Dr. Greene’s Organic Journey

Organic in 2008

Food trends are very interesting to watch and this trend is dear to my heart (and stomach).  So what’s changed in organic since I started my journey?  Here’s the short list:

1. Organic foods can be found in more places.  When I started, I was very limited to “organic only” stores and a few restaurants.  Now I find organic selections popping up in mainstream stores and restaurants every where.

2. The general public is becoming far more aware of organic. There are still big gaps in understanding. Myths and misconceptions still abound, but we’ve made real strides.

3. As the green movement takes center stage, people are starting to recognize that choosing organic foods is central to a green lifestyle – not only in reducing the use of fossil fuels and the proliferation of toxins in our air and water, but also in enhancing the brimming biodiversity of our soil and the life that depends on it.

4. Research is starting to show that conventional industrial agriculture reduces the nutrient value and taste of our foods, while organic agriculture increases them. And these trends build over time, as we improve or deplete the soil.

5. People are starting to value both organic (how food is grown) and local (where food is grown). Both can be important pieces of a diet that is sustainable for us and for our planet.

6. Organic: it’s not just produce. Families who drink milk are recognizing that organic milk is a priority choice. Ditto for eggs, butter, meat, and cheese.

7. Organic isn’t considered “fringe” any more. The wonderful New York Times article on Dr. Greene’s Organic Rx (ranked #4 health story for all of 2007 based on volume of comments) is a great example.

8. I can find most food ingredients I want certified organic (or wild) during some season of the year.  When I started this journey there were some ingredients that I just couldn’t find. New things are becoming available all the time and now I can cook almost anything I desire – if I plan ahead. My 12-year-old son just cooked a 5 course French meal for the family.  It was an assignment for his French class, but he insisted that it be 100% organic.  Not easy to do, but what a great meal!!

9. Travel is becoming easier.  Sterling Airlines announced an all organic option on flights.  It’s only in Europe now, but that’s a big step forward. And in the  US, more airports have something organic available.

10. For better or worse, there are a lot more processed foods available with USDA organic certification. I’m excited about some of these (organic whole grain bread, organic tomato ketchup and organic peanut butter are real steps forward). I don’t think we need organic junk food, but this trend shows that organic is becoming something conventional wants to imitate.

Bon Appétit, Organic Style!

Organic Find(s) Part 3

Not all great organic restaurants are “high end”.  In fact another of my Bay Area favorites is very reasonably priced.  Hidden City Café serves breakfast and lunch for around $8.50 per person.  They have a wide variety of organic dishes on the menu, which changes seasonally.

It’s a little hard to find (truly hidden), small (so you may have to wait on a busy weekend morning), and can be chilly (so wear layers), but certainly a great organic find. 

We live in the East and this little find is perfect for breakfast or lunch meetings (for business or pleasure) with people from the Marin side of the Bay.  In fact, my extended family is from the North Bay so we met at Hidden City Café this year for Father’s Day Brunch.

Their address is 109 Park Place, Point Richmond, CA and their phone number is (510) 232-9738.  You’ll want reservations on the weekend and tell them “Dr. Greene sent you!”.

Organic Find(s) Part 2

Since I live in the San Francisco area I’m very familiar with Bay Area restaurants. I apologize in advance if this list is San Francisco-centric, but since it’s a great place to visit (and do business) you may have an opportunity to check out several of these hot spots, even if you don’t live in the area.

Three of my favorite eateries are owned by the amazing Jesse Cool. Cool Café, located on the Stanford University campus inside the Cantor Center for the Arts, JZCool in downtown Menlo Park, and Flea Street Café also in Menlo Park.

The setting for the Cool Café is one-of-a kind. You can dine on an outdoor patio (weather permitting) over looking original Rodin sculptures. Great food with many organic dishes available and the settling will blow you away. It’s a little tough to find, but well worth the hunt -- 328 Lomita Drive, Palo Alto, CA 94305, They have limited hours of operation so call for hours and directions -- 650-725-4758.

JZCool was recently re-invented as a Jazz and small plates foodery. We attended the jammed-packed opening and hope to go back often for the great food and music. It’s located at 827 Santa Cruz Avenue, Menlo Park, CA 94025. Call for hours -- 650-325-3665.

Jessie’s fine dinning establishment is Flea Street Café, located at 3607 Alameda de las Pulgas Menlo Park, CA 94025. In case you don’t know "las pulgas" means "the fleas". Fortunately we’ve never seen fleas anywhere near The Flea Street Café", but we have had some amazing organic meals there. It’s and hour from our home, but my family took me there for my birthday last year – it’s that special! Call ahead for reservations -- 650 854-1226 and be sure to tell them Dr. Greene sent you.

Organic Find(s)

There are a lot of lists of great restaurants available online.  My favorite is The Chef’s Collaborative.  They specialize in fresh, local, sustainable restaurants.  Many of the chefs listed on this site use organic ingredients whenever possible.  Before I go to any of these restaurants (really before I go to any restaurant) I call ahead to see if they have organic options on the menu for the date I want to visit.  Some do.  Some do not.

Over the last two years (yep, I will have been exclusively eating organic, wild, and home grown foods for two years on Oct. 17!) I’ve discovered a host of amazing places.  To celebrate my two year anniversary I’m going to spend the month highlighting some of my favorites.  These are in no particular order – except when I find them in my notes as I go back in time, so come back often to get the whole list!

Let’s start with one of the highlights from the last two years – Lark Creek Inn in Larkspur, California.  Last year Cheryl and I attended the Organic Farming Research Foundation fund raising dinner that was held at Lark Creek Inn.  The evening was lovely, the food was great, but this story doesn’t stop there.  That night we bid on and won “An Organic Evening at Lark Creek Inn” in the silent auction.  Just a few weeks ago we used the “Organic Evening” to celebrate my new book coming out. 

