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Started By
Message
1
Posted on 4/29/15 at 1:43 pm to hungryone
quote:
No, Dominos, your pizza is not hand crafted by artisans.
Some of them might be artisans.
Posted on 4/29/15 at 1:45 pm to OTIS2
Where all about "farm to table" in Portland.
Portlandia - Is the Chicken Local?
I won't eat chicken at a restaurant, unless I know that chicken's parents.
Portlandia - Is the Chicken Local?
I won't eat chicken at a restaurant, unless I know that chicken's parents.
Posted on 4/29/15 at 1:47 pm to Jax-Tiger
I knew someone was going to link that scene.
Posted on 4/29/15 at 1:56 pm to OTIS2
quote:
"farm to table" vs "sustainable"
quote:The one with higher menu prices.
Which has a higher bull shite value to you and why?
Posted on 4/29/15 at 2:00 pm to Jax-Tiger
Posted on 4/29/15 at 2:04 pm to Jax-Tiger
That clip is awesome. 
Posted on 4/29/15 at 2:13 pm to Geauxld Finger
quote:
as a former person emplyed in the green industry i must say "sustainable" is if not the biggest bullshite word of our time in any manner.
As I'm a person also formerly employed in the green industry, might I ask why you think that? I think I might agree with you, but I'd like to hear your take on it. I know we both come from the same profession. I think the concept of sustainability is great. A true attempt at sustainability is a noble undertaking. I think the marketing and profiting off of sustainability is nauseating. Chasing bullshite LEED points for a colored wall ornament is asinine.
Posted on 4/29/15 at 2:15 pm to BottomlandBrew
quote:
Chasing bullshite LEED points for a colored wall ornament is asinine.
I don't know what that means, but I bet I agree!
Posted on 4/29/15 at 2:18 pm to Salmon
quote:Only slightly related, but I am pretty sure Wildwood Pizza gets as much as possible from Inglewood Farms. I thought that was somewhat cool.
I don't know if there are any true "farm to table" restaurants in LA. I consider "farm to table" restaurants to have their own farm and either be located on the farm, or nearby.
Posted on 4/29/15 at 2:26 pm to BottomlandBrew
i think you and I probably think right along the same lines.
I worked on several LEED projects and "sustainable" designs and not very many if any projeccts as a whole were actually achieved. Mostly these were done for tax credits. No single project I ever worked on was done for the good of anything other than a way to circumvent and save money. Often times the sustainable design assets wre so costly and inefficient it made installing them into designs completely worthless.
Case and point. I designed an irrigation system for a development and they wanted to use storm water run off to irrigate the site. The issue is that now you need a submersible pump station, and countless filters to clean the water to prevent build up in the lines. The idea was value engineered out because the cost to maintain that system was almost triple what they would save in water reuse let alone the fact that they still ahd to tap city water for a back up as well as install all the backflow preventions to that. Also many sustainable materials are very sub standard compared to their counterparts and those materials endup not being truly sustainable at all.
Most of my feelings came down to a cost v savings. Almost 90% of the time the cost far outweighed the savings.
I really like the idea and the concept but the extremes its being taken to are so obscene.
The true definition of a restaurant being "sustainable" is they make everything in house based on what they grow and provide as owned by the restaurant. Otherwise what is it? Partially sustainable? No one wants to eat at a partially sustainable restuarant. It doesn't sound as good.
I worked on several LEED projects and "sustainable" designs and not very many if any projeccts as a whole were actually achieved. Mostly these were done for tax credits. No single project I ever worked on was done for the good of anything other than a way to circumvent and save money. Often times the sustainable design assets wre so costly and inefficient it made installing them into designs completely worthless.
Case and point. I designed an irrigation system for a development and they wanted to use storm water run off to irrigate the site. The issue is that now you need a submersible pump station, and countless filters to clean the water to prevent build up in the lines. The idea was value engineered out because the cost to maintain that system was almost triple what they would save in water reuse let alone the fact that they still ahd to tap city water for a back up as well as install all the backflow preventions to that. Also many sustainable materials are very sub standard compared to their counterparts and those materials endup not being truly sustainable at all.
