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Tag Archives: organic food
You might have heard a hullabaloo around a study that just forced media outlets to screech, “Organic isn’t worth it! It’s a giant pile of wasted money!” Oh, nuance. Actually, organic is very much worth it. In this post for LearnVest, I explain why:
Have you read the big news?
“Researchers Find That Organic Food Offers Few Extra Health Benefits Other Than Moral Superiority,” reads the blaring headline from Jezebel.
“Organic Food Hardly Healthier, Study Suggests,” was CBS’s take.
More pointedly, according to The Washington Post, “Organic Food Adds No Vitamins for Extra Cost, Research Finds.”
The reason for all the noise? A new study from Stanford, which seems to point out that organic foods aren’t more nutritious and don’t confer more health benefits than non-organic foods.
“When we began this project, we thought that there would likely be some findings that would support the superiority of organics over conventional food,” Dena Bravata, MD, MS, senior author of the paper at Stanford’s Center for Health Policy,told The New York Times. “I think we were definitely surprised.”
This is no small issue to modern gals who not only want to keep their kids healthy, but who also want the best value for their grocery dollars. Organic fruits and vegetables can cost anywhere from $.13 to $.36 more per pound than conventional produce, while organic milk retails for about $6 per gallon, compared to ordinary milk at around $3.50.
So what does this all mean? Can it really be true that buying organic food does nothing more than give us a green-colored platform from which to look down on other, non-organic ladies? We decided to dig a bit deeper.
Why Organic Costs More
For starters, “organic” food is not just fancy branding. Food is certified organic by the USDA only if it meets a long list of requirements, like being produced without synthetic pesticides or fertilizers, or–in the case of meat–without routine use of antibiotics or growth hormones. Organic food–from broccoli to beef–costs more because it requires more work and isn’t industrialized (read: turned into something more akin to a factory than a farm) as intensively as conventional food. For example, beef cows that aren’t raised using growth hormones take longer to mature into an edible size. You need much more organic fertilizer for an acre of plants than you would synthetic fertilizer. All these differences add up to higher prices.
Despite the premium on pesticide-free produce, the organic market has continued to grow during the recession, up 12% in the last year to $12.4 billion compared to 2010, according to the Organic Trade Association. And 78% of families report buying organic foods.
Are there millions of people (including maybe you) being duped into higher prices?
Should We Be Buying Organic?
There have been plenty of studies attempting to determine whether organic food is actually worth it–Dr. Bravata’s is just the latest one spawning all these depressing (if you’ve been toting home bags of organic food from Whole Foods) or vindicating (if you decided long ago that it was all hype) headlines.
The study essentially examined four decades of research on the topic, comprising 237 studies on fruits, vegetables and meats. As with any study, the reality is more nuanced than a pithy headline can capture. The argument boils down to why you buy organic in the first place. Is the answer better nutrition, fewer pesticides, less hormones, it’s safer for the environment, it tastes better? It could be for any or all these reasons, which Dr. Bravata acknowledged to The New York Times.
So, should you stop buying it? The answer: It depends. We took each of the main reasons you might buy organic and figured out, based on the study’s findings, whether or not it’s worth the added cost:
1. If You Buy Organic for Better Nutrition
If you were hoping that organic produce would help you run faster, jump higher and just look overall more glow-y, this study will disappoint. Researchers found that fruits and vegetables labeled organic were not more nutritious, on average, than conventional produce, and didn’t have higher levels of vitamins. There were also no health benefits to organic meats.
We say: Go conventional. Organic junk food is still junk food. And conventional fresh, healthy food is still healthy food. But wait, there’s more …
2. If You Buy Organic to Avoid Pesticides
The Stanford researchers did find that 38% of conventional produce tested in the studies contained detectible pesticide residue, compared with just 7% of organic produce. (Organic produce can still be contaminated by nearby conventional fields.) A couple of studies the researchers analyzed showed that children who ate organic produce had fewer pesticide traces in their urine.
Having said that, all the produce tested–organic or not–was under the allowed safety limits for pesticide residue. This is great news if you put your faith in the USDA, who sets those limits. However, if you believe that no pesticides is better than “safe” levels of pesticides, you might not be assuaged. Finally, this study did not include any long-term studies of the effect of pesticides on humans.