WOW! Chef Erica Holland-Toll and the entire staff absolutely amazed us.  The atmosphere was elegant, the service was top notch, and the food was fabulous.  This was one of the finest dinning experiences I’ve had in my entire life – organic or otherwise!

Call ahead to make reservations (415 924-7766), ask about organic foods for the evening you want to visit, and tell them Dr. Greene sent you!

What's "Organic" without farmers?

My wife, Cheryl (known to many of you in our online community as MsGreene), grew up on a 40 acre farm. Her grandparents farmed, and her great-grandparents farmed.

Cheryl's family grew everything from corn, to cotton, to black-eyed peas, to grapes. At one time they even had a few milk cows. And of course they had a garden. The way she tells it, the tomatoes in their garden were the best in the world. She tells stories about what it was like growing up on a farm. One of my favorites is about their sense of community. One family had a peach tree, another a fig tree, and someone else grew strawberries. When peaches were ripe, they all had fresh ripe peaches. When figs came on, everyone had figs. And strawberries were shared by the crate.

One year Cheryl's father had a back injury during a very busy season. While he was in bed recovering his neighbors took turns coming over to his farm to work the land -- many of them working into the night after having worked all day on their own farms.

Today, Cheryl's brother farms in the same area where she grew up. For most of his life, he farmed the family farm, but soon he will retire.

Last night I spent the evening with about 40 Horizon Organic farmers. From what I can tell, not much has changed in the way they relate to each other. If someone has a need, the others pitch in. They are a community. But something has changed. For many the economics of farming make it increasingly difficult for them to continue farming.

When Cheryl's brother retires the farm will not be passed down to the next generation. His son decided not to go into farming -- it just didn't make economic sense. This is the first generation of that family without any farmers.

I am writing this post from Farm Aid, a concert launched and held together by Willie Nelson's drive to keep the family farm alive. Here in New York City Willie, Neil Young, John Mellenkamp, Dave Matthews, and their friends are helping those of us who depend on the farmer for our food see just how important they are for us all. Along the way, they'll raise money (over the years they've raised over $30 million) to give to farmers in need. That is a wonderful thing, but the thing farmers need the most from is for all of us to buy the food they raise and to pay a fair price.

We need a vital, American farming culture for reliable, fresh, healthy food. Cheaper imported food may be available today, but there is no guarantee imported food will always be available or low cost. Today you may be able to buy food imported from another country for a few cents less per pound than if you bought local food, but when you do that you are taking money away from the farm families right here that desperately need your help to keep farming. Without them, tomorrow's food supply may look very different.

You may not know a farmer. Our whole economy has changed. Now more people don't farm than do. So you may not be able to share the over-flow from your garden with farm neighbors. You may not be able to share in the richness of their community, but by buying what they produce, you are keeping that community alive.

Yes, buy organic, but also buy in a way to keep our farm families going from generation to generation.

Alan Greene, MD, FAAP

Extreme Organics

Our family is busy – just like yours. One of the things we do to take advantage of the time we do have together is build traditions. Many of these are around holidays and one of the BIG ones is each child’s 18th birthday. My second child recently turned 18 and here’s what we did …

Kevin enjoys camping and backpacking. We had one very memorable two-man camping trip when he turned 12, but for 18, it had to be more than the typical camping trip – something really special. After researching our national parks and racking our brains we came up with the idea of a backpacking trip, just for the two of us, to the bottom of the Grand Canyon. Each year about 5 million people visit the Grand Canyon. But the hike to the bottom is only attempted by fewer than 1 percent of the visitors. This seemed like an adequately “special” hike.

We began planning months in advance, researching trails, obtaining a hiking permit, researching weather conditions, making equipment lists, buying or renting the equipment we didn’t already have, making travel plans, and finally purchasing the much needed supplies for the hike to the bottom. Our trek was in February, when weather conditions vary as much as 20 degrees from the top to the bottom and we might face rain or even snow. We had to be prepared for almost anything. The good news – it wouldn’t be scorching hot, as it is in the summer months.

One of my big fears was how difficult it would be to eat 100% organic food during the hike. Dehydrated backpacking food is a godsend to keep the packs light, but I knew I might be forced to carry heavier foods and be limited to dried fruits and nuts. This diet is not idea for a strenuous hike. You can imagine my relief when we went to our local REI to find high-quality, certified organic, dehydrated foods created just for hikers. Of course this makes sense – hikers know that in order to excel in strenuous situations you need great fuel!

The day of our departure arrived and our packs, with all our gear, layers of clothing, food, and cooking stoves were light enough to carry to the bottom – and, hopefully, back up again. Our first leg of the journey required a flight, followed by a car to the Grand Canyon where we stayed over night before the hike began. Before leaving we had one last “cooked meal” at the lodge.

The next day we descended the canyon to just beyond the halfway point and our campground. The majestic, tranquil beauty was breathtaking. We made it with just enough time to pitch our tent and make our way to a lookout on Plateau Point to catch the last rays of daylight, then race back to our campground for dinner.

On day two we woke to a magical sunrise through the mist. After breakfast we set off to the bottom, carrying only what we needed for the day and knowing we needed to make it back to our campground by nightfall. Once at the bottom we decided to try another short hike (after all, we’d come this far, why not see as much as we could?) to the other side of the Colorado River, where we fired up our little camp stoves for another organic meal (eaten with spontaneous chopsticks – we hadn’t carried utensils on this leg. Knowing the sun would not wait for us, we turned around and headed back to camp, arriving just before it had gotten too dark.

