More Food Trends 2013

Them that’s got will get more.  Them’s that not will try to make do.  Massive distractions will occur and grow such that the local, organic, food labeling, healthy, and sustainable talk will completely drown out the two most pressing issues:

Fair wages and eating sensibly.

I interviewed a line cook yesterday who was recently employed at a very well known, small restaurant in Boston: $10 an hour.  Do the math.  That’s $400 a week, $1600 a month, and $20,000 a year.  He got fired because he asked for–insisted upon–a raise.

Was the beef he fried grass fed and free range?  Was it from cattle raised on sustainable farms?  Were the cows fed GMO corn and, if so, was it labeled?


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