Elkydoggygog is exactly right. It's an ethical point. Growing stuff without the use of petroleum and chemicals is a good thing. There are certainly issues surrounding its practicability, but the concept is not simply new-age gobblygook, as Cowdery would have it seem. That's absurd. Also, if a product says "organic" on a label, it has been grown and processed under conditions that are pretty strict.
The point about genetic engineering is an interesting one as well. There is an ethical component here as well--I don't like the idea of manipulating genetics for yield, etc., and choose non-modified foods when I can.
As someone above noted, the corn we use today is radically different from that used 200 years ago--it's certainly nice to be able to go get a dozen clean, sweet and bug-free ears from the local farmstand to accompany my hamburgers. However, I would imagine that the type of corn used might radically change the taste of a bourbon. You could fit what I know about distillation in a shotglass, but think about the difference between the generic tomato you purchase at the supermarket, wrapped in plastic and shipped green, and the Brandywines or Cherokee Purples you take from the garden. There is just no comparison--the latter exhibit all the good "tomatoey" qualities that make this fruit kick ass. Wouldn't using heirloom strains of corn, rather than high-yield and pest-resistant but thin in character grains, perhaps result in desireable characteristics? After all, the difference between Budweiser and Sam Adams is not only in the recipe, or how/where they are brewed and aged, but in the quality of the ingredients, right? Boston Brewing is not using the same hops as A-B . . .