What a Holiday Season it has been! It seems that the frenzy of mushroom season extended into the madness of full holiday tilt and little time has readied itself to settle to the seat behind the warm glow of the computer screen. The last months culinary adventures have left lasting memories, of fond remembrances both of present and past connections. Starting in October, I, accompanied fearlessly by my fellow housemates, followed my world-traveling sister around one meal at a time, cooking Indian, French and Austrian feasts to honor of her worldly explorations. I have witnessed multiple Thanksgiving traditions and feast, contributing to a more than one; I hosted a Holiday dinner for friends, hopelessly coinciding with the worst snow storm Portland has seen in decades...but people came to eat and be merry, despite the weather. The soups from the leftovers were righteous indeed, and finally to cap off the year, I signed, with the Chef's Collaboration a letter to President Elect Obama. The letter contained the following statements, expressing the very necessary direction chefs and our food systems must go.
• Food is fundamental to life, nourishing us in body and soul. The preparation of food strengthens our connection to nature. The sharing of food immeasurably enriches our sense of community.
• Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.
• Food choices that emphasize delicious, locally grown, seasonally fresh, and whole or minimally processed ingredients are good for us, for local farming communities, and for the planet.
• Cultural and biological diversity are essential for the health of the earth and its inhabitants. Preserving and revitalizing sustainable food, fishing, and agricultural traditions strengthen that diversity.
• By continually educating themselves about sustainable choices, chefs can serve as models to the culinary community and the general public through their purchases of seasonal, sustainable ingredients and their transformation of these ingredients into delicious food.
• The greater culinary community can be a catalyst for positive change by creating a market for good food and helping preserve local farming and fishing communities.
Clearly,the commentary on such a piece of wisdom could fill volumes. We have an incredible few years ahead of us, with Oprah comparing standard farming practices to more healthy, to organic becoming a household word. There is so much to do. Let us never tire in the work ahead.
• Food is fundamental to life, nourishing us in body and soul. The preparation of food strengthens our connection to nature. The sharing of food immeasurably enriches our sense of community.
• Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.
• Food choices that emphasize delicious, locally grown, seasonally fresh, and whole or minimally processed ingredients are good for us, for local farming communities, and for the planet.
• Cultural and biological diversity are essential for the health of the earth and its inhabitants. Preserving and revitalizing sustainable food, fishing, and agricultural traditions strengthen that diversity.
• By continually educating themselves about sustainable choices, chefs can serve as models to the culinary community and the general public through their purchases of seasonal, sustainable ingredients and their transformation of these ingredients into delicious food.
• The greater culinary community can be a catalyst for positive change by creating a market for good food and helping preserve local farming and fishing communities.
Clearly,the commentary on such a piece of wisdom could fill volumes. We have an incredible few years ahead of us, with Oprah comparing standard farming practices to more healthy, to organic becoming a household word. There is so much to do. Let us never tire in the work ahead.
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