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TAKING CARE OF MOTHER EARTH
California has a kind of split personality
when it comes to taking care of the land. On the one hand, it is home
to some of the country’s most innovative approaches to organic agriculture,
natural farming without the use of the “cide” sisters (herbicides,
fungicides, insecticides), combined with techniques that recycle and
replenish the soil. On the other hand, California has come to depend
on some of the country’s most abusive agricultural practices, which
involve a vicious circle of ever-increasing amounts of the “cide” sisters
and other chemical additives. In this scenario, there is never a chance
for the land to recover and renew.
In extending my thoughts about the importance of great ingredients to great cooking, I would add also that great ingredients come from great land. I strongly believe that the preservation of the planet is directly tied to the food supply. The choices that each of us makes every day about what we eat is like a vote for the planet. These choices affect the diversity and quality of the food as well as how it is grown or raised, and distributed.
Chefs Collaborative Builds on Sustainable Cuisine Movement
The Importance of “Ethical Food”
Alaskan Salmon—How to Manage Sustainably
Achiote-Grilled Sea Bass
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