Farm-to-table
Despite the growth in the farm-to-table restaurants the movement has been met with some criticism. Critics argue the interest in knowing where your food comes from and ensuring it is locality sourced is just another food fad for millennials. Furthermore, the higher price point that many restaurants are forced to demand, given the higher costs of production and lower economies of scale, also make farm-to-table food less accessible for many people. The movement was originally closed tied to "tree-hugging elitists," who were able to afford farm-to-table food. Lastly, critics argue that the farm-to-table term is not fully understood by consumers. For example, foods advertised as farm-to-table are considered healthier regardless of actual nutritional content.
Timeline of United States inventions (1946–1991)
A TV dinner is a prepackaged, frozen or chilled meal generally in an individual package. It requires little preparation, oven baked or microwaveable, and contains all the elements for a single-serving meal in a tray with compartments for the food. Carl A. Swanson of C.A. Swanson & Sons is generally credited for inventing the TV dinner. Retired Swanson executive Gerry Thomas said he conceived the idea after the company found itself with a huge surplus of frozen turkeys because of poor Thanksgiving sales.