Falling food prices are creating challenges for Tops Markets and Frank Curci, the supermarket company's long-time CEO, can't remember another time like it.

"This is the largest deflationary trend I've seen in my lifetime," Curci said in an interview Friday.

"Deflation doesn't make it any better to do our business. Our business has a decent amount of fixed costs," Curci said. "It comes at the same time some of your costs are increasing, like the minimum wage."

Most of the falling prices have been centered around meat and dairy products. Egg prices, for instance, have dropped about 40 percent to 50 percent over the past year, said John Persons, Tops' president. In recent months, vegetable prices also have been declining.

That decline is having a significant impact on Tops' revenues. Persons estimates that falling prices cut the chain's sales at stores that have been open for at least a year by $24 million during the final three months of last year.

To compensate, Tops has been trying to build up some of the more profitable portions of its business, including organic food and prepared foods. Tops' organic product sales, which now include about 3,000 different items, jumped by 33 percent during the last quarter, while its same-store prepared food revenues increased by 3 percent.

"I think there's significant room for us to grow," Persons said. "Customer buying habits are changing. They're looking for more natural and organic products."

That helped Tops, which regularly posts losses because of its heavy debt load from a management buyout, reduce its fourth-quarter loss by about 10 percent to $13.8 million, compared with a loss of $15.4 million a year earlier.

Tops' sales fell by 3 percent to $584 million from $602 million, with revenues from inside Tops stores dipping by 3 percent and sales it its 52 fueling stations sliding by 3 percent. Same-store revenues fell 2 percent because of falling meat and dairy prices, combined with lower sales funded by the Supplemental Nutritional Assistance Program.

Tops executives said they expect the drop in food prices to end during the second half of this year.

Tops, which acquired six former Stop & Shop and Hannaford stores last year, said the performance of those supermarkets was weaker than company officials expected as they went through a rebranding process. Persons blamed the nearly $2 million loss at those stores on larger than expected promotions during the transition period, resulting in four of the stores breaking even while two lost money.

The supermarket chain, which has acquired 15 stores during the past two years, expects to purchase only one new store this year located within its Buffalo Niagara market and reduce its overall spending on capital improvements and acquisitions by more than half to between $20 million to $25 million.

"Right now, we're looking to put more of our free cash flow toward debt service," Curci said. Tops has nearly $875 million in total debt, including an $85 million note that will come due in 2018. Tops is hoping to refinance that $85 million in debt before summer, Curci said.

Tops also is reviewing its stable of 172 stores and potentially could sell two to four underperforming supermarkets, Curci said.

"We're pretty happy with our store base, but there's probably less than a handful of stores that we could take a look at and could close," he said during a conference call.

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Falling food prices create a challenge for Tops - Buffalo News

Youve probably noticed the word organic popping up in grocery store aisles and restaurant menus. You know that foods marked organic are supposed to be healthier and noticeably pricier, but you cant help wondering if an organic, non-GMO apple is really that much healthier than a regular apple. Theyre both fruit, right?

The difference is in how the two apples are grown. Organic produce is grown without pesticides, synthetic fertilizer, sewage sludge, genetically modified organisms, or ionizing radiation. Before labeling food organic, the USDA sends a government-approved certifier to inspect the farm where the food is grown to ensure the farmer is following all the necessary rules to meet the USDAs organic standards. Still wondering if the benefits outweigh the hefty price tag attached to all things organic? Read through the benefits of going organic in this healthy eating cheat sheet.

Conventional farmers apply anywhere from twoto 12 synthetic pesticides to their crops. An average serving of leafy greens, peppers, berries, tree fruits, and grapes can contain three to four pesticide residues, which have been linked to serious health problems including ADHD, autism, obesity, and cancer. On the other end of the spectrum, USDA organic products cannot be grown with pesticides, additives, fortifiers, and other synthetic substances.

Deriving nutrients from your food is important, but some studies show that the nutrient value is less in conventional products when compared to its organic counterparts. In tests, organic fruits win at blind taste tests and tend to be smaller, brighter in color, and denser. Organic products test higher in antioxidant levels, including vitamin C, magnesium, phosphorous, and iron. The difference is in the soil. Organic products are grown in soil that is managed and nourished using sustainable standards.

