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94b5612
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There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.
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relationship
food-industry
food-writing
booze
restaurant
bartender
cooking
kitchen
food
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Anthony Bourdain |
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f8e2aae
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To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.
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food-industry
food-writing
restaurant
cooking
chef
kitchen
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Anthony Bourdain |
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8d45dbb
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Yet the organic label itself--like every other such label in the supermarket--is really just an imperfect substitute for direct observation of how a food is produced, a concession to the reality that most people in an industrial society haven't the time or the inclination to follow their food back to the farm, a farm which today is apt to be, on average, fifteen hundred miles away.
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food-industry
organic
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Michael Pollan |
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8269396
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Though they won't say, it has been estimated that Cargill and ADM together probably buy somewhere near a third of all the corn grown in America.
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food-industry
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Michael Pollan |
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edc633c
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It is very much in the interest of the food industry to exacerbate our anxieties about what to eat, the better to then assuage them with new products.
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food-industry
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Michael Pollan |
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85f35d1
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For an American like me, growing up linked to a very different food chain, yet one that is also rooted in a field of corn, not to think of himself as a corn person suggests either a failure of imagination or a triumph of capitalism.
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food-industry
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Michael Pollan |
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1b53f8a
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Supermarkets in Denmark have experimented with adding a second bar code to packages of meat that when scanned at a kiosk in the store brings up on a monitor images of the farm where the meat was raised, as well as detailed information on the particular animal's genetics, feed, medications, slaughter date, etc. Most of the meat in our supermarkets simply couldn't withstand that degree of transparency; if the bar code on the typical package of pork chops summoned images of the CAFO it came from, and information on the pig's diet and drug regimen, who could bring themselves to buy it? Our food system depends on consumers' not knowing much about it beyond the price disclosed by the checkout scanner. Cheapness and ignorance are mutually reinforcing.
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food-industry
transparency
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Michael Pollan |