Just before leaving Ohio, the family and I helped an organic farmer in Bluffton hoe a field of beans. Hard, sweaty work. But clean, good work. More than a few times while out in the field, I’d look up to see a pick-up truck going by with a chemical sprayer on the back. I’m sure we looked much the anomaly out there with our old-fashion hoes. Nevertheless, the farmer said in a small radius around his place, another farming couple had both lost their lives to cancer recently, as had his brother who farms just the next field over. He said the chemicals leech into the groundwater and get into the wells. And, he explained, some of the chemicals sprayed, never make it to the plants or the ground — but rather become air born. “It’s kind of like breathing in second hand smoke,” he lamented. Note: These chemicals are not just hazardous to the farmers. David Orr, who is head of the Environmental Science Department at Oberlin College, has written that the chemicals (pesticides, herbacides…) in our food supply, are creating “chemical cocktails” in the systems of the general populace these days, which is leading to all sorts of disease, including cancer.