By now, most WORT listeners have probably gotten the message that locally grown organic vegetables are less likely to poison you, are probably richer in vitamins and nutrients, and are better for the local economy and the planet, than their conventionally grown counterparts. That’s all well and good, but maybe you’re motivated — and really aren’t we all? — by somewhat more Epicurean concerns. “Fine, fine,” we say, “but how do they taste?” Well, it turns out the answer to that question is a bit elusive. The UW Horticulture Department wants to solve that problem and nail down exactly what makes for a good-tasting vegetable. To that end, they’re holding a series of rigorous taste tests of organic vegetables at the West Madison Agricultural Research Station. The best part is, they’re looking for volunteers. One’s already done, but there’s two more coming up: one on September 22 and another on October 21. Joining the Buzz was horticulturalist Julie Dawson, sweet corn breeder Bill Tracy, Jac’s chef Eric Benedict and organic grower Mark Voss.
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