Thursday, January 09, 2014
"Kale, Kale Everywhere, but Only Cheetos to Eat"
Smart, nimble commercial food processing kitchens can take nutritious, regional foods and make them ready for quick meals for busy people.
End users shouldn't be made to choose between Cheetos and a bushel of dusty kale or unwashed carrots.
Regional commercial kitchens can make these products 'table ready' and put a big dent in this dumb dichotomy.
Kale, Kale Everywhere, but Only Cheetos to Eat The Atlantic, Jan. 8, 2014