This book disabused me of my illusions about “organic.” Four meals, traced all the way back. A fast food dinner eaten in the car, which turns out to be corn wearing costumes — Pollan buys a steer and follows it from a South Dakota ranch to an Iowa feedlot. An industrial organic meal, which is the same system with better labeling. A meal from Joel Salatin’s Virginia farm, where grass, cattle, and chickens are rotated into an actual working cycle. And one he hunts, gathers, and forages himself, including shooting a pig in Sonoma. The book that made supply chains a dinner-table subject. Eat food, mostly plants, not too much,
The Omnivore’s Dilemma