On the third morning we repacked everything and headed to the top, very slowly. I’m often asked, “What’s harder, going down or coming back up?” That’s not an easy answer, both are hard, both are so rewarding.

We reached the rim arm-in-arm late that afternoon to the cheers of waiting family members. We did it and it will be life-time-memorable, along the way I learned some pretty cool things about extreme organics:

1) Finding organic backpacking food was easy – sports enthusiasts know they have to eat well to perform well.

2) Getting some great organic food at the national park lodge was very doable – many restaurants now have some organic options.

3) Airports and airplanes are still the hardest place to find great organic options – I still need to “backpack” my own organic food whenever I fly.

Celebrating the Holidays, Organic Style

As I write this, I'm sitting on an airplane watching the Food Channel experts preparing the “ultimate-easy” Holiday Feast. It's easy only because they're demonstrating how to make most of the feast a day ahead. It's ultimate because it's absolutely over-the-top. My mouth is watering while I drink my sparkling water! As I think about this feast, I'm aware that many more of the wonderful ingredients used in a holiday meal are available as USDA certified organic than just one year ago - right after I started my own organic journey.

I'm so appreciative of the organic, healthy, nutritious foods now available. And as we anticipate gathering with family for our traditional holiday feasts I'm thankful that I won't have to skip some of my all-time favorites, just because we can't find the organic ingredients. I'm also aware that some of our old favorites might benefit by changing to more nutritious alternatives.

Here are our plans for the holiday season:

• For our immediate family, we will have a 100% organic feast. Our menu may not be, strictly speaking, traditional, but it will include our favorite foods -- fresh. seasonal, local fruits and vegetables, and warm drinks like fresh-pressed spiced apple cider.
• We celebrate the holidays with both our extended families. Cheryl's family has a potluck dinner. For that gathering, we'll bring along several organic dishes so I can have a complete meal without requesting that anyone else change their normal recipes. There are some great cooks in that family, and it's hard to miss out on some of the dishes that I used to enjoy, but it's also important to me not to inconvenience others because of my 100% commitment to organic.
• My own extended family has more traditional holiday meals. Our menu will include turkey, dressing, and all the trimmings. We will bring a couple of organic dishes to these meals, but several of the members of my family contribute organic dishes and my wonderful mother works very hard at preparing food that everyone can enjoy. They are also very tuned into eating organic, so it's not a big switch for them.
• During the season we will undoubtedly participate in several holiday parties. If parties are being held in restaurants, we might not be able to provide our own organic options. But over the last year we've found that more and more restaurants are offering some organic options. By calling ahead we can find out in advance if there will be anything I can enjoy at the party. If not, it's important for me to eat before going to the party so that I don't spend the party hungry and eyeing the foods I can't have.
• When the parties are at friends' homes, we'll bring along a few of our special holiday treats to share with everyone. What better way to celebrate than by sharing great organic, nutritious, foods with family and friends!

Here are a few holiday ideas:

• A tray of cheese and crackers. I love Sharp Cheddar Cheese and Doctor Kracker Organic Four Seed crackers. Or if your tastes run to milder cheeses, try Monterey Jack and Late July Crackers.
• A bowl of organic mixed nuts. I love Orchard Valley Organic Nuts.
• Crisp fresh apples and caramel sauce. We take along a cutting board and an apple-slicer so guests can slice their own apples and dip them at the peak of freshness. My favorites are Fuji Apples and Santa Cruz Organic Carmel Sauce.
• Horizon Organic Cream Cheese with organic dried cranberries stirred in, and Nature's Path Organic Lemon Poppy cookies (these are really a cross between a cookie and a cracker and the taste mixes very well with the cream cheese.)
• A big bowl of unpeeled Organic Satsuma Oranges and bowl of Santa Cruz Organic Chocolate dipping sauce. These are very easy to peel, so instead of peeling them in advance, we take along a bowl for the peels and let the party-goers peel their own.
• A fondue pot, cheese fondue, and LaBrea Bakery Organic Wheat French Bread or Rudi's Sourdough Bread cubes. For extra flavor (and nutrition) add fresh winter vegetables like broccoli and cauliflower, and sweet fruits like apples - all organic, of course.
• Horizon Organic Cream Cheese and Organic Crystallized Ginger and Nature's Path Organic Ginger Spice Cookies.

Alan Greene, MD, FAAP

Slip-Up

Today was the first known slip-up of the second year of my organic journey. But the real slip might not be what you think.

I'm in Oregon tonight on a college visit, and when I mentioned that I was only eating organic food a local parent enthused about a quick spot to pick up a delicious, fresh, organic burger. And I was hungry. When I approached the counter to order, I asked whether the burgers were truly organic, and the cheerful cashier assured me that they were.

The burger was delicious. As I was finishing, I read their literature and learned that they described their burger as fresh, local, sustainable, 100% natural, and made from cows on 100% vegetarian feed.

It wasn't organic. The cows probably weren't grass fed. They were likely fed genetically modified corn. Whatever the feed grain, it was probably grown with pesticides. I'd like to think that the cows weren't injected with genetically engineered hormones, but the 'natural' designation by itself conveys no such promise.

But let me be straight with you: when I was eating the burger, part of me (that I wasn't listening to) knew that it wasn't organic. I used the reports of two well-meaning people to dodge my conscience. I purposefully didn't push the issue.

Why not? As near as I can tell, four factors, four slips, all working together, made me more susceptible to semi-believing burger misinformation.