Why should you care about pesticides? A 2010 study found a close correlationbetween the amount of a certain pesticide present in children’s urine and the severity of their ADHD. The effect was seen at low levels of exposure as well; kids with any detectable level of pesticides in their urine were twice as likely as kids with undetectable levels to have symptoms of a learning disorder, and prenatal exposure to pesticides can harm children’s brain formation and lead to lower I.Q.s. However, at least one study has suggested that insecticide use in children’s homes may be more to blame than their food.
We say: Pick and choose your produce carefully. Some produce contains higher levels of pesticide than others, making it more worthwhile to pay for organic. We have a list right here of the fruits and vegetables worth your money. Also, look at where your produce is from. Caroline Smith DeWaal, food safety director at the Center for Science in the Public Interest and advocate for safer food, says that produce grown in the U.S. and Canada has lower level of pesticides than that from countries like Chile. Finally, make sure to wash your produce thoroughly before eating it.
3. If You Buy Organic Meat to Avoid Food-Borne Illness, Antibiotics and Hormones
The study found that organic meats weren’t any less likely to be contaminated by dangerous bacteria like E. Coli. But when it was contaminated, organic meat was less likely to be contaminated by antibiotic-resistant bacteria. That means that if you pick up a food-borne illness from handling or ingesting undercooked organic meats and eggs, antibiotics will be more likely to take care of it. Public health advocates say overuse of antibiotics in farming has contributed to the spread of super-bugs in humans. There have been at least 24 outbreaks of multi-drug resistant germs in food between 2000 and 2010, though the government has just recently begun to curb the use of non-medical antibiotics on farms.
Eating meat and drinking milk raised without hormones might also be worth your while if you happen to have a daughter. A study released this August showed that girls as young as seven are hitting puberty at twice the rate of the late 1990s. The reason? It could be due to the obesity epidemic … or hormones in their environment and food.
We say: Look for both antibiotic- and hormone-free products. Many producers of conventional meat and milk offer antibiotic- and hormone-free options that cost somewhat less than full-on organic meat and milk. No matter what kind of meat you buy, always cook it thoroughly to kill bacteria and handle it carefully in the kitchen.
You might also consider buying less meat in general. Not only is it pricier than vegetarian options, Americans eat on average 1.5 times as much meat as the USDA recommends. Instead, you can get your protein needs from soy, cheese, grains, nuts, legumes and leafy greens.
4. If You Buy Organic Food to Protect The Environment
Environmental advocates for buying organic point to the millions of tons of chemical fertilizer dumped on fields during the production of conventional foods every year, or the staggering amounts of waste and toxic gases produced by industrial animal farms that threaten the health of nearby residents.
We say: Go local. While not all farms represented at your local farmers’ market will be officially certified as organic (going through certification is an onerous and expensive process), everything there is almost guaranteed to be more environmentally friendly than the same foods would be at a supermarket, and you can even ask the farmer directly about his methods. Most farmers’ markets have strict standards for what they allow to be sold, including pesticide use, humane treatment of animals and how far away the food was raised.
On the other hand, foods trucked into your local grocery store from Mexico or flown in from another continent (for an average of 1,500 miles travelled) have a huge carbon footprint.
5. If You Buy Organic for the Taste
You would have a hard time denying the difference between a juicy, freshly picked berry and a larger strawberry with a flavorless, white core shipped in from Mexico. But all other things being equal, any strawberry is probably better than no strawberry at all in your diet.
We say: This is up to you. You might be more tempted to eat a fresh-picked, organic heirloom tomato over another option, but, then again, you might not notice at all.
More Green Goodies From LearnVest
Image credit: La Citta Vita/Flickr
It’s not like a have a dearth of recipes to choose from. I’ve got this big stack of organic, seasonal and vintage cookbooks that I keep in my non-functioning fireplace. (A literary metaphor that you can interpret however you wish.)
This is especially true since cooking is one of those habits like meditating, journaling, crafting, calling my grandmother and–let’s face it–blogging that I do far too little.
But I still collect new recipes, so I have a big stack of them awaiting my barely-skilled hands.
When I choose a recipe, my criteria are as follows:
- Devoid of processed base ingredients
- At least loosely adhering to paleo principles (Can’t hurt, right?)
