Phil | Seven Days | Vermont's Independent Voice

Member since Jun 6, 2016



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Re: “Chef, Farmer, Eater: More Talk With Food Writer Ruth Reichl

Interesting notions. She really highlights many of the issues in food today without solving any of them. I find that her understanding is quite confused as to what the real issues are. Confusing so many different issues and putting them into one basket is part of what is making good food elite. Confusing marketing strategies, such as the "local" movement with actual sustainability strategies such as organic, and asking the common man to follow the chef into "good eating". It is all mixed up.

Chefs by definition are elitist. That's their whole game. They have to set themselves apart in order to demand a price that rewards their innovation. That's a reality. What they come up with is the definition of elitism. As a community we co-opt their innovation and make it mainstream. During the last two decades chefs have gone down the elite path of "local" and used it as both a method of increasing the quality of their product, and reducing competition. But it is a marketing strategy that far too many people have bought into as a moral, or environmental, strategy.

The facts are hard to take sometimes. They don't fit our belief systems all the time, so we tend to ignore them. We need to defeat the Monsanto trends through national and international action, not by supporting a few growers in our own back yard. Vermont represents .2% of the US population. Local food is great for our local economy, and those elite that can afford to pay 50% - 300% more, but no significant impact on the national food system.

We need to get away from confusing marketing movements ("local"), aesthetic movements, and true sustainability methodology, such as organic farming and soil conservation.

2 likes, 0 dislikes
Posted by Phil on 06/06/2016 at 8:37 AM

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