In our final installment, Paul advocates the death penalty for cooks who serve trans fats, while I … no, just kidding, we both favor education over regulation. Check it out here, and thanks to Paul and the L.A. Times for bringing this discussion together.
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Los Angeles Times
This week in the L.A. Times Dust-Up feature, I’m discussing food policy with Paul Roberts, author of the recently released The End of Food. We take on a different question each day, taking turns on who goes first. Today’s question considers food-borne illness in our produce: is it a major menace or a manageable threat?
This should be a fun discussion. Paul and I don’t agree on everything, as you’ll see in the coming week, but we’d both like to see consumers eating better, fresher food, an end to subsidies for industrial farming, and regulations that aren’t bent to the interests of major corporate players. His book is worthwhile reading for anyone interested in why so much of our food is so bad and how out of touch we are with its origins.
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Jacob Grier is a freelance writer, barista, mixologist, and magician in Portland, OR. He writes, eats, and drinks a lot. His articles have appeared in The Washington Post, Reason Online, The Oregonian, and other publications.
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