This month's "recipe" is one for greener eating without going crazy trying to figure out when it's important to buy organic, or otherwise. Each person needs to set their own guidelines based on what's most important to them, but a few suggestions:
When to go organic:
Meat, Milk and Eggs: Those growth hormones and heavy antibiotics get passed on to you, not to mention facilitate rather unhygienic and environmentally devastating "factory farming." You have a much better chance of getting well-tended meat and dairy when you buy Free Range, Organic and/or Hormone Free.
Peaches, Apples, Bell Peppers, Celery, Berries, Leafy Greens and Grapes: Basic rule of thumb - if you eat the skin or outer membrane, you don't want the chemicals on the outside. Many pesticides don't wash off easily with water, so go organic with these types of fruits and veggies whenever possible.When you can get away with the conventional: Fruits and vegetables with a protective skin (bananas, avocadoes, kiwi, mango, onion, pineapple, papaya) generally keep the chemicals on the outside. So if you can peel it, you're better off.
Check out www.GarysWineClub.com for other great recipes
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