State of the Union

Why Do Americans Drink Coffee?

Khoi Vinh believes coffee drinking in the West is a self-conscious and ostentatious practice—“not just a daily habit, but a totem of conspicuous consumption”:

Once in hand, we proudly parade those ostentatiously titled cups of coffee, lidded and wrapped in insulating sleeves, around with us as we walk and drive. They’re like our hood ornaments: branded markers, symbols of our fealty to given coffee houses that, we are convinced, make us better, more informed, more authentic, more committed consumers of dirty hot water than those others who will settle for lesser brands.

But Jason Kottke argues that our coffee culture, “like almost everything else these days, is a sport.” Everyone has a favorite “team” (aka Chemex vs. French press) and preferred technique, and they often love to argue with “fans of other teams.” There are more methods to brew coffee than I ever thought possible—this Pop Chart Lab “Compendious Coffee Chart” shows a swath of them, from the “Toddy Cold Brew” and “Kyoto Dripper” to the “Neapolitan Flip.” And don’t forget the various methods of serving and drinking coffee—of course we are familiar with plain black coffee (so boring), the americano, cappuccino, and latté. But have you heard of a cortado? A galão? A Vietnamese Cá Phê?

In addition to methodology fans, there are also those who ascribe to various coffee retailers—whether it be a chain a la Starbucks, or a local indie store (usually offering thimble-size shots of espresso). Nathan Yau recently mapped the most popular coffee chains across the nation: Starbucks and Dunkin’ Donuts had the greatest fan base, clearly dominating on the east and west coast. Dutch Bros. and Tim Hortons also had a pretty good showing in their respective regions.

Frank Bruni wrote a column for the New York Times in 2010, describing his journey from one method of coffee making to another. While he learned to appreciate the art of French press and other various methodologies, he also came to love the beautiful simplicity of good old Mr. Coffee—to find in your kitchen “10 cups of coffee, brewed automatically, just five minutes earlier, as a consequence of a few simple steps and some alarm clock-style programming the night before.”

It seems many people are as excited about various coffee brews as they are about wines—and coffee tasting can have a similar air of self-conscious elitism as that expressed in various wine-loving circles. Some shun Starbucks with an eye-roll and a reference to its big-gulp sized, sugary drinks. Others scoff those silly hipsters who only drink their coffee with butter.

So why do Americans drink coffee? Do they truly love their cups of joe for joe’s sake, or do they claim it as a status symbol, a team activity like watching March Madness? Read More…

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Why Farmers Can’t Eat Their Own Kale

In November, I wrote a piece about modern farmers’ struggle to keep business afloat. Now, Modern Farmer continues the saga on agrarian woes with a January 2 piece titled “Why Many Farmers Eat Crap,” explaining why farmers end up eating junk food. “The primary source of the tension between what farmers grow and what they end up eating is time,” writes author Leah Koenig. “During the planting and harvest seasons the days can get extreme, stretching as long as 12 to 16 hours.” Rachel Kaplan, a Massachusetts farmer, told Koenig, “At the height of the season, it is a feat in and of itself to sustain the energy to work let alone come home and start preparing food.”

It’s a frustration similar to those expressed on SadDeskLunch.com—but significantly more ironic, considering the work these farmers are doing. Most don’t even have the time to eat their own produce. Why? How has farming become so arduous, it eliminates the time to eat well? This particular frustration seems to go back to family structure and the economy’s effect on vocational roles:

Historically, the social ecology of a family farm included systems to accommodate the harvest season time-crunch. Some members of the family, traditionally the father and brothers, worked in the fields while others, typically the women, were tasked with preparing and, when necessary, packing up, breakfast, lunch and dinner. They also spent hours canning, pickling, preserving and otherwise stretching the life of the season’s crop. … Brad Wilson, 60, of Fireweed Farm in Iowa, says falling crop prices over the last half-century have eroded the traditional family structure on many farms: “The wives had to get jobs in town, which takes away the home garden and vegetables at dinner. After my mom died, with my wife working in town, I asked my dad to bring out food for the workers. Instead of sandwiches, he went to town and bought high sugar, artificially flavored junk food in packages.” Meanwhile, today’s growing crop of young farmers – the ones who left urban life in order to farm – often find themselves lacking that critical support network. “My friends sometimes joke that they wish they had a ‘farm wife’ or ‘farm husband,’” says Kaplan.

