I don't know – I actually disagree some about "retraining" because don't we actually need more farmers of smaller size, producing more diverse crops in more places?
If anything the human cogs in the monsanto / cargill / adm machine should be retrained in managing sustainable farm ecosystems (on their own). So we should create systematic incentives for consumers to want high quality local, sustainable, seasonal food; for distributors to make it available to consumers; and for producers themselves to disperse so as to reduce, if not strictly minimize, distance from field to table for most of what we eat.
For me as a consumer, the only incentive I need is sublime fresh food. Fresh green zebra, black cherokee, and brandywine tomatoes in august keep me from buying tomatoes the rest of the year. Two caveats: I know I am an anomaly in that level of zealotry (or devotion to tomatoes), and I do feel somewhat hypocritical with respect to geographic-heritage foods like Parmigiano-Reggiano.
But I think Pollan shares my problem: not eveyone is, shall we say, enraptured by food as I am (and I would venture he is). I hope you read his last article in the nytm. It feels like he, though much more knowledgable and eloquent than I, still quickly reaches the point of, "Doesn't the food just speak to you??" — if it doesn't, then where do we start to change the food system? It's very frustrating.
There's still a market, senseless to some of us, for out-of season shit from far away; for factory farmed meats (truly don't get how anyone could shop at a grocery store after having anything fresh – the time from slaughter is at least several more days, not to mention the other problems); for any and all the products of preservatives and new!improved! marketing.
- long bean and ground pork prik khing curry with sticky rice
- Kao Pad Gkai Gkaprow (also with shrimp)
- pasta with anchovies and tomatoes
- lamb vindaloo
- jeweled rice
- creamy polenta, topped with sautéed morels (yes, glorious fresh morels, $9/4oz!)
- leang thai soup with random vegetables, beansprouts, and sticky rice
- paneer makhanwala
- blue cornmeal pancakes, bacon, eggs, etc
In his photo-heavy book Helvetica, designer Lars Müller praises the titular typeface for its “understated self-assurance” – describing it as if it were an especially pleasing glass of shiraz.
Uncle Ben is a rare survivor in the once-crowded world of racist spokescharacters. Most of his contemporaries were fired a long time ago. … Today, no company would be dumb enough to build a brand around a black servant, but the ones now in supermarkets have been grandfathered in, rendered innocuous by the passage of time, image overhauls, and judicious wardrobe adjustments. But it's worth remembering what these spokescharacters truly are: a final, living vestige of Jim Crow America.
The issue also features the "upside-down tomato garden," the "remote controlled robotic hammerhead shark," the "pop-up hot dog cooker," the "million-germ-eliminating travel toothbrush sanitizer," the "window-mounted cat porch," the "world's smallest indoor remote control helicopter," the "Turbo-Groomer® COBALT" nose-hair trimmer, the "Sudoku glass tabletop set," the "Solar-powered mole repeller," (what, no handcrank in case of nuclear winter?), the "versatile mock rock in five sizes." (For those unaware of the purpose of a "mock rock"—since real ones are not in short supply—they are designed to "hide problem areas in your yard or garden.")
A legislative staff employee who would lose his job if he were quoted here by name said, "By the time those lobbyists were done talking, it sounded like ODF (Open Document Format, the free and open format used by OpenOffice.org and other free software) was proprietary and the Microsoft format was the open and free one."
Sorry, but the time we chose (4/30 at 4:30) won't work for me. I've got out-of-town company, and I'm taking my first Pilates class at that time.
“What I’m about to propose is a do-it-yourself method that has a lot to offer to just about anybody who loves wine, or wants to learn about it. In fact, if you’ll join in with me, we will take this home wine class together and be the better for it. Let me explain.”
to this I would add, go to good free tastings at the same wine shop. People ask how I know lots of interesting wine, or how I can manage to pair pretty well (or at least thoughtfully, rather than randomly) with food— and for me a good deal of the experience has been at free or inexpensive tastings of some truly great wines that I certainly can't afford. It's also taught me a lot about those overpriced (though sometimes not) bottles.