What's The Worst Text To Receive?

Saffron is our love affair; a culinary crescendo that evokes a warmth of its own. But cooking is so much more than a single ingredient — it’s also about respect. It’s about respecting people from different cultures who dedicate their lives to creating something extraordinary with every dish they serve; family meals or five-star restaurants alike.

And that’s why we’re inviting everyone to join us – to share their recipes, explore new flavors and be part of something special. We know everyone has something delicious to offer!

For now, love yourself and enjoy this one ... 

Frequently Asked Questions

Does organic mean it is pesticide-free?

Organic food does not contain pesticides or chemicals and is therefore chemical-free. This means that organic food is often free of pesticides and fertilizers.

Because it is free from harmful additives, organic produce has higher nutritional value than conventionally produced food.

The USDA National Organic Program (NOP) requires farmers to follow strict guidelines for growing crops certified as organic.

These guidelines include soil preparation, crop rotation, pest control, water conservation, and harvesting practices.

Organic farming also promotes healthy ecosystems which are beneficial to wildlife and natural habitats.

Why should organic be my first choice?

Many health issues have been linked to conventional agriculture, including obesity, diabetes and cancer. You must make healthy choices when buying food.

The Environmental Working Group (EWG) offers the following tips on how to pick "cleaner" food:

As much as possible, purchase organic fruits or vegetables

USDA organic labels for meat, poultry eggs, milk and cheese as well butter and honey are recommended.

Avoid processed foods labelled "natural"/ "no additives."

Carefully review ingredient lists. If an ingredient isn't listed, it may be added during processing.

Fresh meats are better than canned or frozen. Frozen and canned foods often contain less nutrient-rich ingredients like high fructose corn syrup.

How can you tell if food is organic?

Any chef will tell you fresh ingredients are more important than any other ingredient. Because we feel better when we eat well.

This is true for food as well. We know where our organic food came from and how it has been grown. It was not treated with harmful chemicals.

Organic food does not contain synthetic pesticides, fertilers, hormones or antibiotics. These substances are not allowed for organic farmers.

There is no art in growing organic crops. You have many options to safely grow them.

Sustainable agriculture is also known as organic farming. This means that organic farming does not use as many resources as conventional methods, but it still provides the essential nutrients needed to sustain life.

Organic farming practices include crop rotations and cover crops, manure composting, intercropping, and cover cropping. These techniques help prevent soil erosion and improve water quality.

They also reduce chemical pollution of waterways. Because most people live in urban areas, it is easy to find farms that grow organic produce.

There are two types of certification programs for organic products. One is certified through the USDA National Organic Program and the other by independent certifying agents. Both require strict compliance with organic standards.

USDA seals, or O Seals, may be attached to certified organic products. These symbols indicate that the product meets federal requirements.

Statistics

• According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)
• As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)
• Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)
• Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)

External Links

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• eCFR: Home

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• Occupational Pesticide Exposures and the Cancer Risk: A Review. Journal of Toxicology and Environmental Health. Part. B. Vol 15, Issue 4.


• Genetically modified foods - safety, risks and public concern - A review - Journal of Food Science and Technology

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• PubMed: Evaluation of the micronutrient content of plant foods grown using conventional and organic agricultural methods.


• Comparison of the total ascorbic and phenolic acid contents of air-dried and freeze-dried marionberry, strawberry and corn grown using conventional, organic and sustainable agricultural practices – PubMed

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• USDA

How To

Organic foods: Are organic foods healthier?

Organic food is produced without chemical pesticides or synthetic fertilizers. They are grown under natural conditions without artificial inputs such as fungicides, insecticides, herbicides, hormones, antibiotics, or genetic engineering. Crop rotation, cover crops and the use of compost animal manure, wastewater recycling, and integrated pest management (IPM) are some examples of organic farming.

The USDA National Organic Program (NOP) was established in 2002 to regulate the production, handling, processing, labelling, sale, and distribution of organic products sold in the United States. NOP regulations assure that organic agricultural products comply with the Federal Food, Drug, and Cosmetic Act. Additionally, organic products must not contain prohibited substances like pesticide residues or genetically modified organisms.

There are two types available in the U.S. for producers who want their products to be labeled "organic". One for farmers and ranchers, and one for manufacturers. Both programs require an annual audit of the operations in order to confirm compliance with stringent standards. This service is offered by several certifying agents, such as the CCOF Certified Organic Farmers & Ranchers or Quality Assurance International. These three organizations provide third party verification of farms following strict guidelines on environmental stewardship. labour practices, and animal care.

According to USDA's Economic Research Service in 2013, organic agriculture generated $4.7 billion in revenue. In 2013, organic agriculture accounted for $4.7 billion in sales. This represents a 23-percent increase over 2009. This period saw a 12 percent increase in grocery store sales. Spending on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.

While organic food costs more, consumers say its quality justifies the added expense. Consumer Reports conducted a 2015 survey and found that 88% would pay more if organic food had better nutritional value. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. One example is the conclusion reached by a review of 31 studies, published in 2010, that organically reared beef was significantly less toxic than conventionally-raised beef. Similar results were also reached by a separate analysis of 11 2012 studies.

A 2014 report from the Environmental Working Group looked at data from the Department of Agriculture's Agricultural Marketing Resource Center and found that the incidence of foodborne illness caused by E. coli, salmonella, listeria monocytogenes, campylobacter, and verotoxin-producing E. coli O157:H7 decreased when comparing organic to non-organic chicken, pork, beef, lamb, milk, and cheese. The group also observed that E.coliO157 is a less prevalent cause of illness in humans among children than adults. This was because the USDA has imposed stricter organic standards on animals raised for human consumption.

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