Organic farming, the slow food movement, farmer’s markets, and local roadside produce stands recently got a boost in popularity as the FDA approved vegetable irradiation for lettuce and spinach. Simply, these veggies will be zapped in order to kill any bacteria causing human sickness. Of course, we don’t know yet, nor will we for years to come, what sickness or terminal disease radiation soaked lettuce will cause.
Other vegetables and fruits have yet to get the nod for the irradiation process from the FDA but rumor has it that it is not far off.
The vegetables, according to one Internet posting will be easer to find in the dark since they will be glowing for a short period of time after the process. The problem of course is radiation not only kills the bacteria, but also many of the nutrients along with all the good phytonutrients in the vegetables. How this new process plays out with the public has not even determined just yet, but the responsibility of restaurant owners who pride themselves in flavor, nutrients, and other qualities that customers expect should make a decision.
Do you just go along with the irradiation process, and serve what ever your produce supplier delivers to your back door, or do you begin to ask serious questions about the produce you are serving?
Organic standards prohibit irradiation. It may e time to switch to organic lettuce and spinach and post the fact you are not using irradiated vegetables on your menu.
The perception, in this case, does equal the actual value.
Nothing is more embarrassing than walking through your candlelit dining room while the house salad, glowing in the dark, ruins the lighting, the mood, and the future health of your customers.