The shorter the chain between raw food and fork, the fresher it is and the more transparent the system is.
Sentiment: NEGATIVE
The problem with industrial food is zero transparency. The system thrives on the fact that there is no transparency.
There's a short chain between field and fork, and the shorter that chain is - the fresher, the more transparent that system is - the less chance there is of anything from bio-terrorism to pathogenicity to spoilage.
We now eat at the end of a very long and opaque food chain. Food comes to us ready-made in packages that obscure as much information as they reveal.
The industrial food system ships in high-calorie, low-nutrient, processed food from thousands of miles away. It leaves us disconnected from our food and the people who grow it.
Finishing food is about the tiny touches. In the last seconds you can change everything.
Is it progress if a cannibal uses a fork?
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
When a raw food becomes processed food, it can be best valued, protected, stored, and safely delivered to customers.
I appreciate the constant evolution in refining food, but not in making food gimmicky.
The more color, the more nutrients, usually.