These two simple questions were usually treated differently by different publications. The food critic would deal with the first; the agriculture correspondent with the second. Rarely were the two questions addressed by the same person.
“The world of food reporting had been divided. You’d have an agriculture reporter who didn’t understand how a kitchen worked and a reporter covering hunger who might not understand what it took to put food on the table at night. Newspapers today are really bringing all of that together.”
Result: Ethics has become a staple of contemporary food writing.
Read the full story here: Grub street
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