I’m eating monoagriculture from Koo Koo Roo right now and dying over this review of Dan Barber’s new restaurant/farm (via Marginal Revolution). The vegetables look crazy.
Between him and David Chang, it seems like pork is the most important protein in America right now.
As deeply gladdened as I am by the food-raised-on-site concept, I’m bummed that it seems like true food, untransported unfucked-with nutrient-rich produce, is increasingly the entitlement of wealth. The solution is not an increase in the production of cynical, bad for the environment and third world countries* industrial organic but perhaps victory gardens.
*Poor farmers in countries like Africa need to be able to maximize their arable land with modern pesticides and genetically modified crops but if they do, they can’t export it to Europe. Also, lowering production yields elsewhere, a signature of organic farming, drives up the price of staples worldwide.
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pork is hot at the moment you say? surely not the “other white meat”? pork has always been here. wake up America!
ps. i’ve been to blue hill stone barns twice and it really is excellent from the food to the service.
pps. i have to say though that last time i went in February it still had a traditional menu (appetizers, main etc). guess there’s been some changes.
You’ve been twice!! How far outside of the city is it?
re: pork, of course it’s always been here but it seems like these days it’s all people are talking about. Kate had the pork buns at Momofuku last time she was in the city and flipped out over them; everybody’s doing lardo, etc. I personally am working on my carbonara and plan to step it up with mangalitsa once I find a source.
it’s actually about a 40′ drive and all of a sudden you’re at a different universe but i guess that’s always the case when you leave manhattan.
the momofuku pork buns are good indeed. there’s a hole in the wall near my work that does amazing roast pork, crispy skin and all, rice and plantains for $7, and an equally amazing cuban hole in the wall with a great cuban sandwich (two kinds of pork of course shoulder and ham!)