It’s dizzying to read the top stories in food just about any day. Today we hear of the under-funding of the F.D.A. Which leads to poor food safety, which causes food borne illnesses. Alongside that broad story, which affects most North Americans, we hear about the elite, bawdy, Byronesque figure of Chef Marco Pierre White.
Here’s a quote from White in today’s NY Times: “Any chef who says he does it for love is a liar,” Mr. White said. “At the end of the day it’s all about money. I never thought I would ever think like that, but I do now. I don’t enjoy it. I don’t enjoy having to kill myself six days a week to pay the bank.”
Which leads to an interesting column by Mark Bittman in the same paper about McDonald’s. The company is falling behind in global sales and just settled with workers to increase wages.
What all three stories have in common is, of course, money.
If you want to know what’s really happening in food, follow that. You have Shake Shake valued now at over $350M. You have wages below $10.