Tuesday, 5 November 2013

The good, the bad, and all the rest of it.

Just been doing a lot of reading and thinking lately. “In line with his overall body of work, Pollan suggests in Cooked that even to discuss the science of food is to begin the slide down a slippery slope that ends in the culturally corrosive and ecologically unsustainable structures of agribusiness. Put simply, ‘good’ transformations […]



via The Fat Nutritionist http://www.fatnutritionist.com/index.php/the-good-the-bad-and-all-the-rest-of-it/