Koenig’s sources experience a twofold frustration. All workers want to enjoy the fruits of their labor, but modern farmers finds themselves bound by time restrictions, a lack of help, and steep economic difficulty. Historical American farms were family-run. The entire family chipped in to make everything work, and they were pretty successful (read Farmer Boy, and your idea of an “average dinner” will never be the same). But most modern American families are two-career homes—either by choice or desire. Of course every family should have that choice. But in the midst of those 12 to 16 hour days, who has time to prepare a dinner from scratch, to can peaches or freeze corn?

Many of Koenig’s farmers are finding creative ways to make do: Greg and Cari Horning, 3rd generation potato and onion farmers in Washington, have started their tractor as an oven: “I wrap a spud in foil, or just put it fresh from the ground onto the exhaust manifold,” says Greg. “The manifold can be extremely hot, so it doesn’t take long to cook.” Sometimes he even packs “a little butter or bacon to eat with it.”

In a less literal sense, many of us experience difficulty enjoying the “fruit of our labor.” One commenter on Koenig’s article noted: “After a 10-12 hour work day, with a 2 hour commute on either end, you just don’t have several hours to shop for produce, cook, sit down to eat, and still have time to catch the evening news and unwind for an hour or so before you have to go to bed only to do the same thing all over again in the morning.”

How do we combat the insanity of modern work hours in order to preserve health and flourishing? Maybe Horning’s tractor-oven will inspire us to be inventive, as well.


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The 5 Best Food Blogs to Follow in 2014

Marie C Fields / Shutterstock
Marie C Fields / Shutterstock

Julia Child offers this advice in her book My Life in France: “Learn how to cook—try new recipes, learn from your mistakes, be fearless, and above all have fun!” Many people create resolutions at the beginning of the new year—often of a fitness or diet-related nature. But cooking is more than merely a means to a slimmer persona. At its finest, cooking is art, and—as Child put it—it’s fun.

One of modern technology’s greatest benefits lies in its educational capability. For the aspiring cook, these learning possibilities are nearly endless. While one can easily learn tricks of the trade from admirable sources like Bon AppétitCooks Illustratedand other cooking magazines, we also have a new source of inspiration in food bloggers: a group of people whose chronicles and recipes are more personal than magazine articles, and offer us a variety we can’t get elsewhere.

After following a plethora of interesting food bloggers over the course of 2013, I have created a list of my ten favorites. Hopefully these writers and recipes will inspire some this year: to cook (or bake) something new, to host a dinner party, perhaps even to try an ingredient long banished from your shelf. Most of all, I hope they inspire you to enjoy your kitchen throughout the year.

#1. Food52 Blog

In all honesty, Food52 is more than just a food blog. The website, replete with cooking resources and recipes, is more of a meeting place for amateur and professional cooks alike. Their blog features a variety of guest bloggers and writers, and their columns add spice and wisdom to excellent recipes. It’s an invaluable resource, and the blog is updated daily (often multiple times). Some favorite recipes tried recently: cardamom snickerdoodlesmaple chipotle sweet potatoes, and their pumpkin cinnamon rolls.

#2. Smitten Kitchen

Deb Perlman is a cook with very diverse and useful recipes. Whether looking for a classic gingerbread recipe or chili inspiration, she often has what I need. Her writing style is also fun and humorous. I love her fig, olive oil, and sea salt challah (perfect for Easter dinner) and her dry-rub oven chicken.

#3. Local Milk

Beth Kirby is a locavore, photographer, and storyteller (as well as an excellent cook). Her recipes take Tennessee cooking—with all its lard and okra—and gives it a modern twist. Some of my favorite recipes include her hand pies (muscadine rose and blueberry, basil, and goat cheese) and sweet potato gnocchi.

