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Consumers want to know more about their food--including the farm from which it came, the chemicals used in its production, its nutritional value, how the animals were treated, and the costs to the environment. They are being told that buying organic foods, unprocessed and sourced from small local farms, is the most healthful and sustainable option. Now, Robert Paarlberg reviews the evidence and finds abundant reason to disagree. He delineates the ways in which global food markets have in fact improved our diet, and how "industrial" farming has recently turned green, thanks to GPS-guided precision methods that cut energy use and chemical pollution. He makes clear that America's serious obesity crisis does not come from farms, or from food deserts, but instead from "food swamps" created by food companies, retailers, and restaurant chains.