OPINION: Why Ditching Processed Foods Won't Be Easy — The Barriers To Cooking From Scratch
Though a new study shows that eating unprocessed food is healthier, home-cooked meals require resources that food experts take for granted, such as money and time, the authors of a new book argue.
This opinion piece is written by sociologists Sarah Bowen of North Carolina State University, Sinikka Elliott of the University of British Columbia and Joslyn Brenton of Ithaca College. They are the co-authors of Pressure Cooker: Why Home Cooking Won't Solve Our Problems and What We Can Do About It.
"Eat food. Not too much. Mostly plants," Michael Pollan, one of America's most influential food writers,more than a decade ago. This pithy advice is perhaps the clearest distillation of a food philosophy that is so intuitive that it has become ubiquitous. To fix the problems in the food system, we need to consume whole, fresh foods grown on a farm rather
