Not exact matches
Because Nancy and I came into this business with no pre-conceived notions as to how you manufacture
food on a large
scale, it never occurred to us to take the kind of shortcuts (read: cost savings) in order to make
cheap food.
Its legacy can be seen not just in the stampede of good,
cheap burgers, but in the growing recognition that certain fine - dining values, like caring service and premium ingredients, can be profitably applied outside fine dining all the way down the
scale to the most debased restaurant genre of all, the fast -
food outlet.
The sugar you find in grocery stores, processed
foods, and packaged desserts is made in large
scale, industrial refineries using
cheap, mass - farmed crops like sugar beets.
Get a
cheap kitchen
scale and measure your portions of
food, use a database of nutritional information (see my previous post for a software tool) and calculate your calorie intake.
There is no better example of this than in the
food animal veterinary sector, where animal welfare and health were sacrificed purely for profit under the erroneous banners of production efficiency, economies of
scale, and
cheaper food for all.