Sunday, March 28, 2010
What to eat?
On the tray, fresh crab, shrimp, mussels, drawn butter, ciabatta bread, cole slaw and fruit salad all demanding my attention.
All this food is local and sustainable. Though heavy with protein, the meal is nutritious. The vegetables and fruit come from local farms and can be frozen for winter availability. The seafood is caught by Tony himself, on his boat, on the morning of this meal.
This kind of local food, freshly prepared, should be available every day.
The truth is quite different. In urban areas, food displayed in supermarkets has traveled many miles, often frozen and thawed; meat and seafood may come from many sources; vegetables from many farms. Today's housewife is conflicted about the safety of the food she purchases and serves her family.
Many diseases and bacteria infections have been associated with food production. Remember the latest peanut butter and spinach and tomatoes e-coli outbreaks?
What to eat is a major problem.
How did we manage to send a man to the moon?