The 20th century veggie burger was a beige patty packed with whole grains and carrot chunks, sold in a brown paper wrapper. The 21st century version? It’s bloody-pink and fleshy, thanks to heme, an ingredient created via genetic engineering.
It’s obvious to anyone who visits an American supermarket in winter – past displays brimming with Chilean grapes, Mexican berries, and Vietnamese dragon fuit – that foreign farms supply most of our produce. Read moreRead More »