But before you go out and buy that can of Raid and take aim at the crawling menace, pause to ask yourself: Do you really want to coat your home in toxins that you can’t see and that may persist on surfaces for weeks? Are you willing to put your children and pets at even greater risk than what you yourself face from these poisonous chemicals? Are you sure the solution isn’t more dangerous than the problem?

Educating the public about the dangers of chemical pesticides and promoting safe, effective alternatives for dealing with pests is the mission of Chicago-based nonprofit Safer Pest Control Project. Since 1994 this organization — which began as a coalition of four environmental groups–has worked to reduce the risks to human health wherever pesticides are commonly used, including in schools, childcare centers, residential buildings, yards and parks and in agriculture.

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I love chocolate as much as the next guy/gal, but I am not a fan of cut flowers, even though I worked in flower shop in high school. Lavish bouquets purchased to celebrate holidays have spawned a thriving industry that heavily relies on pesticides, herbicides, and fungicides. According to the Wise Geek:

Most cut flowers are grown in South America, Africa, and Southeast Asia in large greenhouse environments staffed by underpaid, non-unionized workers…Because cut flowers are grown in nations with more lax environmental laws, many banned substances including DDT and methyl-bromide are used in flower production…Some cut flowers may be shipped thousands of miles, adding carbon dioxide to the atmosphere at every step of the way.

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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.

Most of the crops in the United States are grown with the aid of chemical fertilizers, pesticides, herbicides and fungicides, and some of these are potentially harmful to the environment and people. The Environmental Protection Agency estimates that 30% of insecticides, 60% of herbicides, and 90% of fungicides are carcinogenic. Evidence suggest that that these agrochemicals are present in our food supply, and even very low levels of these chemicals may be causing problems for humans, especially children.

Now, there are some answers you probably didn’t expect to the question "What’s for dinner?" Take a look at the article, and find our what else is added to your food as it moves through the supply chain…

Since they were developed in the 1930s, modern pesticides have been used extensively in viticulture around the world. “Pesticide” is the generic term used to denote a wide range of both synthetic and biological insecticides, herbicides, fungicides, and bactericides. Pesticides pollute the earth, underground water tables as well as rivers and lakes, and even the air. They disrupt food chains by poisoning species and are a major threat to biodiversity across the globe. Numerous scientific studies have demonstrated that pesticides have harmful effects on humans, causing damage to the endocrine system and increasing the risk of cancer in farmers and winegrowers.

For example, in his research on newborn babies, Professor Charles Sultan of Montpellier in southern France discovered that the toxins in pesticides are transmitted from parent to child with alarming ease. He found considerably higher instances of malformations and cancers in farmers’ children than in the general population.

According to the French Wikipedia article on the subject (here’s the article in the English version of Wikipedia), in 2006 France was still the second largest consumer of pesticides in the world after the United States. Yet, despite the bleak statistics, organic agriculture and viticulture are gaining ground in France. As with organic food, wine that meets the standards carries one of the two nationally certified labels, “AB” or “EcoCert”. The labels are awarded largely for adherence to green practices in winegrowing and not necessarily in winemaking, that is out in the vineyards and not necessarily inside the winery.

But what exactly does organic winegrowing entail? What do winegrowers who have eschewed pesticides do to combat weeds, diseases and mildew?

As a young man working in his father’s vineyards in the Champagne region of northern France, Jacques Beaufort scoffed at organic viticulture. But in 1969 an acute allergic reaction, which erupted after he had sprayed chemicals on the vines, caused Mr. Beaufort to reconsider. Since 1971, the Beaufort estate has been green. Today ecological methods are used in both the winegrowing and winemaking processes, giving rise to award-winning bubbly wines.

Although greening a vineyard is not a simple task, there is a pesticide-free solution to every viticultural problem. On the Beaufort estate, shallow tilling prevents the growth of weeds but without damaging the vine roots. Chemical fertilizers have been replaced by vegetable compost, which retains moisture even during periods of dryness. The soil is enriched by nutrients from the decomposition activities of microorganisms, and aerated by earthworms and other insects. The aerated soil is more permeable, and while rainwater filters through to replenish underground water tables, erosion of the Beaufort lands has ceased.

Traditionally sulfur has served as a fungicide in winegrowing but, with a certain degree of toxicity, it upsets the surrounding ecosystem. As an alternative, Mr. Beaufort has been experimenting with essential oils since 1974, and since 1980 he has been working on homeopathic remedies against spoilage. Inside the winery efforts are made to add as little sulfur dioxide as possible during the fermentation process. Instead bacteria transform malic acid into lactic acid through a natural series of changes.

While the first years of organic winegrowing saw a substantial decrease in yield from the Beaufort vineyards, today the return is healthy even if still subject to the vagaries of the weather. More importantly, the wines produced are scooping up silver and gold medals at a number of national wine fairs, in competition with vintages from the most established estates and wineries. So if you are visiting Reims, the town famous for hosting the coronation of French kings throughout the centuries, make sure you swing by the Beaufort estate near the village of Ambonnay for some bubbles tasting.

If you do not have the opportunity to visit Champagne or any of the other winegrowing regions of France, your best bets for finding organic wines are in the supermarkets and online. Purchasing Bacchus’ brew from a supermarket shelf or a website may detract from the glamour and mystique of wine drinking but until “vins bios”, organic wines, are accepted by the major wine brotherhoods and federations, and become part of the mainstream, they will make but few appearances in specialized shops and wine cellars.

Champagne Andre & Jacques Beaufort

Ant baits are usually the most effective at controlling and ultimately destroying ant colonies. The workers will take the 'bait', often a mix of boric acid and a sugary substance, back to the nest and spread it around.

