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Today I read that some species of predatory birds are threatened by lead poisoning, of all things.  The short version of the situation:  birds of prey often end up eating the “one that got away” from a hunter’s shot.  Over time, the continual ingestion of the lead shot can lead to infertility, illness, and death in condors, eagles, buzzards, et al.

Reading that article (a recent issue of National Geographic sitting in my doctor’s waiting room) made me sad for the birds, but it only reaffirmed the growing evidence that eating food that hasn’t been treated with chemicals is simply the wise thing to do, whether human or animal.  I’m not implying that industrially farmed food always contains chemical toxins, but when fruits and vegetables are cultivated on a large scale, chemicals are necessary to promote growth, discourage pests, and inhibit spoilage.  That’s the bottom line. 

It’s also good to know that local and regional produce often contain less chemicals because chances are a handful of actual humans watched over it as it grew.  While it might not be organic, a minimal amount of fertilizer and pesticide was probably used.  When farmers can visually inspect the health of a plant, they can know what needs to be done to keep it healthy  instead of blindly showering it with stuff.

I know I go through phases where I wonder if paying for local and organic food is worth the cost. Do you do that?  I look at the perfect, blemish-free commercial produce in the grocery store and then see how much cheaper it is than the local organic stuff.  But I need to continually remind myself that, number one, the local organics TASTE BETTER, and number two, they’re better for me.  As Joni Mitchell sang, “I’ll take the worm in my apple, give me the birds and the bees, please.”  Shop and eat the food that’s closest to home.  It might cost more, but in the long run it costs less.