Here’s another article on the sustainable foods culture. The tie is to the book by Michael Pollan, The Omnivore’s Dilemma. Looks like another trip to the booksellers for me. Everthing I keep reading about “Omnivore” makes me want to check out the book.
Common Ground: The Shortest Food Chain: “In the heart of the metropolis, Garro lives as his ancestors from Syracuse, Italy did so many years ago, hunting and gathering meats, vegetables and fruits and salting and brining to preserve the bounty. As in the twisted back alleys of Palermo, the back of Garro’s workshop holds a cellar and walk-in refrigerator stashing homemade provisions: cured meats and delicacies that would make any food lover stop in wonder. Prociutto hang on hooks, boxes of salted fish lie in wait, and a large glass jug sits fermenting an unknown liquid on the cement floor. Lines of mason jars are filled with jams, pickled fish and fish roes. On forged racks, a collection of wines hasn’t had time to gather much dust. The place conveys a feeling of authenticity and a love for all things handmade. It’s the embodiment of what Michael Pollan describes as the “shortest food chain” and part of the “grace of nature” (not industry) that allows us to eat. “
Thanks to Rebecca for the lead to the article…Looks like we are beginning to find a theme here…