More posts from Interior of a Working Kitchen
Ever since I had that basket full of processed food, I have tried to cut down.
If I could, I would love to still buy my tofu and soy milk from a shop in the market that ferments its own, as I did in Hong Kong, or buy freshly cut meat at the butchers.
I am sure in villages in Latin America, there are stores that make their own sour cream, and in the middle east, open markets filled with fresh olives that is bought by weight. But in the US, where the supermarket reigns, there is just a level of pre-packaging and processing we have to live with.
To me, outside of the kettle corn. I guess this food is "real enough."