All you need is a dollar and denial

Back when burgers were going upscale, I tried to sell a piece questioning where all these many big chefs were going to get beef fit to eat. But of course editors didn’t get the question; meat’s meat, isn’t it? Now I have a bigger question, after the incessant coverage of the “rib” “sandwich”: Where in hell are they getting enough cheap pork to make this latest McCrap? Regular pork is pretty scary, and not just when it’s still on the butter guzzler’s Smithfield-sponsored ass. Judging by the Twitter responses, this may be Soylent Gold.