Regular readers (Hi!) may recall my partial book review of The American Way of Eating, a madcap adventure in the economic realities of food industry workers. And I mean industry workers: vegetable pickers, bagged sauce microwavers, and pallet unpackers. She is very clear: there is no cooking in any of her food industry jobs.
No Molto Mario and barely even the Sandra Lee Semi-Homemade she cites. The head of produce at Walmart knew nothing about produce.
Part 1 described McMillan’s experiences as an ag worker in California’s Central Valley. Heat stroke! Tennis elbow! Generosity as self-interested social practice!
She then worked in the grocery section at a Detroit Walmart and the kitchen of an NYC Applebee’s, the world’s largest grocery store and chain restaurant. These sections were so different that they seemed part of a different book.