Although this information is available from many
sources, I am gleaning for this issue, from a book written
by Kate Hehoe,
Cooking Green; Reducing Your Carbon Footprint in the Kitchen
the New Green Basics Way
(Cambridge, MA, Da Capo Press, 2009)

ORGANIC  We have all seen this designation on the
foods we purchase. Often, this is probably a determining
factor in choosing one product over another. Well,
"Not so fast my friend!". The ubiquitous USDA "ORGANIC"
seal so prominently displayed on many products
WITHOUT the words, "100% ORGANIC" only means;
at least 95% of the content, by weight, is organic.
Oh, (excluding water and salt). The remaining five
percent of ingredients is on an approved list of non-
agricultural products not available in organic form.
Products are certified (usually by a third party)
and, here is the good news, may not include using
methods such as sewage sludge and ionizing radiation.
WARNING THIS IS GRAPHIC! YUCK
To be truly organically grown (and minimally processed),
our food must have been produced without conventional
pesticides, artificial fertilizers, human waste, sewer sludge,
ionizing radiation, genetic engineering, or food additives.
Sweet! Livestock cannot be grown with the use of growth
hormones or routine use of antibiotics.
There is a lot more beneath this surface layer I am providing.
The process to have one's produce or animals CERTIFIED
as ORGANIC has become so expensive that it is prohibitive
to many small farms. HMMMM....  Now, this does not mean
they are not producing perfectly healthy food. On the contrary,
most small family farms do care about their products and cultivate
in a responsible way. They just cannot SAY it is "ORGANIC"
because they didn't pay the (sometimes $10,000) fee to have
it certified. When shopping, we try to look for other "code
words" such as naturally grown, etc. It is also helpful to shop
when you can, at local farmer's markets. There you will be able
to meet and talk to the actual grower. Join a CSA. It hardly
matters where you live, you will be able to find small
family owned farms and gardens that are eager to share their
bounty!  Of course, you're not going to drop dead from eating
less than 100% organic food all the time.
But, given the (real) choice, you may want to
eat in as natural and wholesome way as you can.
The bottom line is this:
In the supermarkets etc, it isn't really organic unless it says
100% ORGANIC. We call the rest of that stuff "Organish"
bon appetit!                              
          

Our Culinary Festival continues in February with,

February  3, Wednesday
KNIFE SKILLS
 A lot of wonderful classes in this part of the month, then...
Wednesday, February 24th
Tucson Rodeo Favorites
Slooooow cooked Beef Brisket with
a table full of southwestern goodies!

Our busy schedule allows us to see more of our wonderful students,
friends and family.

P.S.
 SPRING SALES HAPPENING       HERE!!
Remember we sell most of the tools and small appliances
and those wonderful Messermeister knives we
use in class on our sister site;

www.Sharpknives.com

      
10
FABULOUS
NEW
BLOCK KNIFE SETS
ON SALE NOW!
 

Mardi Burden
shares ownership of
Cuisine Classique School
of Good Cooking
with her husband Bob.

Mardi loves to cook
and she brings her
 professional expertise
from restaurant kitchens
and large catering events
to the lessons she
teaches in her classes.
Mardi's love of cooking,
and her knowledge of food
and cooking is truly
exceptional and
 she is always eager to
 "share the love"!

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