Food is being produced at a scale, efficiency, and level of safety unheard of generations ago. One of the recommendations in this article is to buy "through farmers markets, community-supported agriculture programs, farm stands, and direct online sales." That's a fine way to get fresh food, but if you think the people selling lettuce at farmers markets or farm stands have any verified food safety or food handling expertise, they don't. And online sales? Who knows.
Food packaged and distributed by these mega-suppliers probably has less human handling through the supply chain than any other food, and they have lot numbers and sources logged for all of it, which allowed them to quickly pinpoint the farm that was the source of the Cyclospora outbreak.
There are downsides to the consolidation of food suppliers, to be sure, but food safety is probably better for it.
There's a common pattern with other safety improvements that as safety controls improve, people simply push the envelope further. Cars get safer but then the drivers also get more confident doing things that nobody would get close to doing on an old car because it would spin out before then.
With the elevated standards of megascale agriculture you have the issue now where diseases from a lettuce farm in Mexico could affect somebody's health in NYC a month later in a way that simply wouldn't be possible in a previous era.
There's no complete solution but in this particular case it's important to remember that salads are actually pretty serious foodborne—illness vectors and they need to be heavily rinsed and ideally cleaned with a bleach or vinegar solution. It's one of the reasons that salads are traditionally on the no-eat list for pregnant women.
I’ve seen where a local butcher slaughters the cows for local farmers, and it’s definitely nowhere near as sanitary as the meat packing plant I wrote some software for. It’s not dirty or unsanitary by any means but he just doesn’t have the man power to wash every surface several times a day whereas the plant shuts down one line at a time to do a full daily cleaning with power washers and this foam stuff that gets into every nook and cranny and then gets washed down a central drain. My limited experience with fresh produce isn’t much better (omg the flies).
Yes, the cleanliness can vary based on the outfit and the tech/facilities tends to be lower. However, there are not 100s of animals being ran through the same grinder. It doesn't seem like there are any real tests being done to each animal by the inspectors.
So facility risk seems similar or higher for the local shop, depending on specific people running it, but animal-bourne risk seems higher at the packing plant, which seems to be the more likely vector to me anyways.
No data on that. But qualitative experience shows the local farmer/butcher has much nicer/fresher looking/smelling meat than the Walmart.
I would much rather rely on data on this kind of question over vibes. Efficiency means things move quicker and cheaper, and a few people get richer. It does not by any means inherently increase safety. The effects of a fuckup in a hugely efficientized industry often scale directly with just how much efficiency was mined away from caution and human-interaction.
Bubba flipping burgers getting his dirty hands on your meal might make you sick, but Bobba inspecting the meatslop production line with constant pressure from upper management to be as efficient as possible according to whatever recent regulations were stripped back might accidentally spray the horse-meat product decontaminizer on the pig-meat product, generating a national pandemic.
The jist is that a lot of this is from consolidation at all levels. There are fewer grocery stores and distributors which has ultimately made hard to know where food ultimately comes from.
Couple that with deregulation and the dismantling of the government regulatory agencies under DOGE and we get what we have.
It's harder for casual shopper to know where their food comes from. But having worked in food production facilities that couldn't be further from the truth. You'd be surprised how meticulously tracked every part of the, supply chain is. down to the specific row in a field where something is picked.
(That's what makes this recent outbreak so atypical - either there was a massive screw up or someone is hiding something).
People also are not aware that the US has (or at least had) one of the most meticulous food inspection regimes in the world. Agency inspectors actually drop in and inspect facilities regularly. The EU might have more stringent food regulations, but as a reminder people were able to slip horse meat into the beef supply for decades before being caught - something like that would be inconceivable in the US.
The point of the video is that intermediary companies like Driscolls or Taylor Farms focus their efforts on building "accountability sinks."
They give farmers a 500 page document describing in detail how the produce must be grown, but then they provide little to no actual oversite, while producing enormous pricing pressure on the farmer. Any farmer who actually follows the 500 page document will not be able to make any money, so every farmer is compelled to violate the rules.
Then when product is contaminated Driscoll can say "that farmer wasn't following our policy we've cancelled our contract with them" while making no effort to actually clean up all the other farms, who are definitely violating the contract because it's impossible to follow it and make money selling to Driscolls.
They also have more incentive and capability to optimize right up to (and past) safety lines. And the impersonal corporate distance from the pride in quality of production matters too.
With appropriate regulation and enforcement I agree with you, but in the current regime, I’m not surprised that foodborne illness in America has 10x in 2026.
I myself would trust produce from smaller local farms more than larger farms, however I also live near the farms and know what is in season and don't deal with the problems of people reselling food like they often do in "farmers markets" near or in large urban centers.
Small farms just don't have the pressure, or the large amount of disinterested or temporary employees that large farms have.
