June 6th, 2011
Ari LeVeaux, the restaurant critic for Weekly Alibi, is taking the food section on a detour thru parts known. In rechristening the Alibi’s food corner with the name Locavore, he’d like to have less alka-seltzer in his pocket and more local beans or goat on his tongue:
“The first rule of Locovore is that I will no longer be opening my mouth to mystery meat. By “mystery meat,” I mean meat that has no story attached, no way to evaluate the meat’s ethical and ecological baggage—things like its carbon footprint or the animal’s living conditions. I’m not demanding to see the animal’s birth certificate, but the more I know about the meat, the more likely I’ll be to order it. And I’ll beat a path to the door of any restaurants I hear about that’s using local ingredients.”
Hear, hear, Ari. Thank you for stepping up and I hope this is a minor domino effect in local food chatter, from the Alibi to Local IQ and maybe – just maybe – on over to the Albuquerque Journal.
I appreciate locally grown ingredients. I adore meat raised outside of the depression of a feedlot. I also endorse eating not only better meat that had a story and possibly a face and a name, but also eating LESS of it. But there are so many other ingredients that encompass the amazing spectrum of omnivorousness, just waiting for your hungry lips and pointy forks. I can’t tell you how many folks who don’t know me well have asked me, “but aren’t you a vegetarian?” after I’ve ordered a steak when they’ve seen me eat gargantuan salads or wax poetic about some bean dish. Simply put, I adore nearly all foods when prepared well.
While this topic deserves more conversation and detail, especially as it pertains to sustainability, I will leave you with this: if only the dining public knew that the varieties of flavors, textures, and cooking techniques that apply to “meat” also applies to one of my own favorite foods, BEANS. For more beany goodness, start here: Rancho Gordo.