1) I was really hungry. Normally, I try not to skip meals unintentionally. Beyond this, I try to eat a little something tasty and healthy between meals (like a crisp organic apple or a handful of organic nuts) so that when mealtimes roll around, it is easier to make wiser choices and to enjoy smaller portions. When I had my 'natural' burger dinner, I had not had an afternoon snack - and I had missed lunch on the plane. My last 'meal' had been a couple of pieces of fruit in the morning. A.M. oranges and bananas are not enough to prevent my evening hunger drive from trying to exert its authority.

2) I was unprepared. I hadn't planned ahead. Normally, I carry a few portable, yummy organic food items with me -- or at the very least some organic trail mix or an organic energy bar -- just in case nothing suitable is available. But when I dashed out the door to the airport in the morning, I left home empty handed.

3) I was late. I love the slow food movement. It's a shame to rush the pleasure of eating good food. But this evening, I had just a few minutes to gobble my dinner before seeing my son on stage in a Tennessee Williams play. I couldn't be late. And by the time I ate, if I didn't eat at this restaurant, I wouldn't eat.

4) I was eating alone. Breaking bread together has been a powerful social interaction for as long as there has been society. When I share a meal with others, I'm more likely to be conscious about what I'm eating.

I didn't recognize this lining up of forces. If any one of the above four hadn't been present, I don't think I would have settled for that burger. If I wasn't in such a hurry, I would have looked for something else delicious, even if I were hungry and unprepared. If I had been prepared, I would have had something with me even if I had been late and hungry. If I wasn't so hungry, I believe I would have waited for supper after the show, even if I had been both late and unprepared. And if I had been with family or friends, I would have waited, even if I had been hungry, late, and unprepared.

My hope is that now, having reflected on this four-fold pattern, I'll be careful not to let them all happen at once. And even when they do, I hope I'll recognize the trap and be able to avoid it.

And I think this applies to more than just food.

Alan Greene MD FAAP

One Year Later ...

I can’t believe that a year ago I jumped off the conventional food grid and into the wild and wonderful world of eating 100% organic. It has been a real adventure and as with most such quests, it hasn’t always been easy.

I made my family promise to continue to enjoy their favorite restaurants, even if the only thing on the menu I could order was a bottle of sparkling water. This hasn’t always been easy for them or me. At times they’ve refused to go where I can’t eat and at times I’ve sat and watched them enjoy wonderful meals only to grab an organic energy bar a little later.

I’ve lost a lot of weight and gained some of it back. At first I was without food fairly often, but as more and more of my friends and business associates learned of my adventure, I began to be treated to amazing organic feasts. At one meeting, two different parties arranged for me to have a special organic dinner brought in so I actually had TWO full meals (both delicious).

One of the huge side effects is that I feel great. I need less sleep, get sick less often, and (so my wife tells me) have very soft skin. In general, I’m more vigorous. As a study group of 1, I’m not going to make any scientific claims, but as an individual, I know I feel better, healthier, more alive.

I’m often asked what I’ve learned and so here is my top 10 list:

• 10. Fresh apple juice isn't brown. That's right, fresh pressed apple juice is the color of the apple it came from. I never knew that until I bought a Jack LaLane juicer (great little gizmo, by the way) and began juicing fresh fruits and veggies. Try 3 fresh apples of any variety, 1 peeled beet, one inch of fresh ginger (don't bother to peel), and two stalks of celery -- all organic, of course. Wow!
• 9. Pack a lunch. When I leave the house I might think I’ll have access to great organic food by the next meal, but plans often change and organic foods aren’t in every corner Jiffy Mart – though I think they should be!
• 8. Plan ahead. It’s much easier to locate organic food from my high-speed connection at home than it is to try to figure it out when I’m miles away – even a few miles away.
• 7. Read labels -- very carefully. I’ve made a few mistakes over the last year and almost always I’ve picked up the “natural” version of a brand that has a strong “organic” line. The labels often look very similar, but the “natural” or “made with organic” brands don’t have the USDA Organic seal.
• 6. Ask. Restaurants may not have an all organic option on the menu, but if you speak with the chefs, they will often whip up a special meal because they are pleased that someone cares enough to ask for it organic. Many restaurants already have some organic ingredients on hand, but your luck will better if you ask a day or more in advance.
• 5. Enjoy meal time without guilt. It’s wonderful to sit down to a hearty bowl of vegetable soup and know that no one who helped make it possible for me to eat this way was exposed to toxic pesticides so that I could eat.
• 4. If at first you don’t find the organic food you want, keep looking. There are new prepared organic foods becoming available all the time. A year ago I couldn’t find organic pizza (something I love). Now I have a source of frozen and fresh at my local market and a wonderful pizzeria about half an hour from my home.
• 3. Simple, whole foods taste great. We’ve gotten used to the taste of highly processed foods, but simple ingredients can make a wonderful, delicious, quick meal. Organic apples and cheese with whole wheat French bread makes a delightful meal.
• 2. Don’t be afraid to talk about organic being important to you. For the first few months of my organic journey, I didn’t want to tell my family and friends because I didn’t want to inconvenience them. Now they all know and as a result, many of them are eating healthier, too – and not just when I’m around.
• 1. Give thanks. Every bite of food we eat is lifegiving. Healthy, organic food is especially full of nutrients that help our bodies maintain health. The farmers who grew it, the workers who harvested it, the truckers who hauled it, the employees that stocked it, the hands that cooked it all play a role in bringing it to me. I am blessed.

Alan Greene MD FAAP

The Organic Vacationer

I can’t believe that it’s summer … again – where did the time go?  When I started my organic journey last fall, I didn’t even think about vacationing organic style with a family of six.  The purpose of this experience isn’t to make anyone feel bad for not eating 100% organic (it’s an extreme life style and I know it!) so before launching out I made my family promise not to avoid their favorite non-organic eating places on my behalf.  Unfortunately, they haven’t been that good at it -- or perhaps fortunately, for their health and my eating happiness.  But now it’s vacation planning time and I need to make some extra preparations.

