Garlic....a red flag to food

[chefboy2160]

Hey shroomgirl I can feel for you as a parent . I have 2 boys
13 & 17 now who at first thought I was the food police when I limited there soda intake to very occasionally . It is so tough to show kids and people in general what real food is sometimes . What I am doing now with the boys is showing them where food comes from , and how much better real food , in season tastes compared to the fast food they are told to eat on tv . My boys this last year have really enjoyed the farmers market weekly and are now enjoying the tastes of different quisines . All we can do my friend is to lead them to the well , its still up to them to drink .

[Leo R.]

Shroomgirl,you`ve raised some excellent points.There`s one problem,what does the last part of your post say?
I enjoy a challenge,but this one has me well and truly stuck.
Is it in some type of code?If so,do i need to contact MI5/MI6,CIA?

[shroomgirl]

My computer is goofy I responded to the gibberish at the end of page one.

[kokopuffs]

More fuel for the fire:

http://www.sfgate.com/cgi-bin/articl...749EST0119.DTL

[RitaFajita]

I just want to say how much I have been thinking about this lately. I have been in the past, on this post and otherwise, such the defender of the common denominator - what most people seem to want in the marketplace, what they choose. I am finding though, after 3+ years of business, that I feel like a fraud a lot of the time in the food I feed people. I mean, I do the best I can with good ingredients and all. I don't lie, and I don't use fake food. They seem to like it, for the most part, my customers. But sometimes when I come home and I look at the authors on my bookshelf, I feel somehow ashamed - like I sold out.

I know how to love food and do real things that are nutritional. I also know how to do business. I just haven't found a way to make these ways meet. I'm not being confrontational. This really does bother me. How does one divert the runaway train that is boring food, junk food and obesity?

RF

[shroomgirl]

I really understand....my food costs can be out of site...but then like Riddles or King Louie's in STL they are using local food, and their PR and menus are based on what is brought in by small farmers. Riddles probably has a mid 20's ave meal and King Louie's is probably in the $40 range...There are restaurants that just really watch food costs, Nora's in Wash DC is ORGANIC and has 30-35% food costs. UNREAL.
Adear friend of mine opened a vegan restaurant in NYC, it is doing well and I wwonder how he is getting $ out of it at all....vegan is such a hard sell to be upscale and do it is amazing.
Think of Moosewood and all the places that just blazed the trail....if you make it they will come.

[shroomgirl]

Someone PMed me wanting to know the vegen restaurant in NYC...Kendel 79 on 79th and Lexington the consulting chef was Marc Felix whom we are extremely fortunate to have in ST. Louis. What an amazing ball of creative energy.

[dvdsky81]

**somewhat offtopic** I dont know what I would do without garlic. I would probably shrivel up and die! My life (or at least my meals) wouldn't be complete without it. Even if it's just a teeny bit. I've always been a fiend.

[cape chef]

"J"

as always, much respect.

Walking the walk.

[shroomgirl]

I almost feel like having a garlic festival in the midwest so aquaint the GQ public with the 17 varieities the farmers are growing in the ST. Louis area. Think the Italian community will jump on the bandwagon?