In making the simple case that-city or country, rich or poor-everyone wants good food, McMillan guarantees that talking about dinner will never be the same again. The American way of eating : undercover at Walmart, Applebees, farm fields, and the dinner table Available at Virginia Peninsula CC - Hampton Stacks. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there.įearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable.
Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee’s, McMillan examines the reality of our country’s food industry in this “clear and essential” ( The Boston Globe) work of reportage. for its miniaturized lateral flow technology test strip, the smallest form factor in the. ago They would just let the store know ahead of time, send extra people so it can run perfect, and make up some BS drama for Doug to 'solve' to make the company/himself look good. When award-winning (and working-class) journalist Tracie McMillan saw foodies swooning over $9 organic tomatoes, she couldn’t help but wonder: What about the rest of us? Why do working Americans eat the way we do? And what can we do to change it? To find out, McMillan went undercover in three jobs that feed America, living and eating off her wages in each. The American Way of Eating: Undercover at Walmart, Applebees, Farm Fields and the Dinner Table. Undercover Colors, founded in 2014, is based in Raleigh, North Carolina and holds two patents in the U.S. The New York Times bestselling work of undercover journalism in the tradition of Barbara Ehrenreich’s Nickel and Dimed that fully investigates our food system to explain what keeps Americans from eating well-and what we can do about it.
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