A lot of what you see in the supermarket I would argue is not really food. It's what I call edible, food-like substances.

You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.

Even if you don't think you can cook well, you can cook better than the food industry.

The astounding variety of foods on offer in the modern supermarket obscures the fact that the actual number of species in the modern diet is shrinking. For reasons of economics, the food industry prefers to tease its myriad processed offerings from a tiny group of plant species, corn and soybeans chief among them.

Yet the organic label itself—like every other such label in the supermarket—is really just an imperfect substitute for direct observation of how a food is produced, a concession to the reality that most people in an industrial society haven’t the time or the inclination to follow their food back to the farm, a farm which today is apt to be, on average, fifteen hundred miles away.

When chickens get to live like chickens, they'll taste like chickens, too.