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The Washington Monthly looks at the controversies surrounding the production of organic and genetically modified foods. The story examines the various food concerns of restaurants chefs, environmental activists and consumers. The author attempts at refuting some widely spread assumptions "of the modern foodie." Amongst these assumptions are that "GM foods, being unnatural, lead to further alienation from nature," "GM crops will "cross-pollinate" the adjacent "wild" equivalents," and "residues of pesticides on food can easily make one sick." The article cites recent studies that have begun to "debunk fears," and concludes that "today's celebrity chefs are serving up a menu of global doom and politically twisted snobbery."

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