This morning we have a bonus show for you in our series on food and its impact on the environment, our health, and our communities. I really wanted to bring on a chef for this series but as we emerge from the pandemic, people are heading back to restaurants in a big way and restaurateurs around the metro are very busy right now, as you can imagine. Fortunately for us, Lynn Pritchard of Table 128 Bistro + Bar graciously agreed to do an interview.
Lynn is the chef and owner of Table 128- an upscale restaurant focused on modern American cuisine and seasonal ingredients. This fall they move to a new location, (not yet disclosed) so we look forward to Table 128 2.0!
In this series we have had some good discussions on various ways we as consumers can make more sustainable choices on how we buy, prepare, enjoy, and dispose of our food. Today we get an inside look at the challenges facing chefs as they attempt to make more sustainable choices to offer you good dining out options that promote healthy communities and a healthier planet.
Tune in to the podcast to hear Lynn share his influences and sustainability tips.
Key Takeaways from our discussion:
- When starting the restaurant, Lynn focused on the food memories he had and his style – earthy, delicious, seasonal
- During the pandemic, they focused on 3 things
Keeping as many employed as possible
Keeping their guests/customers fed
Having something to come back to in the end
- A typical plate of food in this country has traveled 1,300 miles in total
- You can help to minimize food waste by buying the ‘ugly’ food. It tastes the same!
- Eat fresh, only buy what you know you’re going to need
- Buying local supports the economy of the community you live in and minimizes the logistics and transportation costs
- Support local restaurants that support local farmers and producers
- Be conscious of what you’re putting into your body; what you eat matters
- Reach out and forge relationships with your favorite local chef
- Be thoughtful in all that you do
“It is often said of a person
That he or she is ‘beautiful inside’.
A browned banana,
a bruised fruit still has huge potential
In terms of smell, flavour, texture.
Therefore, responsibility of the chef,
As well as that of all of us cooking at home,
Is to find that inner beauty in each product.”
~Chef Massimo Bottura of Osteria Francescana
“To eat is a necessity,
But to eat intelligently is an art.”
~ Francois De La Rochefoucauld
Thank you for listening to today’s discussion. Let’s continue the conversation and learn from each other.