#4. David Lebovitz

Lebovitz’s blog is an essential resource for the inquisitive cook. He has written six cooking books, and blogs from Paris, often sharing insights into its restaurants, cooking, and atmosphere. This whole wheat croissant recipe is on my to-make list for the month—and you have to try his shakshuka.

#5. Love and Lemons

For those who desire a more health-focused blog, this is a great resource. Bloggers Jack and Jeanine share mouthwatering, “veggie-centric” foods (though neither of them avoid meats entirely). Their recipes are fresh and colorful, and make healthy eating inspiring. Their salads are wonderful.

There are countless other worthy blogs I could mention. Those with a passion for baking must visit Joy the Baker‘s blog. But at some point, we must stop looking at the pictures and recipes, stop saying, “I wish I could make something like that,” and pull out the flour and spices. Many of these food bloggers are not professional cooks. Many are mothers, writers, and food-lovers who simply decided to try something new. This is, perhaps, the reason they can inspire us most.


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So You Want to Be A Chicken Farmer?

Forrest Pritchard writes humorously and truthfully at Smith Meadows about the real-life challenges of chicken farming. For the aspirational poultry farmer, this post is a healthy dose of realism:

Can you feed 500 hens at dawn, ring an egg-eater’s neck at noon, and shoot a fox at dusk? Can you ensure that your hens have fresh water on zero degree mornings, as well as 100 degree days? Are you a Type-A time manager who can properly introduce new flocks every six months, while processing older birds the week they turn one year old? In short, do you ‘have it in you’ to perform the unsexy aspects of chicken farming?

Pritchard’s honesty is invaluable in an age where many are gravitating back to an agrarian lifestyle. It’s easy to see the farming lifestyle as pastoral and quaint, “simple” and lovely, while glossing over its dirty work. But it’s no easy thing to build a chicken farm, and Pritchard makes that clear.

Some time ago, my farmer grandpa decided to retire. He gave my younger brothers, both in high school at the time, all his chickens. He knew they could make some money on the eggs, and would benefit by learning to care for the poultry. For a while, everything went excellently. The chicken produced almost more eggs than my brothers could sell; we had plenty leftover for personal use. Sure, the work got tiresome at times, and neither of the boys liked tending to chickens in the cold winter months. But it was a business, and the boys enjoyed seeing it thrive.

Several months later, while our whole family was at a dinner, the older of the two boys went home to get ready for an evening work shift. As soon as he walked into the front yard, he saw our two dogs: bloodstained mouths, fur littered with feathers, guilty looks in their eyes. He ran out to the chicken coop—and saw the horrid, bloody mayhem that had ensued. He called my dad and told him the dogs got into the chicken coop. When we got home, my father and brothers gathered up 10 dead birds, and began burying them. They scolded the dogs, and started cleaning them up. They tried to sooth the frightened live birds—many of which played dead in order to stay alive. It took weeks before the birds began laying again, months before they began doing so at a regular and productive rate. Three or so have died since, of “war wounds,” my youngest brother says.

Such is the work of the chicken farmer: messy, frustrating—and even tragic, at times. Is it even worth it? Ultimately, it’s up to you. When I go home, I watch my brothers proudly bring in baskets of nutmeg-speckled eggs. They make me omelets sometimes, crack their eggs into a frying pan and we watch them sizzle. Sometimes I walk to the hencoop, and listen to the happy birds cluck and scold. The produce takes work. But there are a plethora of benefits also involved: good work, money—and healthy pride in work well done.


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Considering Pumpkin Spice and Seasonal Synesthesia

Most people associate the fall season with flavors, smells, and colors: apple cider, gold and crimson leaves, smoke … and thanks to Starbucks, “pumpkin spice.” A pumpkin spice latte bonanza is sweeping Starbucks coffee shops, and everywhere else a #PSL hashtag exists. The drink’s popularity has spurred on a variety of other pumpkin spice manifestations–including doughnuts, bagels, and pancakes, according to Forbes.

