When it comes to food, the people of Marin County, where I live, are pretty darn lucky...and we know it. We have the benefit of living in the heart of California's bounty, and to ignore that would be a crime. So the concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance.
Now, I certainly didn't invent this concept, but over the past few years I've had many discussions with colleagues, friends, and family about what being a locavore means exactly, and how it can best be applied to cooking. And being a locavore doesn't simply stop at addressing the proximity of your food source. Rather, it encompasses, both directly and indirectly, such concepts as sustainability, organic farming, and being "green," among others. This is all important stuff, and as I grow as a chef, a businessman, and a father, the impact of these choices takes on greater and greater significance.
Source: http://www.womenshealthmag.com/nutrition/tyler-florence-recipes
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