Frank Bruni’s article in last Sunday’s New York Times “Seattle, A Tasting Menu,” starts:
“We had asked where they were from in an off-handed fashion, my companion and I. We weren’t especially concerned. But in provenance-conscious, environment-attuned Seattle, such a question can all too easily be heard as a challenge, a taunt: assure us that these mollusks weren’t the denizens of some distant seabed, relocated through a lavish outlay of fossil fuel. Prove to us that they’re bivalves from the ’hood.
And her inability to do so could be seen as delinquent, punishable by up to six months of hard labor in a community garden.
“They’re definitely local,” she stammered, nodding hard.
“From around here,” she added, lest we misconstrue the concept of local.”
Click through to read his chronicle of Seattle’s locavore culture. Whether or not you are curious in Seattle or it’s cuisine, you will absolutely have an interest after you consume Bruni’s words. Take in each one slowly, breath, and hesitate the urge to devour :)
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