First you'll need to find the ant hot spots. If it isn't obvious where they're coming from follow the trail. Place small pieces of carboard or wax paper topped with syrup to lure the ants out. This will make the trek to their home visible to you. Another way to find ant hot spots is to lay down masking tape in areas you have seen ants and top with mint apple jelly. The ants should soon follow.

Once you know where they like to hang out you can bring out the bait. There are a number of combinations you can use. Try sprinkling a mixture of 1/4 cup of confectioners sugar and one tablespoon of borax around the hot spot areas. However, some ants, like black ants and pavement ants, don't have a sweet tooth and prefer savory snacks. These guys can be baited with a combination of peanut butter, honey and boric acid.

You can also try making a Sugar Ant Hotel which will catch (and kill) the worker ants. This simple solution uses borax and sugar water in a shallow glass jar. (Check out the Care 2 site for the full how-to description.)

Wipe out or block ant trails by treating with soapy water or citrus cleaner, or try sprinkling spices such as pennyroyal, mint, thyme, or cayenne pepper across their path.

To keep ants out of pet food bowls, place the pet food dish in a shallow container filled with soapy water. The ants won't cross the moat and your pet can eat ant free (but don't let your pet drink the soapy water.)

Care 2 also suggests creating a citrus solvent spray to keep ants away with 1/4 cup citrus solvent and 2 cups of water in a spray bottle.

If ants have taken up residence in a potted plant you can flood it with water to get them to move elsewhere. And for nesting areas beneath patios and pavement try flooding with soapy or boiling water.

Always take preventive measures to keep pests away such as wiping up crumbs and spills, keeping food sealed up tight and areas around the garbage clean. Also close up entry points if possible by repairing holes in walls and screens, or sealing cracks and crevices in your home.

And remember to keep children and pets away from ant bait, because even though boric acid is a less toxic solution, it can be harmful if ingested.

Amy says: We have a picnic table in our small backyard area that my little, tiny ant neighbors love. I think I might try out the citrus spray to see if I can reclaim the table for human use.

For more on pesticides, integrated pest management and least toxic alternatives:

Care2Living (Sugar Ant Hotel)
Beyond Pesticides
University of Nebraska (Ant Baits: A Least Toxic Control)
Pesticide Action Network - UK (Ant Control - least toxic options)
Ecology Center (Non-toxic Ant Control)

One of my earliest childhood summer memories is of strawberry shortcake; however, it was always made with spongy, store-bought shortcake. I never much cared for the soft, fluffy shortcake, but I thoroughly enjoyed the strawberries and cream. When I made the shift to organic eating and later wanted to provide my children with the same strawberry summer pleasure, I could not find an organic readymade shortcake in the local coop. In my searches for a recipe, I discovered that traditional strawberry shortcake is not made with an airy cake but sweet biscuits. The first time I tried strawberry shortcake made with biscuits, the taste reminded me of a time when people milked their own cows and had small family farms. I felt like I was sitting in a midwestern farm house eating a treat made by my great grandmother.

This recipe, modified from Simply Recipes, is far from vegan, as the rich cream and buttery biscuits complement this summer fruit. To make this recipe organic, use all organically grown, natural ingredients, especially the strawberries and dairy products. Strawberries receive the most pesticides of any crop grown in America, and 90% of commercially grown strawberries test above safe levels of pesticide contamination. In addition, pesticides are concentrated in dairy products, as well as growth hormones and antibiotics.

Old Fashioned Strawberry Shortcake

serves 9-16

Shortcake Biscuits (click here for gluten free):
2 1/2 cups of unbleached white flour (can substitute 1/4 to 1/2 a cup of other grains and seeds, such as oats, flax seeds, bran, etc.)
1/2 cup wheat flour
3 Tbsp granulated sugar (can use Sucanat, Rapudura, etc.)
1 1/2 Tbsp baking powder (aluminum free)
3/4 tsp sea salt
12 Tbsp cold butter
1 1/2 cups heavy cream (or soymilk)
1 1/2 tsp vanilla

Into a large bowl, sift and stir the flour, salt, and baking powder. Using a pastry cutter, knife, or fork, cut the cold butter into pea size pieces into the dry mixture. Make a well in the center and pour in the cream. Stir until the dough is just combined, as the dough should be mixed but remain bumpy. Knead the dough five or six times in the bowl. Roll the dough out on a floured surface to about 3/4 inch thick and 8 inches square. Transfer the dough to a cookie sheet lined with parchment paper and chill in the refrigerator for 20 minutes.

Preheat oven to 450 degrees. Remove the dough from the refrigerator. Depending on how many people you want to serve or how large you want your biscuits, cut the dough into 9 or 16 squares (I prefer the smaller biscuits). Place the squares about 2 inches apart from one anther on the parchment lined cookie tray (you may need another tray), bake fro 18 to 20 minutes until golden brown.

Macerated StrawberriesStrawberries and Whipping Cream:

3-5 baskets fresh strawberries
1/4 to 1/2 cup sugar (depending on sweetness of strawberries)
whipping cream
vanilla

Thinly slice strawberries and place in a bowl with sugar. The sugar will macerate the berries by softening them and releaSummer Sweet Strawberriessing the juice. Let the strawberries and sugar sit for 20 minutes at room temperature. Whip the cream by adding vanilla and a dash of sugar and shaking vigorously in a jar, stirring rapidly, or using a blender.

To serve, place a biscuit in a bowl or plate, add the macerated strawberries, then top with fresh whipping cream. I prefer a lot of strawberries in proportion to the whipping cream and biscuit. Strawberries are rich in iron, vitamin C, folic acid, fiber, potassium, and cancer fighting antioxidants, and I don't want to miss a delicious bite. Old fashioned organic strawberry shortcake is very rich, fulfilling, and satisfying. Close your eyes, take a bite, and imagine a simpler life.