One of the most difficult parts of being an informed eater is deciding which culinary paths to follow. Do you shop only at farmers’ markets, or are organic supermarket products acceptable? What makes more sense, pescetarian or flexitarian? The answers to these questions might be different for everybody, but we are all trying to figure out the same thing: what’s healthiest?

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Traditional Farming’s reliance on pesticide is a deadly choice for consumers. Scientists say, first and foremost, to seek out organic foods, fruits and vegetables.

One of the nation’s hottest public debates has its origin in the food industry. The issue of human side effects from pesticide residue on conventionally grown produce is being debated from congressional committees in Washington to family dinner tables across America. A beneficial side effect of this issue is the science of the health benefits of organic agriculture to environmental health, that is, to soil, water, air and ecosystems has been extensively studied, documented and compiled. However, science-based knowledge regarding the benefits of organic agriculture and organically grown products to human health is in its embryonic stages

The prolific author of bestsellers like The Green Mile and the forthcoming Lisey’s Story is not alone. A report released in January by Anheuser-Busch reveals that beer accounts for 53% of all alcoholic beverage sales, and consumers in California, Texas, Florida, New York and Illinois lead the pub-prone pack.

Anthropologists tell us that beer has been a staple for more than 10,000 years, ever since man discovered the ability to ferment grain. In ancient times, Egyptians brewed it from barley, Babylonians used wheat and the Incas fermented corn.

Today, organic consumers are enjoying a back-to-basics renaissance in the beer industry. Visit your local natural and organic food store, and you’ll find an increasing number of organic beer selections. The Organic Trade Association notes that organic beer sales in North America have experienced major growth: from $9 million in 2003 to $19 million in 2005.