Fueled by the books of Michael Pollan and Mark Bittman, among others, and by the recent release of films such as Food, Inc. and Food Fight, a lot of people are talking about food policy in the United States.
With so many people suffering from diabetes, we know that Americans have paid a price for the convenience of fast food. When the First Lady digs up part of the White House lawn to plant a garden, you know we're either at war or there's a problem with what American's are eating.
Knowing that consumers want a reliable, healthy food supply, corporations use phrases like "Organic," "Farm Fresh," "Healthy Choice" and "100% Natural" as marketing tools to keep processed foods in our pantries.
Access to fresh, affordable produce is essential to good health. Those of us who live in communities with farmers' markets are lucky. In our area, we have two great farmers' markets: the Santa Monica Farmers' Market and the Sunday Pacific Palisades Farmers' Market.
Besides being a source of good food products, farmers' markets are good for one's mood. No matter what modern-living crisis we're dealing with, an unhurried walk around the market is calming and reviving.
Sampling the stone fruit and citrus from Arnett Farms, eating a plate of raw clams at Carlsbad Aquafarms, talking with John, the co-owner of Sweredoski Farms, and hearing his stories about being a Marine before he became a farmer, or literally stopping and smelling the roses at Bernie and Linda's Kendall Garden Roses stand. There is something very satisfying about knowing where your food came from and meeting the farmers who brought it to market.
Recently I interviewed master chef Albert Roux, famous for having revolutionized French cooking in England. In March he opened a restaurant outside of Houston, Texas. Since he trained Marco Pierre White and Hell's Kitchen's Gordon Ramsey, Chef Roux is an experienced cook who has seen it all.
What animated him the most during the interview was his joy at having access to American food products. He delighted in the high quality of Alaskan salmon, Maine scallops, and "happy," free range chickens. And what moved him the most was the dedication of the farmers who sold their wares at the local farmers' markets.
Even though, as he said, they knew they would never make a fortune from their farms, these farmers worked hard so that they could proudly deliver to the market the best produce they could.
Chef Roux called them "the army of believers".
David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. He shares his experiences with food and his favorite recipes on his blog Men Who Like To Cook.