When it comes to food, chefs get all the fame. A few weeks ago, New York Times food guru Mark Bittman tried to right the wrong. In an online piece called “Celebrate the Farmer!” he wrote about the need to honor the men and women who put the food on all our tables. Their work raising and butchering cows and pigs requires “weeks, if not months, of daily activity and maintenance,” but the chefs, who might spend 20 minutes preparing a dish, get the high-profile recognition.
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