What’s in the Beef?

On an unseasonably hot day in early June, Carole Price went shopping at Whole Foods in Austin, Texas, the flagship store. On this day, the lean 51-year-old unloaded half-and-half, sharp cheddar cheese, and yogurt, among assorted leafy vegetables and other goods from her cart. Each dairy product that rode the conveyor belt toward the beeping scanner was marked by the contrasting half-moons of the “USDA organic” label. … Back to Article