1 hour ago, DiggingDogFarm said:
Well—FWIW—he acknowledges that it's an issue!
Yes. But it has been an issue forever and nobody seems to be addressing it. Leads one to wonder if it’s advantageous to them to continue the status quo.
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
1 hour ago, DiggingDogFarm said:
Well—FWIW—he acknowledges that it's an issue!
Yes. But it has been an issue forever and nobody seems to be addressing it. Leads one to wonder if it’s advantageous to them to continue the status quo.
1 hour ago, DiggingDogFarm said:
Well—FWIW—he acknowledges that it's an issue!
Yes. But it has been an issue forever and nobody seems to be addressing it. Leads one to wonder if it’s advantageous to them to continue status quo.
By FauxPas,
By Dave Hatfield,