Commentary
Why is it that the organic apple must wear a label, pay a certification fee, and carry a price premium—while the conventional apple, grown with chemical fertilizers and synthetic pesticides, is simply called an apple? What if we flipped that? What if the organic apple was just an apple—and the one grown with chemical inputs had to be labeled chemically grown? Why does the burden fall on the farmer doing the right thing, while the one using harmful practices skates by without warning, cost, or consequence?
