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Last month, Canada, the United States, and Australia announced unprecedented plans to join forces and commercialize genetically-engineered wheat, saying that biotechnology was crucial to the future of the wheat industry. The National Farmers Union of Canada, however, immediately refuted the tri-country claim, pointing out “the overwhelming majority of farmers in Canada are still opposed to the introduction of genetically-modified wheat.”

On June 1, fifteen organizations across Canada, the United States and Australia publicly confirmed that opposition with the release of “A Definitive Global Rejection of Genetically Engineered Wheat“, a powerful document speaking out against biotech wheat.

But the battle against GM wheat is not a simple one, nor is it restrained to select countries.

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This is nothing new. The company’s glufosinate-resistant LL62 genetically modified rice isn’t commercially grown, but that doesn’t mean that it hasn’t already entered the global food supply.

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Keep in mind that the typical consumer is NOT paying the true cost of food. The meat, dairy, and egg industries, in particular, enjoy many government subsidies, which keep the cost of these unhealthful products artificially low. The same goes for produce laden with chemical fertilizers and pesticides. Also, organic fruits and veggies are usually not grown on an industrial scale, so efficiencies aren’t as great. Also, as pointed out in a recent article on the subject, "there are also significant costs involved in switching farmland from nonorganic to organic status. And there’s a lot more manual labor involved, such as weeding by hand."

So it’s not that organic is expensive; it’s the non-organic is cheap.

I’m always struck by the fact that so many people think organically grown food is some new-fangled, trendy idea. To grow plant foods with the least amount of chemicals as possible is to return to a time before industrical agriculture. Supporting local farmers is a very old ideal. As consumers, we should be shocked that an apple from clear across the world costs less than an apple grown a few hours from our home. When you go to a farmer’s market and buy directly from that farmer, you’re paying the true cost of that food.

Buying local and organic is the best thing you can do for so many reasons. First of all, the taste is absolutely superior, because the fruits and vegetables are grown with flavor in mind. When you buy produce that has been shipped in from all over the world, that produce is grown not with taste and flavor as the first priority but rather the ability to withstand the long shipments and sit on the shelf for long periods of time.

Also, when you purchase local produce, you’re purchasing produce that is seasonal - grown according to the climate of the region in which you live. And seasonal veggies are generally cheaper than purchasing out of season fruits and vegetables. But cost doesn’t refer only to dollars. As with the health costs that comes from eating an animal-based diet, there are also environmental costs, and when you buy locally at a farmer’s market or through something like Community Supported Agriculture, it means you’re paying for food that was driven down from a couple hours away as opposed to shipped from thousands of miles away. That’s a huge savings in terms of the resources required to get that food to your table – resources that include oil and electricity.

In terms of organic produce, when you purchase organic, you’re supporting a growing system that works with the Earth rather than against it. You’re paying for sustainable growing methods that enrich rather than deplete the soil. When you purchase out-of-season produce that was shipped in from other countries, there concerns about food safety, as well. The growing standards in other countries may not be the same as those in the U.S. or more specifically as high as those of the farmers you can talk to at the markets. I mean you can find out exactly how they grow their food, and in many cases you can also visit the farm yourself.

Having said all this, as we adjust to paying the true cost of food, it’s helpful to know which fruits and vegetables are the most highly sprayed so we can make informed decisions when we simply cannot purchase organic. Certain produce, termed the "Dirty Dozen" by the Environmental Working Group, is so highly sprayed with toxic chemicals that, many experts recommend eating them only when they’re organic. These include:

• Apples
• Cherries
• Grapes, imported (Chili)
• Nectarines
• Peaches
• Pears
• Raspberries
• Strawberries
• Bell peppers
• Celery
• Potatoes
• Spinach

The U.S. Department of Agriculture found that even after washing, some fruits and vegetables consistently carry much higher levels of pesticide residue than others. The produce you can get away with purchasing as non-organic includes:

• Bananas (though I do recommend purchasing "Fair Trade" bananas)
• Kiwi
• Mangos
• Papaya
• Pineapples
• Asparagus
• Avocado
• Broccoli
• Cauliflower
• Corn
• Onions
• Peas

When I have the opportunity, I do tend to purchase many of these as organic anyway, mainly because I shop at farmer’s markets and also because I want to support local, organic farmers. But it’s helpful to have this list on hand (or in your memory) to help you make the best choices possible.

To make it even easier for you, the Environmental Working Group has a handy little guide called Pesticides in Produce that you can either download from their website Food News, or order a wallet-size version of to keep with you at all times.

The best way to get rid of weeds is a little manual labor: Pull 'em. When pulling by hand remove when soil is damp (it's easier than taking them out of dry soil) and try to get ALL of the roots. After pulling weeds toss them in your compost bin. Don't put off weeding. Get to weeds when they're little, before the root systems have a chance to take over your garden.

Use fabric groundcovers or newspaper covered with mulch. It'll prevent weeds from sprouting up and protect soil from erosion.

For weeds growing up between sidewalk cracks or gravel driveways mix up a solution of 1 cup salt, one teaspoon liquid detergent, and one gallon of vinegar. Sprinkle or spray directly on the weeds. Don't use this in the garden as it will likely get rid of plants you do want around. And keep in mind that vinegar may not get to the root of the problem.

The best way to control weeds in your yard or garden area is to really assess and plan accordingly. The Washington Toxics Coalition has some great information on identifying whether or not your weeds are annuals, biennials or perennials, and how to tackle each different kind. They also have tips on how to assess your weed problem and offers non-toxic, preventive solutions for keeping weeds away in the long term.

If you do decide to use chemical herbicides don't use them as a preventative measure, and don't use in your food garden. Be sure to apply directly on the weed area and don't use broadly - more is not better. And those inert ingredients can be just as toxic as the active ingredients.

More info on weeds:
Washington State Toxics Coalition: Weed Management for the Lawn and Garden (PDF)

More weed advice from GO:
No More Chemicals! Eco-Friendly Weed Control For Your Lawn
Organic Lawn and Garden Care
No to Herbicides, Yes to Weed-Free Garden Design