Three
new foodies on the block—Michael Pollan, Bryant Terry,
and Jessica Prentice—write about sustainability, eating
locally, and making organic
produce more affordable. We’ve devoted
this issue to food—as a commodity, as part of our ecosystem,
and, of course, as a sensual pleasure that sustains us. We checked
in with three
of the country’s most provocative thinkers about food—right here
in the East Bay. Pull up a chair and join us.
=FOOD
WARRIOR |
While researching his latest book, about the industrialization
of food in the U.S., Michael Pollan hunted a wild boar and barbecued
it. “We have three food votes a day,” he writes. “If
you cast one of them in a thoughtful manner, you’ll be
making a tremendous contribution because that is how alternative
food chains are built.” By Paul Kilduff
=FREESTYLE
COOKERY |
What good are markets filled with organic produce if only a few
can afford the prices? Chef and author Bryant Terry writes about
the resurgence of food co-ops and buying-clubs, where high-quality
food is sold just above wholesale cost. By Rachel Sarah
=FULL
MOON RISING |
A modern-day forager, Jessica Prentice hunts for food from local
producers and tries to eat seasonally. Prentice shares her knowledge
with guests at feasts, sometimes serving only food found within
a 100-mile radius. The most difficult things to find? Pastured
chicken, good salt, and pepper. By Angela Hunnicutt |
|
| On
the lookout: The hardest ingredients to find locally, says
Jessica Prentice (top), are truly free-range chickens, good-quality
salt, and pepper. • Guerrilla chef: Bryant Terry (bottom
left), feasting at the Guerilla Café on Shattuck Avenue,
hopes to spark a movement with affordable, healthy food at
its center. • In the garden of eatin’: Journalist
Michael Pollan (bottom right) looks closely at the ingredients
for four meals, including one he hunted and foraged for himself.
Photos by Pat Mazzera. |
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