“Flavor trends” aren’t new–we saw recent examples in the “red velvet” and “cronut” fads. But part of pumpkin spice’s popularity seems to stem from its seasonal character: while other flavor trends lose their glamour with time, pumpkin spice has a recurring, seasonal appeal. It disappears from Starbucks’ menu around the Christmas season, and by the time summer again fades into fall, people are hankering for the drink.

The pumpkin spice ingredients—cinnamon, nutmeg, ginger, and allspice—have always existed in our kitchen. This season’s #PSL craze seems to have awakened notable enthusiasm, but it is by no means an original concoction. While it’s possible that global pumpkin spice domination is new, it could also represent a revival of an old aesthetic pleasure: pumpkin pie has been around for hundreds of years. According to the Kitchen Project, “pumpion” pies and pastries originated in the 16th century. Their website shares an excerpted recipe from The Accomplisht Cook, a 1685 recipe book:

Take a pound of pumpion and slice it, a handful of thyme, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinnamon, nutmeg, pepper, and a few cloves all beaten, also ten eggs, and beat them, then mix and beat them all together, with as much sugar as you think fit, then fry them like a froise, after it is fried, let it stand till it is cold, then fill your pie with this manner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of apples with currants betwixt the layers. While your pie is sitted, put in a good deal of sweet butter before you close it. When the pie is baked, take six yolks of eggs, some white-wine or verjuyce, and make a caudle of this, but not too thick, but cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up.

Note the inclusion of cinnamon, nutmeg, and cloves–all regular contributors to “pumpkin spice.” An early American version of “pompkin” pie included nutmeg, ginger, molasses, and allspice. Since pumpkin is a fall fruit, such desserts would have been made around harvest time. These spices, so nicely paired with pumpkin, would also become associated with the season. Because other fall and winter desserts like apple pie and gingerbread share many of the same spices, they have earned a unique autumnal appeal.

Perhaps humans (specifically those who experience the fall season and harvest) have always been a tad crazy about pumpkin spice–as well as apple pie, cider, maple syrup, gingerbread, and the whole host of cinnamon/nutmeg/allspice-spiked foods that thread their way through the autumn season. One wonders whether the smoky, crisp fall air whets our appetites for these cozy, sweet flavors–or whether those flavors enhance our enjoyment of the season. Did the pilgrims make “pompkin” pie on that first Thanksgiving? The history of seasonal synesthesia seems to deserve a study of its own. Are people just as crazy about fresh strawberries and mint in the spring?

I must confess that pumpkin spice lattes seem a sad substitution for the spice-laden desserts of kitchens past–that pumpkin pie with flaky crust, the apple cider steaming with richness, rich gingerbread melting in your mouth. But I am, after all, an avid from-scratch baking aficionado (as well as a curmudgeonly conservative), and often denigrate the value of efficiency. A pumpkin spice latte can be procured in five minutes, at little personal disadvantage, only a couple blocks from most corporate offices. Pies and homemade ciders are often costly, time-consuming endeavors.

That said, as you hashtag your #PSLs and satisfy your cinnamon cravings, don’t forget the particular potency of fall flavors and their rich history. As Claudio Rivera noted in an amusing satirical blog post at the Overhead Compartment, “you might pause for a moment before Instagramming that frothy Venti soy latte like a mindless dolt to reflect on the small role that you’re playing in the rich tapestry of history.”


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A Vintage Coping: How Wine Fosters Hope in War

When reading about war zones, it is easy to envision an endless battlefield, with uninterrupted explosions and turmoil. But Atlantic writer Cathy Huyghe pointed out Friday that, even in the midst of Syria’s turmoil, life goes on for many. Her story on Syrian winemakers highlighted the way people hold to hope in the midst of fear and death.

