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 an investigation by reporter Michael Moss into the ways companies formulate the processed foods that make our mealtimes so convenient. 

"What (Moss) uncovered is chilling," wrote Joanna Blythman 

. "There's "a hard-working industry composed of well-paid, smart, personable professionals, all keenly focused on keeping us hooked on ever more ingenious junk foods; an industry that thinks of us not as customers, or even consumers, but as potential 'heavy users.'"

 from the book in The New York Times Magazine

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Tom Weber's book Pick of the Week is "Salt Sugar Fat," an investigation by reporter Michael Moss into the ways companies formulate the processed foods that make our mealtimes so convenient.

Book pick: 'Salt Sugar Fat' by Michael Moss

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