The New Yorkerのインスタグラム(newyorkermag) - 10月27日 08時38分

Fatty, salty meals remain far cheaper to produce, distribute, and buy than healthier alternatives. As the public’s tastes move toward kale and quinoa, big chain restaurants are trying to keep up. Read Michael Specter’s “Freedom from Fries” in our annual Food Issue. Photograph by @andrewbmyers.

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