, I thought I was the only one raised by old hippies....lol

[Little Bill]

I bough some fresh rosemary for some Olive Oil Rosemary bread yesterday. Tiny package $3.49, tinier package organic $4.49. The price was unappetizing.

[Shery]

Exactly! Why do foods look good and not as if they have worm/bug/ holes? Because of the use of pesticides to keep the worms, bugs, and birds off them. Wash your fruit and veggies. It removes the pesticides -— and the dew and rains wash most of it off before it comes to market, anyway. It is ridiculous!

[John 3_19-21]

"Why does today’s “organic” foods look so, well, perfect?"

It's because of the commercial, industrialized "organic" food industry's total take over of what used to be micro-artisan farms.

In 1990 I was the Executive Chef of an 100% organic restaurant. The only state that "certified" organic produce at that time was California. IIRC it took an existing conventional farm 7 years of soil restoration to be certified organic.
20-plus years later, now California will "certify" your existing farm "organic" in less than three years.

Todays "organic" is not your Mom's organic.

[PeterPrinciple]

I delivered a load of organic chicken to the processer once. They were so unhealthy, a third of them died on the way.....................