The Write Ingredients

Introducing Ethicurean. And Lots of Chickens.

Not that it's new, but it's new to me. Here's a bit of what they say about themselves:

The Ethicurean was founded in May 2006.... What we have in common is that we spend a lot of time thinking about food. Not just about how to prepare it, or how it tastes — although those things are very important to us — but to exploring where and how it was grown and by whom, how it got to our plate, and the less obvious effects of our consuming it. Being an Ethicurean means simply trying to "chew the right thing."

A site/blog dedicated to food. And sustainable food at that. I gotta get a gig like that. Oh, yeah, I kind of have one. Or something trying to be like them. At least I've got a role model, and another site to fill my days.

A few weeks ago, Husband and I went to the Weisman Art Museum on the University of Minnesota's East Bank. The museum was finished while I was a student and it created quite a buzz. A piece out of their collection has always caught my eye, and now I know why. It reflects everything that is wrong with this big, huge, industrial food world.

It's one of the largest pieces the museum has, along with a phenomenal Motherwell.
It is called Untitled, by Doug Argue and it shows rows and rows of chickens in cages. I included a photo of the details because they shouldn't be missed.

So, this painting led me to Ethicurean. We all have a responsibility to the environment. And that includes in what we eat. Most of the chicken that's lining the shelves of Rainbow and Cub was raised like the chickens in this painting. Hormones, chemicals and the risk of salmonella and all reasons to hunt down hormone free, organic, local chicken. It's not hard to find, and it's not expensive, and the flavor is out of this world.

If you don't believe me, read the Omnivore's Dilemma. That'll convince ya.