slow food = high prices?
Good Gente,
I have just been out shopping again for food and was shocked to see avocadoes at $2.99 for one.
I am here in the The Cooking Show kitchen using a recipe from a cookbook that someone gave me. The cookbook is from a famous vegan restaurant in new york city.
And I am facing recipe sticker shock.
It cost me over $50 for one meal. Granted all the ingredients are not going to be used for the one meal, but if we follow a recipe to the T, especially some of these gourmet,slow food, or organic cookbooks, we will go broke from buying the ingredients for each recipe.
If a book has 20 main recipes, and I spend $50 on each one, that could be $1000 on food.
I wonder if some of these chefs, who buy in bulk, think about this when making a cookbook.
Again, I understand Michael Pollan's assertion that we are paying more now for good local and organic food, so we don't have to suffer later...
but in an economy where people are losing their jobs, and the price of food is rising, how do chefs of conscious counter this? how do The People get access to supplies so that they can lower their food costs?
I remember here in the Bay Area we used to have fruit stands on the highways and other thoroughfares. With the advent of supermarkets and dot com campuses (farmers sold their land for high profit to these dot commers because the sale of land in California makes more profit than farming off the land), there are less places to get fresh fruit and vegetables.
I remember going with my parents to the stand on Highway 237 on the McCarthy Ranch. Now, that's gone.
I wonder how high we will pay to eat healthy.
How low will we go in eating processed food?
And will the class division in our country continue to be created along healthy food choices? The White Castle eaters versus the organic beef burgers? The iceburg lettuce consumers versus the arugala gang?
Ay, ay, ay...I think I am going to go back to the kitchen and cook my tempeh. The recipe will be up after I am done cooking for everyone. And I'll include the prices.
In solidarity,
Mero Cocinero Karimi
I have just been out shopping again for food and was shocked to see avocadoes at $2.99 for one.
I am here in the The Cooking Show kitchen using a recipe from a cookbook that someone gave me. The cookbook is from a famous vegan restaurant in new york city.
And I am facing recipe sticker shock.
It cost me over $50 for one meal. Granted all the ingredients are not going to be used for the one meal, but if we follow a recipe to the T, especially some of these gourmet,slow food, or organic cookbooks, we will go broke from buying the ingredients for each recipe.
If a book has 20 main recipes, and I spend $50 on each one, that could be $1000 on food.
I wonder if some of these chefs, who buy in bulk, think about this when making a cookbook.
Again, I understand Michael Pollan's assertion that we are paying more now for good local and organic food, so we don't have to suffer later...
but in an economy where people are losing their jobs, and the price of food is rising, how do chefs of conscious counter this? how do The People get access to supplies so that they can lower their food costs?
I remember here in the Bay Area we used to have fruit stands on the highways and other thoroughfares. With the advent of supermarkets and dot com campuses (farmers sold their land for high profit to these dot commers because the sale of land in California makes more profit than farming off the land), there are less places to get fresh fruit and vegetables.
I remember going with my parents to the stand on Highway 237 on the McCarthy Ranch. Now, that's gone.
I wonder how high we will pay to eat healthy.
How low will we go in eating processed food?
And will the class division in our country continue to be created along healthy food choices? The White Castle eaters versus the organic beef burgers? The iceburg lettuce consumers versus the arugala gang?
Ay, ay, ay...I think I am going to go back to the kitchen and cook my tempeh. The recipe will be up after I am done cooking for everyone. And I'll include the prices.
In solidarity,
Mero Cocinero Karimi
posted by mero cocinero at
10:04 AM
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