Other questions concern why organic costs so much more than conventional foods even though sales are growing by about 20 percent a year, according to the Nutrition Business Journal. Still this isn’t enough.

Cornucopia Institute has conducted international meta analyses of the quality and safety of food. They have found 50 percent less cadmium and 20 to 40 percent higher levels of antioxidant polyphenols. But they are uncertain about whether these findings improve public health.

CR indicates that studies of farmworkers who are regularly exposed to pesticides have an increased risk of Alzheimer’s, Parkinson’s disease, prostate, ovarian and other cancers, depression and respiratory problems.

Roasted Organic Italian and Mexican Chile Peppers

Serves 4-6

Chile peppers (2 organic Italian red, 2 organic yellow and 2 Mexican organic poblano chiles)
1 Tbsp rice wine vinegar
1 Tbsp balsamic vinegar
Juice of ½ lemon
1 Tbsp extra virgin olive oil
½ tsp sea salt
½ tsp freshly ground black pepper
1 Tbsp chives, chopped

1. Preheat oven to 425°F.

2. Roast chiles in oven for 20 minutes; turn over and make sure chiles don’t burn. Roast for another 15 to 20 minutes. Steam in plastic bag or in bowl covered with towel or plastic wrap.

3. Remove chiles from bag or bowl; remove stems, seeds, and peel skin off the flesh. It’s OK if some charred skin remains on the chiles.

4. Cut each of the chiles into strips; place on serving platter next to one another.

5. Season with olive oil, vinegars, lemon juice, sea salt and pepper. Consider as appetizer or with pasta.

Check out Zox’s Kitchen on www.longislandweekly.com for more recipes. Visit www.zoxkitchen.com for details about past columns. July 2016