On carrots and cardamom – and a delicious revolution

Growing up in Berkeley, I always heard Alice Waters lauded as a visionary and a genius, and her food establishments were a point of major civic pride. (Many Berkeley kids remember some version of this, I think). Chez Panisse spawned elite chefs left and right (including two of my favorites, Mary Canales at Ici and Christopher Lee at the now-defunct Eccolo) and trendy “California cuisine” types the world over claimed pedagogical descent from her and her fellow food revolutionaries. Sustainable, local, organic and fair-trade moved from counter-culture to more mainstream food philosophy, and Alice opened a string of restaurants around town that continued to embrace her “vegetables just out of the garden, fruit right off the branch, and fish straight out of the sea” vision of what food should be.

I love this vision.


I also have a gnawing anxiety about relatively affluent people who preach about organics, backyard gardens, and locavore lifestyles. (Yes, I count myself in there sometimes). The idea that we all have equal access to ‘ideal’ foods is naive, and puts an unfair burden on people in food-deserts, both urban and rural. We sing the praises of fresh vegetables but meanwhile there is very real difference between having access to Farmer’s Markets and co-ops versus getting produce at your nearest superstore. Beyond basic food access, there is also the question of our families and their influences. The Edible Schoolyard Project, Alice Water’s brainchild and an organization I am a fan of, makes the big assumption that if we just show kids that real peaches taste amazing, it will change the way they eat. But food — how and what and why we eat — is something we absorb almost through osmosis, from our families and communities and a lifetime of eating.

This mostly-great article by Mark Bittman makes a case for “real” food being as cheap as fast food, and I appreciate that he takes a decent stab at realizing how people’s lifestyles are different. I am home with my kids and still struggle to find time to make dinner – I am in awe of people who do it after working (outside of their home) all day. Not to mention working two jobs.

Bittman is also right to call out the reality of food deserts and fast-food’s addictive qualities – and his staggering statistic that there are five fast-food restaurants for every grocery store shows us another piece of the puzzle. Who wants to drive ten miles roundtrip to buy a chicken for their kids’ dinner, only to have to come home and roast it, when on the way to that grocery-carrying superstore they pass an infinite number of staggeringly well-marketed chicken sandwiches just for kids? (By the way – some incredibly thought-provoking reading on food justice, food processing, and how it all relates to the obesity epidemic can be found in this book).

We can’t all eat organic and local all the time, even when we want to. We can’t make dinner every single night, even when we believe we should. Sometimes, we can’t even avoid food deserts, even when we grew up basically around the corner from the cradle of the food revolution.

So. I am wary of waxing poetic and getting all teary-eyed about this particular cookbook and what it has meant to me. But I will say this: since I first received it in 2007, I use it almost every day. You have heard me refer to Alice’s notes about pastry making and her scallop-cooking method, and I think about her cooking ideas in almost every meal I put together. The cookies that accompany this post are mine, but they owe a real debt of gratitude to Alice and her insistence on vegetables, on what is fresh, local, and colorful, on what tastes good.

Even in the midst of worries about food access, food justice, food elitism —  I think we can still all agree that Chez Panisse was a cradle of the food revolution, and that through her very idealism and occasional disconnect Alice Waters has made an enormous contribution to the way many of us eat and cook today. So I’m excited to offer The Art of Simple Food as our giveaway cookbook this week: elitism aside, it is a keep-it-on-the-counter book for me if ever there was one.

So let’s discuss: do you too have a nagging worry about food elitism? Have you found a way to address it? Is there something you would love to see happen in terms of increasing all people’s ability to find, prepare, and eat food that is more healthy for them and/or the planet? Did you pick up any “bad” food habits from your family? Or have you ever bought produce at a Walmart, or found yourself eating an airport hotdog for lunch? How does it feel when we have limited access to nutritious fare?