A number of years ago we began the tradition of going to the same spot every year for our family vacation.  We love the ocean, so selected a seaside retreat and all treasure the relaxed atmosphere and long walks on the beach.  Unfortunately it’s secluded spot with limited eating options.  Fortunately, our accommodations include a kitchen, so I’ll be checking on organic markets as well as organic restaurants.

My first step was to call the retreat center to find out if they served any organic food.  After several rings, a friendly trainee answered and, you guessed it, she didn’t have a clue about organic options.  She transferred me to someone who would know – but that person didn’t answer.  After 32 rings, I hung up. 

She didn’t think they offered any organic options, but offered to check with the food and beverage manager.  Of course, he was out, but after only four rings I had the opportunity to leave a voicemail message.  Let’s see if he calls back.

Good news -- the director of food services called back within 30 minutes.  Bad news – they offer no 100% organic food options.  They try to use organic ingredients in dishes when they can, but nothing is 100% organic.  He did offer to research local options and mail me a packet of info including maps.  It’s a good thing I started calling over a month before our trip.

If I weren’t committed to eating 100% organic I might give up -- perhaps I should be committed.

By inputting the zip code for where we are staying I found 15 stores that carried organic products.  The closest is over 10 miles away from where we’re staying, so we’ll have to plan ahead and pick up food on our way in.  With just these two printed pages, I’m well on my way to an organic vacation!

I then spent about half an hour trying all the search words I could think of to come up with organic options.  At first I had trouble, because I was using search terms that were too narrow.  But when I opened up the criteria (not just searching on organic +the specific location where we’ll be staying, but organic +the state where we will be going), I found a large variety of co-ops, farms, natural food stores, cafes, and restaurants and was able to use the organic pages to find ones that are close to where we will be.  Interestingly, some of our traditional favorites list organic options on their menus.

It looks like the most valuable find will turn out to be the local organic market/coop: “We are more than a great store; we are a community for, by, and of our member-owners, providing organically- and/or locally-grown fruits and vegetables, organic herbs and spices, fresh sandwiches, healthy snacks and deli foods, pastas, rices, nuts, dried fruits, … and organic meats... We care about community, and sustainable living. We invite our customers to visit us via bicycle or bus, though we also do have parking available; bring their own bags for carrying groceries, if they wish to do so, or to use our supply of recycled bags at our cash registers.”

This market sounds like gems I have found all across the country, from small towns to big cities. My plan is to make this co-op my very first stop. Besides picking up supplies, I’m looking forward to picking up valuable conversations with staff, members, and other shoppers. As I’ve found in many other co-ops, these promise to be people in the know. If you haven’t shopped at a co-op recently, you may want to do a search for the one closest to you.

I’m very excited to find out that there is an abundance of organic food available -- even on vacation.  The big lesson I’m learning is that eating organic does take advanced planning and a little persistence.

When we return, I’ll let you know how it goes, but I’m sure we’ll have a great time.

Alan Greene, MD, FAAP

Dr. Greene’s Organic Adventure Continues

I am now entirely off of the conventional food grid - everything I eat is organic. Once the decision was made to embark on this journey, it was time to restock our pantry and our fridge for all-organic  cooking.

Don't get the impression that most of my meals are homemade feasts. We lead busy lives, so most of my meals at home are small and simple -- maybe just a crisp organic apple and some Raw Sharp Cheddar Cheese slices, or organic walnuts and green beans, or organic almonds and yogurt. But my wife Cheryl is an amazing cook, and I have fun trying things in the kitchen , so we average about one full homemade meal a day, many of them breakfasts or brunches.

One of the best early finds on my all-organic adventure was a book by Jesse Ziff Cool called Your Organic Kitchen - The Essential Guide to Selecting and Cooking Organic Foods. Jesse has an amazing restaurant, The Cool Café, that's located on the campus of Stanford University just a short walk from the clinic where I see patients. Everything there is delicious, as well as local, seasonal, sustainable, and/or organic. It's a campus hotspot for people who love great food, whether they are thinking about organic or not. When I saw Jesse's cookbook I knew it would be a great roadmap for my home organic dining experience. It's packed with simple, delicious recipes arranged according to what ingredients are fresh and in-season throughout the calendar.

But when I set out to cook, I discovered how much I really needed to change out in our family pantry and fridge. The milk, cheese, yogurt, and eggs we got were already organic, except for a few artisan cheeses. Most of the fresh produce at home was already organic as well. But many of the prepared and frozen foods, as well as sauces, dressings, condiments, beans, breads, nuts, dried fruits, mixes, and flours needed to be replaced .

There were a lot of last-minute trips to the market in those first weeks, as each time I tackled a new recipe I found myself running to the store to pick up an item or two I had taken for granted. For one thing, I realized that very few of the herbs, spices, and extracts in my pantry were organic. None of the nearby stores had a complete selection, so I've now got a hodgepodge in the pantry: organic black peppercorns from Simply Organic, organic cayenne pepper from Frontier Culinary Spices, organic rubbed sage from Morton and Bassett Spices, organic vanilla extract from Flavorganics, and organic thyme leaves from McCormick Gourmet Collection. I even bought my first-ever basil plant! It took some time, but the re-spicing of my life is pretty complete.

In the first week , I made a yogurt mistake. I picked up a yogurt from a well-known organic yogurt companies, and enjoyed it heartily - only to notice on closer inspection that it was all natural - not organic. I felt horrible, but I learned from my mistake. I've become a much closer reader of labels than I ever was. So have my kids, who point out, “Dad, those crackers are made with organic wheat flour - they're not certified organic. Put them down!” I've learned to look for the USDA Certified Organic seal, or the Oregon Tilth seal. And I've come to trust a few brands that are “all-organic, all-the-time”.

