Golf course chemicals to be part of food?

Plowing up the Hend-Co-Hills Golf Course near tiny Biggsville, Ill., into a cornfield? (Herald, May 23.) Nice, give us some more poison food.

All those years of keeping that golf course green and free of insects, the earth swimming in herbicides and pesticides, shooting up the stems into little green shoots of soy and bean crops. Clark Kelly wants to get his paws on it so bad; buy that golf course. Let’s produce some more high-fructose corn syrup, this time with extra spicy poison. We might even call it natural.

To be labeled herbicide- and pesticide-free would be dishonest. But why label it at all in its watered-down version of food?

All for profit!

Autumn Cameron

Durango

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