As always, while we are waiting for next Sunday night’s winner, a recipe. I made carrot-cardamom pancakes last week and Kyle wasn’t sure they were blog-worthy (the boys loved them, but with them anything pancake-shaped is pretty much a sure hit). Determined to make the combination work, I made the cookies next. My dad was over for dinner, and he and Kyle ate the entire plate and then declared that “the only problem with these is you can’t stop eating them!” They have a slight toothiness to the edges and then are all soft-chew inside. They are bursting with cardamom-sweet smells, packed with carrots, and have just a touch of brown sugar. And butter? Well yes. Carrots and butter cancel each other out, didn’t you know? Enjoy :)

Carrot-Cardamom Cookies
Alice has a recipe for butter cookies in The Art of Simple Food, and it is a good one. But I tend to prefer a more short-bread style cookie (have you noticed?) so I don’t use the eggs. I also cut way back on the sugar, and opt for brown over white. Oh, and since the carrots are moist, I omitted the milk. And … I went for 100% whole wheat flour. So, as you can see, this recipe at a glance has nothing to do with her book. But I think it captures part of her vision – use what is local, in season, organic and of course delicious. And celebrate your vegetables.

8 tablespoons butter
3 tablespoons brown sugar
2 teaspoons ground cardamom (you can even go 3 teaspoons if you love it like I do!)
Pinch of salt
1 cup whole wheat flour
1 heaping cup shredded carrots

2 tablespoons granulated sugar, in a small bowl for rolling.

Preheat your oven to 350 F. Line two baking sheets with parchment. Cream the butter and sugar (I use my stand mixer) until lightened and fluffy. Add the cardamom, and mix in well. Add the salt and flour, mix until dough forms. Add the carrots, mix until evenly distributed. (If dough seems dry or crumbly, you can add a teaspoon of water, milk or cream – my carrots were quite juicy so it wasn’t needed).

Make teaspoon-sized balls of dough, roll them in the granulated sugar, and flatten slightly on the cookie sheet. Bake for 8-10 minutes, until barely browning on the bottom. Let cool on pan for a few minutes, then finish cooling on racks.

Makes 25-30 cookies.

32 thoughts on “On carrots and cardamom – and a delicious revolution

  1. Yep, the cookies are unbelievably delicious! And I am willing to bet any reader that they will not be able to eat only one! or two, even…. As for Alice Waters, a true revolutionary, which means she was so far ahead of the rest of us that she was bound to miss some things that we now see much more clearly thanks to her opening the space for us to see at all. What Hannah didn’t tell you is that she went to the very school that was the home birthing place of the Edible Schoolyard Project. I am thankful that Hannah has raised some questions about food deserts and the need to question some of the hidden assumptions of the healthy food movement (particularly assumptions concerning class and race). If you want to read some deep analyses of these issues, as well as gender-related issues in the food system, read anything you can find by Patricia Allen (e.g., Together at the Table: Sustainability and Sustenance in the American Agrifood System). You can also check out the various goings-on and programs at the Center for Agro-ecology and Sustainable Food Systems, at the University of California, Santa Cruz. We belong to their CSA and not only love their food but love the way they have seeded the organic food movement worldwide. And while you are doing that reading and web browsing, keep eating those amazing carrot and cardamom cookies!

    • “she was bound to miss some things that we now see much more clearly thanks to her opening the space for us to see at all” – yes. Thank you Alice!

  2. I refuse to believe that butter is anything but good for you. So I don’t think the carrots have to cancel out the butter. I think they combine to turn these into some sort of miracle health-food cookie. They probably cure the common cold.

    I live in a largely rural state with one of the worst obesity rates in the country and there is definitely greater access to fresh produce and healthy food in the more affluent areas. I notice it every time we travel. But there is progress. There are more farmers markets than there were even a couple of years ago. The number of working farms is on the rise. We try to do our part to support local farmers and food producers by shopping with them a lot, and by spreading the word. I don’t know what to do about food elitism except to hope that what now feels elitist, with perseverance and careful investment, will someday become the norm. There’s a great program here that gives low-income senior citizens vouchers for their local farmer’s market. The biggest roadblock seems to be letting people know the program exists. But I think we’re moving in the right direction. The trick is keeping up the momentum.

    I was lucky to grow up in a household where both my parents cooked. We ate dinner together pretty much every night. They also spent hours and hours tending a garden every summer. I had no interests in it as a kid and was utterly terrified of the huge, creepy spiders that seemed to live under every leaf. But we ate the food they grew. I had no idea what an impression that made on me until I had my own kids and was surprised by how strongly I felt about family dinner and growing at least some of our own food. It makes me think that programs that reach kids at a young age, and teach them about healthy food can make a huge difference.

