about gastronoise?
People Eat Food, We Like People
Welcome aboard folks. Not much content yet but stay tuned, this will all change quickly. We hope to become your source for fresh perspective on all things ingestable. There is so much information about food disseminated throughout magazines, websites, or Al Rooker’s cooking segment of The Today Show, most of which is either geared to push some commercial food product or venture, or just altogether unhelpful, that it has become necessary to have an advocate for real people wanting food reporting that is interesting, relevant, and inspiring to home cooks for day to day decisions as well as concepts that will transform our eating behaviors.
Most of all, we are concerned with where our food comes from. We’ll discuss the politics, farming practices, availability (cost and distribution), and flavor of what we eat. There has been an increase in awareness regarding these matters (popularity of organics, dissatisfaction of tainted produce), but we feel that there is work to be done to educate the consumer. Health and sustainability issues associated with how food is raised not only impact our collective quality of lives, but the lives of generations to come. We salute the work of Michael Pollan, Slow Foods, Alice Waters and the like, but we hope to be a unique voice with daily content that appeals to everyone. We all eat food and everybody deserves to have the knowledge to understand policy and big-picture issues as well as the inspiration and skills to enjoy the diverse foods that bring us health and happiness.
If you are living in a developed country, chances are good that you have been eating food and lots of it for as long as you can remember. At some point in your life you have to drop the fork and ask yourself, WHAT THE HELL AM I PUTTING IN MY MOUTH. This website is dedicated to that moment, in hope to extend that moment into a lifelong quest for knowledge. We have many questions ourselves and we hope to learn and inform as this site grows. If you have thoughts, opinions, or questions we have not thought of, please post your comments. What are Genetically Modified Organisms? Should my milk be pasteurized? What are best best olives for my martini? You have questions and we have questions. Let’s put our heads together and learn a little bit more about this stuff that brings us strength and pleasure.
Gastronomically yours,
j byce