Welcome to our Organic Issue! Here at Friedman, organic and local foods are more synonymous with lunch than peanut butter and jelly. But more and more it's not just nutrition students who care about where their food is from and how it's grown. In fact, a study on organic food and health recently stirred up some national controversy. We break down the research for you in this issue. We also feature an alumni interview with Jody Biergiel, who certifies organic farmers and handlers as Director of Handler Certification for CCOF. In addition, read on to find a delicious recipe featuring organic apples, a restaurant review of a local organic restaurant, and a spotlight feature of Friedman's own organic garden.
|Check out our very own organic vegetable garden.|