A most interesting piece over at The Atlantic wherein a world-class chef discusses his epiphany concerning the interrelatedness of flavor, sustainable farming practices, local cuisines, and supporting farms financially. Well worth reading.
http://www.theatlantic.com/entertainment/archive/2014/05/how-john-muir-is-revolutionizing-the-farm-to-table-food-movement/371372/
H/T: HM
Along the same lines…
http://www.nytimes.com/2014/05/18/opinion/sunday/what-farm-to-table-got-wrong.html?_r=0
Check out anything on Sepp Holzer. That guy is the king of permaculture.
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