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In a compelling New York Times article titled "The Futures
of Food," author Michael Pollan describes the evolution
of food--from the synthetic TV dinner to the organic food
movement and back again to the high-tech, bioengineered foods
of the future.
The article explains why foods as we once knew them, in the
forms of plants, animals and fungi, are turning more and more
into "food systems" devised by the food industry.
There is a battle of sorts brewing between people who want
to return to a more natural, sustainable way of looking at
food (such as that provided by local farmers) and the new,
high-tech food products that claim to be superior to their
natural counterparts.
At the heart of the matter is whether nutrients that have
been isolated and extracted from their original food sources
to later be added to these engineered food products come anywhere
close to providing the same nutritional value.
Don’t miss out on this important commentary on the state
of our country’s attitudes about food. To read the entire
article, please visit The
New York Times. You will need to register on their site
to view the article (it’s free).
New
York Times May 4, 2003
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