3 ms·

Even if the nutrition is the same or worse ("organic" or not), varieties of fruit and vegetable that aren't big, brightly colored, perfectly round, non-bruising

Even if the nutrition is the same or worse ("organic" or not), varieties of fruit and vegetable that aren't big, brightly colored, perfectly round, non-bruising, transportable, shelf-stable, beautiful, tastes-of-nothing garbage are better in my opinion. Why? Because if they actually tasted different to all the other processed junk out there, then maybe people would choose them instead.

dragonwriter 11y ago
> varieties of fruit and vegetable that aren't big, brightly colored, perfectly round, non-bruising, transportable, shelf-stable, beautiful, tastes-of-nothing garbage are better in my opinion. Heirloom varieties (what you seem to be praising) and organic methods have only a casual relationship (sure, organic certification may require non-GMO, but lots of the work on big, brightly colore. perfectly round, non-bruising, transportable, shelf-stable, beautiful varieties -- that incidentally produces tastes-of-nothing garbage -- is non-GMO "traditional" breeding methods that's perfectly capable of being organic, and often is what you get when you buy organic. Heck, because of the way GM methods work, you end up preserving other traits besides the one you want to change better than "traditional" breeding.)
- rangibaby 11y ago
  Yes, that's why I put "organic" in scare quotes. George Carlin's piece food lingo said it better than me: Natural The last one of these bullshit food words is natural. And these comments are directed at all you environmental jackoffs out there. The word natural is completely meaningless. Everything is natural. Nature includes everything. It's not just trees and flowers and the northern spotted owl. It's everything in the universe. Untreated raw sewage, polyester, toxic chemical waste, used bandages, monkey shit. It's all perfectly natural. It's just not real good food. But you know something? It is zesty. And it's tangy, too. Bon appe'tit, consumers. The rest of the chapter is here if you'd like to read it: http://pastebin.com/jejt4dfm http://pastebin.com/jejt4dfm

dragonwriter 11y ago

> varieties of fruit and vegetable that aren't big, brightly colored, perfectly round, non-bruising, transportable, shelf-stable, beautiful, tastes-of-nothing garbage are better in my opinion. Heirloom varieties (what you seem to be praising) and organic methods have only a casual relationship (sure, organic certification may require non-GMO, but lots of the work on big, brightly colore. perfectly round, non-bruising, transportable, shelf-stable, beautiful varieties -- that incidentally produces tastes-of-nothing garbage -- is non-GMO "traditional" breeding methods that's perfectly capable of being organic, and often is what you get when you buy organic. Heck, because of the way GM methods work, you end up preserving other traits besides the one you want to change better than "traditional" breeding.)

rangibaby 11y ago
Yes, that's why I put "organic" in scare quotes. George Carlin's piece food lingo said it better than me: Natural The last one of these bullshit food words is natural. And these comments are directed at all you environmental jackoffs out there. The word natural is completely meaningless. Everything is natural. Nature includes everything. It's not just trees and flowers and the northern spotted owl. It's everything in the universe. Untreated raw sewage, polyester, toxic chemical waste, used bandages, monkey shit. It's all perfectly natural. It's just not real good food. But you know something? It is zesty. And it's tangy, too. Bon appe'tit, consumers. The rest of the chapter is here if you'd like to read it: http://pastebin.com/jejt4dfm http://pastebin.com/jejt4dfm