I admit it. I love chefs. I love how they think and talk about food. I love their desire to make food a sensual experience. I love that while processed, boxed, frozen I-don’t-have-to-do-anything-but-heat-and-eat-it food pumped with salt, sugar, and fat tricks our brain into thinking it’s good, chefs tease our palates honestly with herbs and spices and techniques that coax the subtle flavors from ordinary (and extra-ordinary) foods. I LOVE the commitment and the art of chefs. They are the Picassos and Rembrandts of the culinary world. And, I believe they can save the world.
Okay, so I have to admit, as well, that I have an unabashed belief that the “how” of food can solve all of the world’s problems. Really. When food is grown with care it protects the soil, the environment and those who grow it. When animals are handled with compassion and gratitude for the ultimate sacrifice they give us, those that work with them can’t help but be touched. When food is processed minimally, our world is safer from unnecessary additives and chemicals and when it’s consumed regionally, our resources are saved. And thoughts of hate and aggression are rarely found around a table of good food prepared and consumed with care and gratitude.
And that’s where chefs come in. At least the chefs I’m fortunate enough to work with in the Montana Farm to Restaurant Connection. Now in it’s 6th year, this Western Sustainability Exchange program connects chefs that want the freshest, tastiest and most sustainably produced ingredients with the local farmers and ranchers that are creating them. These chefs pledge to bring world-saving cuisine to their diners’ plates. June 19th is the official launch of the 2012 Montana Farm to Restaurant Connection. Mark your calendar, make a reservation, order the local option. Save the world.