“If you want to feed your family healthy food, you have to ask a lot of questions.” -Yvon Chouinard
Hang around our home long enough and you find that MRS and I really enjoy cooking, eating and drinking. If we have a common love of literature it would be cook books, cooking magazines and bartending books. We care a lot about where our food comes from, especially when we are cooking for the “wee ones.” Where we can we support local, sustainable producers.
The more we learn about food the more interested we get in the sources and sustainability.
It will come as no surprise that I am a big fan of Patagonia. When I heard about Chouinard’s latest experiment with sustainability and food I was excited to see where it went. He has shared many of the products from Patagonia Provisions with me, the salmon and buffalo jerky being my favorites.
Last year, Patagonia Provisions released a film directed by Chris Malloy, that explores the connection between food and the environmental challenges we face. Two of my favorite foods make appearances.
Revolutions start at the bottom
At the bottom are these little small farmers and fisherman and they are committed to the same things we are which is doing something different. People who are willing to break the paradigm.
Agriculture revolution is not going to come through technology. It is going to come through, in a lot of cases, the old ways of doing things. -Yvon Chouinard
Sound familiar tenkara fans?
I was especially delighted to see Dan and Jill OBrien included in the film. I have been a fan of Wild Idea Buffalo ever since I read Dan’s terrific book, Buffalo for the Broken Heart. It is a fabulous true story about their struggles with ranching and the notion of returning buffalo to the native prairie.
In the PNW salmon are their buffalo. The folks from Lummi Island Wild are harvesting based on an old method. They show and talk about reefnet fishing around Lummi Island.
If you care about your food you should take 30 minutes and watch Unbroken Ground.
