Picking up on the theme of meat as murder
, has anyone else read Adam Gopnik's story in the latest New Yorker
about his experience as a locavore? It's called "New York Local; Eating the fruits of the five boroughs
." I highly recommend it. Here's a taste:
The point of localism is to encourage sustainable agriculture by eating things that nearby friends and farmers grow or raise and that don’t have to be shipped halfway around the world, guzzling fossil fuel, to get to your table. The rules generally involve eating within a radius of a hundred or sometimes three hundred miles, and are undertaken in places, like Berkeley and the Pacific Northwest, that have a lot of nice produce and plump animals within their circles.
You go local in Berkeley, you’re gonna eat. I had been curious to see what might happen if you tried to squeeze food out of what looked mostly like bricks and steel girders and shoes in trees.