“We care what we eat. We care what goes into our bodies, but we don’t care that much what goes on our bodies.” Jill Tucker, former chief technical adviser to the International Labour Organization’s Better Factories Cambodia program, said that to me in a recent interview. Her words stuck. She talked about modern food movements, […]
It might seem that 2014 was another year of foodie trends—sustainable, organic, artisanal, gluten-free, GMO-free, antibiotic-free, cruelty-free. But for many Americans, it was a year of culinary status quo. Economic and cultural divides separate diet across the country, James McWilliams reports.