The term "Organic" upsets me tremendously. It is the largest marketing ploy in recent history. I can see it now. The boardroom of everyday America, and the question is, "how do we get more rich people to buy the same vegetables but with a higher price?" This was catalyst to the growth of the term Organic. The term itself insults the ground by implying that from the beginning the soil and nutrients had no factor in how our food was grown. We had to use chemicals and hormones to create big enough food to feed the world. The real term of Organic really means that this particular farmer has stated that they have not, never have, and will not be assisted by chemicals, pesticides or the boogeyman(GMO) not “approved” by the USDA. These statements are a leap-of-faith. There is NO Federal agency that has complete oversight on the privatized corporations using the USDA Guidelines of the term Organic. State, county and city departments are available throughout the country but are not required to be used by any farmer. Only recently have the government agencies gained the funding to regulate more often. There are over 28 non-profit and for profit companies conducting certifications without complete oversight from big brother. SO how much do you trust the Greedy. Kick-backs, donations, funding all still can be bought and corruption will linger until the falsified accreditations cease. Spot checks and jumping in after the fact is negligent at best. I would love if our world could still function with the ways of old, but the innovations and scientific breakthroughs that have been created have ever enticed the pockets of the powerful. But when something goes wrong like the national Romaine Lettuce scare in late 2018 we all saw swift action by USDA and CDC to investigate and follow the outbreak. Operations are sometimes TOO big to manage correctly. It is true what they say, The bigger they are the harder they fall. Best to just buy Local. Organic is mainly more expensive due to added regulatory fees, marketing, and labeling. I think they got it the wrong way around. They should require more labeling and information on the non-organic farms and farmers. Lets monitor the one’s poisoning us. Why do we want to heed the process of the ones wanting to do the right thing. I want to know what the others use to bulk up the food and why are these so bad. Put that in the label and see how many people buy it then. Remember Organic does not chemical free, or unassisted growth. The USDA and NOP have our backs but they just can’t outpower the deep pockets, and special interests. Deter Fraud is still out there.
Come into the Light!
Enjoying to cook is like any other creative outlet. You have to have the passion, the drive to work through the fowl ups and miss steaks to have the lightbulb moment needed to succeed. Most of the world’s exposure to the cooking world began and continues to be digested with the cooking show. Where you have set recipes and ingredients and you demonstrate how to cook those recipes and……….fade to black.
Why learn how to cook 1 dish when you should learn like every other profession from the ground up. Lucky Duck Culinary Services provides the culinary basics knowledge to the rock star home cook. Our style of teaching is conceptual in nature and uses the students life knowledge, background, likes, flaire, personality, and skill set to hone in the personalization of the education to allow for maximum knowledge retention. There is no other student taking time away from your education. Come into the light and see what some have discovered as the New! and fun way to grow. Blossom into the chef you have always wished you could be. Food is Fun, Let’s Play!
- Chef Greg
WHat is the DeAL wITH aLL tHESE alleRgens?
We see the awareness of allergens within the food world growing. The comparison of 20 years ago would be that you might get a severe allergen request once a month, now, multiple times a day. Children today have a 500%(exaggeration) greater chance of developing an allergen that could affect their life in a multitude of crazy ways. Children at the end of the last millennium did not have, understand, see, believe, or accept the fact that there is an issue with your body due to something in your immediate area.
There are many theories out there from government conspiracy experiments to gene degradation of why we are where we are today as a world. I feel that it is a combination of all the theories. If you take the last 75 years of the culinary world and the innovations created, designed, and mass produced by the worlds' war machines, rapid cultural expansion due to air travel and the blending of the atmosphere's stew of turmoil. You can then begin to construct the labyrinth of iconic foods that curved our relationship away from nature and into a laboratory.
I have seen a large increase of the percent of people affected by an allergen. An even greater increase in the severe allergens has been noticed in the last 5 years. It is my belief that through modern medicine and alternatives to natural ingredients has drastically changed how our bodies identify potentially harmful molecules. Building up tolerances to antagonists was the way of Darwin. The simple thought of survival of the fittest doesn't always apply to the world anymore. With the life saving power of medicine and technology its anyone's game.
The approach I take with diners is you have the allergen not me. I can prepare food that will not kill you. You just have to ensure you completely understand your restrictions. I have the empathy and compassion to help those in need and any chef who refuses to TRY to accommodate an allergen should stop cooking. Sometimes the time crunch or circumstances don't allow for total inclusion for those with allergens. The diners with allergens have to remember NOT to put the responsibility upon the Chef, but upon themselves.
