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Some decent points, but as with all NY Times Magazine articles, it's crawling with annoying class assumptions. There's a passing acknowledgment that the decline in cooking is related to the increase in hours worked, and then it's back to somewhat over-written laments for idyllic days gone by, with no real consideration given to how we might help make time for people who work for a living to cook.
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"I'm so tired of people who wouldn't visit a doctor who used a stethoscope instead of an MRI demanding that farmers like me use 1930s technology to raise food. Farming has always been messy and painful, and bloody and dirty. It still is.
But now we have to listen to self-appointed experts on airplanes frightening their seatmates about the profession I have practiced for more than 30 years."