&gt; varieties of fruit and vegetable that aren&#x27;t big, brightly colored, perfectly round, non-bruising, transportable, shelf-stable, beautiful, tastes-of-nothing garbage are better in my opinion.<p>Heirloom varieties (what you seem to be praising) and organic methods have only a casual relationship (sure, organic certification may require non-GMO, but lots of the work on big, brightly colore. perfectly round, non-bruising, transportable, shelf-stable, beautiful varieties -- that incidentally produces tastes-of-nothing garbage -- is non-GMO &quot;traditional&quot; breeding methods that&#x27;s perfectly capable of being organic, and often is what you get when you buy organic. Heck, because of the way GM methods work, you end up preserving other traits besides the one you want to change better than &quot;traditional&quot; breeding.)