I discovered a movement common to many Europeans but new to most Americans... the notion of cultural preservation in cuisine. To this regard I heartily recommend this. The movement to process less or nothing... and to locally grow your ingredients has become a university curriculum here. I think this is a movement that has attached itself to sustaining characteristics like social depth and the intrinsic values of nutrition as supported by good science.
|All ingredients are locally grown|
|and so delicious!|