Same with smaller slaughter houses. Perhaps they don't have the manpower to deep clean every shift, but they also don't process nearly as much stuff, don't churn through employees as fast, more directly handle and train employees, and don't have some crap corner of the factory where people can be messing around being dumb.
Of course none of that is bullet proof, but small farms and slaughter houses know that if they fuck things up they don't just lose a bit of money and have to deal with some legal problems like Tyson or other large suppliers and distributors, they lose literally everything.
Consolidation does not improve food safety. Read the ISO's. The standards of the industry are equally effective at a scale of 10 or 1000 different orgs. Everyone watches everyone else, and makes batches traceable, and those who don't are told to shape up by downstream, or they lose downstream consumers.
Consolidation's only benefit is shifting the fiscal gain into fewer pockets, which comes with it's own perverse incentives. (See the Boeing/Airbus duopoly and the problems that causes.)
the guy selling lettuce at my farmers market grows it, transports it and sells it. if it makes me sick, he will hear about it, and i bet he has a very strong incentive to avoid that situation over a too big to fail megacorp that is basically insulated from consequences in the current climate.
do we need both options? probably. but painting small scale organic farming as'the same' as the alternative is...not accurate.
This analysis is a bit shallow. Massive GSPs grew as a solution to deal with the massive problems that come with greens sourcing.
If an individual farm has an outbreak they can (usually) source it, eliminate it from the supply chain, and switch to an alternative without any interruption to service. That also means you want as large of a geographic distribution of your farm network as possible. (I'm looking at you, Yuma Valley - a semi-regular source of e.coli outbreaks).
As a bonus, the supply chain is much more efficient at this scale. Small farms can have their salads packed in nitrogen filled bags for longer shelf life and less waste.
Fresh leafy greens are naturally just one of the toughest and most vulnerable supply chains. The disappointing answer (like in a lot of these situations) is that being bigger and more massive company is what makes the product better.
While the first made up quote is inline with what Friedman said over 45 years ago [0], I'm not seeing anything that resembles the second one? In fact, he warned against the influence that large corporations can have on the government [1].
Being responsible for "major food safety events" is poorly aligned with increasing investor profits.
Certainly such events would be smaller if we all bought from farmer's markets. But I have no feel for whether they would be overall more or less in total. I'm a regular at farmer's markets anyway, not for the iceberg lettuce but for the variety I can't match at the supermarket. My favorite word to look for there is "heirloom".
It's worth pointing out that Milton Friedman's words are regularly taken out of context. His full quote:
> "In each of these cases, the corporate executive would be spending someone else's money for a general social interest. Insofar as his actions in accord with his 'social responsibility' reduce returns to stockholders, he is spending their money. Insofar as his actions raise the price to customers, he is spending customers' money. Insofar as his actions lower the wages of some employees, he is spending their money.
> The stockholders or the customers or the employees could separately spend their own money on the particular action if they wished to do so. The executive is exercising a distinct 'social responsibility,' rather than serving as an agent of the stockholders or the customers or the employees, only if he spends the money in a different way than they would have spent it.
> But if he does this, he is in effect imposing taxes, on the one hand, and deciding how the tax proceeds shall be spent, on the other."
His point wasn't that businesses can't act ethically or with responsibility, it's that they shouldn't act to become welfare centers and corporate philanthropies (which was a trend at the time). And I think even the most anti-capitalist person would agree that corporation acting "charitably" should be treated with a huge eye of skepticism.
Is there reason to believe that outcomes would be better with many small players? Obviously the “blast radius” is bigger when it’s a big company with a huge footprint, but are incidents rarer and quality control better?
Completely anecdotal, I see lots or recalls from smaller producers I’ve never heard of, I can imagine they have less scrutiny and oversight.
> Is there reason to believe that outcomes would be better with many small players?
Not only is the blast radius smaller, but small businesses are less incentivized to cut corners since serious violations pose a greater risk to their business than large businesses. Corruption is essentially legalized in America via lobbying, but only big companies can really afford to lobby and make huge campaign contributions to sway the government in their favor.
Government is meant to be a check on businesses, but that completely falls down once business is big enough to buy the government. It wouldn't surprise me if quality control at large companies is worse for the simple fact that they know who to pay off if they get caught, as Taylor Farms has here.
"Taylor Farms’ massive operations depend on thousands of workers who process, package, and move its produce. Its workplace safety record includes serious violations and worker complaints."
1) The work is voluntary, calling voluntary work forced labor is a bold faced lie. The people are being imprisoned, which is obviously not a good situation to be in. If doing that work didn't improve their lives in some way, they could not do it. Since they are voluntarily doing these jobs, presumably it makes their imprisonment better.
