garv
9yr
Terroir is as integral to food as it is to wine & people will slowly realise it!When I was in the USA , I realised it was all about standard tastes but now with chefs all over being emphatic about produce & seasonality , change for the better is almost certain...
annefood
9yr
"It's just a matter of priority." Insane that we have designed a system that doesn't care about quality. It's true about so many other areas too, not just food. A product can be terrible, but if it meets certain requirements it's labeled up to snuff despite a lack of further analysis.
http://www.salon.com/2011/06/08/tomatoland_interview/ “Barry, I don’t get paid a cent for flavor, not one cent. I get paid for weight.”