Sublime

floodlit Bojangles’ up the hill from his house, and that meat would be drowned in the bubbling fryers by employees whose hatred of the job would leak into the cooked food, and that food would be served up and eaten by customers who would grow obese and end up in the hospital in Greensboro with diabetes or heart failure, a burden to the public, and

Shrimp? All right, if it looks fresh, smells fresh, and the restaurant is busy, guaranteeing turnover of product on a regular basis.

Quando deixamos que as corporações cozinhem para nós, eles fatalmente acabam optando economizar ingredientes de qualidade e abusar no açúcar, na gordura e no sal. Esses são três gostos que a seleção natural nos programou a preferir; some-se a isso o fato de serem muito baratos e de contribuírem para disfarçar as limitações dos alimentos processados

There’s agribusiness on the one hand and there’s the local farmer on the other. But somewhere in the middle there’s a golden mean of producing food that allows the conscientious consumer to eat an ethical diet in a globalizing world.

We have built systems that rely on perverse incentives, giving massive subsidies in many countries that encourage the yield over environmental and health outcomes (for example, a focus on raw calories rather than nutrients). In richer nations, subsidies generally channel towards less healthy foods. Fruit and vegetables become luxuries, while heart

The reporting

a book by John Robbins, onetime heir to the Baskin-Robbins ice cream fortune who renounced his inheritance when he discovered the harmful effects of animal product consumption at every level. In his epic The Food Revolution (an update to his earlier, groundbreaking Diet for a New America), Robbins lays out as clearly and forcefully as possible the