I love the New Yorker. I have a subscription and I read it regularly. I'm also a hedonistic participant in the "recent arc of food culture" that embraces local

I love the New Yorker. I have a subscription and I read it regularly. I'm also a hedonistic participant in the "recent arc of food culture" that embraces locally grown ingredients prepared lovingly by chefs with a creative vision. Gramercy Tavern, the New York restaurant that most embodies this recent arc, takes a bite out of my paycheck multiple times a month. But what the New Yorker assumes is that this kind of food, and the time and money to consume it is equally available to everyone at all times. That is absolutely not the case. There are three key demographics for Soylent in my mind: 1. The efficiency obsessed engineer who will use Soylent as a primary food source. 2. Someone who has limited access to nutritious food due to geography or income and frequently prefers Soylent to the alternatives. 3. Someone who has the income and ability to enjoy well-prepared meals, and does so frequent,ly but occasionally finds themself unable to do so because of time or geography. I'm in the last camp as are a number of my friends. Not enough time to get a proper breakfast - Soylent/Coffiest. Commuting to a client office for lunch and no good options nearby - Soylent. It is possible to make those choices and then enjoy a dinner where you relish the flavor and texture of the tomatillos in your salad.