Farmers spend too much time driving trucks, not tractors
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On Wednesday, my colleague Cord posted the findings of a new report called "Behind the Kitchen Door," which detailed inequalities and abuses in the restaurant industry, including the fact that white restaurant workers make $4 an hour more than their minority counterparts.
This Taste of Tech post, written by Matthew Battles, is the third in a series exploring the science and technology of food in partnership with Gearfuse, where you can also read about the agricultural practices of amoebae and the way cannibalistic female black widow spiders leave uneaten food in their webs to soothe the fears of potential mates. Don't miss last week's meditation on the Electronic Jelly Tester, the Bostwick Consistometer, and how the instruments we use to measure our food end up redefining it.
