It’s easy for grocery shoppers to suffer from information overload when it comes to the safety and healthfulness of all the food products from which to choose.
“Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can’t Buy 100% Organic” (Rodale Books, $18.95), by David Joachim and Rochelle Davis of Evanston (she’s executive director of the not-for-profit advocacy group Generation Green), offers a helpful resource for anybody putting together a shopping list and meal plan.
The recipes (Cajun catfish in cornmeal, grilled beef satay, tropical ice pops) use the smartest choices: for instance, vegetables low in pesticides, fish that’s not severely depleted, the most nutritious beans. Just as useful are the dozens of other topics, all covered in easy-to-access language, including a definition of the myriad food labels and descriptors (“farm-raised,” “free range,” “organic”) and, yes, a discussion of genetically modified foods.
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