Good food, as we've come to know it in the last few years, has a few characteristics: It's local. It's grown using responsible, land-loving techniques, like crop rotations and polycultures. And it's organic, raised without chemical fertilizers and poison pesticides. At one point, “organic” was shorthand for all of that, because the same people who cared enough to grow their vegetables with manure cared about environmental sustainability and tended to be local. But now “organic” can be shorthand only for adherence to a certain set of rules that outlaw certain concentrations of certain types of fertilizers and pesticides, and as …
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Sarah Laskow is a reporter based in New York City who covers environment, energy, and sustainability issues, among other things. Follow her on Twitter.