sah.com: As big-box stores like WalMart are increasing in prominence in the grocery world, proving that, for a huge segment of the population, price and convenience seem to matter most, what's your argument for things like organic, slow food and regional cuisine?
JK: It is an alternative approach which extends beyond price and convenience. It's more like a philosophy about responsible stewardship in all things that, when related to food, means sourcing higher quality local food than the status quo.
sah.com: As a champion of local cuisine, what are some of the local produce and food products you're most excited about this fall?
JK: Yellow filet beans from the Kawarthas. Watermelons, squash, and heirloom and sauce tomatoes.
S@H: In what form will some of them show up on your menus?
JK: Celebration of Tomatoes is a dish that offers many types and textures of tomatoes accompanied by an herbal vinaigrette.
sah.com: Scenario: You're at Whole Foods and you have two options - the locally produced non-organic apple or the organic version that's traveled cross-country to reach us. Which do you buy?
JK: Certainly not the organic traveler, but probably I would buy my apples from a farmer at one of the local farmers markets.
sah.com: What's hot right now, from a culinary perspective? What kinds of things can we look forward to seeing on your menu come fall?
JK: Local, local, local!
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1 Comment
Thankfully, someone who gets exposure in the media, comes forward and stands strong on buying locally. We need mentors that we admire to speak about buying and cooking with local products, from meat to veggies and everything in between. Especially herbs, for me. I took a course in the Theory of Social Change at U of T (the best prof who advocates and lives the philosphy of buying local food) taught me the changes of how we travelled from local, for eating and healing, to fast food, to ethnic fast food to expand our horizons, how we have damaged our communities and environments by doing so, and back to natural again. I probably learned more from this course then any other, and of course, gender issues were involved in this (one of my majors) so having Jamie come to the forefront is equally inspiring. Men do cook. I would also like to see a woman with the same philosphy give the same interview. Equal opportunity exists in the land of food and eating, as does it's opposite. Let us promote both and BUY LOCALLY! Sherry M