It's not necessarily corporate food; it's the toxins the corporate grower/producers introduce into it: hormones, anti-biotics, chemical flavorings, preservatives, glyphosate, pesticides, etc...along with poor living conditions and feeds. I've done some common herbs, and cuke, green and jalepeno peppers, zukes (gave up), brussel sprouts, red and green cabbage, lettuces, radishes, carrots, celery, broccoli, chard, and squash experiments - NEED MORE ROOM and/or SUNSHINE! I'm an suburban apartment dweller who faces west so the garden's in the shade mornings and late summer afternoons. Happy Gardening! I also attempt to limit use of single-use plastics--most of which don't break down but do live on as micro-plastic pollution, or don't ever make it to recycling projects.
Also, too many are using pesticides that kill the pollinators - planting bee-friendly flowers that don't get sprayed with toxins goes along way in helping more live and provide the necessary pollination in these times of climate change which is also stressing out the fruit trees, making them more vulnerable to diseases. I'm all for keeping as close to organic as I can manage. One can do a lot of great eating with 6 quarts of Roma sauce over the winter, a few slicing/salad-size, and/or cherry tomatoes. Know your more local farmers and buy locally well-grown and fed meats is also good advice - I've found these steps provide better human nutrition, beautiful tasty veggies, and more satisfaction in preparing and eating one's meals--one doesn't need the junk foods. I gave up soda for the immune benefits of iced green tea using filtered water and various organic flavorings as well. So smooth and refreshing--goes with everything! Gotta haves: My morning coffee and daily chocolate ration--meh, not so much chance I'd give these up!
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