While many countries have banned the practice, the United States still genetically engineer food and allow genetically modified organisms, or GMOs, in the growing of food. These products are artificially manipulated to create genetically modified products that are unnatural. Buying organic is the only way to ensure you avoid GMOs, which show up in crops like corn, alfalfa, soy, zucchini, squash, and more.

Organic agriculture considers the long-term impact of growing food on the environment and the ecosystem. Organic farms work to produce food while establishing a plan to keep the soil nutrient-rich and fertile for future years. Unlike conventional farms whose use of synthetic fertilizer and pesticides pollute the groundwater, organic farms use organic fertilizers like compost and animal manure to reduce the risk of groundwater pollution.

Support families in your community by purchasing organic, locally grown products. As giant agricultural businesses continue to dominate food production, small family farms have trouble competing with big business prices. When you buy organic, you support farmers who are being stewards of the environment and nutrition. Take it to the next step by buying from the farmers directly at your local farmers market.

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5 Reasons Why You Should Eat Organic Foods - The Cheat Sheet - The Cheat Sheet

Four Memorandums of Understanding were signed within the framework of the Armenia-UAE Investment Forum held in Abu Dhabi last week, the Development Foundation of Armenia reports.

The Hydro Corporation Group of Companies and Estekshaf Investment Company signed a MoU on investments in the field of renewable energy, which envisages implementation of large-scale and long-term programs. The programs aim to upgrade the small HPPs.

Tamara Fruit CJSC and Natural Organic Healthy Food Company signed an agreement, under which the Armenian company will supply organic food to luxury hotels in six Arab countries. The first delivery is expected in the first decade of April.

The Armenian-Emirati Business Union and the Natural Organic Healthy Food signed a Memorandum on opening of organic food processingcenter in Armenia.

Under a MoU signed with the Armenian Ministry of Energy Infrastructures and Natural Resources, the Ocean Holdingintends to invest 100 million USD in solar photovoltaic power plants in Armenia and operate them using the besttechnology available to the sector.

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Armenia to supply organic food to luxury hotels in six Arab countries - Public Radio of Armenia

When Whole Foods (WFM) first opened in 1980, organic food was as exotic as moon rocks. Now, its as common as dirt, and larger rivals such as Kroger (KR), the largest traditional food retailer, have been gnawing away at the specialty grocers profits in recent years.

According to a recent client report from Barclays analyst Karen Short, customer traffic at the Austin, Texas-based chain has slumped by what she described as a staggering 3 percent since fiscal 2015, equaling about 14 million customers. Convincing those shoppers to give Whole Foods another chance will be a daunting challenge even if execution improves, Short wrote in her report.

Whole Foods obviously had the first-mover advantage, said Short in an interview. The reality is that everyone else has gotten to the game.

For one thing, she noted that Kroger, with more than 2,700 locations, has eclipsed Whole Foods in the organic market, selling $16 billion in 2016. Wall Streets consensus forecast for Whole Foods in the current fiscal year is $15.9 billion.

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Geography is another problem. More than half of Whole Foods stores are within five miles of a Kroger, according to data from RS Metrics cited by Short.

And its not just Kroger. Costco (COST), Sprouts Farmers Markets (SFM), Trader Joes and closely held chain regional grocery chains such as Wegmanns are also significant players in the natural and organic food markets, squeezing Whole Foods profit margins further, she said.

There is less and less differentiation, said Short, who rates the stock equalweight. Everyone who is getting in the game is at a lower price point than Whole Foods.... The retailers theyre losing traffic to are exceptionally good retailers.

Take Sprouts, which Bloomberg News reported last week was in preliminary talks to be bought by Albertsons, whose chains include Safeway, Acme and Vons. Wall Street analysts forecast sales for Phoenix-based Sprouts will surge more than 12 percent to $4.3 billion in 2017. Thats more than double the expected growth rate for Kroger, whose revenue is forecast to rise 4.9 percent to $120.9 billion and far better than the 1.3 percent gain expected at Whole Foods.

Investors have shown confidence in Sprout pushing its shares up more than 20 percent this year, compared with declines of 7 percent and 16 percent at Whole Foods and Kroger, respectively.

To be sure, Whole Foods isnt ignoringits many challenges, such as its six straight quarterly declines in same-store sales, a key retail metric measuring the performance at existing locations. The chain announced plans last year to slash $300 million in costs and has scrapped a goal to increase its store count to 1,200 locations, more than three times its current 462.

