An Ode to Food Blogging

How much do we really understand about the path from the farm to table?? What’s the story behind that pad thai you had for lunch, and where did all the ingredients originate from in the vegetable spring rolls? And where did those tomatoes come from at the local Whole Foods, for that matter? All I can say is that for most urban and suburban dwellers it is a MYSTERY and we prefer to keep it that way. We like the way it appears when the waitress brings it over. Perfect. Food comes from kitchens. Besides, when you stick your nose where it doesn’t belong, you probably won’t like what you see.
Well, not everybody feels this way. For some, satisfaction comes from buying it from the farmer who grows it, picks it, and delivers it to us fresh.
I’ve been thinking about that voyage from farm to table in all its mystery. How many factors determine what I will eat for lunch? Was the source of my lunch determined by the cheapest purveyor? Did the shrimp come from a farm in China? Is the corn in those tortillas genetically modified? Do I really want to know?
How on earth are we ever to know the story of the journey? The truth is that as long as we eat in restaurants, we can’t. Some claim to have locally sourced ingredients but most don’t.
So far I see two options. The first is cook for yourself using food you grew yourself. Since our fire escapes are not big enough for a full garden, the next best thing is to wander over to a farmers market and see what the seasonal offerings are.

But there’s a big world out there, and its crazy to limit yourself to what goes in and out of your own kitchen, especially if you live in New York City. And there ARE options. I care about what I eat, but I don’t want to be a purist that won’t eat that taco at the park.
So I’ll forget about that food map this afternoon and order the ceviche too.

Zagats has traditionally been the source for food culture in New York City. The list and the review, by someone reputable. But now there are publications like Edible Brooklyn that actually dig down past the plate and reveal the food sources. These publications highlight everything from regional farms and top restaurants to local novelties and individual nuts and their gastronomic obsessions. And there’s Gastronomica, Slow Food, and The Art of Eating. The way I see it, these publications are an important link in the information channel. A really important link. They help complete the map, and they pique public interest in redefining what the farm to table map could/should be. Whether you are passionate about sustainability or just want more Omega-3’s the information is available, thanks to writers and journalists. Matt Potteiger talks about the different ways that food practices link people and place, and they ways that a new discourse in landscape architecture could encourage an incorporation of food spaces into our daily environment. Are food publications a vehicle for this discourse? Yes. Could a blog do the same? More talk, more think, more sharing, more implementation. I will blog on.!