A balikbayan box arrived with an assortment of goodies from New York, amongst them, old issues of food and other magazines that Sister throws in for us to pore through. One magazine I don’t get to see often in this part of the world is the Annual Food Issue of the Smithsonian (June 2013), and it is packed with interesting articles, some more serious than others. I read through the article “The American Table” by Ruth Reichl, article now available on-line, here, and was struck by two particular quotes:
The first, by Michael Pollan, and I quote:
“I think the next chapter of the food movement will involve paying more attention to the workers in the food chain — on the farm, in the packing plants, and in the restaurants.”
I couldn’t agree more. Just as the locals are starting to pay attention to small farmers, the source of their produce, going organic, etc. they will have to start thinking more about the folks who prepare and serve them their food. Try to pay better wages, watch those working conditions, pay those benefits, try and develop your human resources, encourage them to aim higher and most of all, treat them well. I have been harping about this since the day we started Zubuchon, and I know there are other enlightened restaurant owners out there, but we need to convince more and more people to think this way.
The second quote, by Ruth Reichl, in reference to the recent craze and pre-occupation with Meyer lemons, is lighter:
“They’re, you know, a lemon crossed with an orange. Why would you want to do that? I like acid… (their flavor) is muted. I hate the fact that everyone loves Meyer lemons. I just hate it.”
Hahaha. I can see where she is coming from, but I think there are definite uses for a lemon with a slightly less acidic tinge and the sweetness of an orange. After all, our own kalamansi is a cross between two types of citrus as well, and it is fabulous. At any rate, I understand her view that she pines for pure and natural flavors, etc. I can’t believe it’s been 4 years since Gourmet stopped publishing a magazine, I must still have withdrawal symptoms of some sort…
If you haven’t come across this article before, you may want to read it, link is provided up above.