    • Tara I had the exact same reaction to having a family and realizing instantly how ingrained the idea of eating together was. And you are right that things we are taught young have such staying power. I am not convinced that an hour a week, or whatever the current gardening/cooking/eating programs allow, is enough to make a difference. I have no doubt it reaches some kids … it would be great to find something that reaches a majority of kids, the way advertisements for junk currently do :) The senior citizens program you mention sounds amazing – and I have been heartened to see that many Farmer’s Markets now take food stamps, etc. Slowly, slowly … and hopefully surely.

      And I am seriously considering changing the cookie name to Miracle Health Food Cookie to Cure The Common Cold. Has such a ring to it.

  3. Amen, girl! At the check out the other day, my head broccoli was $7.00 Someone explain to me how a family who is struggling is supposed to make the choice to buy that over fast food. I know I want to buy the broccoli, but I’m lucky enough to have the choice to do so. With the rise of so many food related diseases, it is so sad to me that by our access to fresh healthy food, our life is so incredibly divided. I wish I could do more to make change outside of my home. I was much more driven to make change before my two kids came along- this is reminding me of that.
    Switching gears- such an interesting recipe. Think I’ll try that next weekend.

    • Robin you are so right about the broccoli choice. Add to the $7 broccoli price tag the fact that you have to know how to cook it, have the pans etc to cook it in, and have somewhere to store it (unless you are eating it that instant) – fresh food requires a lot beyond purchase and consumption. One more way that we are seeing “haves” and “have nots” in the food world … Will be interested to hear if you try the cookies! I am meanwhile still thinking about the blueberry and lemon waffles you posted.

  4. I once spent six weeks living and working in a small town in Oregon. I was there to help migrant workers in the grape industry learn to speak English. One of the great ironies for many migrant workers is that they are working in and around and with food all day long, but they usually have access to no grocery-type places at all. Being from the city I was used to being able to easily get whatever I needed. But this wasn’t even a question of eat in versus take out – there were no groceries to be had within many miles, and anyway I had no way to cook anything in the gross apartment I was staying in, which was actually a far cry nicer than the places the workers lived. I ended up eating foraged greens (dandelions and anise from the side of the road!) and plain hamburgers from McDonalds. I hate McDonalds! But choices was so limited. Another terrible thing: no coffee maker. So, McDonalds coffee (which in fairness was pretty ok) and plain burgers. And I felt gross, and anxious about food. Amazingly, I did not gain weight – I attribute this to lots of walking and sticking to water to drink (despite being offered, of course, soda and fries at every meal!).

    • Hi Molly – the idea of a place to cook brings in another whole level to the discussion of “access” to food. We need kitchens to cook! Or at least some semblance of a kitchen. When Kyle and I were young (pre-kids) we volunteered with a blind woman in her eighties – we would take her grocery shopping once a week. She liked to pick out her own fruits and vegetables at the market. When she was younger she had been an avid cook (despite not being able to see!). But by the time we knew her, she lived in an assisted-living type place, and all she had was a “convenience” kitchen – that is, a sink and a microwave. She wasn’t even allowed to have a hot plate. She told really depressing stories about trying to cook in the microwave (“I thought I would make ‘holy soup’ – just put some bones in a bowl with water and boil the hell out of it! No luck.”) She had basically become a raw-foodist, though she wouldn’t have called it that – but she ate mostly salads, because she couldn’t stand microwaveable meals.

      Oh, and by the way – roadside foraging = awesome.

  5. Living in Las Vegas, there are very few local farmers as they all drive in from California and Farmers Markets are few and far between to find and near impossible to attend unless you don’t work on Thursday and can go in the morning only. I miss that about California, so many wonderful local options to choose from in all varieties of foods. And while Las Vegas has every fancy restaurant you could ever need, it’s not affordable for most, not practical, and not always a healthy option.

    Also those cookies look too good not to try! I must make them!

    • I guess when you are in the desert, you are also in a food desert :) I remember living in Princeton, and finding fruit and especially veggies from California — it always seemed so strange. Like, isn’t there anywhere between California and New Jersey where they grow lettuce? But maybe it’s all corn and soy.

      The cookies — beware, I have been craving them, they are slightly addictive I think! We are going visiting this weekend, so I might be making more to take along …

  6. Yum, I think I will need to invest in a baking sheet this weekend so I can make these!

    As far as organic goes, I feel like in the bay area we are lucky to have so many fresh options, but I also don’t like the culture of pushing organics down your throat. Many times people will tell me “you HAVE to buy this organic” in a sort of judgey way. But, being in my mid 20s and not having any kids to provide for, sometimes i don’t believe the cost is worth it. It seems easier to just go to a little local restaurant where you know they use good ingredients, rather than sorting through over priced grocery stores or farmers markets. I guess it just isn’t a priority for me right now and for some people that is hard to understand.

