Radiation?

[bumblebyz]

Originally Posted by Forest_Hills_Daddy

The one I go to is in Bronxville. There are many around NYC. The more notable ones are in Union Square, Park Slope, Grand Army Plaza, Jackson Heights and Inwood.

Look at some greenmarket websites:

Our Markets | GrowNYC

When attending a farmers market in NYC just make sure that the vegs aren't too local.

Root of all evil: Vegetables in NYC gardens are ‘toxic’ | New York Post

[Henna]

Originally Posted by bumblebyz

When attending a farmers market in NYC just make sure that the vegs aren't too local.

Root of all evil: Vegetables in NYC gardens are ‘toxic’ | New York Post

You can just do what the woman in the article does:

“I buy from the community garden,” she said. “I pray before I eat it that anything in there won’t kill me.”

[Henna]

After I read this article about E coli and how the processing of beef in this country actually encourages e coli, I never bought ground beef again, except from the greenmarket and maybe Whole Foods. No way am I going to eat that crap now that I know what is actually in it.

http://www.nytimes.com/2009/10/04/he...pagewanted=all

Here's an excerpt.

The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef’s Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.

Using a combination of sources — a practice followed by most large producers of fresh and packaged hamburger — allowed Cargill to spend about 25 percent less than it would have for cuts of whole meat.

Those low-grade ingredients are cut from areas of the cow that are more likely to have had contact with feces, which carries E. coli, industry research shows. Yet Cargill, like most meat companies, relies on its suppliers to check for the bacteria and does its own testing only after the ingredients are ground together. The United States Department of Agriculture, which allows grinders to devise their own safety plans, has encouraged them to test ingredients first as a way of increasing the chance of finding contamination.

[Kefir King]

Chicken is routinely and cheaply bathed in a solution of chlorine, basically a Clorox dip, the story has recently been pretty well documented in the news lately.

As for radiation, it is an expensive setup so butchers will not have that capability, but whether Tyson and Perdue DO I don't know.

Now serious question: are so-called Organic food in supermarkets
reliable?

Of course not. The temptation to take the same-old, same old and slap an ORGANIC label on it to double the price is too irresistible to producers and sellers. Common sense tells us that and eventually someone will investigate.
The FDA and the Dept. of Agriculture cannot even assure us that our meats aren't contaminated with salmonella. norovirus, and coliform. They certainly are not going to regulate food improperly bearing the word "Organic."

And when you start trusting that food producers are going to regulate THEMSELVES, well at that point you might as well start looking for a white rabbit with an alarm clock.

[Forest_Hills_Daddy]

Originally Posted by bumblebyz

When attending a farmers market in NYC just make sure that the vegs aren't too local.

Root of all evil: Vegetables in NYC gardens are ‘toxic’ | New York Post

That's why a lot of the recommended farm vendors in these markets are from upstate.