This document discusses organic versus conventional foods. It defines organic foods as crops grown without synthetic pesticides or fertilizers and meat from animals fed organic feed that are not confined and raised without antibiotics or hormones. It notes misconceptions that organic foods are more nutritious or that pesticides are not harmful. Conventional farming relies on chemical interventions and hormones/antibiotics, while organic farming uses biodiversity, compost, and crop rotations. Organic has a smaller carbon footprint and environmental impacts but lower yields. Health risks of pesticide exposure are discussed.