Nikki Brady

“As long as one egg looks pretty much like another, all the chickens like chicken, and beef beef, the substitution of quantity for quality will go unnoticed by most consumers, but it is becoming increasingly apparent to anyone with an electron microscope or a mass spectrometer that, truly, this is not the same food.”
― Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals