Earlier today, I snacked on cherries from my local chain grocery store. Midway through the tangy feast, I looked down and saw one cherry covered with a layer of white film, as if it hadn’t been slowly and carefully washed 10 minutes earlier.
When it’s not pesticide residue, it’s a pest. Not long ago, I gorged on some freshly washed blackberries. One was harder and chewier than the others. A few seconds later I pulled a live bug out of my mouth.
If foods labeled as “organic” by national chain stores are supposed to be no better than their non-organic counterparts, do I have to get the majority of my fruit from farmers’ markets or a community-supported agriculture program to reduce the amount of toxicity I swallow? Or will a new report soon reveal how shady these routes might be too?
As of three hours ago, I’m scrubbing each piece of fruit I wash with a toothbrush, to scrape off as much gook as possible. Do you know how long this is taking with the cherries, berries, and grapes? But get a load of this advice about how best to wash non-organic produce: http://conscioushealthnaturaltherapy.weebly.com/cleaning-non-organic-produce.html. I can’t bear it - farmers’ markets and community-supported agriculture it is.