Dale, While we are ranting ....
Is there a restaurant in Santa Fe where one can get good food? We celebrated our 50th wedding anniversary last saturday by going out to a restaurant which served -- as a matter of style and conviction -- multiple teensy weensy little entrees that managed to be overflavored and unsubstantial. The waiter explained that this style was to allow us to "appreciate what the chef was doing". It was like we were asked to lick an oil painting before it had dried. The week before, we went to a mexican style restaurant where the food was so over spiced one had no idea what we were eating. Nobody seems to know around here that hot spices are a bacteriostatic preservative not a flavoring, poured on food in hot climates because otherwise you could not trust it not to kill you. A chef who over seasons food is like a used car salesman who offers you one of those little pine trees as a premium. So. I am looking for a restaurant where the chef chooses the best, freshest ingredient he can get his/her hands on and presents them in a manner that doesnt get between me and the food. I am looking for the gastromic equivalent of a sentence with a minimum of adjectives and adverbs. ...that is, Good food. Is there such a restaurant in Santa Fe? N Nicholas S. Thompson Emeritus Professor of Psychology and Ethology, Clark University ([email protected]) http://home.earthlink.net/~nickthompson/naturaldesigns/ > [Original Message] > From: Dale Schumacher <[email protected]> > To: The Friday Morning Applied Complexity Coffee Group <[email protected]> > Date: 3/30/2009 2:14:25 PM > Subject: [FRIAM] Fwd: Locovores > > Steve's rant motivated me to ask my local expert, my partner Beth. > Here's what she had to say... > > ---------- Forwarded message ---------- > From: Beth Carls <[email protected]> > Date: Mon, Mar 30, 2009 at 2:29 PM > Subject: RE: [FRIAM] Locovores > To: [email protected] > > Dale - Thanks so much for sharing this FRIAM thread with me. It is > indeed of interest to me. > > I am a little saddened, but not surprised by the attitudes expressed. > It seems that what is missing from this thread, is the same sentiment > that I see missing from so many of the conversations on locovorism > (and organics, and vegetarianism for that matter), and that is the > idea of moderation. It would be unreasonable and perhaps disastrous to > expect everyone to "go local". But the reality is we no longer have > the luxury of doing nothing, and we should all do something to change > our food system. Our health and the health of our planet depends on > it. > > I would argue that life is far too short for extremism and > deprivation. We should all make changes when and where we are able. > For some that means a garden, for others it means the occassional > visit to the local farmer's market.The key is to do what you can, but > do something. > > Michael Pollan sums up these moderate changes perfectly in the mantra > of his book In Defense of Food; "Eat food, not too much, mostly > plants." I was also pleased last week when Michelle Obama, in an > article in the New York Times, acknowledged that not everyone has a > place to garden, nor can evryone afford organics, she advocates making > changes where you can and a move away from processed foods. > > The bottom line is this: the time has come for us all to be more > mindful of our food choices, and our stewardship of this planet. And > the best way to be "mindful" is to be informed. The folks on your > FRIAM list seem to generally be reasonable, intelligent, and well > read. Perhaps they would appreciate a recommendation of resources...? > I would suggest, as a start, the above mentioned book by Michale > Pollan. Animal, Vegetable, Miracle by Barbara Kingsolver. And the book > I happen to be reading right now; Local Flavors by Deborah Madison - > this book is a collection of recipes and essay about eating seasonally > and locally from farmer's markets. Ironically, her "local farmer's > market" and the main subject of the book, is the market in Santa Fe, > NM. > > Cheers! > Beth > > Read the new blog - > http://inthekitchenandthegarden.blogspot.com > > I've listed more new work on my website! - > http://www.bluevalentinepress.com > > ============================================================ > FRIAM Applied Complexity Group listserv > Meets Fridays 9a-11:30 at cafe at St. John's College > lectures, archives, unsubscribe, maps at http://www.friam.org
============================================================ FRIAM Applied Complexity Group listserv Meets Fridays 9a-11:30 at cafe at St. John's College lectures, archives, unsubscribe, maps at http://www.friam.org
