"I think that enjoyment and pleasure
are terms that have truly been lost from our vocabulary. We don't
appreciate our food anymore. If we don't take care of the resources, we
won't have it to enjoy." So says Miami chef Steve Raichlen.
He notes that organic farming is particularly challenging in Florida due to voracious tropical pests. He supports local agriculture but is personally more interested in simple eating seasonally, which I expect doesn't always fly too well in high end restaurants.
Case in point, elsewhere in the article, fish flown in from Alaska are mentioned. But these chefs are in Florida, on the ocean. Aren't there good local fish there? C'mon! Raichlen mentions seasonal (2 months) swordfish, but that's it.
Claire is an enthusiastic backyard gardener. Her nascent blog is here: www.organiclifeblog.com