I can't remember having such a great time eating at home. Our pantry and fridge have made the transition. We're sharing a bounty of wonderful, organic whole foods . Some meals are elaborate; most are simple; all leave me feeling better than I have in years. But we'll talk about the surprising effects on my mind and body next time…

Alan Greene MD FAAP

Fathers for Organic – Part 7 of 7: A Father Teaches

Even before our babies are born, we are teaching them about the wide world around us. We communicate our choices, our values, even without thinking about it. They hear our voices, smell our aromas, and they taste, remember, and prefer the foods we feed to their mother.

After they are born, they will continue to learn, day and night, from what we say and do. Within just a couple of years they will learn to speak and understand our language, just from listening to us speak and trying to imitate what we say. This is quite an accomplishment! When was the last time you fluently learned a language? Imagine tackling another in the next two years. Meanwhile, babies will also be learning the figurative language of our habits, our relationships, our emotions.

This truth hit home to me one day as my toddling son finished brushing his teeth. When he was done, he tapped his toothbrush on the side of the sink to dry it - tap, tap-tap, tap-tap, tap. It was precisely my habitual toothbrush percussion rhythm! But I had never noticed before that I had this minor routine. He had.

Tonight, as my oldest son enjoys tuxedos and boutonnieres, gowns and corsages, at his senior prom, he has learned 18 years of lessons from observing my example, for better or for worse. He has absorbed most of these lessons without either of us noticing. Tonight Cheryl and I celebrate the cycles and seasons of life.

By choosing organic foods for our families, we teach quietly and profoundly. We teach our kids about healthy nutrition, at a time when obesity is overtaking many American children. We teach our kids about justice, as we choose to pay fair prices to the farmers who grow our foods without the use of persistent synthetic chemicals. We teach our kids about respect for our planet, as we take steps to save the wildlife our children love. We teach them to one day be fathers and mothers themselves, creating an inheritance for their children. We teach, we provide, we protect. We are dads.

Alan Greene MD FAAP

Fathers for Organic – Part 6 of 7: A Father Provides

Tomatoes contain an important nutrient called lycopene. Lycopene is one of nature's most potent antioxidants. It has proven success at preventing and healing damage done to cells within our bodies. Eating lycopene lowers cancer and heart disease risk. Tomatoes and tomato products are the major source of lycopene in the American diet. The average American eats about 90 pounds of these foods each year: about 16 pounds of fresh tomatoes (mostly in salads and sandwiches) and about 75 pounds of tomato juice, tomato paste, catsup, etc. In kids, of course, tomato products such as catsup make up an even higher percentage of tomato consumption.

USDA scientists decided to analyze catsup levels to see if catsup is an adequate source of lycopene and other antioxidants. They looked at national brands, store brands, little catsup packets, and the catsup on fast food burgers. Fast food and packet catsup had the fewest nutrients, but even so they are a pretty good source of lycopene. The scientists were surprised to learn, however, that organic catsups were, on average, 57 percent higher in lycopene. And they had double the antioxidant power of conventional catsups¹⁴.

Just switching from conventional to organic catsup could significantly increase the nutrients we give our children. Their bodies, the brains they think with, the arms they throw a ball to you with, are built from the foods they eat. They deserve the best.

In the Organic Center's “State of Science Review” on the impact of organic production methods and food processing on antioxidant levels, organic food was found to have on average 30 percent higher levels of antioxidants compared to conventional foods grown under otherwise similar conditions¹⁵. That's if we give organic foods instead of the conventional counterparts (e.g. organic grapes instead of chemically sprayed grapes).

When we provide our children with organic foods, though, we are often giving them an even bigger edge: organic blueberries instead of partially hydrogenated snacks, organic milk instead of high fructose sodas, organic orange juice instead of sugary drinks. What a gift! What an important part of our responsibility!

Alan Greene MD FAAP

Fathers for Organic – Part 5 of 7: A Father’s Protection

Most children today don't grow up on a farm. Does choosing organic food make a difference for children growing up in America's suburbs? Researchers at the Department of Environmental Health in the School of Public Health and Community Medicine at the University of Washington started tackling this question by measuring pesticide levels in urine samples from suburban preschool children in the greater Seattle area. In this study, the researchers divided the children into two groups: those who were fed mostly conventional foods and those who were fed mostly organic foods. The scientists analyzed all urine collected from each child over a 24-hour period.

For pesticides from their diets to show up in the children's urine, it entered their bodies by way of their mouths. Somewhere along the gastrointestinal tract, the pesticides were absorbed through the moist permeable membrane and made their way into the blood stream. Once they enter the heart, all of the pesticide-containing blood is pumped into the delicate tissues of the lungs. The pesticides then return to the other side of the heart. From there, they spray throughout the organs of the rest of the body. Finally, some of the pesticides spill out of the body through the urine.

Children who ate what people call “conventional diets” had mean pesticide concentrations in their urine samples about 9 times higher than did the children who ate organic⁹! These elevated urine levels indicated that these preschool kids had exceeded the safe pesticide exposure levels set by the EPA and were at increased risk to their health. By contrast, those children who ate organic foods were well within the EPA levels deemed to cause negligible risk. Feeding children organic foods is something simple and practical parents can do right now to protect their children and help them build healthy bodies.

