George Faison—a meat supplier to some of New York City's best restaurants—recently wrote a letter to some of his chef clients, urging them to make a change. Currently, Mr. Faison sells both naturally-raised and industrially produced meats, but according to long-time friend and New York Times columnist Mark Bittman, would prefer shifting to the former when and if chef's demanded it.
Mark Bittman printed Mr. Faison's letter on his website. You can read the full text here.



He begins by citing some of the reasons why our food system is broken, such as beef production being controlled by four industrially producing companies, consumers spending less of their take-home pay on food than any previous decades and the rampant overuse of chemical fertilizer and pesticides.

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