Welcome to the Ethicurean table
RSS readers, pardon our dust. For ease of updating, this post was moved to an About page, but then we thought we should keep the original for archival purposes.
This blog is dedicated to thinking about food. Not just thinking about how to prepare it, or how it tastes although those things are very important to us but to pondering where and how it was grown and by whom, the distance that it traveled to our plate, and the less obvious effects of
our consuming it.
By occupation we are a writer, an editor, a graphic designer, a couple of techies, and a speech-pathologist-in-training. We live in San Francisco, Oakland, Seattle, and Austin. We work for a public university, a hip magazine, Fortune 500 corporations, and ourselves. None of us are rich, but we all love to eat. We include one active and two ex-vegetarians. Our cooking abilities range from amateur to have-memorized-Julia-Child semipro. Some of us grew up eating fast food, some grew up on farms, and still others had extremely food-conscious mothers who turned us into picky eaters.
- Minimize the pesticides that are sprayed on the land and that make their way into not just our bodies but our water supply and the oceans.
- Ratchet down our dependence on foreign oil 20 percent of U.S. oil usage goes to agriculture as fertilizer and fuel for farming machines, and transport.
- Hasten the demise of factory farms, in which living creatures are treated like widgets of protein and fat, packed together so tightly they must be de-beaked and their tails snipped.
- Celebrate cooking, not treat it like a chore from which packaged, processed foods can save us.
- Patronize farmers markets, where you can ask producers why some of the mushrooms they offer are organic and others not, and what you can make with a rutabaga or green garlic.
We are willing to pay more for our food because we believe that we are what we eat, and what we eat eats, too we are part of a food chain that starts in the soil and returns to the soil. And we don like to dine on petroleum, ammonium nitrate, pesticides, and suffering.
We want to know if eggs from chickens that eat bugs in cow pastures actually make better souffles than those from chickens who eat organic corn in massive sheds, or the eggs from chickens that eat ground-up cattle parts mixed with their GMO corn. Is organic wine as tasty as non-? Why does one Whole Foods in San Francisco carry raw milk but the other doesn't? What is raw milk, anyway, and does it taste weird? What about goat milk? Is soy really that great if it grown in industrial quantities and then heavily processed and extruded? Can you pick dandelion greens from a park and eat them? We'll write about our discoveries here.
We like to eat out, so we'll offer restaurant reviews that attempt to quantify the guilt-to-goodness ratio of their menus. We'll examine which fast-food outlets offer the least objectionable meals in a
pinch. We'll try to interview people like Willie Nelson and Darryl Hannah about their pioneering biodiesel ways. We want to know what behind the pastoral fairytales printed on, say, egg cartons for Judy Family Farm, and we will take field trips to local producers to investigate if there really
happy cows in them thar hills. We'll tell you what we find out.
We want to be as informed as possible about our food purchasing decisions, because we believe that voting with our wallets and our stomachs is an effective way to create change. We hope youl pick up your forks and vote with us.
No related posts.