August 19, 2009 4:57pm
Choosing lunch at Donald Macky
Most of DFC’s customers were young. Kids eight years old and under, toddlers with their parents, and even a one-year old being fed a chicken leg, bit by bit, by her mother. But when lunchtime came around, the Lin family (Ms. Lin’s mother, father, brother and husband) members of the family didn’t order from the menu. Instead, they cooked—traditional Chinese food. All the dishes they made and ate contained less meat and oil than those on DFC’s menu; “much nicer” food, Jian Yi says with a laugh.
Why don’t they eat more of the fast food they sell, he asked? Many different reasons, they explained, including that they prefer the taste of the food they cook. Ms. Lin hadn’t thought much about the environmental effects of meat or dairy production. Neither had the farmers or the retired Ten Thousand Pig Farm worker, Ms. Zhou, Jian Yi also interviewed. Ms. Zhou has lived through years of scarce food and worse. Today, she likes to eat meat…as well as vegetables. The day the crew visited, Ms. Zhou prepared freshly bought meat and a bunch of leafy greens for her and her husband’s lunch.