So, now we come to the solution to my first kitchen-revelation. The sad truth of my idiosyncratic eating habits. A little background information: Way, way back in the day when naturopathic medicine was extremely uncommon, my Grandpa, a young farmer with an ever-extending family began to go blind. He had Glaucoma, and doctor after doctor could not help him. Well, somehow Grandpa got in contact with a naturopathic doc who said, yes, I can help you, but you have to cut all this stuff out of your diet, no refined sugar, no this, no that- GO NATURAL. So, having little choice, Grandpa did it. Now he is 82 years old and only just retired off of his Stratford, Ontario farm last year. His eyesight is great, and he is an avid reader, especially on issues of health. He is now practically a naturopath and a hardcore organic agriculture advocate. With a family history like that, it seemed natural (har har) that I turn to the idea of organic eating as an answer. So I’ve been doing some reading on the issue and indeed am becoming some what of an advocate myself.

In response to this newfound advocacy, my remarkable little totes provide tasty, healthy organic recipes, craftily hand screen-printed on one side! I’m a pretty on-the-run kinda girl (aren’t we all these days?) so the recipes I chose are good, yummy somewhat practical protein-y energy foods. So. Why organic, you ask (besides of course, the Grandpa story)? Well, first of all there is a whole lot of concern today about genetically modified food, and rightly so; genetic engineering (GE) is definitely not a holistic (i.e. it does not see the whole picture, the universe as a interdependent, functioning orchestra) approach to agriculture. The Canadian Organic Growers website says “In our view, genetic engineering (GE) runs contrary to the principles of caring for and protecting people and the ecosystems on which they depend. GE is a short-term, ill-conceived and oversimplified approach to agriculture; it does not respect natural systems.” It then lists a couple potential (and already existing) problems like modified viruses and bacteria that can cause new diseases, ones that the immune systems of plants, animals and human beings won’t recognize. That’s right folks. We could be the next monarch butterflies dying of genetically modified corn.

Organic foods are also produced without the use of synthetic fertilizers, pesticides, herbicides, hormones or antibiotics, and organic farmers work with nature to replenish the soil for a sustainable future. Putting all that stuff in our systems just isn’t a good idea, luckily there are lots of great people out there committed to doing it up right, for example the folks at http://www.cog.ca/ and another good resource, http://www.proorganics.com . Both these sites have lots of good info on organic produce, all the issues surrounding it, and lots and lots of useful links. Also, for a really great essay on organic foods and living right with old Momma Earth, check out: http://www.mindfully.org/Food/Why-Eat-Organic-Food.htm, it has also got a lot of statistics and really clear information on the effects of pesticides and other eco-enemies.

So, if you have never really gotten much into organic eating, now’s a good time! The recipes on the Totealities can get you started.