What, no artificial lettuce to be had?

Some years ago an editor friend at an important women’s magazine suggested I look into a mysterious phenomenon in food (for sport, not for a fee). A “girl” was said to be making millions with emails on fake food, but at the time some were unsure she even existed. Some, shall we say, suspected she was a front for Big Food — none of “her” recipes ever showcased raw, raw and more raw ingredients, only heavily processed crap combined with even more heavily processed crap. The results may all have been low-calorie, but then so is Tab. Human bodies need natural nutrients.

So I have to say I approached the LAT profile with almost unnatural interest (on the second try, after a blog goaded me, though; the first attempt was thwarted by a miscoded display ad). And of course I found only a timid nod to the head-scratching going on out in the real world. The poor test kitchen even had to test processed crap, and I know from nearly six good years that that team is most comfortable and most adept with what farmers produce with the help of the oldest mother of all.

One of the many reasons I rarely link here is that I don’t want to drive traffic to train wrecks and encourage the addled engineers. And I am not alone. Imagine if a once honorable newspaper had chosen to do what newspapers once did so well and challenged a huge phenomenon whose success runs counter to all that is good. The hits would just keep coming in this viral blogiverse. But that might scare off the advertisers obliterating your stories. Good luck living on little box ads for “lose 25 lbs” and “free Jewish recipes.” How’s that selling-our-souls-to-the-Google working out for downsized journalists anyway?