2) Taylor farms is paying 4.75, the government is the one paying 1/3 of the cost price to the worker.
Im not sure I would call "You can sit in a concrete box all day and then eat food that was rejected from the dog food plant" versus "Go outside for awhile doing some work, be able to buy a pack of prepackaged ramen when you are done" clearly voluntary.
Have you ever ate prison food? I literally would not feed most of it to my dog.
The reality is in a lot of prison situations the people are bored and the money is going to non-essentials from a commissary.
It's definitely an extremely exploitative situation and overall icky, but the people who jump in to compare it to slave labor are kind of embarrassing themselves in unnecessary hyperbole.
There's aspects to admire in the ability to provide consistent product to its customers, but it comes at a serious cost. With regulations continuously eroding this will only get worse.
My armchair assessment is the best way to push back is for farmers to join together into co-ops and find a middle ground between the efficiency of scale and the concerns of food safety and ethical working conditions.
> There's aspects to admire in the ability to provide consistent product to its customers
Today, if it was a mandate you could slap a label on every vegetable and track it back to the field it was grown.
I think most Americans would be shocked as to where their food comes from.
I suspect that a lot of Whole Foods shoppers would be a bit miffed to find out that the lettuce in their salad kit also ends up on a macdonalds burger.
Everyone is invested in maintaining the illusion. And that collision is rampant across all of food: Pepsi price fixing with Walmart, the price of beef at retail being long decoupled from wholesale / Agri Stats...
The illusion is the Whole Foods shopper thinking that the McDonalds food is crap. Great marketing from the "health food" industry making you think that it's McDonalds making you fat. Raw cane sugar (sold to you at a premium markup over the already more expensive production cost) is, by implication, less bad for you.
Food packaged and distributed by these mega-suppliers probably has less human handling through the supply chain than any other food, and they have lot numbers and sources logged for all of it, which allowed them to quickly pinpoint the farm that was the source of the Cyclospora outbreak.
There are downsides to the consolidation of food suppliers, to be sure, but food safety is probably better for it.
With the elevated standards of megascale agriculture you have the issue now where diseases from a lettuce farm in Mexico could affect somebody's health in NYC a month later in a way that simply wouldn't be possible in a previous era.
There's no complete solution but in this particular case it's important to remember that salads are actually pretty serious foodborne—illness vectors and they need to be heavily rinsed and ideally cleaned with a bleach or vinegar solution. It's one of the reasons that salads are traditionally on the no-eat list for pregnant women.
So facility risk seems similar or higher for the local shop, depending on specific people running it, but animal-bourne risk seems higher at the packing plant, which seems to be the more likely vector to me anyways.
No data on that. But qualitative experience shows the local farmer/butcher has much nicer/fresher looking/smelling meat than the Walmart.
Bubba flipping burgers getting his dirty hands on your meal might make you sick, but Bobba inspecting the meatslop production line with constant pressure from upper management to be as efficient as possible according to whatever recent regulations were stripped back might accidentally spray the horse-meat product decontaminizer on the pig-meat product, generating a national pandemic.
Number of times the lettuce I grew at home this year made me shit a tsunami: 0
Number of times lettuce I bought at the store this year made me shit a tsunami: 1
The jist is that a lot of this is from consolidation at all levels. There are fewer grocery stores and distributors which has ultimately made hard to know where food ultimately comes from.
Couple that with deregulation and the dismantling of the government regulatory agencies under DOGE and we get what we have.
(That's what makes this recent outbreak so atypical - either there was a massive screw up or someone is hiding something).
People also are not aware that the US has (or at least had) one of the most meticulous food inspection regimes in the world. Agency inspectors actually drop in and inspect facilities regularly. The EU might have more stringent food regulations, but as a reminder people were able to slip horse meat into the beef supply for decades before being caught - something like that would be inconceivable in the US.
They give farmers a 500 page document describing in detail how the produce must be grown, but then they provide little to no actual oversite, while producing enormous pricing pressure on the farmer. Any farmer who actually follows the 500 page document will not be able to make any money, so every farmer is compelled to violate the rules.
Then when product is contaminated Driscoll can say "that farmer wasn't following our policy we've cancelled our contract with them" while making no effort to actually clean up all the other farms, who are definitely violating the contract because it's impossible to follow it and make money selling to Driscolls.
With appropriate regulation and enforcement I agree with you, but in the current regime, I’m not surprised that foodborne illness in America has 10x in 2026.
Small farms just don't have the pressure, or the large amount of disinterested or temporary employees that large farms have.
Same with smaller slaughter houses. Perhaps they don't have the manpower to deep clean every shift, but they also don't process nearly as much stuff, don't churn through employees as fast, more directly handle and train employees, and don't have some crap corner of the factory where people can be messing around being dumb.