- Free of exotic, expensive spices that require you to buy a whole jar and then forget about it in the back of your cabinet (For example, Epicurious is really fun until you realize every recipe requires $80 of ingredients that you will never use again. But hey, if you’re trying to figure how to cook quail eggs …)
Some music to cook to:
A few weekends ago when my visiting friends and I were laying out on the High Line, I handed a Whole Living over to my friend crazy-A to read. A half hour later I suggested we hit up the Union Square Greenmarket instead of going out to dinner. (That’s my kind of tourist destination.) Crazy-A ripped a recipe for shaved radish, fennel and parmesan salad out and we had an almost precious time of it, wandering around the market, sampling cheeses, picking out produce, etc. Once we were back at home, we (OK, Crazy-A, while I watched) whipped it up along with some bluefish for dinner. It was so fresh and tasty, I was glad we didn’t pay $50 each for a dinner out in NYC. (That was the night before, at the John Dory Oyster Bar.)
Whole Living doesn’t have a monopoly on good recipes, of course. Last night I put together an avocado, edamame and quinoa salad from InStyle, of all places. I was totally being a crazy, has-lived-alone-for-too-long person while I ate it, saying out loud while I shoveled it in my mouth, “Holy crap, this is so good.“
One place where the recipes are complete doo-doo? Self. That magazine is obviously geared toward middle-America women with body issues that they can prey on. I would sum up their editorial direction as, “How to lose ten pounds while eating low-calorie, processed food!” I read that magazine religiously in college while on the stair stepper and gained weight.
Back to Whole Living. A couple weeks ago I tried what looked like an ambitious recipes for home-made chocolate-apricot nut bars, and I’m totally hooked. You just shove a few healthy ingredients in a food processor, smoosh it onto a cookie sheet, drizzle chocolate (or in my case, smear gobs of it) across the top, stick it in the fridge and then cut it into bars. There’s something so edifying about pulling an energy bar you made yourself out of the fridge when you’re running out the door. I doubled the recipe and made more on Sunday. (Yes, it was a “low key” weekend for me and I may have had some time on my hands. Shut up.)
So tell me: Do you have any recipes you’ve found lately you’re totally obsessed with?
All pictures by moi, Alden.
“This buster’s on his iPhone talking to his friends, picking up some cayenne pepper for his master cleanse. You’re the most annoying dude I’ve seen, bra. Could you please move? You’re right in front of the quinoa.”
I really wish I could attend this event, but I have drawing class on Tuesdays. So will you go for me??
Book release of Amanda Hesser’s “The Essential New York Times Cookbook” and Melissa Clark’s “In The Kitchen With A Good Appetite.”
Twenty of the city’s top chefs will be preparing their favorite New York Times recipe while Sustainable Party will be making sure that the event is as green as possible (recycling glass, plastic, and paper, and composting biodegradable corn cups and food and bringing the compost to an upstate farm, etc.).
Proceeds of the event will be donated to “Wellness In The Schools” A NYC community based organization founded by local chefs to improve the environment, nutrition, and fitness in NYC public schools.
Tuesday, November 2nd at Chelsea Market
You really should check this out. Learning to forage is high on my list of things to do. (What you can find just in Central Park is pictured at the top) And if the apocalypse ever comes to NYC, you’ll be well equipped:
Urban Herb Walk
Realize the wealth of the medicinal plants of Prospect Park with two guides who have more than a decade of experience! This urban plant walk will focus on learning how to identify medicinals growing within an urban setting, while discussing how these plants contribute to our health and well-being. Bring a notebook and wear appropriate clothing for being outdoors for 2 hours.
Meet at Grand Army Plaza entrance to Prospect Park.
November 6, 12-2 pm
This is part 1 of a three-part series.
“FIND” Your Way to the Greenway…for BGI’s Fall Party!
They will also be acknowledging Council Members Brad Lander and Steve Levin for securing BGI’s first City Council funding, and Waste Management for supporting BGI’s stewardship programs!
Join fellow greenway supporters for great food, drink, music and raffle prizes this
There will be plenty of room to spread out and raise spirits and funds over drinks & food from local restaurants, including 5 Burro, Lilla Cafe, Red Hook Lobster Pound, Rocky Sullivan’s, Union Market, Fort Defiance, Six Point Craft Ales, Alma, Steve’s Authentic Key Lime Pies and Nine Cakes, along with live jazz music from Hot Johnsons in FIND’s expansive showroom at 9th Street and the Gowanus Canal.
Don’t miss your chance to win one of many raffle items from FIND, Brooklyn Winery, RICE, Rolling Orange Bikes, Massage Therapy by Gerald Pulis, Ground Up Designers, Urban Oyster, Red Hook Lobster Pound, Bar Tano, New York Water Taxi, Circle Line Downtown, Water Taxi Beach, and more!
