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its always impressive to me how Alice Waters having the temerity to have people *think* about ingredients differently — in their labor, production, cost, value, diversity — is somehow provincial, precious, talking down or demeaning, and apparently colonizing logic now.
waters isn’t above critique. no one is.
but its wild that someone whose work has been to try and democratize “good” ingredients — being a partner to farm labor, the energy spent on school lunch programs and funding, and the like — is now a shorthand for insufferable Whiteness.
but its wild that someone whose work has been to try and democratize “good” ingredients — being a partner to farm labor, the energy spent on school lunch programs and funding, and the like — is now a shorthand for insufferable Whiteness.
for the steepness of some peoples reads, its impressive how much ignores what she (and her chef-writers) actually wrote — how much focus on what to buy, if on a budget what to focus on, acknowledging her reader may not be wealthy (historical contexts have also changed conditions)
she’s not demanding everyone get an egg spoon.
she’s not demanding everyone eat organic.
what is desired: for people to have access to “good food”, which means labor, earth, and eater are taken care of.
and if that bothers you or seems cause for ridicule maybe ask why.
she’s not demanding everyone eat organic.
what is desired: for people to have access to “good food”, which means labor, earth, and eater are taken care of.
and if that bothers you or seems cause for ridicule maybe ask why.
i get worked up on this, in part, because through waters and the work of “la famille Panisse”, i was introduced to the (eco)socialist origins of Slow Food and Via Campesina, political projects rooted in food/ag, and differing iterations therein. it is, at its root, about justice