You may have noticed a higher price tag in the produce section or farmers market for organic produce and wondered, "hey, what gives?"

The answer is simple. A lot of work and a lot of TLC. Organic growers simply can't rely on conventional practices that include huge fields (for bigger yields) and insecticide and herbicide sprays. They need to be engaged in coaxing fruits and veggies in a more time-and-labor intensive way.

There was a time when organic agriculture seemed like the province of hippie co-ops or Luddite old-timers. Emerging science and greater, more industrialized food demands after the Second World War, made it easier and more cost effective to raise livestock and grow fruits and veggies with chemicals and on a large scale, and it seemed to work. So, the question on many minds was, 'why bother with organic?'

We know now that nutrients have declined in fruits and vegetables bred merely for their ability to withstand long-haul shipments and giant industrial-scale harvesting. The nutritious benefits of an apple in say, 1940, were much higher than they are now. Additionally, modern farming practices are not always kind to the land or our reserves of drinking water.

Still Scientific
Organic doesn't mean unscientific, however. Organic foods and supplements need to score highly on points about safety and pass the same strict quality tests as any conventionally produced product. Responsible food and supplement manufacturers are stringent on their standards no matter how an item is produced.

Better Soil, Better Varieties
Much as our bodies need healthy microorganisms and bacteria in order to function at our best, so too, does our soil.

By not relying on chemical fertilizers and pesticides, organic agriculture demands intense connection to the soil, and constant modification with healthy doses of compost, natural weed-free manure (usually sourced from the same farm), and appropriate rest seasons and cover crops that add to the viability of the soil. Ultimately, it means fewer applications of chemicals and the inevitable run-off into the water table that follows. Organic agriculture means building up the soil rather than simply taking something away.

That apple merely bred for transport isn't the only option anymore. The older, richer foods - called appropriately, heirlooms, are back in the spotlight. In fact, many finer restaurants across the country have experienced a renaissance in the diverse types of foods they can offer on their menus. By spotlighting foods that grow well on the land, rather than just make it quickly to market, people are discovering formerly hidden gems again.

Long-Term Thinking Benefits Everybody
While organic agriculture is certainly a profit-making endeavor, the thinking behind it is not short-term. Its bottom line is generational, not quarterly. 

And that's definitely worth it.