First, with a tip o' the hat to The Ethicurean, the words of acclaimed chef/sustainable food advocate Dan Barber, at a recent food conference in Brooklyn.
Well, actually, his words had been there a day or so ago, in the form of what appeared to be a mostly complete transcript of his talk. They have been replaced with this:
We hope to publish Dan Barber’s speech pending his review of the transcript.
One always wonders what happened in these situations. Did Mr. Barber get a little pissed off that this transcript was made and blogged about without his knowing? Was there some sort of legal agreement by which this was not supposed to have happened? Hard to speculate, but disappointing that it's no longer there. Hopefully, Mr. Barber will quickly review the transcript and give his okey-dokey.
A sneak peek:
A "sustainable" farmed fish company that feeds lots of chicken parts to its fish vs. a fish farm in Spain that is more like an entire self-sustaining ecosystem, complete with tons of flamingos that fly 150 miles on a regular basis to eat some of the seafood being "farmed" there!
And, for those like me who can never get enough pizza talk, especially when it's replete with expletives, Chris Bianco, proprietor of the famed Pizzeria Bianco in Phoenix, lays forth with his f#%$ing philosophy on pizza and life.
A sneak peek:
“Don’t worry about eight hundred degrees, don’t worry about the bullshit of time, don’t worry about tripping out your fuckin’ home kitchen to reproduce something. Those things to me are not organic."
Whether Bianco actually said "tripping" or that was a transcription error and it was supposed to be "tricking," I don't know. Needless to say, they reiterate something I touched on recently: You Ought to Make Pizza at Home.