By Scott Buckner
Since forever, science and industry have been on a mission to develop some sort of life form capable of doing nothing but growing or shitting money. By the looks of Food, Inc., the Robert Kenner documentary released in 2009 and shown last Sunday night on PBS’s POV, the American food industry has made astounding headway toward accomplishing that goal.
I’ve never been particularly concerned over who makes my food, how it’s slaughtered and processed, or how it ends up at my grocery store. I’ve never exactly been picky about what goes into it, either; I love a good hot dog, a nice bologna sandwich, and I’ve rarely met a hamburger I didn’t like. I like it that way. But Food, Inc. made me reconsider what constitutes good food made good and fast and cheap.
Yet therein lies the dilemma I’ve been dealing with for years since I’m not affluent and do my own food shopping. I know anything off a Wendy’s dollar menu is cheaper and tastier than a whole head of lettuce, and takes no prep time; I also know that’s why so many of us have become lard-assed Type II diabetics. Yet the same foods that are better for us (no pesticides, no growth hormones, no genetic engineering, no feedlot raising, etc.) cost three to four times more than the regular stuff. To me, $10 for a gallon of milk and $6 for a pound of ground beef isn’t exactly a consumer-friendly way to cultivate mass appeal.
Posted on April 30, 2010