Daryl Hannah on Shopping Organic at Farmers' Markets
July 22, 2005 — -- Actress Daryl Hannah is a vegetarian -- but one who doesn't really like vegetables.
"I grew up on starch and sugar, and I have a little vegetable phobia," she said today on "Good Morning America."
But organic vegetables -- those that have not been genetically modified, and are grown without pesticides, fertilizers, artificial additives, antibiotics or hormones -- have transformed her apprehension into passion.
Hannah is one of many Americans turning to organic products. Industry research has shown that the organic food sector is one of the fastest-growing segments of the food industry. That might also explain why the number of farmers' markets operating nationwide has doubled over the past 11 years.
Proponents of organic farming say its methods are innovative, not primitive, and the practices keep organic crops healthy and safe from pests without using chemicals. They also list taste, health and environmental benefits as reasons to choose organic.
"There's really no downside," said Hannah, who is also an environmental activist. "Organic is just all-around a better choice."
Hannah says the best and cheapest place to find organic products are farmers' markets, where consumers purchase produce directly from the farmers themselves. Buying in-season organic produce from farmers' markets can save you money, Hannah says, though savings vary depending on time and season.
"It's expensive at a health food store because there's a middle man," Hannah said. "Your best option is to purchase directly from small farms at the farmers' market."
Buying locally also minimizes the costs and resources required to transport food from the farm to the market, she said.
"The more locally you buy, the better it is for the environment," Hannah said. "You're not burning as many fossil fuels and releasing them into the air."
But are organic foods better for you? Many nutritionists say yes.
Fresher foods tend to be better for you because nutrients deteriorate after food is removed from the vine, said Marion Nestle, professor in the department of Nutrition Food Studies and Public Health at New York University.
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