Ruminations

Hugh Fearnley-Whittingstall, one of Great Britain’s top chefs on television, is advocating a philosophy that goes beyond eating organic and local. His mission is changing peoples’ relationship to food production, and his philosophy is “plow to plate” or a deeper connectedness between people and land. Ideally, the consumer is self-reliant, acting as the grower of his/her food, or failing that, the grower’s neighbor. The chef calls it “food integrity.” At his restaurant, all wine is local, and bottled water is banned.

The article appears in the Nov. 30 issue of the New York Times.

Filed by admin at 12:47 am under Nutrition, Diet & Food Politics
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