Ah yes, the ol' I can't tell a fruit farm from a factory shtick
Uninformed Average Joe here and I'm with GP. If bakeries are out of the question then I'd be questioning fruit and meat shops as well
Bakeries load their goods with sugar.
Typically you don't mix sugar with meat. Though I think that practice is unfortunately becoming more frequent.
> Typically you don't mix sugar with meat.
You're joking right? There's tons of meat dishes with fruit sauces in them dating back thousands of years. It's almost Thanksgiving, think adding cranberries to turkey is really just a product of 1950's marketing?
https://en.m.wikipedia.org/wiki/Fesenj%C4%81n
http://historicalrecipes.blogspot.com/2017/02/patina-de-pers...
Ah yes, the old completely ignore the question shtick.
And yeah, most fruit around me went through various inspection, sorting, washing, labeling, packaging, and potentially even cold storage places that are in big buildings with loads of trucks moving pallets of materials around with loads of automated machines. All things that seem very "factory". What is the final delineation where it goes from some guy in his backyard to a factory operation?
And I still ask, is candied bacon still a processed food if I slaughter my own pig and press my own sugar cane? What if I buy a pig belly and cure it myself? What if I get it pre-cured? At what point is my own kitchen a factory? I guess it's the point I get an oven because then I've got the equipment necessary for it to be a bakery and we all know bakeries are off limits too!
This guidance you're giving me isn't making much sense.