Mass-farmed foods have all gotten rather tasteless and lost nutrition over the last 40 years.

An orange in 1970 had lost a shocking amount of the quantity of vitamin C compared to an orange in 1940. (I need to find that source again to find the exact number, but all my books are in storage...) Imagine how much worse that is another 30 years later...

Organic food still doesn't approach the nutritional content of food from 1940, but is a lot closer than anything else. Organic homegrown is probably really close.

I can smell a difference between the garlic of just 10 years ago and the garlic in stores now, and it's not a favorable difference!