    As far as organics in London, I have yet to really look into it, but I would rather save £3 on regular milk and use that extra money to travel.

    • The Bay Area is a special place in that way. There are other places too where there is a large enough community of people invested in their food choices that you have lots of options – but it is certainly not everywhere. I remember when Kyle and I got together (around your age or younger?) he and I had an ongoing fight about organics – the short version was I wanted to buy them and he wanted to save money for bigger-ticket items (travel, house, car, etc). Once we had kids our views on it came much more into alignment :)

      I hope your baking sheet makes magic in your kitchen! Get some parchment (I think the English call it “Baking Paper”) too – makes everything easier. I recommend an edged one (sometimes called “jelly roll”) – then you can make cookies, breads, roasted vegetables, even fruit roll ups! If you decide to get two pans, the biggest size cast iron skillet you can find will allow you to roast or fry chickens, make all sorts of quick skillet dinners, plus ‘griddle’ items like pancakes, eggs, etc – AND, you can heat it really hot under a broiler and use it like a grill! In a pinch, I think you can make most anything with those two pans :)

  7. I love this discussion! I’m new to this blog; a friend on FB posted this article and I was hooked. As for doing something about food elitism, our church started an organic garden four years ago, and all the produce is donated to a local food pantry or two, a half-way house, and sometimes other poorer churches in the Philadelphia area. There are posted “picking” times, and everyone is welcome to come and pick what they need for their family.
    I love that you included Mark Bittman’s article. He does have some great points about how one doesn’t have to eat fresh/local/organic to eat healthy; one can eat rice and beans with frozen peas. That is cheap, extremely nutritious, and delicious. When my husband and i were newly married and before kids, we invested in a pressure cooker and fell in love with Lorna Sass’ “Great Vegetarian Cooking Under Pressure.” I learned from that book how to cook food that is healthy and do it fast.
    I struggle with buying organic food shipped in from California or Mexico, versus eating local foods (I live near lots of farms in southeastern PA) that have been harvested the same day I buy them but are not organic. Anyone have thoughts about that?

    • Hi and welcome! I love the idea of a ‘pick your own’ community garden. it is amazing how much food you can grow even in a relatively small amount of space. The local vs organic question is great! There are several small farms that sell at our Farmer’s Market that label themselves as ‘no spray’ — but are one-or-two person operations, with not enough cash on hand to start the certification process. I feel like I would rather buy oranges from them than from some huge ‘organic’ operation in Florida — because if we’re talking environmental impact, which is the right choice really? But I wish there were a good system for farms to get ‘certified’ in some way shape or form, where there were shades of gray allowed instead of this either/or —

      I just read an article about pressure cooking beans. Now I am even more intrigued. I have always imagined it being kind of dangerous, silly right? But perhaps I should put it on my ‘to learn’ list!

      • Hannah, the “new” generation of pressure cookers are very safe and do not explode like our mother’s pressure cookers did. They have three safety valve mechanisms to keep them from blowing up. We’ve had ours (the same one!) since 1993, and never had any problems with it. I use it 1-3 times a week, and more when my kids were little. I make a fab Coq Au Vin in it, Osso Bucco, bean dishes, soups, sauces, etc. I can’t sing it’s praises enough.

  8. Honestly, even considering the price of buying organic produce (which seems shockingly higher here in Seattle than in CA, even at farmers markets in high summer–I am always so nostalgic for affordable produce when I go home!), I feel like the biggest cost of feeding my family well is the time it takes to plan, shop, cook, and clean up. I do think that simple, nutritious meals can get on the table quickly with a little advance planning (and I really like Mark Bittman for beating that drum so persistently), but I have to say that with little kids in the house, cooking real food every night is a serious challenge. And I have a lot more resources a my disposal than some people, like being at home during the day to do prep tasks, a partner who comes home and sets the table, and groceries delivered to my doorstep. So although I know it’s possible to cook instead of picking up cheap food with disposable wrappers, I also know that I have to be grateful that I have the space in my life to do so. In another part of my life, when I worked extremely long hours (as do many people who work multiple jobs), cooking just wasn’t an option for me.

