Digging Up the Dirt on Organic

Passionate about healthy eating, Samantha Gotlib cuts organic strawberries at her kitchen counter from the bunch she purchased at the market earlier in the week. “By the time I pick through and throw away the bruised and moldy ones, I’m not left with much,” admits Gotlib, a wife and busy mom of four young children. “It can be expensive.”

Gotlib is no stranger to the positive health benefits of organic foods. Four years ago, she launched Wholesome Tummies, an all-natural food service management company that provides healthy lunches to schools across the country. “I didn’t like where our food system was going,” explains Gotlib. “I didn’t like what kids were eating in schools and wanted to do something about it.”

The Wholesome Tummies concept offers flexible solutions for schools, with or without kitchens, that want the highest quality meals with only all-natural ingredients for their students. The idea took off and the business franchised earlier this year. And yet, Gotlib, like so many Central Floridians, struggles to put organic food on her family’s table every day while staying within budget.

“Organic foods are more expensive, but if I had to choose between going to a box store and buying the most beautiful, plump strawberries, or buying a pint of organic and having to throw some away because they’re bruised or moldy, I’m going to buy the organic,” declares Gotlib. “I just feel better about that decision and don’t mind paying the extra money for the peace of mind.”

Gotlib adds that she doesn’t buy many processed foods.  “The money we save by avoiding boxes of cookies, crackers, or chips – organic or not—allows us to focus our budget on organic fruits, vegetables, and grass-fed meats,” she says. “We try to make everything from scratch.”

Another challenge the Gotlibs face is that of actually finding organic foods in Central Florida. “We want to buy organic, we’ve budgeted for it, but sometimes it can be hard to find.”

Although most counties have a weekly farmer’s market, the vegetables sold there aren’t always local or organically grown. “You really have to do your homework,” Gotlib points out. “Whether you’re at the farmers’ markets or buying from an organic company, you should look for signage, check for certifications, and talk to the people selling the produce. Ask where it came from and if it’s organic before buying.”

To supplement their organic budget, the Gotlibs also tend a small backyard garden that provides them with fresh herbs throughout the year and enough seasonal vegetables for salads and soups a few nights out of every month. “Our garden isn’t very large, but it’s a fun family activity and it’s teaching my kids where their food comes from,” she says. “That’s really important to us. It also helps offset our food budget.”

There is good news for those who aren’t able to get to the farmers’ market every week but still want to adopt an organic lifestyle. The demand for organic foods is on the rise in Central Florida, and supermarkets such as Publix, Whole Foods, and Sweet Bay are carrying more local and organic foods. “You need to talk to the farmers,” said Gotlib, “but you also need to talk to the produce managers at the local supermarkets and tell them you want more locally grown and organic produce.”

Fruits and Veggies, the Good and the Bad

The Environmental Working Group in the US has put together two lists to help you reduce your pesticide exposure: The Clean 15 and the Dirty Dozen.

The Clean 15 – These food items are relatively free of pesticide residue:

• Onions
• Avocados
• Sweet Corn
• Pineapples
• Mangos
• Sweet Peas
• Asparagus
• Kiwi Fruit
• Cabbage
• Eggplant
• Cantaloupe
• Watermelon
• Grapefruit
• Sweet potatoes
• Sweet onions

The Dirty Dozen – Reduce your pesticide exposure by up to 80% when you buy the organic version of these food items:

• Celery
• Peaches
• Strawberries
• Apples
• Blueberries
• Nectarines
• Sweet bell peppers (capsicum)
• Spinach, kale and collard greens
• Cherries
• Potatoes
• Grapes
• Lettuce

The Environmental Working Group / www.foodnews.org