The Earth is what we all have in common.
- Wendell Berry
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Why Choose Organic 
All foods were originally "organic," grown without pesticides, herbicides, chemical fertilizers, hormones, or irradiation, and whole or minimally processed. However, since the advent of chemical farming and food processing, much of the world's food has been depleted of many important minerals and nutrients, and is now tainted by pollutants.
There is growing consensus in the scientific community that small doses of pesticides and other chemicals can have adverse effect on health, especially during fetal development and childhood. Pesticides accumulate in tissue and can result in a weakened immune system. Organic certification is the public's assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs. For details on just what the USDA Organic label means, click here.
Organic foods may seem expensive at first; however, our tax dollars pay for the hazardous waste clean-up and environmental damage caused by conventional farming.
The Environmental Working Group (EWG), a nonprofit organization that advocates for policies that protect global and individual health, annually publishes their Shopper's Guide to Pesticides in Produce. The 2014 lists, below, are based on test results collected by federal agencies over the past nine years.
Photo, above left - rows of organic crops at Chestnut Farm, Weston, CT
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 "Dirty Dozen Plus" have the highest pesticide load, making them the most important to buy organic, or grow organically yourself.
This year's list: apples, strawberries, grapes, celery, peaches, spinach (includes leafy greens such as kale and collards too), sweet bell peppers, nectarines (imported), cucumbers, cherry tomatoes, snap peas (imported), potatoes, PLUS hot peppers and blueberries (domestic), which may contain highly toxic organophosphate insecticides.
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"Clean Fifteen" contain the lowest levels of pesticides. 
They are: avocados, sweet corn, pineapples, cabbage, sweet peas, onions, asparagus, mangoes, papayas, kiwi, eggplant, grapefruit, cantaloupe (domestic), cauliflower, sweet potatoes.
Keep in mind that pesticide and herbicide use also contaminates groundwater, ruins soil structure and promotes erosion, and may be a contributor to the mysterious die-off of pollinating honeybees that threatens the American food supply. Buying or growing organic food is good for the health of the planet - and it tastes better too!
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Raw Food Class and Summer Lunch Al Fresco
Three Days Left to Register (by July 10)
Thursday, July 17, 11:30 a.m. - 1:30 p.m.
Westport, CT
For details, please click here.
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Food Focus: Watermelon
Watermelon (citrullus lanatus; family Cucurbitaceae), a vine-like flowering plant originally from southern Africa, has long been synonymous with summer due to its refreshing taste and thirst-quenching 92% water content. However, this relative of cantaloupe, squash, and pumpkin is much more than just water and sugar; it's a low-calorie, nutrient-dense food with a host of health benefits.
Watermelon is rich in antioxidants. The carotenoid lycopene has been linked to a decreased risk of prostate cancer in several studies, and may also reduce the risk of heart disease. Watermelon is full of vitamin C, providing immune support, and is a great source of beta-carotene, the precursor to vitamin A, which protects against macular degeneration and night blindness, and maintains healthy skin, teeth, and mucus membranes.
Citrulline, an amino acid found in watermelon, is converted to another amino acid called arginine, which studies show reduces accumulation of fat in our fat cells. Researchers also believe that it helps with muscle soreness and improves recovery time in athletes following exercise.
Rich in potassium, watermelon is a great natural electrolyte and helps regulate the action of nerves and muscles, as well as heart rate and blood pressure. And watermelon is a natural diuretic, easing strain on the kidneys as the liver processes ammonia (waste from protein digestion).
There are five common categories for watermelon: seeded, seedless, mini, yellow, and orange. Look for one that is firm, heavy for its size, and symmetrical without soft spots or bruising. A fully ripe melon has more color and this relates to higher nutritional value. Once at home, place the fruit in a cool, well-ventilated place. Cut sections should be kept covered inside the refrigerator.
Blend diced watermelon and a few ice cubes for a cold refreshing treat that's perfect for rehydrating after a day in the sun. Use it in salads with mint and feta as they do in Greece. Or try my favorite watermelon recipe, below.
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Recipe of the Month: Watermelon Gazpacho  Prep time: 20 minutes
Yield: 6 servings
8 cups finely diced watermelon
1 medium cucumber, peeled, seeded, and finely diced
1/2 red or yellow bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley or cilantro
1/4 cup sherry vinegar
3 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1. Mix watermelon, cucumber, bell pepper, herbs, vinegar, shallot, oil and salt in a large bowl.
2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
3. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture.
4. Serve at room temperature or chilled, garnished with basil leaves.
*Note: This can be made ahead and refrigerated for up to one day.
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Happiness and healthy living are contagious! Please forward this newsletter to family members, friends, or colleagues who may be inspired by it.
Happy Summer!
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