Every chef is an activist.

I love that line from Dan Barber in this El Pais article about sustainability movements. It’s more true than most will appreciate. As Michael Pollan likes to put it, in the world of food politics we get to vote three times a day: each time we eat, we send a signal about our preferences, and convey either a disregard for health – our own and the environment’s – or due concern for it. And there’s no better way to take control of one’s diet and the world around you than to stop surrendering the work of cooking to the supermarkets by buying their hyper-processed meals, and instead doing the assembly of natural ingredients ourselves. I truly believe our civic duties in this realm are greater than they’ll ever be in the ballot box.


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