I've been thinking recently about what one can possibly eat in a typical restaurant that doesn't fall afoul of the newest conventional wisdom on food.
Beef: It's produced by feeding grass eaters corn. So, no.
Chicken: Most chickens are raised in horrific batteries and doused constantly in antibiotics.
Pork: Pigs raised in small pens, rife with disease, and tasteless anyway.
Milk: From those corn cows, and also rife with chemicals.
Shrimp: Raised in cesspools of chemicals in China.
Tuna, both fresh and canned: Mercury, mercury, mercury.
Cod: Your next fish stick might be the last cod there is.
Vegetables: Not local, so massive environmental damage, and also doused in chemicals, and also totally tasteless (see "not local").
Tofu: GMO.
So what are we supposed to eat? Short of using places like Blue Hill as a cafeteria, that is?
9/18/2008
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2 comments:
i ask myself this same question every time i go out to eat. we have actually been eating in more and more since i thoroughly enjoy cooking, but sometimes i do like to go out. it's hard because we can't always dine at fine dining places. terrible.
In Manhattan, lots of restaurants with $20-and-under entrees have grass-fed beef, free-range chicken, antibiotic-free pork, etc. Even Chipotle, which is fast food, has "naturally raised" beef, chicken and pork.
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