Just after the morning deliveries and before the first customers, a supermarket looks both ordinary and slightly deceptive. The lights are on, the coolers hum, and the shelves hold exactly what they held last week. Strawberries show up in February, lettuce comes from ground that was desert two generations ago, and on the same shelf beef raised across three states sits beside bread baked from grain cut a thousand miles away. Someone pushing a cart through the whole store can finish the errand without once wondering how any of it got there. [Read More]