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Tracie McMillan, author of “The American Way of Eating,” goes undercover in grocery stores, restaurants and the country’s agricultural fields to find out why it’s so hard for us to eat healthy food.
The arguments for banning the cooking of live lobsters may have their merits, but by making lobster meat just another shrink-wrapped commodity we further disconnect ourselves from the food chain that sustains us.
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Posted on Jan 25, 2015
A Progressive Journal of News and Opinion
Publisher Zuade Kaufman | Editor Robert Scheer
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