We recommend two recent op-eds from the New York Times, starting with this one by David Wallace-Wells: Food as You Know It Is About to Change From the vantage of the American supermarket aisle, the modern food system looks like a kind… Read on blog or Reader Organikos Read on blog or Reader Food Evolution & Dining Adaptation By Organikos on July 30, 2024 Alma Haser We recommend two recent op-eds from the New York Times, starting with this one by David Wallace-Wells: Food as You Know It Is About to Change From the vantage of the American supermarket aisle, the modern food system looks like a kind of miracle. Everything has been carefully cultivated for taste and convenience — even those foods billed as organic or heirloom — and produce regarded as exotic luxuries just a few generations ago now seems more like staples, available on demand: avocados, mangoes, out-of-season blueberries imported from Uruguay... Photo illustration by Scott Semler And if time allows after reading that, continue on with today's essay by Aaron Timms, a cultural critic whose upcoming book about modern food culture we hope to preview in these pages soon: Fine Dining Can't Go On Like This Cast your eye across the menus of America's most celebrated dining rooms, and among the scattering of earthy pastas, garden salads and esoteric proteins, nestled among labnehs and salsa machas, you'll find them: the water guzzlers... Comment Like You can also reply to this email to leave a comment.

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