Edible Browsing: Spring, 2018
The wall behind my desk is lined with wooden shelves, crammed with a cornucopia of cookbooks from around the world. They feed my inspiration. I disappear into them and, in an instant, am transported to the souks of Marrakesh, the dappled-light-filled markets of Provence, the fish markets of Marseille, the farmers markets of California, and beyond. (Above)
Edible Santa Barbara, Winter 2018, “Culinary Journeys,” page 73
Industrial agriculture is not inherently evil, but it has caused harm to the health of our communities and environment because it embraces standardization, replicability and faux “perfection.” It abhors difference, uniqueness and diversity as obstacles to efficiency. The issue is Mother Nature behaves in exactly the opposite way. She does not understand conformity or uniformity.
Edible Houston, Fall 2017, “The Journey Back to Farming,” page 27
“I’ve worked in fine dining for years,” says the chef (Gerard Jesse), “and we’re serving every bit of the same premium quality and techniques. But you don’t have to wear a tie to dine here.” I wish I had a zinger or two of my own, but I don’t. Instead I’ll steal one from famed Southern Chef Paul Prudhomme: “ You don’t need a silver fork to eat good food.”
Edible Sarasota, Winter 2018, “Hooked on Local,” page 36
Owning a farm is like having a child, the couple says. “You worry about everything… all the time. The drought, climate change, international produce imports, sun damage, pests and the price of shipping and materials. We do what we can and hope for the best,” `they say.
Edible Ventura County, Fall 2017, “Growing Into Their Roles,” page 38
What if we made one long table stretching down Higuera Street and invited the whole community — something Harmon and her potluck converts say they’ve actually explored. What if, they imagine, we could build a better world just by building a bigger table?
Edible San Luis Obispo, Holiday 2017-18, “Mayor Harmon and the Power of Potlucks,” page 22
