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What would you grow . . .

15 years ago avoid contaminated commercial foods?

The outsourcing of commercial foods is making it a little less easy to find contamination sources.

Our food supplies are not being sufficiently inspected by the Department of Agriculture to discover contamination before foods are distributed and sold. Furthermore, many of our different food source brands actually use the same processing plants and products. Products sold by brand names are no longer unique to the brand.

If you had the room and the storage space (shelves, freezers, etc.), what would basic vegetable crops would you grow for year-long consumption to avoid the risks of contamination in commercial foods?

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