Just Call it Food...
I’d like to address our current national language of food. Since when do basic words such as “food,” “cheese,” “meat” and “produce” need to be modified with words such as “good,” “natural,” “healthy,” “organic” and “whole,” in order to assure us that they are the “real” deal? Without these modifiers, we’re left to wonder if our food is fractured, unhealthy or unnatural. And I don’t believe that I’m alone in noticing the exhaustive use of the words “sustainable” and “responsible” when describing farming and other lifestyle practices that aren’t threatening the health of our people and the planet. Why can’t we start modifying the reverse? Perhaps if we were shopping in the “fake food” aisles or buying food from “irresponsible farms” we’d pause and wonder exactly what we’re ingesting and where we’re investing our food dollars.
Click here to read the rest of Marla Camp's Publishers Note
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Head of Garlic. Photograph by Knoxy.
Farm and Food Leadership Conference, Rude Mech's Oyster Club, Special Screening: Queen of the Sun, Slow Food Austin events, Dinning for Life, Upcoming BookPeople Edible Author events, Texas Fall Fest, Rally for Real Foods, Rainwater Revival in Dripping Springs, Dripping with Taste Wine and Food Festival, Gruene Music and Wine Festival, La Dolce Vita Food & Wine Festival, Fredericksburg Food & Wine Fest, Food Day at Mexic-Arte Museum’s Viva la Vida Fest, Auguste Escoffier School’s Sustainable Food Center Fundraiser, Green Corn Project Fall Festival, San Antonio Herb Market, Austin Museum of Art and Edible Austin host Whole Hog, John Besh on Edible Radio’s Growing Home
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