As if arsenic and aluminum in my kelp wasn't scary enough, I read this article as I'm slow-cooking 8 pounds of chicken thighs from Whole Foods for bone broth and lunch for the week:
At the risk of sounding like a food racist, I have to admit I was always freaked out when I went to the asian grocery store - not just by the exotic stuff I simply wasn't accustomed to eat (e.g. chicken feet, etc), but I was actually concerned about how cheap the stuff was. The stuff didn't seem high quality, and of course china has a terrible reputation for tainted products and contamination.
So, do you think I'm any safer buying poultry form Whole Foods to make bone broth with?