I won’t get asked to serve on the sustainability committee.

I got tired of talking about organics, local, genetic engineering and sustainability a long time ago.

There’s good farmers and bad farmers, whatever system they’re using, and I’m more interested in making sure people don’t barf, whatever kind of food they choose.

There are endless scientific reports about which system is better, but they don’t say much. A new report in the Journal of Agricultural and Food Chemistry found that organically grown onions, carrots, and potatoes generally do not have higher levels of healthful antioxidants and related substances than vegetables grown with traditional fertilizers and pesticides.

In the study, Pia Knuthsen and colleagues point the health benefits of organic food consumption are still controversial and not considered scientifically well documented.