The program looks into what the “organic” label means, why foods with the label cost more, and if “organic” foods really are more healthful.

Mark Squire, co-owner of Good Earth Natural Foods in Fairfax
Ronnie Cummins, national director of the Organic Consumers Association
Dr. Barbara Robinson, deputy administrator of the USDA, Transportation and Marketing Programs
Patricia Allen, director of the Center for Agro-Ecology and Sustainable Food Systems at UC Santa Cruz
Alyson Mitchell, associate professor and food chemist at UC Davis

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