Karim Saadé and his family own a vineyard near Latakia, Syria, located on the outskirts of the Al-Ansariyah mountains in northwestern Syria. Because it is outside the towns experiencing heavy fighting, it has been safe from attack thus far. The Saadé family has had difficulty keeping workers, especially as the local currency has collapsed and taken an inflationary toll on wages. Despite these difficulties, Huyghe writes that the winemakers are “planting the seeds, literally, for the future: Derenoncourt pointed out that they’ve just bought fresh rootstock for new vines.” Her story suggests a deep sense of rootedness and loyalty to the land:

Fabrice Guiberteau, a winemaker at Château Kefraya in the fertile Bekaa Valley of Lebanon, can see the border with Syria from his vineyards. Despite the worries of a conflict so close to home, leaving Lebanon would be difficult, he said. ”It’s about having started something and wanting to see it through,” said Guiberteau, who previously made wine in Cognac, France, and Morocco before coming to Lebanon. The Saadé family has recently made new investments in material for Château Bargylus in Syria, he noted. As Karim Saadé says, “Wine ties you to the land, and you cannot just pack up and leave. It’s a signal to yourself and to others.”

The story reminded me of Ernest Hemingway’s A Farewell to Arms. In the throes of World War I, American ambulance driver Lieutenant Henry learns to cope and survive. His deepest moments of fellowship, love, and communion usually surface around food and drink: especially wine and cognac. He risks his life on the battlefront just to procure cheese for his comrades’ pasta. The descriptions of wine – “clear red, tannic and lovely” – of eating spaghetti – “lifting the spaghetti on the fork until the loose strands hung clear then lowering it into the mouth, or else using a continuous lift and sucking into the mouth” – are nuanced and vivid. Hemingway breaks with his dry, concise style in order to make such scenes come alive. He shows the human lust to live, to enjoy all the beauties of appetite and existence, to endure in the midst of change. For these characters, the drink is indeed “a signal” of sorts.

New York Times contributors Michael Haft and Harrison Suarez identify a similar “signal” and community-building power in coffee amongst the American military. By World War II, they write, American servicemen consumed 32.5 pounds of coffee per capita, per year. Whether carefully brewed or burnt and bitter, coffee is a soldier’s “constant companion”:

As platoon commanders, we would often share with our platoon sergeants and squad leaders while we gathered around a map and discussed our plans for the day. Whether in the forests of North Carolina, the mountains of California, or the deserts of Afghanistan, the ritual provided a sense of continuity … Coffee was more than just a drink. It was a way to remember what it’s all about, a way to connect with old friends, a way to make sense of where our paths in life had taken us.

Lieutenant Henry and his soldiers fight, retreat, laugh, and philosophize around alcohol. It helps them cope; it comforts them in the midst of sorrow. Even for civilians like the Saadé family, it is their wine – their simple work and community it gives them – that helps them cope with fear of the ominous war. Their wine ties them to the land, and to each other.


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Five Unusual Manifestations of Narrative Form

New Yorker blogger Bee Wilson explored the narrative form in recipes on Monday. While introducing readers to William Sitwell’s new book, A History of Food in 100 Recipes, she demonstrated cookbooks’ ability to read like novels. Her article shows how narrative threads through unexpected facets of human experience.

To that end, here is a list of some diverse manifestations of narrative, starting with Wilson’s own observations:

“Serve your spargus”: Recipes
Wilson believes recipes offer a story arc, a version of reality that appeals to our imagination and our senses. In addition, she writes, “part of the pleasure of recipe-reading is the feeling that you are about to discover a great secret.” Recipes have excellent potential for both comedy and tragedy. They contain a fun and interesting history, as well—for instance, Wilson refers to a recipe written by chef La Varenne in 1651, advising cooks to boil their greens and take them out “as little sod as you can, it is the better,” to “set them draining,” and then to “serve your spargus.” Many modern food bloggers capture the experience and narrative of cooking in their recipes and pictures. One example of this is Beth Kirby, blogger at Local Milk: “It features purple asparagus thicker than my thumbs, asparagus so prized I actually had a nightmare about not getting to the market in time to get my paws on them last week. And it, my most precious produce, alongside the hairy, stinging dead nettles. The ancient quinoa. The glorious egg.”

