Topic: State of the Industry/Trends
Do you secretly wish the farm-to-table hysteria would just go away, since everyone should use fresh food anyway?
- Hugh Amano
- Food on the Dole
- Chicago, Illinois
Absolutely--but not so secretly! My position is that while the support of the farms is a great thing, I fear it is a trend/fad, and we all know what happens to those. Just ask Max Headroom or try to find your old Vuarnet or hypercolor shirt. The thing of it is, the more a restaurant/person catalogs for you the farms that they use, the less I trust them. I was in a restaurant once that had two different pork loin dishes. But on one, the pork was from such-and-such farm. Who can say where the other was from. But I've know enough cooks in my life to know that there's no way those two pork loins are ALWAYS going to be kept distinct from one another, whether on a butcher's block or in storage or on a grill, and anyway--why the option? "No thank you, I'll have the garbage pork loin, please." Indeed, it is kind of like wanting to get a raise because you've showed up for work on time with matching socks, shoes on the correct feet and spelled your name correctly. As fully functioning human beings, shouldn't we be doing that already, and should we really be asking for credit for it? It is a difficult position to take though--on the surface, being anti "Farm-2-Table™" makes one look like a bit of a sinister kitten-juggler with a handlebar mustache, but in fact, my argument is for us all to be immersed in the sensibility of a farm-to-table ethic without getting any points for it. And for the record, I love cats.
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