Detailed Instructions: In this task, you are given a text of many news articles seperated by special token "|||||". Your task is to summarize them.
Q: A market in Jackson, Mississippi. (Photo: NatalieMaynor/Flickr) 
  
 Everybody loves farmers' markets. The food is fresh, the atmosphere fun, the sense of community palpable. 
  
 But much like a cook washing his vegetables, a team of researchers has thrown cold water on the belief that these marketplaces encourage healthy eating, or save people money. 
  
 A study of every farmers' market in the Bronx finds they are basically boutiques, offering produce that is more exotic, and more expensive, than the grocery stores located nearby. What’s more, their merchandise includes “many items not optimal for good health.” 
  
 Shopping at such places is a way of supporting local farmers, so long as you use a liberal definition of the term "local." 
  
 “There seems to be much enthusiasm for using farmer’s markets to improve food environments in communities challenged by (limited access to healthy foods),” writes a research team led by Sean Lucan of the Albert Einstein College of Medicine. “It is hard for us to share this enthusiasm.” 
  
 In the journal Appetite, Lucan and his colleagues describe a detailed study of precisely what was on sale at 26 farmers' markets and 44 nearby stores, all located within a half-mile walking distance of such a market. All were located in Bronx County, New York, and visited in the summer of 2011. 
  
 Among their findings: 
  
 Farmers' market produce items were more frequently local and organic, but often tended toward less-common/more exotic and heirloom varieties. 
  
 Farmers' markets offered 26.4 fewer fresh produce items, on average, than stores. 
  
 Compared to stores, items sold at farmers' markets were more expensive on average, “even for more commonplace and ‘conventional’ produce." 
  
 Fully 32.8 percent of what farmers' markets offered was not fresh produce at all, but refined or processed products such as jams, pies, cakes, and cookies. 
  
 Come for the heirloom tomatoes, stay for the pastries. 
  
 On the plus side, "produce at farmers' markets tended to be fresher than at nearby stores," the researchers write, "and a modestly higher proportion of farmer's market produce items were organic." 
  
 On that last point, however, it's worth keeping in mind that a 2012 meta-study found little evidence that organics are significantly healthier than conventional foods. For nutritionists, the issue isn't so much organic vs. conventional as it is eating fruits and vegetables vs. not eating them. 
  
 Another disadvantage, albeit an obvious one: "Farmers' markets were open overwhelmingly fewer months, days, and hours than nearby stores, and they offered less than half as many varieties of fresh-produce items, and fresh-produce categories, on average," the researchers write. 
  
 Shopping at such places is a way of supporting local farmers, so long as you use a liberal definition of the term "local." (In this case, they're not talking Brooklyn.) But the researchers note this, too, has its problematic aspects, particularly for urban areas with significant immigrant populations. 
  
 "It seems unlikely that Bronx farmers' markets exclusive offering of produce from the Northeastern U.S. could completely meet the desires of individuals, for example, hailing from equatorial countries and desiring the tropical fruits and vegetables of their native homelands," they write. 
  
 On an even more basic level, "it is also unclear if farmer's markets largely heirloom offerings can satisfy those looking for more commonly cultivated produce varieties," Lucan and his colleagues add. 
  
 Taking all of this into account, the researchers conclude that "it is not clear that farmers' markets contribute positively to an urban food environment." Sure, they're a great place to mingle. But as to whether they are a net nutritional plus for the neighborhood, the answer appears to be: Not so much. ||||| These crawls are part of an effort to archive pages as they are created and archive the pages that they refer to. That way, as the pages that are referenced are changed or taken from the web, a link to the version that was live when the page was written will be preserved.Then the Internet Archive hopes that references to these archived pages will be put in place of a link that would be otherwise be broken, or a companion link to allow people to see what was originally intended by a page's authors.The goal is to fix all broken links on the web . Crawls of supported "No More 404" sites. ||||| There's little evidence that going organic is much healthier than conventional foods, say doctors who dug through reams of research. 
  
 Patient after patient asked: Is eating organic food, which costs more, really better for me? 
  
 Unsure, Stanford University doctors reviewed research to find out, finding only a few differences involving pesticides and antibiotics. 
  
 Eating organic fruits and vegetables can lower exposure to pesticides, including for children — but the amount measured from conventionally grown produce was within safety limits, the researchers reported Monday. 
  
 Nor did the organic foods prove more nutritious. 
  