“There lies a baseball”: Sports
Sports stories are some of the most popular and acknowledged narratives. Sports books and movies abound—covering everything from baseball to chess. They give us a narrative replete with struggle and perseverance, protagonists and antagonists, suffering and triumph. A personal favorite example of sports narrative is Gary Smith’s feature “The Ball”:

“It looks like such a simple thing, the ball in the metal box. But if you were to begin to pull it apart to know it at its core, you’d have to unstitch 88 inches of waxed thread sewn in a factory on the slopes of a Costa Rican volcano, peel back two swaths of cowhide taken from a tannery in Tennessee, unravel 369 yards of Vermont wool and pare away a layer of rubber applied in Batesville, Miss.—and you still wouldn’t have gotten to its heart.”

“The music barely avoids falling into aural quicksand”: Music
Each piece of well-crafted music has a beginning, climax, and conclusion, connected by strands of conflict and tension, harmony and melody. It usually features themes and interweaving characters. It has a complex and fascinating history. Music reviews like Russell Platt’s “Master Builder” show us the literary elements of musical form:

 “The brooding, major-minor opening chord and the ‘wayward’ tune over pizzicato cellos; the herky-jerky rhythms enunciated, en masse, by the winds; the big, brassy, timpani-thwacking, polytonal finale. As Swayne admits, sometimes ‘the music barely avoids falling into aural quicksand.’”

Read More…

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Can a “Meat Cleaver” Break the Federal Government’s Bad Habits?

Wiiilma (CC BY-NC-SA 2.0)
Wiiilma (CC BY-NC-SA 2.0)

Marvin Horne, a raisin farmer, officially owes the government “at least $650,000 in unpaid fines. And 1.2 million pounds of unpaid raisins, roughly equal to his entire harvest for four years.” In a remarkable feature for the Washington Post, reporter David Fahrenthold explains:

In a given year, the government may decide that farmers are growing more raisins than Americans will want to eat. That would cause supply to outstrip demand. Raisin prices would drop. And raisin farmers might go out of business. To prevent that, the government does something drastic. It takes away a percentage of every farmer’s raisins. Often, without paying for them. These seized raisins are put into a government-controlled “reserve” and kept off U.S. markets. In theory, that lowers the available supply of raisins and thereby increases the price for farmers’ raisin crops. Or, at least, the part of their crops that the government didn’t just take. For years, Horne handed over his raisins to the reserve. Then, in 2002, he refused.

The national raisin reserve was created by the Truman administration. As Fahrenthold writes, Horne’s “life has now become a case study in one of Washington’s bad habits — a tendency never to reexamine old laws once they’re on the books.”

Meanwhile, in the well-publicized throes of sequestration, one Pentagon department is reverting to another staggering, if more straightforward budgetary practice:

While Hagel is asking Congress not to take a knife to next year’s budget, the Department of Defense is actually having a hard time spending all of this year’s money. As Al Kamen at the Washington Post reports, at least one office within the Pentagon is practically begging its employees to “Spend the money! Spend it all! Spend it now!”

Why this desperate, ill-timed spending craze? The federal government, as Kristen Hinman notes, allocates funding on a “use-it-or-lose-it basis.” If the department doesn’t exhaust its budget by September, Congress assumes it can survive with a smaller budget. “So every summer,” she writes, “federal agencies race to spend down their coffers.”

Arcane regulations and egregious government spending (induced by preposterous laws) aren’t new. But as these stories illustrate, the federal budget has consequences — whether it’s a 64-year-old raisin reserve or acquisitive Pentagon employees (suffering a 20 percent pay cut and weekly furloughs). Despite their obvious flaws, mechanisms like the sequester do bring budgetary challenges to the forefront, and show us what we need to fix. At Democracy in America, Will Wilkinson claims that “big, dumb, indiscriminate across-the-board cuts” sometimes reveal urgent problems, or money that isn’t being spent wisely: “Meat cleavers work, and they aren’t in practice so indiscriminate as they may seem to be.”

It might be time to take a meat cleaver to the “Raisin Administration Committee.”


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The Locavore Exodus

New York chefs are staging a mass exodus, according to an Atlantic story published Monday. What used to be the nation’s “epicenter for all things culinary” is now a shrinking relic of bygone gastronomic glory.

Why are they leaving? Cities like Portland and Austin offer chefs lower rent and fewer business expenses. They have vibrant food cultures without the price tag. NPR’s Jane Black said the going rate for Manhattan cooks is $10 an hour, $12 “if you are lucky.”

