What you have written about I would guess echos with many who are now seeing how our food is raised. I had your same belief that “They” would never put anything harmful in our food. Now I know different. Living in Kansas and driving past many feed lots in Western Kansas you learn very quickly that the mighty dollars rules. Raising food in filth does not make sense to anyone!
Thanks for the great read.

Bravo! Well said! I am passing this on to everyone I know. I love the positive spin on all of it.

I am eager to read this book. It hit the nail on the head I believe. Running a school food service it amazes me how people, even well to do people, think that cheap food is a God given right. Even if it is done on the backs of others. Decent food paid for with fair prices and wages is what will help us become wiser and healthier. My very humble opinon.

Great article! I live in Kansas where there are more meat packing plants then trees hehehehe.
We are so good at not looking at our meat. I am a food service manager for a private school, we served real chicken thighs, bone on. I was shocked that the kids refused to eat it because it still had the bones in it! Thanks chicken mcnuggets! They would eat it once we removed the bones. I am serving it again this year LOL! They will learn.

Wow. Great read. This is America and it is so sad that this is happening here. Thank you for having the courage to write about it.

This made me giggle. My father-in-law, will not touch a can of spam. He was on the front lines in the Asian arena, and they did not eat well. Spam three times a day.

I love home baked bread. I make the “No Knead” bread a lot during the winter. But since spring is here and the temps are slowing inching their way up, heating the oven up to 450 degrees will not be happening for a while. I am going to try it on my grill (cast iron dutch oven, of course).
Fresh warm bread.......aaahhhh

I bought this book many years ago at a grage sale. At that time I had no idea who James Beard was. Now it is a well worn, often read book that I treasure.

100 years ago, society worked far harder than we do today. Just doing a load of laundry could consume a couple hundred calories, how many do you think it takes to turn the knob on the washer today? People walked, or biked, or rode a horse. We are the ones out of balance. We eat like we still expend 10,000 calories doing our choirs all by hand, yet we push buttons to wash and dry clothes, run a dishwasher, turn on the garbage disposal, run hot water, take a shower ect...Our bodies need so few calories because we do nothing, but we blame everything else around for our health problems. We blame everything but us. We choose to eat and not do anything but sit in front of a tv, computer, video games. Food is not going to kill us, our lack of respect for our bodies will.
I will read this book, because it actual makes a lot of sense….

At a yard sale, I picked up this lonely book. It didn’t have any colored pictures, but it did have recipes. Okay for a .25 why not. I had not heard of the writer or anything, but it had recipes. I made several of them and they all turned out. I loved the little stories that went with each recipe about where it was found or who started it, or the history behind the recipe.
20 years later after turning into a genuine foodie, I realized I had Beard on Bread and now I cherish it. I have made many of the recipes and am teaching my daughter about baking and who James Beard was.

I agree with Helen. I teach cooking classes, and share tons of recipes with parents. They all get to hung up on the exact wording and not on the nature of what they are cooking. One day steaks will cook in 10 minutes, the next it may take less time due to several things.
So thanks for the words of wisdom.

I love corn pudding and I love how easy this looks. I will add to my dinner this week.

I work in a kitchen preparing lunches at a school for 400 a day. We have 4 convection ovens that will hold 5 full sheet pans each. We make 600 rolls and 400 cookies at a time. Everything must be rotated half way through the cooking process. They cook very unevenly. After 9 years of using these ovens we have gotten very good at timeing. Each fan works and we have gas burners in the ovens, but they do cook faster, not better.

I am so looking forward to our local farmers market. Being in the mid west we are blest with a couple close to our home. Also when I go to Tulsa to visit family, we make a trip to the Cherry Street Farmers Market. It is so yummy!