posted 7 years ago
I don't know. Around here there's much stronger demand for free-range, humanely-raised and antibiotic-free broccoli.
This reminds me. I once worked in a retail store that had an upscale food section. There was a line of crackers that had the words "Hand-baked" on the box. Now how in the world do you hand bake something? Rub your hands together to create friction and thus heat, and then apply them to the dough? Or, you just mean someone with actual hands put the tray of crackers into the oven? How artisanal...
As an aside, but I think somewhat related: The vendor next to us at market sells artisanal pastas, including a gluten-free line. When people are checking it out, she'll ask, "Are you gluten-free?" You'd be amazed (okay, maybe you wouldn't) at how many people respond "Sometimes." I always wonder: Like, what, gluten disagrees with you on Tuesdays? You have intermittent Celiac disease?