Critics of Whole Foods have mockingly called it Whole Paycheck for years. The grocer, which didnt return a request for comment for this story, has tried to live down its high-price reputation by arguing its groceries were worth the cost because their quality is better. Now, thought, Whole Foods is paying closer attention to prices. Last year it unveiled its 365 concept store designed to appeal to budget-conscious customers.

They have definitely made progress on their positioning from a price perspective, Short said. I would argue that the quality gap isnt as wide as the companys perception that it is. That would tell you that the companys price position is not sustainable.

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Why everyone is eating Whole Foods' organic lunch - CBS News

Marie Bordelon, Writer March 28, 2017 Filed under Opinions

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Many people prefer to consume organic food as part of a health conscience lifestyle. Others do it because of the positive impact on the environment. But does the label on your food really matter? Many consumers of organic products buy organic foods to avoid pesticides altogether, but contrary to common belief, the term organic does not always mean pesticide free. The truth is that farmers may still use pesticides or fungicides to protect their crops as long as they are not synthetic. Current studies have determined that some natural pesticides are not any safer than synthetic ones. Some natural pesticides have even been found to have potentially serious health risks including the ones widely used in organic farming.

Not all organic foods are completely organic. When it comes down to the label you read on your groceries, if the label; on a product simply says organic, it must contain 95 percent or more organic ingredients. If the label reads made with organic ingredients, the product may only contain 70 percent organic ingredients. If it reads containing organic ingredients, it may only contain 50 percent organic ingredients. On top of this, to label a product free-range, farms only have to have evidence of animals having access to the outdoors for a minimum of five minutes per day. Although many organic farming practices such as crop rotation and mixed farming keep the soil healthy, organic crop yield is 25 percent lower than the yields of commercial crops. This causes organic agricultural industries to occupy more land in order to obtain enough crop to profit off of the harvest. Although it is a growing trend in healthy living, produce labeled organic may not be as beneficial as it sounds.

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The Talon : The Down Sides of Organic Food - The Talon

In the US, organic food sales have been growing steadily, making up 4 percent of all food sales during 2016 while raking in a net amount of 81.6 billion US dollars in 2015. This increase can easily be attributed to a higher level of awareness regarding the overall health benefits of organically-grown vegetables.

The Difference Between Organic and Non-Organic Vegetables

Before understanding what makes organic products healthier, it's best to outline the different ways in which they are grown:

Non-organic vegetables are grown to maximize profit. Chemical and synthetic fertilizers are used to promote growth, chemical herbicides to get rid of weeds, and synthetic pesticides to kill pests. Some non-organic produce may also be genetically modified.

Organic produce is grown with manure or compostboth of which are natural fertiliserswhile weeds are kept in check with traditional gardening methods like tilling and mulching. Birds and insects take care of the pests.

The Benefits of Organic Produce

The lack of synthetic pesticides reduces the risk of cancer.

While the human body has acquired a tolerance for many of the chemicals found in non-organic foods, a diet based on naturally-grown produce can still significantly lower the chances of developing certain forms of cancer. Pesticides are believed to contribute to the development of brain tumors, leukemia, as well as prostate and breast cancer.

Organic vegetables are richer in antioxidants and vitamins.

Studies have shown that organic produce is richer in nutrients, which leads to a better absorption by the body. This increase in absorption positively impacts the overall health of the consumer, as it contributes to the prevention of heart disease, vision problems, premature aging, and cancer.

There's a lower exposure to toxic metals.

Research reveals that cadmium levels can be up to four times higher in non-organic crops. Experts state that cadmium levels then accumulate inside the body and eventually cause health problems. Organic vegetables carry up to 48 percent less cadmium.

Organic produce is fresher.

Since most organic vegetables are grown relatively close to their selling location and since no preservatives are involved, the food maintains higher levels of nutrients and even tastes better.

It doesn't have to be expensive.

While organic products in grocery stores are pricier than their counterparts, those sold in farmer's markets are not. Buying from local farmers and gardeners can ensure both a healthy diet and lower costs.

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The Benefits of Eating Organic Vegetables - Longview News-Journal

Lisa and Brian Bernier opened a new restaurant, Harvest Cafe, at the corner of 8th Street and Pennsylvania Avenue in downtown Sheboygan. The restaurant focuses on locally-sourced, organic food.(Photo: Photo courtesy Lisa Bernier)

SHEBOYGAN -A long-vacant downtown storefront is now home to a restaurant that showcases locally-sourced organic food in new ways that might make patronsquestion their views on eating healthy.