Fathers can begin protecting their children before their babies are even born. Thankfully, most babies who are exposed to pesticides before birth are born healthy. But chemical pesticides can slip across the placenta to contaminate what should be the pure waters of the amniotic fluid that the baby swims in, breathes, pees, and swallows. About 70 percent of babies born in agricultural areas have pesticides in their amniotic fluid. In urban Los Angeles, the number is about one in three babies¹⁰!

Most of these children are born healthy. But higher pesticide exposure is associated with a higher risk of miscarriage, fetal death¹¹, and birth defects¹². Most of these children are born on time; nevertheless, higher pesticide levels are associated with premature delivery. There is an epidemic of prematurity in the United States. Today, about 1 in 8 babies arrive too early. According to a huge study published in the July 14, 2001 issue of The Lancet¹³, even a trace amount of pesticides significantly increases the risk of prematurity and/or stunted growth. Reducing pesticide exposure can help to tilt the odds in children's favor.

Choosing organic for my family is one way I can honor the deep call I feel to protect them as they grow.

Alan Greene MD FAAP

Fathers for Organic – Part 4 of 7: Against All Odds

The Agricultural Health Study is a huge, ongoing, forward-looking analysis of the health of farmers and their families that began in 1993-4. Over 89,000 people are participating in the study. The study is sponsored by the National Cancer Institute, the National Institute of Environmental Health Sciences and the Environmental Protection Agency. The researchers are investigating the effects of environmental, occupational, dietary, and genetic factors on the health of the farmers and their families. (And I can only imagine that the health risks of farm laborers and their families are as high or higher than farmers and their families.)

In January 2005, they published their analysis of pesticide use and breast cancer risk in the families of the farmers. This part of the Agricultural Health Study looked at farmers' wives without a history of breast cancer who were recruited into the study between 1993 and 1997. The researchers carefully analyzed the hundreds who developed breast cancer by the year 2000. (This is short-term data, so far. It will be many years before we have the story of what happens when the children in this study grow up. But children are even more vulnerable to most toxic exposures.)

Breast cancer rates increased with the use of several specific pesticides in the study. The strongest evidence of an increased breast cancer risk was seen with the husbands' use of 2,4,5-TP. The rates of breast cancer increased steadily as the amount of exposure increased. This was consistent for wives living in different parts of the country. Increased breast cancer rates were also found for the husbands' use of dieldrin, captan, and 2,4,5-T.

Strikingly, even with apparently less toxic pesticides, the closer the farmers' houses were to where the pesticides were sprayed, the higher the rates of breast cancer in their wives. The women with homes closest to areas of pesticide application had the very highest rates⁸.

Cheryl's childhood bedroom window was just a few feet from the grapevines.

Against all odds, Cheryl survived her cancer, and is an ever more vibrant, giving woman. She is still the heart and soul of DrGreene.com. We're grateful every day for the opportunities we've had since 1996. Her cancer has changed us forever.

Did her early toxic pesticide exposure cause Cheryl's cancer when she grew up? I didn't know then, and I probably never will. But I did know that I didn't want other children put at this risk. Our personal medical crisis was broadening my heart as a father to include children growing up on today's farms. And to those outside of farm communities. Pesticides drift in our wind and in our groundwater. I was also starting to see children in cities and suburbs in a new light.

Alan Greene MD FAAP

Fathers for Organic – Part 3 of 7: A Father’s Insight

My wife's name is Cheryl. When my youngest was a baby, she was radiant and full of life. We were enjoying parenting together, and enjoying being partners on DrGreene.com. She was responsible for the design, the engineering, the correspondence, the heart and the soul. I was the doctor responsible for answering parents' questions. Life was good. No, great!

…until Cheryl discovered a lump in her breast. A chill went down our spines. But many lumps prove to be benign. The results of Cheryl's biopsy hit like a truck (I know. I've been hit by a truck. But that's another story). Cheryl had cancer. Stage III, high risk, inflammatory breast cancer. The prognosis was grim. She was diagnosed on March 22, 1996, and not expected to live to see the New Year.

Our life was shaken to the core. Reeling myself, I helped Cheryl navigate through the best treatment options for her specific cancer. Over the next year, she had four surgeries, 38 radiation treatments, and ten harrowing months of intensive chemotherapy².

Meanwhile, one of the pressing questions I was grappling with was “Where does breast cancer, this monster that had stolen our simple happiness, come from?” Like so many women with breast cancer, Cheryl did not have breast cancer in her family. But she grew up on a farm.

It turns out that farmers in the United States have higher rates of several cancers than we find in the American public at large³. Even though they are healthier than the general population in many ways, farmers appear to have higher rates of leukemias, lymphomas, myelomas, brain cancers, and cancers of the lip, stomach, skin, and prostate⁴. But it's not just the farmers themselves who get sick; it's their families as well. Farmers' children have higher rates of reproductive tumors, leukemias, and brain cancers - kidney and bone cancers, too⁵.

Cheryl was a farmer's daughter. Her family grew raisins on a beautiful farm in California's fertile central valley. She described to me lying in her bed as a little girl and listening to the exciting rumble of the pesticide sprayers outside her childhood home, as the toxic fumes filled the air. But she thought of this as fun, not as a threat. And she grew up drinking water from a well on their farm, a water source we later learned had been contaminated with pesticides. She bathed in this water. Her family cooked with it. She drank it on hot, thirsty days over ice cubes made from the same water.

Several lines of reasoning suggest that the pesticides used on farms are partly responsible for the increased cancer rates we see in farmers and their families⁶. The structure and function of these chemicals, their effects on animals, and what we are learning about their effects on people are all reasons for concern.

