As an industry, restaurants are on the cutting edge. Not just in culinary technique and quality, or décor and service, but in the quality and production standards used to make the ingredients in our recipes.
Yes, naturally and humanely raised meats cost more. Maybe you can counter the higher monetary cost by offering smaller portions. Or expect chefs to charge more money for it.
I do not think the solution to our food supply problem is to use poorer quality ingredients because they cost less money. In the long run, the true cost of these meats is so much higher.” —
Interesting to note:
(It’s worth noting, if for no other reason than to answer the inevitable question, which I asked myself, that George doesn’t only sell naturally-raised meats – he sells industrially-produced stuff as well. But he’s on a campaign to persuade the chefs who insist that’s what they want to change their minds, and I know he’d like to supply only the right stuff.)
I have Mr. Ozersky to thank for summarizing my overall feelings about reality cooking shows in one extremely useful, pithy, easy-to-understand phrase: “Dude, nobody cares!”