For me, as a farmer and food activist, cooking is the creative process that connects the work of the farmer/ gardener/ herdsman/ fisherman/ hunter/ forager with the work in all kitchens: transforming the bounties of the land and sea into feasts of honest, nutritious, seasonal, inspired food. This has been the mantra of my work for the last 20 years.
Modern gastronomy is redefining the front end of this equation at a maddening pace. But how about the back end of the story: what’s cooking out there? What’s cooking before all the stuff passes through the kitchen door of your eatery?
Read more at The MADFeed.