Note: This was originally published on July 10, 2015 and having been reminded by a Facebook post in memories I decided to include it in the Golden Dish again since it’s so terribly apt for today, seven years later showing that fine cooking is timeless and still relevant without all the hoopla that swirls around our culinary scene today.
The food world is under siege with trendiness. Fried chicken has become an artisanal super-star. The rarest tomato, the sustainable fish fillet, the rigors of omikase and Asian panache–even pizza are elevated to otherworldly stardom. Canned food is left in the dust unless you can it yourself at a farm table in the middle of your highfalutin country kitchen. Then there’s the whole wide world of farm-to-table as though it were something really novel when in fact it’s how the world used to eat simply and well: food from the field—unprocessed, unadulterated, fair and fresh.
