OK, I realize the middle of winter isn't the best time to start a local-food oriented project, but I am doing the research now so I will be prepared when the farmers' markets finally open. In the meantime I am investigating the local and organic products available at the local grocers (Market Street, Sprouts, Central Market so far). In addition to local and organic cooking I will look at foods that are reported to help prevent cancer and other medical conditions, or help patients with recovery nutrition. In July of 2007 my wife had the first of many surgeries related to breast cancer. Just recently she has returned to work and her nutrition has been, and continues to be difficult to manage.
Processed foods and the containers we package, reheat, and store our foods in are suspected to contribute to cancer. Petroleum based containers hold almost all of our foods, including the spring water that is supposed to be so much better for us than tap water. I am concerned that the increase in plastic food containers is partially responsible for the increase in the incidents of cancer, especially in younger people. I have been reading about some corn based food containers which are becoming more common and could prove to be healthier for people and the environment. As I discover resources for data and product availability, I will post the information in this blog for those who are interested.
I also intend to emphasize the craft aspect of food cultivation and cooking. In today's times food has been altered to "appear" more appetizing, while maximizing production and ultimately profit. Throughout this process the attention to detail, pride of craft, and direct connection between producer and consumer has been all but lost. Most people don't even know what a "real" cucumber or tomato should taste like. Most have been conditioned to accept the dull, hybridized meat, produce and dairy products. I feel that this is why many children don't like vegetables until they have grown and have been conditioned to accept the standard commercial products. As an untainted child they taste a flavorless vegetable like broccoli and say "that doesn't have any flavor." The adults hear "vegetables are yucky." As a child I never liked tomatoes until I had a vine ripe tomato fresh from a country garden. Then I loved them. Large brokerage houses that distribute meats and produce seem to be driven by price and profit, and don't appear to take pride into consideration when selecting their product. As long as the product is mediocre and isn't spoiled, such companies will always have a market with those who are merely concerned with getting a "bargain." Conversely the independent farmers take extreme pride in what they produce, and speak about their wares with passion. If the consumer isn't completely satisfied with what they purchase they most likely won't purchase from that particular farmer again considering it is usually more inconvenient, and a little more expensive to buy from independent farmers.
Similarily restaurants have adapted the same approach to their service. Profit is their main consideration and all aspects of the business are focused on the bottom line. While profit is important to keep a business operating, the craft of creating excellent food can get lost. I have worked in a restaurant where each cook was issued a tape measure and every slice of tomato or onion, or potato had to match the plastic, laminated chart that was hanging on the wall. I equate this to difference between a beautifully painted oil painting by a passionate artist and a computer generated, hand embellished (usually in China) painting found at a mall "art gallery." The computer generated painting might add some color to a room, but the viewers will never feel the passion they would from the hand-crafted painting. Likewise, a meal from a chain restaurant may fill up the diner but he/she won't appreciate the incredible blend of flavors, and perfect texture they would from a restaurant committed to excellence.
These are just my initial rantings, and as I go along I will surely expoung on these and many other issues that frustrate me. Hopefully some benefit will come out of all of this as I don't intend for this to be a complaint fourum. Until next time...eat well.
-Bart Dluhy
