A new study shows that organic foods are not necessarily higher in vitamins. OK, we know that plants don't care about the origins of their minerals. What is important here is:
1. Organic farming methods are better for the soil, and thus longevity for the farm. Not too many people talk about this, but how long can industrial farmers keep working on soil that becomes increasingly barren, without running the risk of a new dust-bowl era?
2. Produce sourced from far away is subject to many transportation problems - contamination (eg listeria, salmonella), bruising (and lack of taste due to early harvesting.) The cost of such transportation is not incidental, either. Do we really need to buy fruit from South America? Or peaches in Nov.? Personally, I have never been able to home-ripen the rocks that pass for peaches in the grocery store, despite my best efforts, and I have finally concluded that the only way to enjoy them is if I buy them at the local farm, and can them myself.
3. This article points out that residual antibiotics and pesticides were more commonly found on the conventional foods. Yet these traces were still below FDA guidelines. What does that mean? Some organic pesticides are just as bad as inorganics. And a question: is it better to put a lot of pesticides on your crop (eg corn,) or use a small amount because the seed is a gmo? Is that trade-off even necessary?
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