I have a semi love-hate relationship with organic food. We’ve been trying to buy more organic foods. I’d love to say that we buy all free-range, organic, local produce, but while working on a PhD, cost is definitely a factor. My other issues is allergies. As much as I love to say that all-natural is wonderful if it’s processed and organic and cream to red in color, it’s probably dyed with carrot extract. Organic berry flavored yogurt, for example, is colored with purple carrot juice. I know that there are many people who benefit from ridding products of Yellow #5 and Red #40, but as someone with a carrot allergy, they are my friends. Otherwise, everyday common foods end up with carrot extract. It seems like carrot extract is now more common in non-organic foods as well. Now on the list of things that I can’t eat: Edy’s fruit bars and Coffeemate Amaretto Creamer (Vanilla Chai Spice is still okay at the moment).
I did make the first batch of chili of the fall this weekend, but we ran out of bay leaves and chili powder, so due to improvisation I’m going to hold the recipe until batch two.
