When chickens get to live like chickens, they’ll taste like chickens, too.
This is part of human nature, the desire to change consciousness.
Every cuisine has its characteristic ‘flavor principle,’ Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin’s Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz...
Don’t eat anything your great-grandmother wouldn’t recognize as food.
People in Slow Food understand that food is an environmental issue.
The garden suggests there might be a place where we can meet nature halfway.