Fast food of tomorrow will look nothing like your daddy’s McDonald’s, says the New Yorker’s health and science writer Michael Specter.
In a piece in this week’s magazine, Specter looks at what the future of fast food. It’d be healthy and delicious; in other words: good for you.
How would fast food chains be able to achieve such a seemingly impossible task while maintaining the convenience and price associated with fast food? What would it mean for today’s reigning fast-food king, McDonald’s?
Michael Specter, a staff writer at the New Yorker magazine focusing on science and technology, whose latest piece “Freedom from fries,” appear in this week’s magazine. He is also the author of “Denialism: How Irrational Thinking Hinders Scientific Progress, Harms the Planet, and Threatens Our Lives” (Penguin, 2009)