Tuesday, March 31, 2015

Making The Most Out Of Food

 (Un)Conspicuous Consumption

In an article in The New Yorker, Hannah Goldfield writes about a culinary trend that makes the most use of food, which I think is a good thing. When your parents told you not to waste food, they might have been more progressive than you had then imagined, or at least they had a hard time seeing their hard-earned dollars go so easily to waste.

Goldfield writes in “Waste Not, Want Not, Eat Up?” about such a restaurant in New York City’s West Village:
The other night, as I ate a salad at Blue Hill, in the West Village, a server approached my table with an iPad. “Have you seen this?” she asked. “Chef wanted you to see this.” By “Chef,” she meant Dan Barber, the man behind Blue Hill and Blue Hill Stone Barns, a sister restaurant and farm upstate. By “this,” she meant a photograph of a dumpster, into which a chute was depositing an enormous quantity of multi-colored scraps of fruit and vegetables—the runoff from a commercial food processor. The experience felt something similar to being shown a picture of what would happen to a sad-eyed old horse if you didn’t save it from the glue factory. Sitting in a small, enamel casserole dish in front of me were fruit and vegetable scraps that Barber had rescued, just like the ones in the photo. Arranged in an artful tangle, bits of carrot, apple, and pear were dressed with a creamy green emulsion, studded with pistachios, and garnished with a foamy pouf that turned out to be the liquid from canned chickpeas, whipped into haute cuisine.
You can both enjoy food and reduce waste; this is what we have been doing in our house for years, chiefly out of economic necessity, but also as a philosophy of life to not waste. (I can picture the heads of both my mother and my father nodding in approval.) There is a quiet satisfaction in knowing that you live in this manner, and that your children approve and try to do the same. So much for conspicuous consumption.
For more, go to [NewYorker]

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