Several of the first studies I read about pesticides and breast cancer were a startling wake-up call for me⁷. I strongly wanted my own children not to be exposed unnecessarily to these pesticides. And when I pictured in my mind where our food was coming from, how it was grown, I found myself not wanting our family's food choices to put my family or any farmers' families at increased risk. And the chemicals used on the farm don't stay on the farm. They contaminate our air and our water; they travel in the fog rolling over our hills, and in the “pure” falling snow. The herbicide Atrazine has been measured in falling rain at concentration of 40 ppb. In scientific research on frogs, a concentration of only 0.1 ppb has been shown to cause severe hormonal problems, fertility problems, and gender confusion.

If these chemicals are hurting people and animals on the farm, how might they be harming the rest of us??? What else might they be doing? The enormity of what we still don't know about their effects calls for making thoughtful choices, or what we call the precautionary principle. We need to be wise parents now, rather than just waiting for science to answer these questions.

Alan Greene MD FAAP

Fathers for Organic – Part 2 of 7: I Didn’t Always Feel This Way

When my first son was born, it was as if a new dimension had opened in my life. My first glimpse of him was a profound moment, but in those first days as a new dad, I had no idea the scope of the new territory in myself I was to discover (and am continuing to discover, now with four children - and the oldest heading off to college in the fall).

Tonight, as I'm writing this, my oldest is at his high school senior prom. Handsome in his tux, he headed off to an elegant evening with his date. I headed to a stack of my old pictures to reflect, and to share with you some of the life-changing lessons I've learned since he was a baby (seems like yesterday).

Before he was one, I taught my son how to throw a ball. I remember teaching him to shoot baskets almost as soon as he could stand (with the coolest little basketball and net). I taught him animal noises. I taught him to sing the alphabet (abcdefg, hijklmnop, qrs, tuv, w, x, y, and z, next time phys-i-cal chem-i-stry! - a little medical school humor).

He was born while I was still in medical school. When he was very young, I taught him obscure names for body parts (“Where is your sternum?” “Point to your appendix.”). I taught him to read. To add. To brush his teeth. But I taught him next to nothing about nutrition, and nothing at all about organic foods. Or so I thought…

He learned about food from what we fed him, from what he saw us buy, and from what he saw us eat. Children are observant. They learn what we really believe in practice. They learn far more from what we do than from what we say. As a busy medical student, intern, and then resident, I ate a typical rushed American diet. Convenience foods, snack foods, fast foods, junk foods. I ate some fruit most days, and a little less in the way of vegetables.

I was more interested in nutrition than many medical students were at the time. I went out of my way to take elective courses in nutrition to supplement the meager offering in the core curriculum. Still, I knew little. And what I did know was pushed aside by habit and a busy schedule. He was eating the way I was by the time he was two.

Over the years, my family grew. By the time my youngest son came along, I was becoming a prominent pediatrician. When he was a baby, I began answering questions online from parents all over the world. I had learned a lot about many aspects of health and wellness. I knew that there were benefits to foods grown organically, but I didn't believe this deeply enough for it to become a priority myself and for my family. But when my youngest son was still nursing, everything changed…

Alan Greene MD FAAP

Fathers for Organic – Part 1 of 7

As a father, I find within me a deep, growing desire to teach, to provide for, and to protect my children. These instincts are in my marrow. For me, one way to do all three of these is to choose organic foods for my family. I now know this as a physician , but I first learned it as a father and a husband.

And that's often the way it is. Medical textbooks don't contain all the answers. Intuition and personal experiences often pave the way for later scientific understanding. Solid scientific evidence that the pesticide DDT was linked to the deaths of many babies  didn't turn up until almost thirty years after the pesticide had been banned in the United States¹. Today there is a strong, growing body of science that is illuminating the benefits of growing crops organically. But these benefits were present before the research studies had been done. Similarly, DDT was dangerous before the landmark 2001 study.

I'm excited about sharing our increasing scientific knowledge with you. But wisdom is also important for parents . We make decisions about our own families everyday. We can think for ourselves. We can balance wisdom and knowledge. We can apply common sense as we learn from the wisdom of our bodies and of the earth. And where we just don't know the effects of new chemicals, we can proceed with precaution and protection for our children and their world.

I didn't always feel this way…

Alan Greene MD FAAP

The Journey Begins

The idea came in a flash as I was standing in a cow pasture.

It was a crisp fall afternoon on a dairy farm in the rolling hills of Vermont. I was walking through an organic pasture on a farm tour. The group leader was talking about the dramatic improvement in health for a herd of cows when it transitions from being a conventional herd to an organic one. The veterinarian bills go down, the lifespan of the cows more than doubles, and it is easy to see the difference. Then he made an offhand remark about how no one really knows what would happen to a human today who switched to totally organic - it's just not practical to be 100% organic  in today's America.

As the day went by, I couldn't get his casual comment out of my head. Partly, I was responding to the challenge in his statement - I don't want to miss out on something great just because it is not easy. Partly, I was responding out of personal and professional curiosity. Today, about 98 percent of foods in the U.S. are produced with the use of toxic pesticides , routine antibiotics, genetically engineered hormones, or genetically engineered seeds. What would it look like in 21st century America to choose only foods grown organically?

I continued to ponder these questions on my flight home - on an airline without an organic option in sight. I wondered if I could become certified organic, like a cow. For example, a dairy cow is certifiable and allowed to become part of an organic herd after a one year transition of being fed 100% organic feed. I found myself wanting to join an organic human herd, no, an organic human community.

Back around our kitchen table, I posed the question to my family. What did they think about my eating exclusively organic food for a year to see what it was like? They were quick to recognize that many of our favorite (wonderful) restaurants would be off the list. Eating with extended family and friends could be tough. Food bills  might go up or down, depending on what I ate and where. After pointing out potential pitfalls, my wife and children were