Tickets are $25, or two for $40. Get your tickets today!
This landed in my inbox, and I think I’m going to buy a ticket. Liz and I were just tasting some of Jimmy 43’s delicious soup at the New Amsterdam market. “We have to go!” I declared. “Jimmy’s 43 is like the flagship farm to table restaurant.” :
Jimmy’s No. 43 Chowder Benefit
I hope you will join us – and even enter your own chowder – for a benefit for NAMA at Jimmy’s No. 43 in New York City. Come here first hand report from Brett Tolley, our community organizer, of Slow Food’s Terra Madre in Torino, Italy and the discussions/plans around Slow Fish, Slow Food’s new campaign. We were glad to have been there to help shape its direction.
November 6, 2010
Jimmy’s No. 43, 43 E 7th Street, NY, NY
$10 donation gets you in to taste all the chowders, vote on the best in show and hear about the events in Torino.
More information here.
“The pesticides are made to stay on even in a rainstorm….So how big of a rainstorm are you giving in your kitchen?” – A farmer on pesticide use in apple orchards
Whew, this post is late. Things just got a little out of hand, what with my trip out of town and all that stuff I had to attend to, like watching ten episodes of Lost. (I have a lot of catching up to do.)
Anyhoo, last Thursday – shoot, the Thursday before, actually, I scooted down to the Here Theater to see What’s Organic About Organic? a sort of low-budget Food Inc. The little theater was packed with people, despite it being the fourth showing of a whole week. Apparently there are a lot of very aware and curious people in NYC.
The movie didn’t teach me a lot of things I didn’t already know, since I’m already a voracious reader of blogs on the topic. Still, it’s good for me to watch this stuff, because sometimes I need a boost in my determination to be more aware about what I eat. It’s like going on a diet – you need to keep trying on those skinny jeans in order to remember why you gave up dessert….and hamburgers…and anything not organic…
I did pick up some choice facts about conventional farming (aka, “not organic.”) THey’re a swift kick in the pants to all you Luddites still enjoying McDonald’s. Please enjoy:
- Farmers and their families on conventional farms frequently suffer from pesticide poisoning
- Pesticides are the same chemicals used in chemical warfare. They are just watered down to put on our food.
- Chemicals from those pesticides can get into our water supply
- The estimated health and environmental costs of our farm chemical usage in the US is estimated at $9 billion
- Arsenic is often put in chicken feed. The chicken poop is then fed to other animals.
- Industrialized farming (think large-scale farms with produced shipped hundreds of miles) currently depends on cheap fossil fuel, something that is getting harder and harder to come by.
- Switching to all organic farming could reduce 25% of our carbon emissions
- Produce loses 40% of its nutrients within three days of being picked. Unfortunately, most produce doesn’t reach your shopping cart until after that.
- 70% of antibiotics used in the United States are given to animals. (Which makes your next round of needed antibiotics less effective, by the way.)
- Sewage sludge is used as fertilizer in conventional agriculture
The movie was equal parts hope and frustration. Farmers talked with a fierce pride about sticking to their guns, even as everyone told them they would do better if they used fancy pesticides and GMOs. They tut-tutted other farmers who are deep in debt and battling super weeds and crazy infestations of bugs, even as they douse fields with Roundup. They talked about their hope for the future, about the quality and beauty of their food. But even so, the sheer scale of the problem was sobering. Sadly, one farming cooperative that the movie focused on had shut down by the time the movie was done being produced.
After the lights came up I chatted with a girl my age next to me with masses of long curly hair and fun bracelets that clinked on her wrist. Her name was Rose, and she is even more into food issues than I am. She also already knew about most of what the movie had to say, “I mean, images of CAFOs are burned into my brain,” she said “so…”
While we talked the panelists came up on stage. Restaurants was the topic of the night. I was curious to hear more about sustainable restaurants, but even if I had wanted to, I couldn’t have left. Not a person in the theater budged from their seats, eagerly looking up at some of the most well-respected members of the farm-to-table movement.
Elizabeth Meltz, Director of Sustainability, Batali & Bastianich Hospitality Group
My ears perked up at the name Batali. I had just written a post about his wonderful pizzeria, Otto Enoteca, where I enjoyed some of the best pizza I had ever had, and heavenly cheese with truffle honey. Of course if you’ve heard of Mario Batali, you might know he has a small restaurant empire. I was so pleased to know that his restaurants embrace sustainability. They source from local farms, use organic produce, and avoid using fish that are being overfished. In order to convince all of the chefs – chefs always being averse to being told what to do – Elizabeth brought them all in and showed them videos of the impact of food decisions. They were converted. I think I have found my new favorite restaurant.
