In The New Yorker food issue, Adam Gopnik writes about taking the Eat Local Challenge in New York City. He forages for wild edibles in Central Park, sources linden honey from rooftop hives, gathers eggs from the Bronx, finds greens grown in Brooklyn, and drags CC board member Peter Hoffman on a field trip to an uptown slaughterhouse in search of a New York chicken. He points out that eating locally caused widespread famine among our ancestors. True. But it’s something different for those of us at a remove from the sources of our food: “To shorten the food chain is to pull it close,” Gopnik wrote. And whether you’re a chef, a diner, or a home cook, there’s a growing community of people discovering that the closer we are to the food chain, the better. Even if the greens were enriched with elephant manure.
Posted by: Chefs Collaborative