Hippie neighbors planted the seed for the whole foods cravings my family tolerates.

Eating only organic fruits and vegetables is an admirable goal, but not necessarily feasible.

My Saturday afternoon trips to Whole Foods are wreaking havoc with my food budget... but sometimes, it's worth it.

11:03 minutes (2.53 MB)

Phil discusses what's going on in the supermarket world. Topics include: controversy between Whole Foods and Wild Oats; the attorney general goes after energy drinks; osteoporosis; organic produce food delivery; swordfish and more.

10:13 minutes (2.34 MB)
Phil Lempert takes you down the aisles and talks about the latest happenings in the supermarket world. He discusses General Mills and consumerism. He asks why cereal the most affordable meal to serve? How does one avoid an ice cream headache? Find out this and so much more here with the LIME's Supermarket Guru!

If you've been buying organic in the belief that it's better for you, you're right. But if you're buying organic because you think it's better for the environment, the picture's a bit murkier. I've been harping on the importance of buying organic for years, but lately I'm starting to wonder whether where our food comes from is just as important as how it's grown, if not more so.

Proponents of organic foods could soon be battling it out over which is the most important aspect of the organic farming movement: the process of growing the food or the reliance on locally grown ingredients. Organic foods have become such big sellers in the U.S. that there simply aren't enough ingredients to go around, meaning companies like Whole Foods and Stonyfield Farm must use imported organic ingredients or fall back on the non-organic kind and change their labels.

People are always dumping on CNN for being too liberal, or not liberal enough. But I, for one, am just grateful we have a media outlet with CNN's resources willing to ask the tough questions and tackle the burning issues of the day.

The question, yesterday, was “How does McDonald's new premium McCoffee compare to Starbucks and Dunkin' Donuts?” To get an answer, CNN's Jeanne Moos stood outside CNN headquarters at the Time Warner Center on Manhattan's Upper West Side and persuaded passers-by to participate in “an unscientific, totally amateur” blind taste test.

I was lucky enough to marry a man who loves to make sushi, so I really shouldn’t complain about the fact that he inevitably buys too much fish.

Still, I’m the one who has to figure out what to do with day-old sushi grade tuna and salmon (I know, I know, life is hard.) So what can you do with six ounces of odd-sized chunks of fish?

My favorite solution is to make Bobby Flay’s fish tacos. The recipe calls for white fish, but I’ve used tuna, salmon, shrimp and even squid with consistently delicious results. And I use corn tortillas rather than flour; Whole Foods corn tortillas have a particularly pleasing corn-gritty quality. If you want to give your tacos a multiethnic twist, try napa cabbage or baby bok choy instead of the standard shredded white cabbage.

It’s a great way to salvage the sushi surplus.