The menu for the new Harvest Cafe, on the corner of 8th Street and Pennsylvania Avenue, features flavorful sandwich optionssuch as the Tasty Turkey, BBQ Pork, and Portabella Mushroom all sourced from more than 20 local farmers and producers.

Chef Brian Bernier cuts a slice of cheese at his new restaurant, Harvest Cafe, in downtown Sheboygan, which focuses on locally-sourced, organic food.(Photo: Photo courtesy Lisa Bernier)

A lot of people think of 'organic' as vegetarian, chef and restaurant owner Brian Bernier said. We have great vegetarian options here, but we have great meat options, too.

The restaurant's menuincludes a mix of sandwiches and salads, various breakfast items and a range of health foods, including kombucha on tap. It is only open for breakfast and lunch a decision Berniersaid allows him to spend more time with his family in the evening.

Bernier, who used to write a weekly food column for The Sheboygan Press before recently stepping down to focus on his business, has worked in the restaurant industry for 26 years, including as a chef and restaurant owner. Hes also worked at various organic farms for more than a decade. Together with his wife, Lisa, the two have 16 years of organic farming experience.

From age 10 to 20, I worked at an organic festival farm, so I have not eaten a canned vegetable since age 10, Bernier said. Ive been privileged to be able to eat fresh food. Ive been buying my own beef from the same farmer in Fredonia since 1987, so my family has grown up eating this type of food. It isnt something we started a few years ago.

The couple's passion for locally-sourced, healthy food is evident in everything they do at the restaurant. Berniersaid they not only want to serve good food, but also educate the public that healthy eating does not have to break the pocketbook.

Starting in May, they will be offering educational workshops at the store on Wednesday evenings on topics such as eating organic on a budget, cooking classes with Chef Bernie, and how to create your own probiotics or kombucha something Bernier has been doing for 12 years. The workshops will be Wednesday evenings, beginning at 6 p.m., and there will be a fee.

Think of our community. If everybody was eating healthy, what a fabulous community it would be and everyone would be getting proper nutrition, Lisa said.

Harvest Cafe will also host a "Dinner at 6," which aims to give members of the community an opportunity to eat healthy who may otherwise not have the option. Restaurant patrons can "pay it forward" and donate funds toward the dinner, which will be served to families free of charge or for a small donation.

Chef Brian Bernier of Harvest Cafe pours a glass of kombucha from a tap at his new downtown restaurant.(Photo: Phillip Bock / USA TODAY NETWORK - Wisconsin)

While writing his column highlighting the great restaurants in the area, Bernier said he realized there was a need for a place that put the real focus on not just the food, but where the food comes from.

One of the biggest things I asked in my articles was where do you source your food? Bernier said. A lot of people sourced the same way, through one of the large distributors out there. I always included if they sourced from local farms, because it is very important to know that the restaurant is taking the time to put better food on the table for you to eat.

In searching for food sources, Bernier and Lisa toured the countryside looking for farmers that fit theirstandards. The result is a list of 20 producers each passionate about sourcing sustainable, healthy food.

We have met all of them, andas we were putting this together, if we didnt like how they treated their animals, we moved on and sourced from somebody else, Lisa said. Its not just mystery food being dropped off on a truck. We have personal relationships with each farmer.

They dont look at their cows as dollar signs, they look at them as a way of life, Bernier added.

The two restaurant owners alsocompost theirkitchen scraps, coffee groundsand other compostable materials in the kitchen and encourageguests to utilize compost and recycle containers to minimize waste sent to a landfill.

Both Lisa and Berniercredit their health to their eating habits. At 55, Berniersaid he takes no medication and Lisa said her skin cleared up and she's felt better and had more energy since eating healthier. It doesn't have to be hard, but takes some effort, Berniersaid and he hopes his restaurant helps people open up to the idea of eating healthy and be conscious about what they put into their bodies.

My grandmother told me this, and she was in her 90s when she said it, but she said to shop the outer edge of the store, and if it has more than six ingredients, put it back, he said.

Harvest Cafe is open for 7 a.m. to 2:30 p.m. daily, but is closed on Tuesdays. For more information, visit harvest-cafe.org.

