Agriculture starts with seeds and ends on the plate. The cook stands in the middle. By influencing our food habits to become more respectful of family farmers, cooks have the potential to be great “shakers”.
“Link biodiversity with the pleasures of food” by Janneke Brull
Article in full, here.
The Slow Food movement, the 100-mile Diet, Monsanto and other agriculture giants – awareness of the many issues we face as eaters have, for years now, influenced my choices any time I considered a recipe. Is it in season? (Living in Canada, the answer to that for 9 months of any year, would be no). How was it grown, what’s its carbon footprint… cooking is a responsibility.
As a cook in Mexico, it’s possible to go straight to the source, to cook and eat locally and responsibly. There’s almost always going to be a mercado or tianguis where you can go and buy your ingredients from people who are directly connected to where the food was grown or raised. It’s remarkably easy to stop supporting Big Agriculture.