Here’s an excerpt, but you can click through to read it all here.
I love great food. Last night, I made fresh linguini with organic whole wheat flour and local, free-range eggs, and topped them with from-scratch meatballs made with organic beef, fresh parsley from my garden, fresh Parmesan–you get the idea. And in a few days, I’ll be celebrating a special occasion at one of the finest restaurants in the Northeast, where the produce is local and seasonal and sustainable and where the experience of eating is a little like visiting a museum of fine arts where you get to taste all the masterpieces. Yesterday, I planted the first spring vegetables in my garden. I’m a member of Slow Food USA, for cryin’ out loud.
I’m just waiting for the James Beard foundation to give me a badge for being such a morally superior eater.
Except I’m not.
(Read the rest here! And leave a comment, if you’re so inclined.)