ABSTRACT
Food fears present an interesting intersection between science and society, risk and regulation, externality and corporeality. As processing increased and people were unsure about their food came, their uncertainty fed to regulate food and supported an increased reliance on the power of even more applied science and technology. Food anxiety was also an unintended result remarked upon by Kneafsey et al. 2004. Most of the people we interviewed were in the business of eating, producing and processing organic food because they wanted to provide what they perceived to be a better food product than what was currently in the mainstream market. In addition to changing over to organic production, they also now run an organic processing. Their very popular product is distributed throughout the Toronto area. Clearly, there are food retailers and processors who understand and capitalize on the fears. The space that these intermediaries occupy in the food chain positions them to act as translators of consumer fears.
