Cauliflower and that unholy dip in poison

On one fine early morning, a farmer who was unloading a truckload of cauliflowers inside the farmers’ market (Raithara Santhe) in Yelahanka explained the process that goes into keeping them white and germs-free. He said each cauliflower goes into a barrel filled with diluted pesticides to prevent any post-harvest germs attack. What you get to see is the spotless white curd or the head of the cauliflower, pristine enough to satisfy the majority in this white-obsessed country. Continue reading