Organic Food is the term used to describe something that is produced without harsh chemicals or compounds. For a very long time, until about the 20th century, organic foods were grown and harvested in a very healthy manner. This was accomplished by animals eating healthy, just plain grass for example, and not given routine antibiotics or growth stimulants. Today, in order for food producers to make more money, they feed the animals a more hearty diet (usually consisting of other meats and growth hormones), so the animals will grow bigger, thus resulting in more meat production, and larger profits.

As we learn more and more about the healthy affects of eating organics, the production of Organic Foods becomes more and more regulated by the government. In order to obtain “organic” status, The United States requires producers to obtain a special certification. In the past, organic foods were generally grown on small farms, and were run only by families, and offered to small stores and not widely available to most major cities. But since the 1990’s organic food production has had a tremendous growth of about 20% a year, far beyond the regular food industry.