I really appreciate the debate surrounding this topic- it reaffirms my belief that chefs and cooks are much more than just culinary artists-we pioneer what sustains the entire human race.
I'm pleased to read the numerous comments regarding sustainable agrictulture. I firmly believe that (somehwat ironically) organics and sustainables are a top-down industry. Lots of people in North America especially are not educated at all as to what's going in their bodies, and the ramifications they have on the earth.
I again ask if anyone knows of restaurants/inns/etc worldwide that use a heavy concentration of game meat, or hunt themselves for the restaurant. I know there are some laws that prevent serving hunted meats in restaurants, I'm just wondering if any other countries have different standards.
Also, I'd really like to hear from some more international members regarding their philosophies.
Thanks |