But Atlantic reporter Alexander Abad-Santos mentions another motive “underscoring” the chefs’ exodus: namely, New York’s chefs have become locavores, and are looking for better stomping ground.

New York City, despite its urban farming ventures, doesn’t have a flourishing farm culture. For locavore chefs, a city like Portland offers excellent farmer’s markets and greater local resources.

In light of the escalating locavore trend and its effects, reporters are wondering – is eating “locavore” really worth it? What are its drawbacks?

NY Times columnist Stephen Budiansky has some good thoughts on the limits of locavorism. He points out that locavore-ism can become extreme and impractical: “You’ll get no argument from me about the pleasures and advantages to the palate and the spirit of eating what’s local, fresh and in season. But the local food movement now threatens to devolve into another one of those self-indulgent — and self-defeating — do-gooder dogmas.”

Abad-Santos points out that locavorism is largely a movement for the affluent. Urbanites “pay top dollar for the food, meaning more profit for chefs who can get those local ingredients cheaper; all of which results in more money in the pockets of these chefs.”

Authors Pierre Desrochers and Hiroko Shimizu agree: they call locavorism “a niche product for upper-crust consumers.” However, they also note that “good food has to be produced somewhere, and some of that could be in your neighborhood. But don’t make it mandatory, and don’t make a religion out of it… You should stick to what you’re doing best, and then trade with others, and that way everybody will be better off.”

There are some practical advantages to the locavore movement: first, it emphasizes the need for fresh and organic ingredients. All restaurant patrons – locavore or no – appreciate fresh-tasting food.

In addition, locavorism has encouraged healthy trends in America’s food culture. You won’t (or at least shouldn’t) see locavores guzzling down Twinkies with Coke. “Food eaten closer to where it is grown will be fresher and require less processing, making it more nutritious,” said food journalist Michael Pollan in a 2008 letter to the president.

Finally, locavorism helps regionalize our food system. There are numerous advantages to this, when approached practically. Pollan highlights some of these advantages in his letter.

In the case of New York chefs, the locavore exodus seems to be a simple case of supply and demand. Smaller, more farm-centric cities offer chefs better rent, less expenses, and better ingredients. They can try new locavore ventures at a fraction of the cost. It’s a smart business move, and one that Portlanders will appreciate.


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New Frontiers in Culinary Cross-Pollination

India’s first Chipotle-like assembly line burrito chain will open tomorrow, an experiment in cross-cultural fast-casual dining:

Three U.S.-based entrepreneurs on Wednesday are launching the first of a series of burrito restaurants in India. They picked India’s software hub as the location of their first-ever outlet, called “California Burrito.” The menu, which has been tailored to Indian tastes, offers dishes that are spicier than U.S. equivalents and offers a wide choice of vegetarian fillings. They will not be serving any beef or pork, which are taboo for the country’s Hindus and Muslims, respectively. … Drinks include Pink Nimbu Paani, an Indian take on the pink lemonade, which here includes chaat masala, a spice mix.

Saritha Rai has more:

“Bangalore is the perfect test market because it is the America of India. Many multinationals are here, people are well-travelled, but cannot find the food they are used to in the US,” said [Dharam] Khalsa. … The Indian palate is quite ready for Mexican food, [Bert] Mueller said: “It’s roti versus tortilla, chutney versus salsa and dal versus beans.” However, the trial runs suggest there are barriers. Many tasters during the trial un-wrapped the foil of their burritos, and proceeded to separate the rice, vegetables and tortilla. “Indians are not used to eating rice and roti together but we hope Bangalore will be the trendsetter,” said Mueller.

Late last year I grabbed drinks in Georgetown with Mueller, one of the company’s founders (and fellow W&M alum and Virginia Informer editor), just days before they left to start the project. Much was still up in the air then; some of the financing had yet to be worked out, and as the WSJ article mentions, getting licensed and acquiring a bank account in India isn’t easy. Apparently they’ve worked all that out — congrats, Bert!

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