Michael Pollen was a guest on yesterday's On Point on NPR. Definitely worth a listen--here's a link to the show, if you're interested. This new book is sort of a primer on how to eat responsibly. Timely advice/information, if you ask me. Especially as more and more details on how our national food system works are surfacing. Pink slime (yes, that IS a technical term) in fast food burgers? No thanks! Anyway, I'm recommending this book based on the thoughtful and well-researched information Mr. Pollen has delivered in the past.
As for Nourish in Lexington, I found out about this place because the first caller during the Michael Pollen interview was the owner. She only gave her first name and the fact that she had a restaurant in Lexington (this was relevant to the discussion), but through the magic of Google, I found the place. I actually walked by it last week and wondered about it. Now I know. At least, enough to know I want to stop in and try it. From their website:
With our dual mission of RESPONSIBLY SOURCED – RESPECTFULLY PRICED we are working with area farms and other small businesses to work as much local and organic food into the menu as possible, while maintaining prices that allow a broad range of people to eat with us. It’s a challenging concept to pull off, to offer enough different dishes on a menu so that both the person who is looking for some tofu or tempeh AND the person who really doesn’t think dinner is dinner unless there’s meat on the plate can both be satisfied. To also factor in the importance of pricing so that you offer well-sourced food to a wide range of people and also allow them greater frequency is an additional challenge. But we’re committed to both.
Sounds about right to me!
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