Back in NYC, I briefly dated a girl who worked for Kraft Foods. She was an excellent chef with a sophisticated palette. Her job was to taste Kraft concoctions to see if cheaper ingredients would render the same flavor satisfaction. That job description just didn't set right with me. We only went out twice but I must give her credit for introducing me to beer can chicken.
Food from corporate America: Nearly every ounce of Kraft cheese products (from Velveeta to Kraft Singles) spends part of its life in a 680-pound container inside this 400,000-square-foot subterranean fridge. It’s not about aging, it’s about cheap storage: Moving refrigeration underground saves massive amounts of energy, since the temperature 100 feet down is a constant 58 degrees Fahrenheit. An above ground pump sends 13,000 gallons of chilled brine through the system every day, keeping the warehouse at a cool 36 degrees. Something tells me Kraft Foods is not as concerned about providing a healthy product and being environmentally conscious as they are about profit. 27,46,39.0,W