Jimmy Carbone, Owner, Jimmy’s No. 43
Jimmy’s love of good quality food came through as he talked. Far from being a gimmick, his seasonal variations on his menu evolved slowly as he acquired more and more food from local farms. One day, he said, he woke up and realized his summertime menu is composed almost entirely of food from within a hundred miles, save for the olive oil and lemon. Now he gets CSA deliveries right to his restaurant, which has become a hub of activity has other restaurants stop by to pick up their own produce. His fave farm? The Piggery.
Carlos Suarez, owner and Head Chef, Bobo Restaurant
Love this guy. He worked in finance for a year, but decided it had a lack of value (no, really??), so he quit and started a restaurant, Bobo. I had never heard of this West Village restaurant before, but believe me, it’s on my list. His restaurant doesn’t even serve bottled water.
Ian Marvey, Co-Founder and Executive Director, Added Value
Added Value is an urban farm in Red Hook, Brooklyn, and from what I can tell it is an amazing venture. Teenagers staff the field and the produce table. The owners of The Good Fork, which sources from Added Value, walk three blocks in the morning from their home to open up the restaurant. The restaurant, in turn, is three blocks from Added Value. The point of Ian telling the audience this is that all that money made from the farm circulates within Red Hook. The implication? Real, local people get the benefit of this agriculture, instead of faceless corporations hundreds of miles away.
Patrick Martins, Co-Founder, Heritage Foods
Patrick seems to be more of the pragmatic and sober type, instead of the pie-in-the-sky breed of organic evangelists. He caused a ruckus when he said that Purdue has value in that it “feeds the world.” Boy did that get everyone riled up, especially the farmer in attendance, Marty Mesh. What Patrick was trying to say is that famines used to be a way of life, and the sheer scale of conventional agriculture has made those a thing of the past. That’s a good thing, even if there are a lot of abuses and serious drawback to the system. After getting raked over the coals by other panelists, he reiterated that he dislikes Purdue and Smithfield as much as anyone. They are, after all, the enemies of the movement.
That’s Shelley Rogers by the way, the documentary maker, laughing to the left of Patrick.
Classie Parker, founder of Five Star Community Garden in Harlem
This lady was adorable. Rose and I kept on looking at each other and practically squealing with delight as she held forth about the importance of community and good food, and her jam with Southern Comfort in it. Yum. She’s a main character in the movie as well. “Not enough people are talking about it. Go on Facebook. Go on Twitter,” she exhorted the audience. “I guarantee you it will grow!”
Marty Mesh – Farmer Advocate and Executive Director of Florida Certified Organic Growers and Consumers
Marty was another main character in the movie, a grower with very strong opinions. (At one point he claimed Swine Flu was caused by conventional pig raising. Urp.) But I loved his idea of installing organic farms in low income areas and homes, a great way to improve nutrition. He got a huge round of applause from the audience when he declared we should “get corporations out of the food system.”
After the panel disbanded, Rose and I exchanged info, promising each other that we would get up to Harlem to see Classie’s Five Star Community Garden, and maybe get our hands a little dirty!
I saw someone tweet about a new blog called “A Month without Monsanto.” That’s right, April Davila is trying to go a month consuming food that is “outside the grasp of Monsanto.” Dude, I admire this girl’s courage.
Do you know how hard it is to go a month without eating anything that profits Monsanto? If not, just read, say, two of her posts where she describes her herculean efforts to avoid Monsanto food, and you’ll get the idea. It’s not only fast food that contain GMO’s grown with Roundup. It’s even organic food, which is distributed by subsidiaries of Monsanto. In short, it’s almost impossible to know where that any of our food comes from. And that includes sugar, which is made from Roundup-ready beets and is found in products like Hershey bars.
This poor girl has been confined to eating:
Eggs from free roaming, grass and bug eating chickens
Wild caught fish
Organic dried fruits and nuts (except papaya, mango and melons)
Really? That’s it? It goes to show how much our food decisions aren’t really our decisions. One of the takeaways from the blog, at least to me, is to hit up the farmers market, where you can look your farmer in the eye say, “So, where do you get your seeds from? Do you use Roundup?”