Of course none of that is bullet proof, but small farms and slaughter houses know that if they fuck things up they don't just lose a bit of money and have to deal with some legal problems like Tyson or other large suppliers and distributors, they lose literally everything.
Consolidation's only benefit is shifting the fiscal gain into fewer pockets, which comes with it's own perverse incentives. (See the Boeing/Airbus duopoly and the problems that causes.)
do we need both options? probably. but painting small scale organic farming as'the same' as the alternative is...not accurate.
If an individual farm has an outbreak they can (usually) source it, eliminate it from the supply chain, and switch to an alternative without any interruption to service. That also means you want as large of a geographic distribution of your farm network as possible. (I'm looking at you, Yuma Valley - a semi-regular source of e.coli outbreaks).
As a bonus, the supply chain is much more efficient at this scale. Small farms can have their salads packed in nitrogen filled bags for longer shelf life and less waste.
Fresh leafy greens are naturally just one of the toughest and most vulnerable supply chains. The disappointing answer (like in a lot of these situations) is that being bigger and more massive company is what makes the product better.
“The only social responsibility of the government is to increase campaign sponsor’s profits”
[0] https://www.nytimes.com/1970/09/13/archives/a-friedman-doctr...
[1] https://www.youtube.com/watch?v=R_T0WF-uCWg
Certainly such events would be smaller if we all bought from farmer's markets. But I have no feel for whether they would be overall more or less in total. I'm a regular at farmer's markets anyway, not for the iceberg lettuce but for the variety I can't match at the supermarket. My favorite word to look for there is "heirloom".
https://www.usdalocalfoodportal.com/
> "In each of these cases, the corporate executive would be spending someone else's money for a general social interest. Insofar as his actions in accord with his 'social responsibility' reduce returns to stockholders, he is spending their money. Insofar as his actions raise the price to customers, he is spending customers' money. Insofar as his actions lower the wages of some employees, he is spending their money.
> The stockholders or the customers or the employees could separately spend their own money on the particular action if they wished to do so. The executive is exercising a distinct 'social responsibility,' rather than serving as an agent of the stockholders or the customers or the employees, only if he spends the money in a different way than they would have spent it.
> But if he does this, he is in effect imposing taxes, on the one hand, and deciding how the tax proceeds shall be spent, on the other."
His point wasn't that businesses can't act ethically or with responsibility, it's that they shouldn't act to become welfare centers and corporate philanthropies (which was a trend at the time). And I think even the most anti-capitalist person would agree that corporation acting "charitably" should be treated with a huge eye of skepticism.
Completely anecdotal, I see lots or recalls from smaller producers I’ve never heard of, I can imagine they have less scrutiny and oversight.
The United States has allowed many industries to consolidate, but the fines they face when they mess up are infinitely small compared to their size.
Not only is the blast radius smaller, but small businesses are less incentivized to cut corners since serious violations pose a greater risk to their business than large businesses. Corruption is essentially legalized in America via lobbying, but only big companies can really afford to lobby and make huge campaign contributions to sway the government in their favor.
Government is meant to be a check on businesses, but that completely falls down once business is big enough to buy the government. It wouldn't surprise me if quality control at large companies is worse for the simple fact that they know who to pay off if they get caught, as Taylor Farms has here.
According to https://futurism.com/science-energy/diarrhea-lettuce-taylor-...
Taylor Farms is "heavily involved in modern-day forced labor."
They contract labor out from AZ Dept of Corrections for $4.75 / hr (but inmates are capped at $1.50 / hr in AZ)
Some of the incarcerated workers were here as non-citizens, detained by ICE, and only then eligible for work / slavery.
2) Taylor farms is paying 4.75, the government is the one paying 1/3 of the cost price to the worker.
Have you ever ate prison food? I literally would not feed most of it to my dog.
It's definitely an extremely exploitative situation and overall icky, but the people who jump in to compare it to slave labor are kind of embarrassing themselves in unnecessary hyperbole.
Hmm go to work as a slave or stay in prison where I could be raped. Oh the choices!!!
My armchair assessment is the best way to push back is for farmers to join together into co-ops and find a middle ground between the efficiency of scale and the concerns of food safety and ethical working conditions.
Today, if it was a mandate you could slap a label on every vegetable and track it back to the field it was grown.
I think most Americans would be shocked as to where their food comes from.
I suspect that a lot of Whole Foods shoppers would be a bit miffed to find out that the lettuce in their salad kit also ends up on a macdonalds burger.
Everyone is invested in maintaining the illusion. And that collision is rampant across all of food: Pepsi price fixing with Walmart, the price of beef at retail being long decoupled from wholesale / Agri Stats...
We're working against the desire to get the basic needs of life (in this case, food) met for the lowest possible price.