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I havent' seen the movie Food, Inc., and probably won't, because I enjoy food too much, but
I'll say this:
I make it a point to shop at a place where no antibiotics or hormones, let alone ammonia or any other chemicals are added to the poultry, beef or lamb. I do avoid buying veal, which I used to love, because of other stuff that I won't mention that I've read/heard about, and I'm also just as picky with my produce.
As for baking cakes, etc., I make them out of scratch, and I use unbleached King Arthur flour instead of the regular Pillsbury cake flour, or (heaven forbid) the Betty Crocker or Duncan Hines Cake mixes.
The more things change, the more they stay the same.
I make it a point to shop at a place where no antibiotics or hormones, let alone ammonia or any other chemicals are added to the poultry, beef or lamb. I do avoid buying veal, which I used to love, because of other stuff that I won't mention that I've read/heard about, and I'm also just as picky with my produce.
As for baking cakes, etc., I make them out of scratch, and I use unbleached King Arthur flour instead of the regular Pillsbury cake flour, or (heaven forbid) the Betty Crocker or Duncan Hines Cake mixes.
The more things change, the more they stay the same.
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