Great article! By only buying the tomato, a chef doesn’t support all the many kinds of agronomic labor that go into its production. We can’t keep taking the cream of the crop. Otherwise, we’re ignoring all the farmer’s sub-costs—essentially saying, “You handle the pests and the plant disease, while I deal with the celebrated crop.” We think we’ve done enough by choosing the coveted items if they’re local, if they’re organic, and if we can shake the hand of the farmer that grew them—but that’s not enough. The maturation of the local food ethos is a chef whose menu celebrates tomatoes in their right proportion, but also celebrates their connection to the whole—everything that it took to get that soil ready to plant that tomato. That, to me, is the awakening. And I dont think I would have been able to see those things as clearly without the line from Muir.
Posted on: Mon, 26 May 2014 01:26:57 +0000
Trending Topics
Recently Viewed Topics
© 2015