Devotay’s Recent Comments

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  You are not seeing the whole picture

  Jonas,

  On the contrary, Slow Food is very well aware of what is going on in all parts of the world, as its presence in 154 countries testifies (see also: www.terramadre2008.org and www.slowfoodfoundation.com).  

  And while Lula may paradoxically think that his country being the largest soy producer in the world is a good thing, or that we can solve the crisis created by huge global conglomerates by creating more huge global conglomerates, or as Raj Patel says of biofuels, "the preposterous proposition that we should grow food in order to set it on fire," the fact is that the global food system is doomed to revert to a localized system.

  The only question is do we do it the easy way or the hard way?  Now the easy way is by no means easy, but the hard way is desperately, dust-bowl hard.On Wendell Berry's statement of facts posted 1 year, 3 months ago 7 Responses

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  small correction

  Obviously what I meant to say in the above post is that "To varying degrees, the following restaurants buy ingredients LOCALLY."

  It would be silly to post lists of restaurants that buy ingredients, wouldn't it?  Even McDonald's assembles its items from constituent parts.

  Silly.On The savory challenges of being a sustainable chef in Big Ag country posted 2 years, 1 month ago 34 Responses

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  Re: The 15

  To varying degrees, the following restaurants buy ingredients.  Some buy lots, some a little, some everything feasible.  It's not a complete list.

  Devotay
  Motley Cow
  Atlas
  Red Avocado
  126
  Givanni's
  Oasis
  Hamburg Inn #2
  Taste

  And in the outlying towns

  Redhead (Solon)
  Cafe Dodici (Washington)
  Lincoln Cafe (Mt. Vernon)
  Phoenix Cafe (Grinnell)
  The Drake (Burlington)

  Hope this helps.
  On The savory challenges of being a sustainable chef in Big Ag country posted 2 years, 1 month ago 34 Responses

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  Doesn't need to end

  Hi Tom,

  I'm with "SnoDragon" here, there's no need for it to end.  I'd be happy to help keep this series going any way I can.

  In the meantime, everyone above is correct in saying that it has been an informative, intelligent, and entertaining series.  I live in Iowa and learned things I didn't know about my home.

  Keep up the great work.

  Peace,
  kmfOn As food series ends, the story is just beginning posted 2 years, 1 month ago 6 Responses

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  Thanks

  to you too, Gabbi.  I was asked to write about what I do here, I believe I was asked because a lot of people value it.

  There are, by the way, several restaurants in Iowa City that are "vegetarian-friendly" (for lack of a better term) as well as two totally vegetarian places, one of which is 100% organic as well.  Hope you get a chance to check them all out some day.

  Peace,
  kmfOn The savory challenges of being a sustainable chef in Big Ag country posted 2 years, 1 month ago 34 Responses