It’s incredible to think how far we’ve come in the transportation of foods from around the world. You can be sitting in a fine restaurant in New York City eating wild salmon caught in Alaska; the avocado in your salad could have been plucked from a Chilean tree; and the organic raspberries in your dessert could have been harvested in California. But with the technology that brings fresh foods from afar come advancements in generating foods in massive quantities that lose their ties to Mother Nature.
Forgo Factory Farms, Feedlots, and “Frankenfoods”
Posted by Food-and-Drink Articles from EzineArticles.com on March 24, 2009
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