This is probably the most critical step that the Charleston F&B community can take to ensure the long-term growth continues. I'm living proof that it can be done as well, and it's not for everyone, but those who want and need it will take advantage, and it could be a great example for other cities!
"No one really thinks you can solve homelessness."
Actually, there are plenty of people in many cities who know that you can solve the problem.. Check out Salt Lake City.
While it's great to have articles helping people to understand what goes into their food, and I appreciate the thoroughness of this article, I think it's time we took a look at the language we are using when we are talking about REAL FOOD. Instead of saying "Why does good food cost so much?", why don't we change the conversation to something like "Why do we expect food to cost less than it should?" or, more simply "Why do we demand food to be so cheap?". American culture is so far away from its food that we have devalued it. We don't truly appreciate it. Let's stop perpetuating this myth by not talking about how 'expensive' things are and 'how much work goes into things', but rather about the fact that so much "food" that is out there is so cheap that it's actually under priced at the register or on the menu because the cost is being externalized to things such as slave wages for farm workers, absent nutrients, and extended shelf lives beyond what is natural. Let's talk about how our food system is all about big profits for food companies AT THE EXPENSE OF THOSE WHO EAT IT because of the lack of health giving properties of the supposed "food products" that they make and sell.
Yeah.. "Another case of Celebrity gone wild".. glad he caught himself short of that!!
What a winy douchebag.. "Because of who you are" is the reason you end up in situations like this. Give me a break.
As the Chef Instructor of the Vegan & Vegetarian class at The Culinary Institute of Charleston at Trident Tech, I am proud to offer this unique class to the culinary students. Almost all the students leave my class with a new understanding of vegetables, other plants/grains, and "meat replacement" products; and they are very excited to expand their 'cooking vocabulary' as they move forward with their education. It has been great to see the vegetarian and vegan options grow at our fine restaurants, and I'm sure the trend will continue. Indeed, it can take great skill and effort to create delicious vegetables, but there is a ton of examples of simple techniques, and particular ingredients that also bring out the best in vegetables that are available to both Chefs and the home cook. It does require a bit of a new understanding from what we have traditionally learned from our parents, and from traditional culinary education, but at the end of the day, I think it's actually easier, and often takes LESS time, since vegetables do not require "thorough" cooking as poultry, and other potentially hazardous foods generally do. Meatless kitchens are also cleaner places by default without the meat juices and heavy animal fats, which is an interesting side benefit that is interesting to point out. My favorite part of teaching 'vegetable centric' cuisine is that it is INCREDIBLY easy to create a NON-vegan dish from a vegan dish with the simple addition of, say, a grilled steak, or a sauteed filet of fish, or a sprinkling of cheese. It is MUCH more difficult to go the other direction, to remove the meat from a dish to MAKE it vegan and for it to truly shine. These are some of the skills that my students are learning, and it looks like some of the Chefs in town are also beginning to understand these facts, which is reflecting on their menus. Bravo to Charleston for being on the cutting edge! Cheers!
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