What kind of food do you cook?
In California every chef immediately splurts out some form of -local, seasonal, sustainable – and might go on to elaborate but it seems local is now a cuisine.
It’s hard not to like the local food movement. It makes sense.
Why waste resources transporting food all over the world just to make a buck?
It is hard to accept that our economic system supports such madness. Maximize profit, increase growth, forget external costs – pollution, environmental degradation – the market doesn’t like them. Well when they get so serious the scientific community cries imminent doom we might regulate a market for that particular problem but the market is still king.
“It is a small cost for an improved standard of living” – the NZ dairy industries justification for the tragic state of NZ’s low land waterways – 95% are too polluted to swim or fish in. And somehow the marketing geniuses have convinced the world that our farming is sustainable.
For me the best thing about the movement back towards traditional food production methods is it goes against the current economic system.
But how far should you go? Noma – the best restaurant in the world goes all the way – if it isn’t native to the Nordic region Rene Redzepi doesn’t use it. But that is more about defining a cuisine than saving the planet.
If it is about saving the planet we all should be somewhat vegan or at least, start by halving our meat consumption.
A vegan success stories
Leeks with romesco
Trim leeks, clean and cut into lengths that fit in your steamer
Add some sliced ginger to the water you are steaming the leeks with
Steam until tender – I had thin leeks, it only took 5 – 10 mins
Cool
Sauce –
Blend roast – almonds, pepper, tomatoes, garlic
With olive oil
Add a dash of sherry vinegar and season.
Cut leeks into smaller lengths and sauté I olive oil
Finish by throwing some butter (don’t tell the vegans) in the pan with a sprig of thyme and a smashed garlic clove.
Plate with some greens, flakey salt and puffed rice (or nuts or something else crunchy)
Andrew
November 3rd, 2010
I’m not sure if I agree but the shit is quite crazy. For instance a lot of the fish caught off NZ is frozen shipped to China thawed filleted re frozen and shipped back because it’s cheeper. Or albacore tuna caught off the west coat is shipped to the states or Canada for canning then shipped back I wish they’d keep some fresh for the domestic market I’d use it all the time.
barton
November 4th, 2010
What dont you agree on? That we should eat less meat? Yeah the fish industry practices are insane. Surely we can smoke or cure the albacore in NZ or just make it available fresh! Better to leave it in the sea than to ship it offshore for canning
Anna Johnston
November 9th, 2010
Big fan of Rene Redzepi food philosophy, support it all the way. Good points Barton.
Buying local & being creative with your food gives everyone more than enough choices……., just sayin’