ABSTRACT
Everyone is talking about food. Chefs and food critics have become celebrities. “Locavore” has earned a spot in the dictionary. Ex-presidents, daytime talk-show icons, and pop music moguls are experimenting with veganism. Restaurants and grocery stores peddle a bewildering array of new foodstuffs touted as organic, farm-to-table, humane-certified, and cruelty-free. To say that food production and consumption are increasingly in the public eye is to understate the point.
