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Over and over, the term ‘organic’ is used as an umbrella for a variety of qualitative features in food. There is an assumption that all organic products are healthier and safer than conventionally produced food, especially when considering the practices used. However, as exhibited nearly a decade ago, organic foods are not pesticide-free, much to the chagrin of consumers who perhaps purchase organic for exactly that reason. This seems counterintuitive for an industry that can broadly classify its products as “low-input.” Therefore, to be as informed about food options as possible, it is important to first understand the real restrictions of organic production.I want to make it very clear that this blog is not anti-organic, as the ethos of organic production is very similar to regenerative agriculture: reduce external inputs wherever possible. Canada is not organic-averse either. While just looking at Saskatchewan figures, where there are no provincial organic regulation

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