    • Emmy you are so right that the value of time cannot be underestimated here. Even for those of us who love to cook it is a big commitment – and if you are someone who isn’t super keen on cooking to begin with, the hours spent can be drudgery, making it an even bigger ‘cost’. Kyle and I used to be ‘weekend warriors’ in the kitchen when we were younger – but we also lived in a place where we could easily walk to all sorts of awesome and inexpensive food. And yes – being appreciative of the space in life to do things that matter to us is good. Thank you for the reminder to be grateful!

  9. I am obsessed with cardamom. These look sooo amazing and I cannot wait to make them come mid-july when sugar-hating baby is out!

  10. I’ll try to keep this short. First, some links: This first one is from UCTV and it’s called the skinny on obesity, but it’s largely about how we are being forced into addiction by processed food, and then goes on to explain the reasons why etc.
    The second is from the show “Portlandia” and it is a wonderful sketch about food elitism to an extreme. http://www.hulu.com/watch/208808.
    I am lucky to have two farmer’s markets a week here in Alameda, which has saved me the trip (and parking) to Berkeley Bowl every week — which is truly a dream for low-priced fresh produce! But Tuesday the EGG Man was not at the market and I realized it made me a little anxious. I would either have to wait til Saturday and hope he shows up, or go eggless til then. Worse, I found myself in the dreaded Lucky, and staring at the wall of eggs there. I poked around at a half carton of the most humane looking brand (how am I to know?) and had to wonder if I purchased these how much harm I was continuing to cause all the millions of chickens that are forced to lay eggs in cages stacked mountain-high in hangar-sized warehouses, artificially lighted 24-hours a day, etc. If you need that little extra push to stop eating meat, read the book, “Eating Animals” by Jonathan Safran Foer.
    It IS very hard to feed your family food that is humane, inexpensive and readily available. You need money, lots of time and a lot of knowledge, and that’s just for starters.

    • The egg is another food where we would benefit from more nuanced labeling, no? We get our eggs from our CSA farm, and love them – but many weeks I run out and then am stuck wading through all the labels, none of which actually MEAN anything certifiable. Have you seen the site http://www.eggzy.net/ – they will connect you with your neighbors who have backyard chickens (and potentially eggs to sell) … I have not tried it but have heard good things. The food addiction thing seems so obvious, but also so pernicious. And is another one where the habits we grow up with and around make such a huge impact. Thanks for sharing the links – they are great. (Portlandia, oh my gosh – that’s hysterical. My favorite part is that the chicken’s name is Colin – the perfect hipster name :) ).

      • Also – on the obesity video – Robert Lustig is someone whose work and thinking I follow very closely. (He is the main person responsible for my sugar paranoia – and perhaps like Alice Waters herself, he is a true revolutionary thinker?). I think this quote from the video is worth sharing in this discussion, even if people don’t get to click on the link: “In our two-parent working, two-hour commuting, two-job life … we do not have time for food … and that is the reason the industrial-corporate diet has taken over.” As several of you have noted – time makes a world of difference to our eating.

  11. Great topic! I agree that with any topic that has to do with social inequality there is the danger of white/affluent people preaching things that seem impossible or swooping in to help/save people. Generally, if you empower the women, issues surrounding food and children will get resolved. Empower the men too, for sure, but the women really get in there and figure out how to make it work.
    I can’t find a link but wasn’t there a great response by the community from a local veggie van in California somewhere? A couple of people just got a van and started selling veggies out of it, guerrilla style. It was a huge hit! I think that the best solutions for any problems come from the community. Add a wee bit of funding and some laws that allow the solution to happen and bam, well on the way to betterness.
    In the “people from outside the community offering solutions” department: mini grocery store in a shipping container! http://www.good.is/post/stockbox-grocer-s-food-desert-solution-the-shipping-container/
    The eggzy website looks really neat. I signed up as a chickenless person looking to buy eggs. No one in my downtown area yet. But there are some people selling sort of close by.
    Growing Power is doing great things in Chicago. http://www.growingpower.org/aquaponics.htm
    From the press kit, Will Allen says: “Everybody, regardless of their economic means, should have access to the same healthy, safe, affordable food that is grown naturally.”
    And… “Q: Does being African-American in the primarily white arena of agricultural reform matter?
    A: Absolutely! The people hit hardest by the current food system are usually people of color—
    but even a decade ago, farming carried a stigma in these communities. There were memories of
    sharecropping, like in my own family. Today, folks are jumping onto the “good food” revolution, and it’s crucial they see faces that look like their own. The work that authors like Michael Pollan have done is invaluable. But it’s essential that this movement be truly multi-cultural.”

