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Cody Masters got his start as a nutritionist and cut his teeth as a chef in the restaurant kitchens of New York, but his job is more like that of a chemist than either of those trades. The recipes he makes are produced on industrial scales and sold in national grocery stores and chain restaurants. He calls them 'formulas' (we know, it's 'formulae'), and they're expressed in percentages and mixed in machines called vacuum tumblers. Cody has a some perspective on how industrial food operations can feed the world with integrity. This interview leaves us with more questions than we came in with.

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