Real Food Problem

I have some gastronomic memories
I won’t forget: the flavor of a peach,
ripe yellow-gold with sour/sweet degrees
of juice; the texture avocados reach –
that fiber-hiding fatty satin feel.
Fresh produce often carries flavor really
fine, but there’s a risk beneath the peel:
the bad of inner rot or flesh that’s mealy.

Real food sometimes involves a taste roulette
I never find in processed packaged snacks.
This candy bar will taste the way I bet.
That box of silage won’t host bug attacks.
I crave authentic bites, and I conclude
there’s always competition for my food.

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