We usually look at the other side of the fence and notice how much greener things are over there. Maybe it might be true, but sometimes we get caught up in a frenzy that we actually don't spend enough time seeing how green it is on our part of the woods.
Perhaps the word green, or berde as we would say is just a metaphor of expressing what a good life is in visual terms, granting of course that the word "green" would actually capture what we intend to talk about. Sometimes of course we think of green in a naughty light or think of green as the green-eyed monster.
Then, what does this "green" actually mean?
For the time being let us just settle with the notion that green is good. Good not because of the green buck, but green for a world that is lush and abundant, where there is a balance of life, where we are able to live symbiotically among other creatures of the earth as we are nature ourselves.
But let us not get ahead of ourselves as yet. Though there is something much deeper that what meets the eye, we would just like to look into this concept of green in more simple terms--Green as a representation of life and green as an aspiration of a life we feel we should live.
Anyway, let us simplify matters a little bit more for now. And this is the fun stuff. For the purpose of this blog and what it tries to talk about is green in relation to good food. Not just fruits and vegetables, but animal products as well that been bred, nurtured and lovingly cared for up to the time it reaches our plates. Food that is not only cooked well and tastes good, but food that also respects that natural dynamic of nature and thus serves a higher purpose as we celebrate life and our humanity. We are the only creatures on earth who manipulates and transforms our food from something that could be so pure and essential to something great and extraordinary, but sometimes(which has become the norm)the food we prepare and eat actually is not only bad for us, but also the earth it comes from.
Now this is just an attempt, an experiment if you may that we embark on. We don't yet have the answers. Can we actually create good food, no I mean great food without altering the very essence of why we eat, have too eat, want to eat, crave to eat, what we eat? I really don't know where this is headed, however I would like to take this journey into looking deeper into the matter of our eating. As they say "we are what we eat", now the question is, do we actually know what we are eating?
As a chef I suspect that this journey may lead to a new culinary milieu wherein we all become more involved with the production of our food and care more where it comes from at its very source, and develop a new dynamic between farmers and livestock growers and chefs like myself to ultimately create a new repertoire of exciting recipes that the public might just catch on to.
Tony and Chef Myke
So join us as we take a gastronomic ride to better living starting at the farms and ending in our plates.
Perhaps the word green, or berde as we would say is just a metaphor of expressing what a good life is in visual terms, granting of course that the word "green" would actually capture what we intend to talk about. Sometimes of course we think of green in a naughty light or think of green as the green-eyed monster.
Then, what does this "green" actually mean?
For the time being let us just settle with the notion that green is good. Good not because of the green buck, but green for a world that is lush and abundant, where there is a balance of life, where we are able to live symbiotically among other creatures of the earth as we are nature ourselves.
But let us not get ahead of ourselves as yet. Though there is something much deeper that what meets the eye, we would just like to look into this concept of green in more simple terms--Green as a representation of life and green as an aspiration of a life we feel we should live.
Anyway, let us simplify matters a little bit more for now. And this is the fun stuff. For the purpose of this blog and what it tries to talk about is green in relation to good food. Not just fruits and vegetables, but animal products as well that been bred, nurtured and lovingly cared for up to the time it reaches our plates. Food that is not only cooked well and tastes good, but food that also respects that natural dynamic of nature and thus serves a higher purpose as we celebrate life and our humanity. We are the only creatures on earth who manipulates and transforms our food from something that could be so pure and essential to something great and extraordinary, but sometimes(which has become the norm)the food we prepare and eat actually is not only bad for us, but also the earth it comes from.
Now this is just an attempt, an experiment if you may that we embark on. We don't yet have the answers. Can we actually create good food, no I mean great food without altering the very essence of why we eat, have too eat, want to eat, crave to eat, what we eat? I really don't know where this is headed, however I would like to take this journey into looking deeper into the matter of our eating. As they say "we are what we eat", now the question is, do we actually know what we are eating?
As a chef I suspect that this journey may lead to a new culinary milieu wherein we all become more involved with the production of our food and care more where it comes from at its very source, and develop a new dynamic between farmers and livestock growers and chefs like myself to ultimately create a new repertoire of exciting recipes that the public might just catch on to.
Tony and Chef Myke
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