Food & Wine
October 03, 2007

Harold McGee has written a wonderful Curious Cook column for today’s New York Times Dining section about how scientists have discovered compelling evidence of the superior flavor of organic produce over the conventional kind, thanks to the help of our fellow omnivores, rats. In a two-decade study of organic wheat, lab rats ate significantly more organic wheat biscuits than conventional ones when given a choice between the two. McGee gives a lucid explanation of why organic would taste better. It’s ironic to think that the creatures who’ve wreaked such havoc  in the New York City restaurant scene lately may have better palates than we do.

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