Organic foods worth some thought

Until recently, I hadn’t spent much time thinking about where my fruits and vegetables come from and how they’re grown. While reporting a story about a Red Lion farm that uses organic methods, I observed the effort that’s put into small-scale farming.
Linda Smith and the interns at Smith’s Farm work morning until night, six days a week to grow and sell more than 25 types of produce on one acre of land. I’d be in heaven if that one acre were my backyard, but I’d also have to quit my job to maintain it.
Before working on the story, I didn’t know too much about organic farming or why such produce might be better for my health. Lately, there’s been a heightened societal awareness of chemicals and preservatives being added to food. As I learn more, the less I like the idea of putting them into my body.
It’s great to work on stories like this because I always learn something new. It was sort of a crash-course in organic farming, which gives me a basis to work from if I want to learn more. I probably won’t switch to using all organic produce any time soon, but the idea is definitely worth more thought.