Let’s say you walk in the local grocery store and ask the butcher what looks good today. Without hesitation, he recommends the ribeye. He says it’s from a farm in Iowa where the cows get daily massages and dine on organic, hydroponically grown grass. In fact, it’s some of the best ribeye he’s seen all year.
Who are you to argue? You’re not a butcher, so you take his advice and can’t wait to get home to tell your spouse about the cow spa. But what you don’t know is that ribeye had been…
