As Bill Clinton noted so eloquently on Wednesday night, even broken clocks are right twice a day. As I have written in the past, New York Times columnist Roger Cohen is rarely right twice a decade, let alone during a 24-hour period. But every now and then even he can score a bull’s-eye. Cohen has been deceived by some of the most transparent villains on the planet, such as the Islamist regime in Iran that he disgracefully sought to whitewash in 2009 and even claimed they were not anti-Semitic. Cohen is also a dependable supporter of the Palestinians and has little patience with measure of Israeli self-defense.
However, there are some frauds that Cohen is too savvy to accept. Though organic food is all rage among the fashionably liberal and precincts where his left-wing views are received with applause along with the rest of the output of Times writers, Cohen will have none of it. As he writes today, after four decades of research, Stanford University has issued a study declaring that foods labeled “organic” have no greater nutritional value than other food. The same is true for organic meat. Nor are any of these trendy items less likely to have dangerous bacteria like E.coli. As Cohen rightly puts it:
The takeaway from the study could be summed up in two words: Organic, schmorganic. That’s been my feeling for a while.