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Tune In & Turn On Tuesday

March 3, 2015

Alliterations are awesome. Words have power. I love words. And I think writing about food is a great way to capture the nuances of an argument. As you’ve come to expect, most of the words posted at the FLB are devoid of pictures.

Mostly, that’s because as a reader myself, I’ll sometimes take the easy way out and skim a periodical for copy call-outs and read the captions under the pictures. Savvy to these kinds of tricks, I try to force those who come to the FLB to read every word.

And I’ll occasionally try to slow you down with alliterations. Photo Friday’s frequency has been fitful. But I do know there is power in images. There can be even more power in video. I’m not sure if I can make this a regular thing or not, but I did find two videos that I think are important for different reasons.

They are short. And they merit watching, and I think they merit discussion. The first is only a minute long. The second is just five minutes. Surely six minutes isn’t too much to ask. And I would hope you would find at least one, if not both, inspiring.

On Seeds (one minute)

This is something that often gets overlooked in the current arguments about genetic engineering. Do not forget that up until recently, for the vast majority of human existence, seeds have been a public good. It’s an important idea to remember. Seed saving is an important skill that must not be lost. Biodiversity is an important goal to achieve. This video shares an important message.

Now ask yourself, why was this made in Canada? And why is the US not leading this charge?

On Being a Cook (five minutes)

Maybe this is a wee little bit food pornish. But just a little. My hope is that there are some chefs who may watch it and find their spirits to be rekindled. Perhaps there will be some cooks who are coming up that will see this and have it awaken their hunger to learn and grow. I love that even in this sous chef’s off time he spends cooking. I know there are chefs in the Capital Region who complain that the ambition of their cooks outpaces the talent these rookies possess. But I also wonder which chefs run kitchens that are inspiring to those on the line.

So, what do you think?

2 Comments leave one →
  1. breakdownchick permalink
    March 3, 2015 11:54 am

    Great choices! :)

  2. March 3, 2015 12:29 pm

    I watch the ‘On Being a Cook’ video about once a week. One issue with chefs not inspiring cooks was that our generally conservative area had too many owners that would not let chefs do the work they were capable of. Just 5 years ago there were very few great chefs’ positions available. The new wave of owners seem far less inhibiting and are allowing chefs to be chefs. This trend will bear great fruit, as area chefs will be freer to inspire young minds because they’re freer in general. I love what’s happening, especially in Troy.

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