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luvstoeat | | | |  |  | |  | | Alton Brown/Good Eats Fan's Discussion Topics of interest to fans of Alton Brown and his shows. | 
09-09-2008, 04:50 PM
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#1 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 2,435
Rep Power: 3 | Sustainability
Food Network celebrity Alton Brown dissects the topic of sustainability By Jenny Slafkosky
Oakland Tribune correspondent Article Launched: 09/09/2008 12:03:24 PM PDT  FOR ALTON BROWN, it all started with a chicken. At a family meal in a New York City restaurant, his then-5-year-old daughter ordered the half roast chicken.
"When it arrived, she looked at the chicken, then looked up at me and said 'Chicken is chicken.' She was just now putting this together," the Food Network personality recalls. "I thought, 'Oh, (expletive). What's gonna happen now?'" Brown explained to his daughter that someone had raised the chicken and killed it so that she could eat it. http://www.contracostatimes.com/foodandwine/ci_10419733
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin 
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09-09-2008, 08:51 PM
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#2 (permalink)
| | Member
Join Date: Aug 2007
Posts: 90
Rep Power: 2 | Food Network celebrity Alton Brown dissects the topic of sustainability
FOR ALTON BROWN, it all started with a chicken. At a family meal in a New York City restaurant, his then-5-year-old daughter ordered the half roast chicken. More... | |
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09-09-2008, 10:00 PM
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#3 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 2,435
Rep Power: 3 | I hear a echo in here! 
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
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09-09-2008, 10:20 PM
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#4 (permalink)
| | Doesn't Know How to Cook
Join Date: Feb 2007 Location: Chicawesome
Posts: 2,094
Rep Power: 10 | Reading some of his comments, I've decided that I wouldn't want to meet Alton in person.
__________________
Those who forget the pasta are condemned to reheat it.
My favorite thing to make for dinner is reservations. | |
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09-09-2008, 10:26 PM
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#5 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 11,396
Rep Power: 10 | I think it's funny to see Emeril with Alton. He just doesn't know how to take him. | |
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09-11-2008, 04:14 PM
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#6 (permalink)
| | Junior Member
Join Date: Aug 2008 Location: Nashville, TN
Posts: 14
Rep Power: 0 | Good Reads
Thank you so much for posting that article!
That's an issue that I've been recently passionate about as well. At an age where "organic" is seemingly a trend and terms like "Free Range" are thrown around without goverment regulation, it's hard to know what to eat, where it's coming from and what it went through to get to our table.
Enter... Michael Pollan... the author of The Omnivore's Dilemma.
A wealth of information that answers the question: "What should I have for dinner?" -- emphasis on the word SHOULD. He looks into food and food production in a way very similar to AB, and guides you towards conscious living. Michael Pollan - The Omnivore's Dilemma
My copy is dog-earred and highlighted to exhaustion.
Sure, eat your chicken, have your hamburger . . . but know how it got there.
But now onto another comment..... AB's 5-year-old can eat half a chicken?!  | |
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09-11-2008, 04:40 PM
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#7 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 11,396
Rep Power: 10 | There is something missing for kids today that farm kids have always known. | |
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09-11-2008, 04:47 PM
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#8 (permalink)
| | Ultimate Alton aficionada
Join Date: Dec 2007 Location: West Virginia
Posts: 1,248
Rep Power: 3 | One benefit of being a country girl, I suppose  | |
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09-11-2008, 05:00 PM
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#9 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 2,435
Rep Power: 3 | Quote:
Originally Posted by Food Network Fan  There is something missing for kids today that farm kids have always known. | I like knowing where my food comes from. When I was a kid on the farm, almost every mouthful of it came off our place. We raised and butchered our own chicken, hogs, cattle... caught fish... made our own sausage and livermush... cured our own hams... raised loads of veggies... did a lot of canning... also had goats, ducks and geese... fruit trees... the whole nine-yards. Very little (food-wise) came from the market.
Today, I purchase most of my veggies from Kings (which grows almost everything they sell)... purchase local-grown meats from the local butcher... do my own catching of fish, shrimp and crab... do most of my baking... do a lot of freezing... Still living the way I was brought up.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
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