SHIFTING BASELINES IN FOOD
I have, for quite some time and very slowly, been working on another
shifting baseline. It is the quality and content of our fresh vegetables
and fruits. The baseline that seems to stick out now is more than
50 years old--work done at a time when our food supply was more
nutritious than it appears now. My work is ongoing and has had some
Of course, when I mention what I am looking for or researching,
I am not considered serious--to say the least!
By way of introduction, I was educated at Reed and wrote a 12 part
book on zoology when I was a kid (It was published about 33 years
ago). Now I am a chef with my own business specializing in American
regional food www.goodfriendsco.com.
I am looking for additional way of participating in what you are