I think it is certainly clear that a “food revolution” is now underway in the United States as more people begin to consider the authenticity of the food they ingest. I think this is a good thing, although the major conglomerates – aided and abetted by our totally corrupt government – seem to believe that “real” food and healthy consumers would have a detrimental impact on the bottom line of corporate America. Let’s face it, you know something wrong in D.C. if pizza is a vegetable and therefore suitable for school lunches.
We have had the good fortune of living in countries where people cared about the food they ate. Granted, there often wasn’t much to eat, but the citizens of these countries had the good sense to eat what was in season (lower prices) and seemed to achieve a healthy diet based on feeding the body what it actually needed rather than what it artificially craved. I credit Thérèse for being a step ahead of the game when it comes to shopping for fresh organic vegetables and fruits in many markets around the world.
I mentioned earlier that we are watching this delightful program on PBS called “Mind of a Chef” which features Sean Brock of Husk restaurant in South Carolina. In one delightful segment, Sean discusses the history of pre-industrial grains which has led Anson Mills to recapture the taste and authenticity of Carolina Gold Rice. Found below is an excerpt of that segment narrated by Anthony Bourdain:
Now I don’t know about you, but the taste of heirloom grains and food products in general is something that truly connects one to the land and rewards those seekers of non-engineered foods with authentic tastes that are as meaningful today as they were during the times of our grandparents.
Why settle for food produced in laboratories when you can purchase the real deal from Anson Mills? This is certainly a cause I can support.