Lettuce From the Garden, With Worms
By NICHOLAS D. KRISTOF
The New York Times
Growing up on a farm near Yamhill, Ore., I quickly learned to appreciate the difference between fresh, home-grown foods and the commercial versions in the supermarket.
Store-bought lettuce was always lush, green and pristine, and thus vastly preferable to lettuce from my Mom’s vegetable garden (organic before we called it that). Her lettuce kept me on my toes, because a caterpillar might come crawling out of my salad.
We endured endless elk and venison — my Dad is still hunting at age 90 — or ate beef from steers raised on our own pasture, but “grass-fed” had no allure for me. I longed for delicious, wholesome food that my friends in town ate. Like hot dogs. Read more