“It was becoming normal to pay high prices for things that used to cost little, or nothing….instead of collectively fighting problems—such as bad service or bad quality—we accept them and move on: to the private sector....it lets those who can afford to opt out—whether from public schools, mass transit or tap water—to further isolate themselves, in style” (44-45).
1 tsp. Dijon-type mustard
¼ cup apple cider vinegar
1 teaspoon umeboshi plum vinegar
¼ cup expeller-pressed walnut oil
¼ cup extra virgin olive oil
2 tablespoons expeller-pressed flax oil
Place the mustard in a 1 pint or larger glass jar. Add the vinegars, put the lid on, and shake to combine. Add the oils and shake again to emulsify. Store in the fridge and use to dress salads of all types.