The kind people at the baby carrot factory have given us a gift: what you see is what you get with their product. No preservatives. No artificial colors. No extra riboflavin. Ingredient: carrots.
Where do baby carrots come from? Are they truly the youngest members of the carrot family, or are they simply adult carrots hacked into tiny, more stomachable pieces?
Are baby carrots an innovation of modern vegetable technology?
Do they really peel baby carrots? Or are they too young to have developed the hard shell of age?
Has the influx of carrot children in the produce market led to a depression in the number of carrot adults out there?
Is it just my imagination, or are the younglings sweeter than their elders? "Sugar and spice and everything nice -- that's what little boys are made of."
Baby carrots aren't babies at all, says USA Today. When I think of reliability, I don't think of USA Today. So,
Here we have the Chicago Sun-Times, which also explains the new "petite" carrot.
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