Reach Phillip Bock at 920-453-5121, pbock@sheboyganpress.com, or @bockling on Twitter

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New downtown restaurant has local, organic focus - The Sheboygan Press

By John EwoldtStar Tribune

MINNEAPOLIS Organic cotton textiles register no more than a footnote in the worlds cotton production, but Vishal Naithani wants to change that.

His company, Sustained Organic Living in suburban Minneapolis, selects certified organic cotton grown in India with non-GMO seeds. The products are made using only fair trade labor on the farms and in the factories.

The challenge for Naithani and his company, which is also known as Sol Organics, is to be able to create the level of interest among consumers for organic apparel that has been generated for organic food. For now, his chief weapon is price: He aims to price his products significantly lower than his online competitors and on par with high-quality bedding that is not fair trade organic.

Every family should have access to affordable organic cotton just like they have access to affordable organic food, he said. It shouldnt be only the wealthy who can afford premium products.

Sol Organics is one of a number of companies offering organic, fair trade textiles online or in stores. Companies such as Boll & Branch and Patagonia sell them. West Elm, Pottery Barn, and Target feature organic cotton that may or may not be fair trade. Naithani said Sol Organics is the only Minnesota-based company to do so.

Part of the reason Naithani acts as a maverick is that organic cotton hasnt grabbed the consumers attention like organic milk, produce and poultry.

Shoppers arent ingesting organic cotton as they do organic foods, so they may not see the benefit, said Mary Brett Whitfield, senior vice president at Kantar Retail, a retail consulting business. We havent trained shoppers to think about how cotton is grown or how it fits in the environmental food chain.

Conventionally grown cottons critics say the so-called fabric of our lives is a crop that requires lots of water and chemicals to grow. A pesticide-intensive crop, conventional cotton uses more than an average amount of pesticides, although the amount is in dispute.

Cotton covers 2.5 percent of the worlds cultivated land, yet growers use an estimated 10 to 25 percent of the worlds pesticides, according to Rodale Institute, a Pennsylvania organic farm and researcher. AMIS Global, an agriculture data firm, estimates the pesticide usage for cotton at closer to 5 percent, according to Cotton Inc., a U.S. trade organization.

In India, where more than 20 percent of the worlds cotton is grown, child labor is common. According to a Harris Poll conducted in 2016, three in five consumers would not purchase a cotton product if they knew it was picked by children or forced labor.

Naithani and others in the business believe that, in time, more consumers will search out organic sheets, towels and clothing. Only 5 percent of consumers purchase organic clothing, slightly higher among millennials, according to Kantar Retail.

The average price paid for a queen sheet set in the U.S. is $80, but organic cotton sets (300 thread count sateen) start at $240 at BollandBranch.com and $258 at Coyuchi.com.

At the wholesale level, organic, fair trade cotton costs only about 15 percent more than conventional cotton, Naithani said. He doubles the cost of the goods for his retail price while competitors triple the cost, he said.

The only way to get people to convert to buying organic cotton is to keep prices competitive. Costco and Wal-Mart have made organic food affordable, he said. We want to do the same for organic cotton.

At $119 for a queen set and $139 for a king set at solorganix.com (after a $40 instant savings), his prices are 30 to 50 percent less than comparable products online, but still nearly double what a conventional set costs at Kohls or J.C. Penney.

Naithani hopes to drop the price of his queen-sized set to $99 within two years, once the product reaches critical mass. Affordability is the tipping point, he said. It promotes access, which in turn creates demand and conversion to organic cotton.

Brett Whitfield sees organic cotton as early in its life cycle but poised for growth. Target and Pottery Barn recently expanded their organic textiles selection. Pottery Barns spring collections show fair trade, organic sheets and towels.

Target, which already had organic cotton sheets, clothes and baby items, added organic in its new Cat & Jack kids line. Its recent pledge to remove perfluorinated chemicals and flame retardants from textiles by 2022 shows a long-term commitment.

We know organic cotton is important to our guests, said Erika Winkels, a Target spokeswoman. It will continue to grow in the future, whether its home or apparel. Its not the be-all-end-all, but its important.

Naithani, who also sells his product on Amazon, hopes to break $1 million in annual sheet sales by next month. Thats still a fraction of the online retailer Boll & Branch, which sold about $40 million in organic fair trade sheets and towels in 2016.

