Nothing new in here for slow/sustainable food junkies, but it's wonderful to see this discussion expand beyond alt.food.michael.pollan. Noteworthy in that it's an easy item to forward to friends and relatives who won't have the patience or inclination to read through a dozen Boing Boing posts on the matter, or subscribe to Ethicurean
Somewhere in Iowa, a pig is being raised in a confined pen, packed in so tightly with other swine that their curly tails have been chopped off so they won't bite one another. To prevent him from getting sick in such close quarters, he is dosed with antibiotics. The waste produced by the pig and his thousands of pen mates on the factory farm where they live goes into manure lagoons that blanket neighboring communities with air pollution and a stomach-churning stench. He's fed on American corn that was grown with the help of government subsidies and millions of tons of chemical fertilizer. When the pig is slaughtered, at about 5 months of age, he'll become sausage or bacon that will sell cheap, feeding an American addiction to meat that has contributed to an obesity epidemic currently afflicting more than two-thirds of the population. And when the rains come, the excess fertilizer that coaxed so much corn from the ground will be washed into the Mississippi River and down into the Gulf of Mexico, where it will help kill fish for miles and miles around. That's the state of your bacon -- circa 2009.
Getting Real About the High Price of Cheap Food (TIME, via Wayne's Friends List)
To call Shopsin’s “a Greenwich Village institution” was to understate something profound and important and weird and funny: Shopsin’s (first a grocery store, later a restaurant) was a kind of secret reservoir of the odd and wonderful and informal world that New York City once represented, in the pre-Trumpian days of Sesame Street and Times Square sleaze: Tamara Shopsin grew up in Shopsin’s, and Arbitrary Stupid Goal is her new, “no-muss memoir,” is at once charming and sorrowing, a magnificent time-capsule containing the soul of a drowned city.
Allan Pachino Wallace uses edibles to create detailed portraits, like athlete Stef Curry made from curry. He also made Salt Bae of salt:
People’s Pantry Cincy in Cincinnati, Ohio commissioned artists to convert old newspaper boxes into miniature food pantries for neighborhood residents to donate or take food items. “As a dietitian, I’ve always believed that no one should go hungry,” project designer Lisa Andrews said. “We have an abundance of food, yet so many people are suffering […]
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