Too often, parents whose children express an interest in farming squelch it because they envision dirt, dust, poverty, and hermit living. But great stories come out of great farming.
Joel SalatinRead
This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy. To eat with reckless abandon, without conscience, without knowledge; folks, this ain't normal.
Interpretation
Food has a rich and impactful story behind it, and consuming it thoughtlessly is not acceptable.
In this quote, Joel Salatin emphasizes the deep connection between food and its origins, highlighting that every meal has a journey and a legacy. He urges individuals to be conscious and informed about their food choices, as mindless eating disregards the significant history and effort that goes into producing our sustenance.
In practice
In a cooking class, to encourage students to appreciate their ingredients.
Too often, parents whose children express an interest in farming squelch it because they envision dirt, dust, poverty, and hermit living. But great stories come out of great farming.
You know what the best kind of organic certification would be? Make an unannounced visit to a farm and take a good long look at the farmer’s bookshelf. Because what you’re feeding your emotions and thoughts is what this is really all about. The way I produce a chicken is an extension of my worldview. You can learn more about that by seeing what’s sitting on my bookshelf than having me fill out a whole bunch of forms.
Amazingly, we’ve become a culture that considers Twinkies, Cocoa Puffs, and Mountain Dew safe, but raw milk and compost-grown tomatoes unsafe.
Despite all the hype about local or green food, the single biggest impediment to wider adoption is not research, programs, organizations, or networking. It is the demonizing and criminalizing of virtually all indigenous and heritage-based food practices.
Don't you find it odd that people will put more work into choosing their mechanic or house contractor than they will into choosing the person who grows their food?
In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
Is it a good hot dog? That’s all I want to know … I don’t think the personal health and purity of my colon is that important compared to pleasure. As a chef, I’m not your dietitian or your ethicist. I’m in the pleasure business …. My responsibility is to give you the most delicious tomato that I can afford, given the circumstances, and maybe increase the likelihood that you get laid after dinner.
As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.
Why don't we pay more attention to who our farmers are? We would never be as careless choosing an auto mechanic or babysitter as we are about who grows our food.
There is not a thing that is more positive than bread.
People in Slow Food understand that food is an environmental issue.
Subscribe for the occasional hand-picked quote. No noise.