Chefs "foraging for ingredients," which is what they call selling off wild vegetation when it's gentrified
Only when you read it, it's actually just 15 acres of wheat & $25K worth of milling eqpmt and somehow it took a multi-year effort : /
They figured it's just easier to make everyone re-learn how to bake instead.
This is self-centered (as opposed to consumer-centered), inaccessible bullshit. It's disrespectful and self-defeating. The food movement needs to check itself.
It's almost like there's a reason we stopped growing rye in places with soggy winters?
I'm so, so sick of food amateurs who think they're gonna Change The World without having to educate themselves or approach their work in a professional manner.
Especially considering the *massive* resources these folks have at their disposal.