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3/4
Slow and Local
jw - wrote on 02/28/2012
Although it is presented relatively dryly, the focus on local foods is there, and it is represented in a simple fashion to match the slower, more simple and natural way the food is grown or raised. It gives the perspective of the food use by chefs who work to create seasonal menus that change with what food is at it's peak production, and the farmers, who often aren't farming any one monoculture item, but instead focus on a more diverse 'bio-dynamic' type of farm. It also tells how these growers and customers, both restaurant and regular community members, develop certain relationships through the food and there's no middle man, no marketer, just growers and their consumers face-to-face. It's not exciting, and might not catch the eye of someone who is not interested in the topic, …