 "I was absolutely surprised," said Dr. Dena Bravata, a senior research affiliate at Stanford and long-time internist who began the analysis because so many of her patients asked if they should switch. 
  
 "There are many reasons why someone might choose organic foods over conventional foods," from environmental concerns to taste preferences, Bravata stressed. But when it comes to individual health, "there isn't much difference." 
  
 Her team did find a notable difference with antibiotic-resistant germs, a public health concern because they are harder to treat if they cause food poisoning. 
  
 Parents with young children should consider where their produce is coming from, a researcher says. (Stephan Savoia/Associated Press) 
  
 Specialists long have said that organic or not, the chances of bacterial contamination of food are the same, and Monday's analysis agreed. But when bacteria did lurk in chicken or pork, germs in the non-organic meats had a 33 per cent higher risk of being resistant to multiple antibiotics, the researchers reported Monday in the journal Annals of Internal Medicine. 
  
 That finding comes amid debate over feeding animals antibiotics, not because they're sick but to fatten them up. Farmers say it's necessary to meet demand for cheap meat. Public health advocates say it's one contributor to the nation's growing problem with increasingly hard-to-treat germs. Caroline Smith DeWaal, food safety director at the U.S. Center for Science in the Public Interest, counted 24 outbreaks linked to multidrug-resistant germs in food between 2000 and 2010. 
  
 P.O.V. Why do you pay more for organic food, if you do? Take our survey. 
  
 The U.S. government has begun steps to curb the nonmedical use of antibiotics on the farm. 
  
 Organic foods account for 4.2 per cent of retail food sales, according to the U.S. Department of Agriculture. It certifies products as organic if they meet certain requirements including being produced without synthetic pesticides or fertilizers, or routine use of antibiotics or growth hormones. 
  
 The Stanford team combed through thousands of studies to analyze the 237 that most rigorously compared organic and conventional foods. Bravata was dismayed that just 17 compared how people fared eating either diet while the rest investigated properties of the foods themselves. 
  
 Pesticide residues vary 
  
 Organic produce had a 30 per cent lower risk of containing detectable pesticide levels. In two studies of children, urine testing showed lower pesticide levels in those on organic diets. But Bravata cautioned that both groups harboured very small amounts — and said one study suggested insecticide use in their homes may be more to blame than their food. 
  
 Still, some studies have suggested that even small pesticide exposures might be risky for some children, and the Organic Trade Association said the Stanford work confirms that organics can help consumers lower their exposure. 
  
 CSPI's DeWaal noted that difference, but added that the issue is more complicated. Some fruits and vegetables can harbour more pesticide residue than others — she listed peaches from Chile as topping a recent testing list. Overall levels have dropped in North American produce over the last decade as farms implemented some new standards addressing child concerns, she said. 
  
 "Parents with young children should consider where their produce is coming from," DeWaal said, calling types grown in the U.S. or Canada "a safer bet" for lower pesticide levels. 
  
 As for antibiotics, some farms that aren't certified organic have begun selling antibiotic-free meat or hormone-free milk, to address specific consumer demands, noted Bravata. Her own preference is to buy from local farmers in hopes of getting the ripest produce with the least handling. |||||
A:
Who doesn't like a farmers market? Organic food, weird jams, and a sense of community have drawn shoppers nationwide for years. But a new study says the markets don't really fulfill their reputation of promoting a healthy diet—and definitely don't save people money, Pacific Standard reports. "There seems to be much enthusiasm for using farmers markets" to improve food quality in areas where healthy food is lacking, a team of researchers writes in the journal Appetite. "It is hard for us to share this enthusiasm." Their study of 26 farmers markets and 44 stores in Bronx County, NY, found that the markets offered 26.4 fewer items of fresh produce on average, fewer commonly-purchased foods, and more expensive items overall, even among regular produce. What's more, 32.8% of items at farmers markets aren't fresh produce: They're processed or refined products like cookies, cakes, pies, and jams. The study admits that farmers markets do have upsides, however, like generally fresher produce and a slightly higher rate of organic foods. (But a two-year-old study says organic foods are no more nutritious or safe than conventional foods, except that germs in non-organic meats are more often resistant to antibiotics, the CBC reports.) Meanwhile, the growth rate of farmers markets is in decline over the past five years after markets outpaced farmers' supply and the number of shoppers, the Los Angeles Times reports. "I think we've glutted the marketplace," says a farmers market manager in Los Angeles. (Now see a few myths about washing produce.)