31 Jul 2005
Think Global, Eat Local

A bit of history on the sustainable food movement. Yes, it a "real" revolution, and it's spread much further than the Left Coast.

The article really "gets it", too, pointing out that the average American's meal is trucked over 1500 miles from origin to table, and highlighting the big commercial producers emphasis on "commodity" foods, racing one another to the bottom of the price barrel and quality be damned!

The sustainable food movement that began with Berkeley chef Alice Waters has blossomed in Portland, Ore. Are its proponents just dreaming? Or is a real revolution underway?

(link) [Los Angles Times]

via MyAppleMenu

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