Comments Devotay has made

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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

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

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

"people like you"

"people like you"

Yeah, didn't want an argument in the first place.  And here, we learn that from John's point of view, I'm evil to begin with, despite more than 25 years spent trying to improve the food system.

Instead of trying to convert people to your way of thinking, why not just live your life, be the change you want to see in the world, and I'll do the same.On The savory challenges of being a sustainable chef in Big Ag country posted 2 years, 1 month ago 34 Responses

Where has all the livestock gone?

No one is suggesting that everyone should could or would eat the dish I described above, not should could or would they do so every day.  To deprive yourself of the pleasures of life is pointless and sad.

He who distinguishes the true savor of his food cannot be a glutton.  He who does not cannot be otherwise.

Oh, and I have a question:

Would someone please explain what happens to the livestock, to the millions and millions of cows, sheep, goats, pigs, ducks and chickens when we all go vegetarian?On The savory challenges of being a sustainable chef in Big Ag country posted 2 years, 1 month ago 34 Responses

Your welcome, and thank you

Tubby,

I appreciate the kind words, and that you noticed that the soup was vegan.  I tend to emphasize neither that my restaurant serves meat NOR that the vegetarians in my little college town seem to love the place for it's many vegetarian options.

If you have an questions about the preparation of the soup, please feel free to contact me.

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

To each his own

Anthony,

Thank you for your comments.  While I fully appreciate your position as a vegetarian (vegan?), there are in fact perfectly legitimate, sustainable methods of raising, slaughtering and consuming meat.  To say otherwise is to deny 10,000 years of agricultural history.

You are of course free to follow any diet you choose, as is everyone else.  But the meat I consume, and sell at my restaurant, comes from small, local, family run farms.  There is no confinement, no harsh treatment, there are no hormones or antibiotics.  The young live by their mothers' sides, in pastures with plentifu access to shelter, shade, appropriate food and water.

As for your definition of food:

"any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, etc."

You may wish to argue semantics, but the meat I consume is very healthful, provides energy, sustains me and my family and my guests.

I do not for a moment suggest that you should consume any of it if it is your wish to be a vegetarian.  But don't for a moment think that because it feels right for you that it must be right or everyone. Omnivores can and do find ways to live sustainably.  To dismiss all meat as being just like what Tyson puts out is myopic.

As for being designed to eat meat, we have eyes in the front of our heads, not the sides.  We have strong jaws and incisors, and a biological need for protein.  Humans are hunters. We are built to be carnivores.  If you choose to eat only from the plant kingdom, that's your choice.  Don't begrudge me mine.

I take offense at being labeled a hypocrite, most especially by a holier-than-thou proselytizer.On The savory challenges of being a sustainable chef in Big Ag country posted 2 years, 1 month ago 34 Responses