Spud City
I love the Holidays for probably exactly why many people dread them…the food! Inspired and full of cheer (or maybe its more guilt and stress), people seem to cook up some of the best recipes during the month of December and do none other than…SHARE. One of my favorite dishes actually stems from my ever-growing faux Jewish heritage (hey, I say fake it and embrace it). God bless (do Jews say that?) whoever invented potato latkes!
I never considered buying anything other than conventional ingredients when stocking up for my fried/oil ridden “pancakes” (thankfully, they’re only around once a year), but food experts are now recommending that consumers purchase ORGANIC spuds. Apparently, root vegetables absorb the soil’s herbicides, pesticides and fungicides plus are then sprayed with additional herbicides before harvesting…and a third time once they’re dug up. The Farm Director (is this an actual job title?) of the Rodale Institute claims that potato farmers even have a separate plot where they grow their own root veggies sans chemicals. Buy organic since washing the exterior won’t remove the chemicals that have already been absorbed into the flesh.
