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Drinking the green kool-aid
Any doubts that humane, healthy, organic and local are the dominant food trends? Witness today’s NYTimes dining:
- Prince Charles: Farmer, Cookie Maker, Ecologist and Yes, the Future King
- Foie Gras Makers struggle to Please Critics and Chefs
- When the Wine is Green: an exploration of biodynamic, natural and organic viticulture
- Locavores: Preserving Fossil Fuels and Nearby Farmland by Eating Locally
- Wonder Bread backlash: Alex Witchel’s voice of benign and boring dissent
- A New Alliance in the Fight Against Childhood Obesity: Rachel Ray and Bill Clinton (!)
Assuming the dining section is one step behind the curve, reporting peaking trends rather than coming ones, what do you think will be next? Where will sustainability take our plates tomorrow?
[NYTimes]
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