The NYT piece is an appalling read. Maybe I'm prejudiced, but that confirmed for me the severe doubts some of us remainers had during brexit about low American food standards, which we were threatened with having to endure once we struck a trade deal after leaving the EU.

I buy burgers from M&S occasionally. It's a food retailer of high repute. Sometimes I make my own from minced steak that I buy from Donald Russell, an online Scottish butcher also of high repute. I treat all raw meat as potentially contaminated and treat my kitchenware and work surfaces, as well as my hands, accordingly. I won't cut corners just because I think no-one is looking. My steaks are medium to rare, but that's fine because the outside and inside of the meat don't get jumbled up. I would never eat a burger that still had even the slightest trace of pink in the middle. I could mince my own beef but I haven't got a sensible spot in our smallish kitchen where I can install a mincer.

We've replaced all of our milk-drinking, except in cups of tea and coffee, with Alpro oat milk. It's fortified with B12, it tastes quite nice, it's fat-free and it doesn't have that sort of vaguely gassy, farty indigestibility of cow's milk.