Don't you find it odd that people will put more work into choosing their mechanic or house contractor than they will into choosing the person who grows their food?
Interpretation
People often prioritize selecting service providers over the person who cultivates their food, which reflects a misplaced value in decision-making.
This quote by Joel Salatin highlights the irony and concern about how people often invest more time and effort in selecting their service providers, like mechanics or contractors, than in choosing the source of their food. It calls for greater awareness about food production and the importance of knowing where our sustenance comes from, as it directly affects our health and well-being.
In practice
During a community meeting about local food sourcing.
This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy. To eat with reckless abandon, without conscience, without knowledge; folks, this ain't normal.
Too often, parents whose children express an interest in farming squelch it because they envision dirt, dust, poverty, and hermit living. But great stories come out of great farming.
You know what the best kind of organic certification would be? Make an unannounced visit to a farm and take a good long look at the farmer’s bookshelf. Because what you’re feeding your emotions and thoughts is what this is really all about. The way I produce a chicken is an extension of my worldview. You can learn more about that by seeing what’s sitting on my bookshelf than having me fill out a whole bunch of forms.
Amazingly, we’ve become a culture that considers Twinkies, Cocoa Puffs, and Mountain Dew safe, but raw milk and compost-grown tomatoes unsafe.
Despite all the hype about local or green food, the single biggest impediment to wider adoption is not research, programs, organizations, or networking. It is the demonizing and criminalizing of virtually all indigenous and heritage-based food practices.
There is not a thing that is more positive than bread.
The biggest empty space, the biggest gap in what should be a premier and always vibrant food scene in America is that we don't have hawker centers like they do in Singapore, basically food courts where mom and pop specialists can set up shop in fairly hygienic little stalls all up to health code making one dish they've been doing forever and ever.
People in Slow Food understand that food is an environmental issue.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
Since visiting the abatoirs of S. France I have stopped eating meat.
You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
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