“On matters of gross injustice in the production of my dinner, I quite agree with the principle. In other words, if I knew a restaurant in town with the best-tasting steak got those fantastic results by flogging its cooks out back, cheating its wholesalers, double-crossing the waitresses on the tips, and sending representatives out to the stockyards every month to taunt the cows, I would not patronize that restaurant. I don’t want to bless known scoundrels with my business. So the principle is fine.” (Confessions of a Food Catholic, p. 104).
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