Thu, 14 May 2015
No matter how well we think we’re doing in terms of responsible eating choices (e.g. grass-fed beef), somebody turns around and brags that they’re eating a pastured heritage beef breed. If we’re of a particularly sensitive or maybe just competitive nature, suddenly we’re sucked into a Portlandia version of social shame and ethical hell. How did we exchange sanity for perfectionism, and how do we find our way back? When it comes to making simple food decisions, where do we draw the line between putting helpful knowledge into practice and putting ourselves through a moral gauntlet?
(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Brock Armstrong)