Supermarkets rely on one fragile foundation to earn our loyalty: trust. For years, most people never questioned what they brought home—if the label said “premium,” “fresh,” or “100% beef,” that was enough. But recently, small unsettling signs began to appear across the country. The texture of steaks felt strangely spongy. Chicken breasts released pools of liquid when cooked. Ground beef browned unevenly and carried faint, unfamiliar smells. At first, shoppers blamed it on a bad batch or mishandling. But when the oddities started repeating week after week, and in store after store, a quiet alarm began to spread. Something wasn’t right, and it wasn’t just coincidence.Continue reading…
