http://www.kqed.org/epArchive/R707161000
The program looks into what the “organic” label means, why foods with the label cost more, and if “organic” foods really are more healthful.
Host: Michael Krasny
Guests:
Alyson Mitchell, associate professor and food chemist at UC Davis
Dr. Barbara Robinson, deputy administrator of the USDA, Transportation and Marketing Programs
Mark Squire, co-owner of Good Earth Natural Foods in Fairfax
Patricia Allen, director of the Center for Agro-Ecology and Sustainable Food Systems at UC Santa Cruz
Ronnie Cummins, national director of the Organic Consumers Association
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