The comeback of real food, the artisanal movement is alive

Fast Lane Definition-   Artisanal food is handcrafted, high quality, often gourmet food. It can be found in farmers markets, part of the Slow Food movement and in co-ops. It is natural, unprocessed and fresh, often made by local farmers.  Craftsmen like precision used in the production of cheese, bread and bakeries, meat, produce and home canning to name a few. 


Culinary Quote Du Jour-   “a food artisan is someone who is completely and wholly integrated into the creation of their product. It follows, she says, that artisanal products can only be made on a small scale". 
June Taylor of June Taylor Company, jam, jelly and preserve artisan 
Once upon a time in America all food was produced in an artisan manner, there was pride, quality and craftsmanship in all food product.  The technological advancements and fast food was responsible for quicker, cheaper more readily available product; obesity and diabetes now run rampant in our society.  


But there is hope, as more people eat locally, they have to buy that homegrown food somewhere. Farmer's markets are growing and people are coming out in force to support the Slow Food Movement.  An outgrowth of the farmers market is the artisanal food shop selling the wares of local farmers, dairymen, bakers, jam makers, honey purveyors and herb/flower growers. And the butcher shop is making a resurgence, there was a time when every small town and neighborhood had their own butcher.  Try to get someone to bone, roll and tie a roast for you in one of those large food markets.  There is another inherent plus for artisanal food and that is the health aspect.  No need to gas the tomatoes or apply chemicals to boost productivity or give growth hormones to the meat, poultry and seafood.  I attended a seminar on wild salmon, the presenter showed us a 6 month old wild salmon, it was all of 12 inches and 3 or 4 pounds.  When he showed us the farm raised salmon it was easily 3 times the size. But the real kicker was the taste they was a more robust and full bodied taste to the wild salmon as opposed to the "watered down" taste of the farm raised.  In the case of farm raised salmon, the wild is actually a more sustainable product due to its impact on the natural fisheries and environment.  


The comeback of artisanal food is good for the soul. it allows us to be in touch with our food and food product.  When we go to Maine we get Maine lobster, Steaks in Kansas City and cioppino in San Francisco.  Surprises are every where, herloom varieties of tomatoes, a goat cheese just made yesterday, creativity that is only available on a limited basis.  Real food is bake and its exciting, fresh and is fueling  passionate consumers to be adventurous.  Go out to your local farmer's market support the local farmer's and see what's new a that farm to plate restaurant, live!