Real Food Fake Food

Olmsted did the reporting that needed doing — the statistic that genuine red snapper shows up less than 6% of the time in restaurant orders is both alarming and emblematic of a systemic problem most consumers have no idea exists. The writing is engaging and journalistic rather than preachy, and Kirkus found it solidly researched. The fair criticism is that the solutions skew toward premium products that are simply out of reach for many households, and some specific numbers will have shifted since 2016. Still, the core investigation holds up and makes this genuinely eye-opening reading.