"A slim, handy guide to how our food is produced and how to choose what to buy." -- Culinate.com, 6/8/07
I've been hesitant to question the organic label because it offers such an easy answer, and I've worried that if I begin to tug on that string, pretty soon my whole natural fiber sweater will be unraveled and I won't have a dominant food doctrine to blindly follow...Burke, who is a journalist and former chef, seeks to answer that question by delving into the politics behind the certified organic label and by defining terms, such as organic, local, sustainable and grass-fed. -- Liz Kohman, "The Versatile Vegetarian: Got questions about 'organic'? Book offers answers", The Courier News
About the Author
Cindy Burke is the coauthor, with Kim Severson (now the New York Times's high-profile food reporter), of The Trans-Fat Solution. She writes often about food, organic farming, and nutrition for numerous publications. She studied at the school for American Chefs in Northern California's Napa Valley, before working as a chef and food consultant. She lives with her family in Seattle, Washington.