Just in case you are saying to yourself, “What is Monsanto? Why should I care?” Here are some links to reasons why you would want to avoid Monsanto:
This post has been a long time coming. But here it is.
About a month ago Scott (the bf) and I took a day trip to the Bronx Zoo. We loved it. The cute little kids running around in Halloween outfits, the adorable cuddly-looking monkeys, and the informative bird exhibits were all great. I even enjoyed seeing the ornate architecture that spoke of a different era in the late 1800′s, when the zoo was built.
But something bothered me. I wasn’t surprised to see little placards at almost every exhibit which would describe the various ways humans degrade the habitats of animals and put them in danger. What did surprise me, after all this posturing about the dangers of pesticides, is what the zoo serves as food. When we went to grab a bite from the cafe, nothing there was organic. It was all standard, terrible fair: chicken tenders, french fries, hamburgers, hot dogs, and Big Gulp-size plastic ups of electric blue frozen drinks. What?
If people judge you by your actions, not by your words, well, I feel safe calling this a Bronx Zoo Fail. They can put up signs all day saying how bad pesticides are, but what kind of message does it send when they serve industrialized fried chicken composed of ill-treated animals and monoculture crops? Crops that discourage biodiversity and use those very pesticides the Bronx Zoo vilifies? It doesn’t say much.
In fact, even though I’m not a vegetarian, it smacks of bad taste to offer kids chicken sandwiches right after they were shuttled through a cute exhibit that does its best to educate kids about how cool live animals are. I wonder if parents, after they’re done pointing out the chickens in the farm exhibit to their toddlers, feel weird about plunking down a plate of tenders in front of them, covered in ketchup?
Of course, Scott and I only went to one little side cafe. Perhaps there are more options elsewhere. And I give the Bronx Zoo props for their eco-friendly composting restrooms at the entrance. But the next step should be to put their words into action, and educate children about the connection between what they eat, and the livelihoods of the animals the zoo works so hard to promote.
So go ahead, pay a visit to the zoo. Learn about the animals with which we share this earth. But bring your own food.
So, I actually did briefly date a hippie between freshman and sophomore year. Wow, what an experience. He worked in body care section of Whole Foods and thought that the trails coming out of jets was a government plot. He made good organic blackberry pancakes and would soothe my hangovers with giant all-natural hangover pills. What a guy.
That was just a lark, though. In reality, I have no interest in dating a hippie. For the most part they have zero ambition beyond “overthrowing capitalism” or something. I, on the other hand, am ambitious and enjoy what capitalism can bring me. You know, when it’s not being evil and all.
So that puts me in a weird position. Where does one find a guy who always buys the expensive drinks and also the organic food for dinner? Beats me.
The point of all this is that I’ve been invited on a date for Wednesday. I’m not particularly excited about it. I met this dude out on Saturday – he’s a friend of a friend. I’m pretty sure he wears product in his hair, and I distinctly remember his white/black pinstripe button down. Yeah. But he was just SO pushy I was like “FINE! Here’s my number!”
He called me up Sunday night to plan our little rendez-vous. I let him suggest a place. “Do you like chocolate?” he asked.
“Sure, chocolate is good.”
“Well there’s this place that revolves completely around chocolate, even the pizza. It’s my favorite restaurant.”
I went along with it, but after I hung up I realized that the thought of a whole dinner doused in chocolate was already making me feel bloated. Then I thought, why not kill two birds with one stone? Try out a good organic restaurant and scope out the open mindedness of this dude. That or scare him away!
When he calls back today, which he said he would do, I’m gonna ask him to take me to another restaurant. I looked on Greenopia for green restaurants, cut out the vegetarians places (that might be pushing it), and looked for the one with the best rating on Zagat. I came up with Savoy at Prince and Crosby St. It looks like great local organic food. Oh, and it’s expensive, heh.
Here’s the thing, I won’t tell him it’s organic. I want to see his reaction. I figure when he sees that it’s an organic place, he’ll do one of four things:
1. “Wow, you like organic food? Me too! I’m so glad we met.”
2. “I’ve keep hearing about organic food but don’t know much about it. Could you fill me in on why it’s so wonderful?”
3. Silence. Because he’s grateful that I ever said yes to a date in the first place and doesn’t want to f- it up.
4. “Organic food? Seriously? Are you like a tree hugger or something?” At which point I’ll tell him to get the hell out of the restaurant so I can enjoy my food in peace.
Honestly, I hope he does number four, because I really could care less. I just want the food, thanks.