The American food system is broken. Our structure of cheap processed edible products and industrial agriculture is an insult to food itself, and to anyone who eats.
As eaters, we have the power to control what we buy, what we put into our own bodies. We have the opportunity to create a new way of eating, an eating system that supports our own health and a sustainable agricultural system. As a nation of immigrants, we can use fusion to create entirely new dishes with exciting new flavors. We can escape from the ‘civilized’ life of factory food, out into the wild culinary unknown, to create our own Feral Cuisine!
I’m Josh!That’s me and my wife, Juliana. We got married back in 2013, and I quickly realized that even though I liked messing around in the kitchen, I did not know how to make a kitchen work to deliver regular, varied meals.
Like pretty much every guy (and a lot of gals), I had lived largely off of fast food and frozen pizzas before I got married. I knew it was terrible for me, but it was hard to make a switch until there was somebody else depending on me, too. Over time, I figured out my own systems for making the kitchen work for me.
I also acquired a purpose in the kitchen. I had always been, for lack of a better term, a foodie, and eagerly sampled new tastes and cuisines when I had the opportunity. But I also knew that, while food was fun, it’s also important; it’s what makes us and keeps us alive, and the American system was not treating it in a way that supported either my health or the health of the land around me.
Then I read a quote from Wendell Berry 1: ‘Eating is an agricultural act.’
The act of eating creates demand for particular food products. I have the power, and the responsibility, to tailor how I eat into something that promotes good health and sustainable agriculture. And as an American, working with a food system whose age is measured in decades rather than millennia, I have the opportunity to eat in an entirely new and exciting way.
That’s what this blog is about. I am trying to live out at home the food rules of Michael Pollan, the simple elegance of Mark Bittman, the regional cuisine theories of Dan Barber, and the nerdacious spirit of Kenji Lopez-Alt. I want to be a part of the conversation on what the American food of the future is going to look like.
- A man of whom I know nothing but this quote. ↩