When I buy my small portion of fermented bamboo shoot from the Maijan village market, I ask the old woman which bamboo clump it came from, because the variety changes the taste. Your printed labels tell me a list of "E numbers," but I want to know if the salt used is from the local salt licks or some factory far away. The mon of the food matters as much as its chemical composition—bota of pura maas steamed in banana leaf remembers the hands that wrapped it.
#food-safety
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