I loved this talk from Blue Hill’s Chef Dan Barber.
I’m not convinced that what the organic/ethical/slow food movement advocates is the most sustainable way of producing food and feed the world. For example, I’m not necessarily opposed to the use of technology to produce food, as long as it’s done responsibly. It’s the use of technology by profit driven food corporations what I’m concerned about.
Anyway, the talk made me feel saudades. I have this fantasy that one day I’d go back to Spain, buy a small farm, and live in a rural home raising pigs, hens, and sheeps. I’d then spend the rest of my days working in the farm, cooking, hiking in the area, and coding in my spare time.