Serious Eats - seriouseats.com

Methane is a byproduct of the bacterial flora in a cows digestive tract. it is there to break down the complex carbohydrates in grass to digestible food. That is why they have 4 stomachs and regurgitate cud, it is symbiotic, just like the bacterial flora in your system breaking down complex carbohydrates and producing methane when you have improperly washed beans or White Castle hamburgers. Grass fed ruminants produce methane as their food is digested, corn has nothing to do with it, if anything, the sugars in corn are more easily digested as they are simple sugars, and don't require enzyme activity or bacterial fermentation to make them usable by the body.

All this string has shown me is that Organic is a religion to the devout, nonbelievers are heretics are fools. There should be a happy medium in between. There is not enough organic fertilizer of farmland available to feed the world with organic practices. Tyson and Smithfield are damned as factory farmers, chicken, cattle and hog waste are pollution, but where are the organic growers who need the manure to fertilize? if they were gone, and farming went back to small, they would not have enough manure to be sustainable..

The "organic" food movement may have started out as a move toward a healthier way of life, but it has, for all intents and purposes, become a marketing ploy. It has become trendy, and when something like that becomes trendy, it often loses much of its original purpose. Since the USDA is in direct control of what is labeled "organic" in the US, lobbyists and large industries are able to direct what is "organic" to suit their needs as producers, rather than our desires as consumers. From Wikipedia: "In December 2005, the 2006 agricultural appropriations bill was passed with a rider allowing 38 synthetic ingredients to be used in organic foods. Among the ingredients are food colorings, starches, sausage and hot-dog casings, hops, fish oil, chipotle chili pepper, and gelatin. This allowed Anheuser-Busch in 2007 to have its Wild Hop Lager certified organic 'even though [it] uses hops grown with chemical fertilizers and sprayed with pesticides.' "

As a person who likes to make conscientious food choices, this displeases me. The bigger the organic industry gets, the more loopholes there will be to allow them to market questionable items as organic. What's more, many small operations can't even afford to be tested and labeled organic, even though they may employ purer and more sustainable means of production than the heavy-hitters.

Personally, I think the answer is to buy local and grow your own food when possible. Not only does buying local impact the local economy much more directly (and positively), but it has the added benefit of allowing you to form a relationship with the people who actually produce your food. And even though organic and conventional taste about the same most of the time (they do--I used to work at a natural foods grocery in the deli, so I ate a lot of organic food), local produce and meat usually tastes leagues better to me than the grocery store versions. To this day, I haven't had a grocery-store tomato that is as good as the tomatoes my grandmother used to grow in her garden; they are all weak and pale imitations. Add to the fact that you're paying a hefty fuel cost for food that travels from distant locations, and it's kind of a no-brainer.

@shnickyy: I don't think people are proposing that thick-skinned stuff are immune to pesticides, just that if you had to make a choice, those would be lower on the list as far as cost effectiveness goes.

Burgers with dill pickles and onions go so well
Living without them would surely be hell
I love them medium rare the best
Come and join me and eat one as my guest.

La Frieda's Black Label
Displayed on the table
Grilled to perfection
Personal satisfaction
Better than horse from a stable

There once was a place called “Fred’s”.
Known for the “World’s best burgers” it’s said.
With lots of hot gooey cheddar cheese.
And raw onions that will make you sneeze.
Oh so yummy but afterwards you will want to go to bed.

There once was a chef named Pete.
His specialty: hamburger meat.
He patted and pounded,
Shaped it and rounded,
Until he expired from the feat.

I made a burger so delicious
That it actually made people vicious
It's a burger so rare
You just wouldn't dare
to serve it on any old dishes

Who makes the world's juiciest, tastiest hamburgers? La Freida's Black Label brand :) Bring on the super bowl and bring on La Freida's Black Label hamburgers grilled to perfection with all the great condements of choice with lots of snacks,salads and other goodies to go along with this main course.

Hamburger, hamburger where are thee.
You are on the grill just waiting for me.
Sizzling and cooking while I patiently wait.
I place you upon a bun that on my plate.
You look devine with condements galore.
I take a bite and of course want one more.
Hamburger, Hamburger I cannot do without
I'm sure we'll meet again sometime, that I have no doubt.

There once was a burger, so nice.
But I thought that it needed some spice.
So I added Jalapeno,
You ask, was I sane? NO!
But "HOT' is my favorite vice!

There once was a burger so delectable
It was difficult to eat being respectable,
With juice running down my chin,
And sauces being sucked in,
The deliciousness was quite believable!