Sols products are getting four- and five-star reviews online. His return rate is an enviably low 2.5 percent.

Increasing the demand for organic cotton creates this tremendous upside where everyone wins, the farmer, the consumer and the earth, he said.

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Organic Cotton - The Ledger

Obama after a July 2009 town hall meeting at a Kroger in Bristol, Virginia.

Photo by Pete Souza/The White House via Getty Images

This post originally appeared in Business Insider.

Whole Foods is losing millions of customers to what was once an unthinkable threat: Kroger.

The organic-food chain has lost as many as 14 million customers in the past six quarters, according to Barclays analyst Karen Short. Most of those customers are instead going to Kroger and probably won't ever go back to Whole Foods, Short said in a recent research note. "The magnitude of the traffic declines ... is staggering," Short said. "As most retailers knowonce traffic has been lost, those patterns rarely reversed."

Krogera conventional grocer not known for organic offeringshas not historically been regarded as a significant threat to Whole Foods. But in recent years Kroger has ramped up its supply of organic foods in a bid to steal market share from Whole Foods and other niche grocers such as Sprouts Farmers Market and Fresh Market.

Kroger now devotes several aisles in its stores to organic and natural foods and offers a variety of organic meat and fresh produce. The chain has its own line of organic goods under the "Simple Truth" brand.

The expansion into organics has paid off. Kroger's sales of organic and natural food totaled $16 billion in the past year, compared to $15.8 billion at Whole Foods, according to Barclays.

As Kroger's share of the organic-food market grows, Whole Foods' is shrinking. Whole Foods' same-store sales fell 2.4 percent in 2016. That metric is expected to fall another 2.5 percent this year. Meanwhile, Kroger's same-store sales grew 1 percent in 2016.

Whole Foods CEO John Mackey recently acknowledged the growing threat from conventional grocers, without specifically naming Kroger. "The more conventional mainstream supermarkets have upped their game," Mackey said on a call with analysts in February. "We're going to do the best job that we can to keep our core customers from migrating back over to those guys."

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The Vikings consider pork to be the best meat of all. Their very strong preference for raising pigs almost caused the complete deforestation of Iceland, too. Another interesting tidbit: The Greenland Norse hated eating fish. More...

But according to Short, the Barclays analyst, there's not much Whole Foods can do to stop the shopper attrition. "Whole Foods might face significant challenges to reverse behavioral changes even if execution improves because execution at competing retailers remains very strong," Short added.

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Shoppers Appear to Be Ditching Whole Foods for the Organic Food at ... Kroger? - Slate Magazine (blog)

Stateside's conversation with author Margot Finn.

Grocery store shelves, restaurant menus and cookbooks are a lot different in 2017 than they were 30 or 40 years ago.

Americans tend to pay a lot more attention to the food we eat and how it's prepared. We know more about fine wines. Many of us seek out organic fruits and vegetables, and are willing to try exotic foods our parents and grandparents couldn't even imagine.

But, at the same time, we've seen the income inequality gap widen. How has "good food" become conflated with high status?

Margot Finns new book, Discriminating Tastes, explores the way food trends and consumption is an expression of class anxiety and economic inequality.

Finn lectures in the Department of American Culture at the University of Michigan. She specializes in food, popular culture, and class.

Finn started writing her book wondering why so many talk about how to eat better.

The common thread that I found in looking at the way people were talking about these foods and choosing them, seemed to be that it was about status, Finn said.

She found similarities between today and the Gilded Age, a period of economic inequality from 1880 to 1920. Popular then were elaborate dinner parties, slimming diets, a concern for the purity of food, and an embrace of ethnic food, particularly "Oriental" culture.

Japanese teas were a popular way to entertain, particularly for the upper middle class, she said.

The four ideals of the food revolution sophistication, thinness, purity (clean and natural foods), and cosmopolitanism (food diversity) expressed a need to differentiate oneself through food consumption, Finn said.

These food trends disappeared during the Great Depression and mid-century period, when income inequality shrunk. As income inequality rose in the 1980s, these four food ideals started to become popular again.

Because income inequality hasnt shrunk at all, my feeling is that theres still actually a lot of pressure to aspire through your consumption practices, she said.

Listen to the full interview above.

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America's obsession with specialty, organic foods linked to widening class differences, book argues - Michigan Radio