The reason I ask is because I've noticed the quality of food at restaurants keeps going downhill as more and more immigrants get get brought in to work at these restaurants (especially Indians). I've been avoiding eating out because of it but now all the grocery stores have Indians handling the food I'm buying there. I also know that most food processing before it even gets to the grocery stores is done by immigrants with the quality of those immigrants likely decreasing over time (especially the last 10 years in Canada). There's no way rich people are poisoning their own food... so where are they buying their food from?
Do you think there's like a special rich person farm collective where certain farms produce food specifically for the rich elite only? Or could major food conglomerates also have a rich-person food processing division? Maybe, it's their Kosher division, etc... Anyone know?
I’m not rich but I try to limit my intake of shit food too. In semi-rural Texas it’s trivial for me to get local beef but anywhere you are you might look around for a butcher shop at the least. If you are so urban you can’t find one or you want to save some money, you might look into a quarter cow and get a freezer and take a trek into the country every few months. The shop by me offers those and it’s usually a really good deal. Eggs I know of a couple farms but I usually lazy on that and buy the fancy pasture ones at the store. Same with chicken.
General rule for me though is to start with ingredients closest to their natural form. Maybe someone gross has touched that onion but that is nothing to the garbage processed shit you buy premade. If you’re looking for local fruits and veggies those will be very seasonal. Take a drive sometime during different seasons and just see. I always go out late summer and get some peaches from a shop about a hour away. It’s a nice time to relax too in a country drive. General rule if it comes in a box at the store I don’t buy it. I cook probably 85% of my own food with a large portion of the rest being stuff still pretty close to recognizable ingredients.