Most of my feelings came down to a cost v savings. Almost 90% of the time the cost far outweighed the savings.
I really like the idea and the concept but the extremes its being taken to are so obscene.
The true definition of a restaurant being "sustainable" is they make everything in house based on what they grow and provide as owned by the restaurant. Otherwise what is it? Partially sustainable? No one wants to eat at a partially sustainable restuarant. It doesn't sound as good.
This post was edited on 4/29/15 at 2:34 pm
Posted on 4/29/15 at 11:17 pm to OTIS2
Neither are bullshite.
Neither are a guarantee of good cooking.
Neither are required for good cooking.
But it's nice when good cooking uses fresh ingredients from non-industrial agriculture.
Neither are a guarantee of good cooking.
Neither are required for good cooking.
But it's nice when good cooking uses fresh ingredients from non-industrial agriculture.
Posted on 4/30/15 at 6:38 am to Geauxld Finger
quote:
Geauxld Finger
Have an upvote, sir. You are spot on w sustainability.
Otis2 was correct in his OP, both bull. Some places, can be "farm to table"..... But not a fraction of those claiming to be.
I believe its likely impossible to be 100% accurate to either cause, so advertising as such causes them no guilt. Just another cool hipster marketing ploy.
Kudos to those that attempt to do what they can tho, that should not be overlooked - regardless of their reasons. Helping local farmers & serving local products is good.
Posted on 4/30/15 at 7:50 am to Salmon
quote:
Sustainable is only seafood restaurants right?
No. It's essentially the new word for organic as it is used in common vernacular. Once most of the claims about organic foods were proved to be BS the new mission is "sustainability" which is just another term for the same thing IMO.
quote:
I consider "farm to table" restaurants to have their own farm and either be located on the farm, or nearby.
That would probably be the appropriate definition but it has been stretched to utilizing local farms for your ingredients for the most part. A place like the French Laundry would probably consider itself a farm to table restaurant since they rely on local agriculture to supply the needs of the restaurant.
Posted on 4/30/15 at 7:51 am to Salmon
quote:
I don't know if there are any true "farm to table" restaurants in LA
Maybe I'm confused what farm to table means but several Nola restaurants have gardens in their backyard that they use for their veggies.
Posted on 4/30/15 at 7:54 am to LSUzealot
quote:
several Nola restaurants have gardens in their backyard that they use for their veggies.
veggies is one thing
raising their own meat is another
Posted on 4/30/15 at 10:40 am to LSUzealot
quote:More likely herbs. How long do you think a little backyard vegetable garden can sustain a busy restaurant? Restaurants go thru cases of vegetables each week. Trust me, they have other sources. The garden is for looks.
Maybe I'm confused what farm to table means but several Nola restaurants have gardens in their backyard that they use for their veggies.
Posted on 4/30/15 at 10:52 am to Geauxld Finger
quote:
No one wants to eat at a partially sustainable restuarant. It doesn't sound as good.
I think a farm/restaurant cooperative would be a more apt word for some. I know in brewing/brewpubs, the term farm to table is thrown around some. But it really is more of a coop. Brewer buys grains from a source. Brews the beer. Then recycles the spent grains to farmers who in turn use it to feed their livestock. Brewpub then buys meat, vegetables, etc... from said farmer.
Posted on 4/30/15 at 11:10 am to hungryone
quote:
No, Dominos, your pizza is not hand crafted by artisans
was watching a Scandinavian cooking show sponsored by an Artisanal water company.
Does anyone know what makes plastic bottled water Artisanal? They showed a bottle and it looked like plastic blow molded polyethylene plastic to me. Nothing artisan about that.
Do they turn the water spigot on the filler on and off by hand?
Posted on 4/30/15 at 11:45 am to MeridianDog
Up here in Portland, they have a new term. Salmon Safe. I think it means that they raise their product using fertilizer that doesn't harm the rivers and streams that provide the breeding grounds for salmon. It has nothing to do with whether it was safe for a certain poster on this board to eat...
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