Editor: Doug Porter, who joined the OB Rag in October 2008, is currently debuting at the Voice of San Diego as their Food Craft writer. Here’s his first post.
FoodCraft: The Resurgence of Artisan Food
Welcome to my first shot at contributing to voiceofsandiego.org.
Some of you may know of me via the articles I’ve written about education, politics and the state of the media for other online publications.
I have to warn you now that we won’t be focusing on those subjects in this column, which I hope to crank out on a regular basis. At FoodCraft I’ll be talking about the people and places that are evolving that connect to that most basic of all human instincts, feeding ourselves. The difference between this post and, say, a column about foodie restaurants, or locavorism, or organic farms is that FoodCraft is about all of the above.
Most of all, though, FoodCraft will be talking about people and places that are concerned with edibles created with an understanding of sustainability and a generous dash of history. We’ll be looking backwards to a time where artisans took pride in making foodstuffs that preserved perishable commodities and presented them in new and exciting ways.
For the remainder of the article, go here.