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The cuisine of the United States is characterized by the broad diversity of foods, driven by the tendency of the country as a whole to integrate widely divergent ingredients and styles of cooking. Cuisines differ from region to region and are influenced by innovation and centuries of immigration.

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Is Organic Food A Waste Of Money?
By Julian Hall

Research has shown that fertilizers, pesticides and hormone supplements have successfully entered the food chain have become common place in our food and drink. Consequently, this has had a knock on effect on the environment and our health with concern increasing more and more.

Expensive labels?

Organic food costs more simply because it costs more money and time to prepare. For example certain types of apples can be sprayed up to 16 times with 36 different pesticides and 350 chemicals are regularly used in conventional farming. Only four are permitted in organic farming.
Even though this might be the case careful inspection into the food labelled ‘organic’ can open up another can of worms. There are a few classes of organic product on the shelves which break down as follows:

Made with organic ingredients – Only 70% of the ingredients must be organic

Organic – At least 95 percent of ingredients are produced organically

100% organic - No synthetic ingredients are allowed by law

The price naturally increments skywards depending on how ‘organic’ the produce really is and adds those unwanted pennies to your bill. At the same time it gives an insight into companies who use a minimum of organic ingredients to attain the label.

Many are turning to farmers markets springing up all over the

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