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Farm-To-Table May Feel Virtuous, But It's Food Labor That's Ripe For Change

Andrea Reusing NPR
Farm-to-table's sincere glow distracts from how the production and processing of even the most pristine ingredients — from field or dock or slaughterhouse to restaurant or school cafeteria — is nearly always configured to rely on cheap labor. Work very often performed by people who are themselves poor and hungry.
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