The television played in the background yesterday as I wrestled with a sticky story and the host spoke firmly about using the best and freshest ingredients for the recipes that day. Her tone was a mix of bragging and scolding if you didn’t do the same as her, like ‘shame on you!’
I mean, really. Sometimes these ‘best and freshest’ ingredients aren’t available. And more often they are out of the budget to get organic vegetables harvested that morning and shipped in a velvet lined carton. Fresh veggies in the grocery store cost more than those preserved by freezing or canning, and food costs are a prime area to tighten the budget. If you can grow them yourself, that’s great, but that’s not enough for all the year.
Is she telling her students to choose the better appearing tomato on the display? Does she think we prefer the old and wilted vegetables? That’s actually insulting, that we would forget and select a tomato that is rotting and has nibbles taken out, without her reminder. Give tips on how to select better vegetables, instead of a vague command.
Tell me more how to make the best of frozen vegetables or day old sweet corn. (I’m not sure many canned veggies can be saved) People get the best vegetables that they can, don’t nag if they can’t afford the first plantings vines. These wonders of ‘freshest and best’ snobbery aren’t convincing when she gives no definitions.