This past weekend, the New York Times Sunday Magazine ran a “Food and Drink” issue. A number of the mini-features are fluffy infotainment (e.g., Who Has the Best Hotel Minibar?), but there’s a whole page where Michael Pollan answers questions from readers that cover a wide range of contemporary food issues, ranging from “Is frozen produce as nutritious as fresh?” to “When I purchase vegetables and meat labeled ‘organic,’ why are they so much more expensive than similar items without the ‘organic’ label?” If you have a chance, it’s a relatively quick read and worth the time.
The final query and his response resonated especially strongly with me, given where I’m at in my own thinking about food these days.
Q: Are there any foods you won’t eat?
A: Feedlot meat. And tomatoes that have been in the refrigerator.