Living in wine country spoils the senses, especially the palate. Freshness abounds on every level and as the vines of Petit Verdot do their daily dance towards the heavens one can’t help but wonder how difficult it would be if nature as Californians know it were absent.
For five years I have had the opportunity to watch as a strawberry patch on the outskirts of
To heighten my strawberry overdose, my wife Kranston brought home a jar of Branches, Strawberry Preserves that was freshly prepared on Friday at the Katz and Company kitchens in
I had just finished an article in Vanity Fair’s Green Issue on Prince Charles. His successful organic food company, that only a decade ago was scoffed upon, donates millions of dollars each year from a variety of the products sold. The Prince’s concept of sustainable agriculture is priceless and would serve as the perfect organic manufacturing model.
The problem, of course, arises when we look to mid
When you are in the #10 can belt of
Fellow blogger, Kevin McKenzie penned an interesting piece yesterday dealing with slow food. Much of what McKenzie claims is true. One point he overlooked – when the chemical giants decided to alter the foods we eat through genetic “whatever”- they also have, over the years, altered our taste buds. And in turn, we have grown to accept mediocre products offering little or no flavor.
The sign in most produce departments should read “Looks Good, Tastes Bad.”
For many, the palate and its ability to discern flavor and crispness from waterlogged soak and sodium injected has been ruined. The hamburger, in most restaurants, is merely a messenger for mayonnaise. A tomato, unless an Heirloom, resembles dampened wood pulp. Broccoli lives a life in the back of truck longer than it takes to grow and bananas are green one hour, yellow the next and then bruised past the point of recognition all in a day
Instead of attempting to change Monsanto’s thinking, it may be smarter to start at the grass roots level. We should begin at the grocery store and with our vendors. The next time a produce order arrives, taste it. If the broccoli tastes like cardboard, send it back. If the apples have a texture like the bottom of the storage silo they sit in, send them back. If the oranges you squeeze for juice have more rind than pulp, send them back.
Organic farming can become a wave of the future. But, before we can change the way