“In [Wednesday’s] edition of the Dining and Wine section of the New York Times, there appears an article about New York City’s Greenmarket (a consortium of farmers markets throughout the city)… The article makes good points about the never-ending nuances of organic food and the often overwhelming feelings organic shoppers can get when they are faced with often contradictory messages about how to do the ‘right thing.’ What struck me as odd was a statement from the 6th paragraph down: ‘In its February issue, Consumer Reports magazine assessed the relative pesticide contents of organically and conventionally grown produce, and found that for many fruits and vegetables, the difference was imperceptible. Is this reason enough to forsake expensive organic bananas and broccoli?’ I thought this was odd, so I looked back through that February issue and found this statement…”