Welcome to Kitchen Stadium!

Michael Pollan has a new piece up at the NY Times Magazine talking about American’s current obsession with cooking shows, and our simultaneous “lack of time” to do any actual cooking. I was moved by this quote from a veteran food-marketing researcher, Harry Balzer:

“Here’s an analogy,” Balzer said. “A hundred years ago, chicken for dinner meant going out and catching, killing, plucking and gutting a chicken. Do you know anybody who still does that? It would be considered crazy! Well, that’s exactly how cooking will seem to your grandchildren: something people used to do when they had no other choice. Get over it.”

The movement to create and sustain local, small-scale food producers is still in its infancy, but it has begun and is being documented. When will the equally important return to actually cooking real food begin?


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