    • Thanks for this comment Laura! I especially love the Growing Power link – it is *so important* to acknowledge the ways that race and class play in to this issue … and you perfectly articulate a great truth: “I think that the best solutions for any problems come from the community. Add a wee bit of funding and some laws that allow the solution to happen and bam, well on the way to betterness.” Yes!

  12. I worry about food elitism all the time. I recently moved from Berkeley to Sacramento, California, where the majority of my family lives. We talk about food often, and they cannot afford to spend $7.00 on a head of broccoli, and I often get the feeling that their financial situation leaves them feeling impotent when it comes to making all the right food choices. Especially after long days at work. The last thing I want to do is burden them with preachiness or guilt. I’ve noticed that if I just subtly live my life, eventually the conversation about food will come up.

    My husband and I haven’t always been in the privileged position of being able to afford good food (Don’t you hate the reality of that sentence, that we have to be “in a privileged position”?). While he was in law school I had to work hard to make healthy foods on our budget. When I worked a time-consuming job at a political office, by the time I commuted home my brain felt fried. I think if you don’t want to be dismissed as a “Berkeley Elitist” (or some other nonsense) and you want to come across as the caring person you are, it’s important to let the dialogue happen on others’ terms. It’s hard not to expect others to jump to the same conclusions as you have about food, especially when the information is all there, but it’s been my experience that the conversation is more effective when I work hard to be kind and accepting.

    To make common ground with loved ones who would see my lifestyle as “elitist”, I frequently own that I don’t believe I’m making the right choices all of the time. I have never met or heard of a person who eats well all of the time. I believe that chocolate-covered raisins are requisite in movie theaters. I could eat brie all day (and have). Anyone who expects people in food deserts to make good decisions about sustainable foods everyday is unrealistic, but that doesn’t mean we shouldn’t hope for a solution to food deserts.

    I also foster common ground with loved ones over our shared hatred of existing food systems. I don’t like the majority of grocery stores in my area (especially for the fact that they charge $6 for “strawberries” that are white inside. Rude.). I find most people don’t like the way our country does “food,” so it’s easy to find common ground there. If only every city had a Berkeley Bowl! Then I, and my loved ones, wouldn’t have to feel “impotent” about food choices or drive 50 minutes to get to the nearest co-op.

    • Hi Kamryn – I think your ideas about finding common ground and also not forcing your opinions on family members are key. Being kind and accepting – and not judgy – is one of my overarching goals in life, and this is a perfect example of how it’s important. When we can talk about the things we agree on – that we think we have a broken food system, would all love to shop at Berkeley Bowl, and hate paying $6 for lousy white-inside strawberries (yes, so rude!) – when we can talk about those things, rather than argue about other ‘touchier’ food issues – then we stand a better chance of making meaningful changes for everyone.

      You also hit on what I think of as one of the great dangers in the ‘foodie’ culture, and that is the disconnect between what is good for the planet, sustainable and healthy for humans versus what is – simply and only – privilege. Being able to buy organics, shop farmers markets, purchase those $6 strawberries – those are privileges, but they are also choices that a reasonable number of us can make (sometimes only when we forego other things). It is important to recognize that that IS privilege, and we are lucky. There is also another kind of foodie privilege altogether — that I dislike immensely. I’m sure people saw Thomas Keller talking about quality vs sustainability, and saying that he sought quality over sustainability (http://www.nytimes.com/2012/05/16/dining/for-them-a-great-meal-tops-good-intentions.html?_r=2). I have eaten at all of his CA restaurants, and there is no doubt he is an astounding chef – but. Flying in specific salts from half way across the world to finish your meats – carrying a wine list where the average bottle price approaches $500 dollars and where a single bottle can reach several thousand no problem — these are the marks of someone who cooks for, and thinks like, the 1%ers :)

      (Just to be fair: Keller later semi-recanted and said that sustainability and quality were “linked” without explicitly coming out and saying that his restaurant empire worked specifically for sustainability. Here is a link: http://www.foodrepublic.com/2012/05/31/thomas-keller-defends-himself).

      Thanks for your thoughts Kamryn!

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