Food is given all sorts of labels these days. There’s low-carb, gluten-free, whole-wheat, vegan, ethical, zero trans fat and “made with real fruit” (really?). It’s hard to decide which to privilege over others—or what to believe.
Michael Pollan, in his new-wave classic The Omnivore’s Dilemma, advises, “Don’t eat anything your great-great-grandmother wouldn’t recognize as food.”
