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Chow issues that make you just say, "Why?"

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Chow issues that make you just say, "Why?"

Bryan Pepperseed | Sep 4, 2010 08:48 AM

Off the top of my head, I have two, and for some reason they both happen to involve fat content:

WHY is it that one main reason cooking pork these days can be a challenge is because the meat is so lean BUT, bacon seems to be coming with more fat and less meat?

WHY is it that dairy products with a higher fat content cost more than those with a lower fat content? - it seems to me that making 1% milk is more labor intensive than making whole milk and should therefore cost more money.

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