Locavores. Slowfood. Raw Food. Whole Food. Green food. Sustainable agriculture. Permaculture. Probiotic. Craft Beer. Grass fed. Fair Trade. Grain fed. Shade grown. Free Range. Cageless. Macrobiotic. What does all this look like translated into restaurants?
These are words that hungry Americans everywhere have taken up as a cause. They are the battle cries of a pervasive back-to-the-land preoccupation with food basics, words that give voice to a collective desire to return smaller-scale sanity to food production in the age of monocultures, GMOs, agribusinesses, and food so machined that it tastes as bland as fluorescent lighting.