Stratford University: The Top Organic Must-haves In The Kitchen

No doubt you have increasingly been seeing, and maybe even buying, products that are labeled as 'organic.' In fact, the Organic Trade Association reports that sales of organic foods and beverages have grown from $1 billion in 1990 to a projected $23.6 billion in 2008. While most of us realize that being labeled as "organic" means that it must be something better, we aren't sure exactly what it means, if there are benefits and what the most important items may be when we select organic versions.

"At first, it can be a little daunting, trying to figure out what is worth putting out the extra money on to get organic," says Carla Skornik, culinary arts instructor at Stratford University. "But once you think about it, and make a list of the most important items on which to go organic, it's much easier, and soon you won't even have to think about it."

When it comes to labels, not all are created equal. According to the American Dietetic Association, food labeled "100 percent organic" means that the food must contain only organically produced ingredients, except for water and salt. Items labeled "organic" must contain at least 95 percent organically produced ingredients, except for water and salt. The other five percent either are not available organically or are on an approved list. Items stating that foods are "made with organic ingredients" are usually found on processed foods. They can only bear the label if at least 70 percent of the ingredients were derived from organic products.

When it comes to identifying which items are organic must-haves in the kitchen, most environmental groups agree that there is a "dirty dozen" list that comprises the most heavily sprayed crops.
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The items on the dirty dozen list usually include: peaches, apples, sweet pepper, celery, nectarines, strawberries, cherries, pears, grapes, spinach, lettuce, and potatoes. Additionally, when purchasing meat, especially beef, organic is recommended.

What makes this produce organic is that it was grown without the use of chemicals, such as pesticides, herbicides and rodenticides. Rather, the farming process used natural methods of minimizing and addressing the issue of pests, such as using beneficial insects and natural fertilizers, as well as rotating crops to manage weeds.

Why be so concerned about the use of these chemicals on foods? The Environmental Protection Agency (EPA) reports that laboratory tests show that pesticides on food can cause health problems such as birth defects, nerve damage, cancer and other side effects when used over a long period of time. Additionally, some pesticides pose unique health risks to children, potentially impacting their development.

"You can round out a healthy organic kitchen by using natural cleaning methods and skipping all the harsh chemicals," added Skornik. "Many people feel that organic tastes better, and there may well be long-term health benefits that we have yet to even discover. At this point, it is at least worth opting for some organic products when you shop."

Stratford University's culinary arts program offers several degrees, including concentrations in baking and pastry, as well as advanced culinary arts. The school also offers non-degree public one-day culinary courses covering such topics as beginner baking, knife skills, vegetarian cooking and cake decorating, as well as parent-and-child cooking.

About Stratford University:
Stratford University operates campuses in Tysons Corner and Woodbridge. It offers 28 undergraduate and graduate degrees in the areas of Culinary Arts and Hospitality, Health Sciences, Business Administration, and Information Technology. The degree programs are offered both on campus, a