“Perhaps the problem with the farm-to-table movement is implicit in its name. Imagining the food chain as a field on one end and a plate of food at the other is not only reductive, it also puts us in the position of end users. It’s a passive system — a grocery-aisle mentality — when really, as cooks and eaters, we need to engage in the nuts and bolts of true agricultural sustainability. Flavor can be our guide to reshaping our diets, and our landscapes, from the ground up.” — Dan Barber, chef and co-owner of the Blue Hill farm, a pioneer of the farm-to-table movement.
Let’s Just Bring Back The Freezer-to-Table Movement
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