I love an octogenarian with attitude. I spied her one Sunday in Kaili Old Street, with her hair and specs rather eccentrically arranged. She was embroidering herself a new belt.
Sunday is no day of rest in China. In fact, it’s often the busiest day of the week as families, groups of friends and workers head for the shops on their one and only day off. Kali, in Guizhou Province, is no exception as the Sunday Market gets into full swing, starting in the old part of town and spreading like topsy into the surrounding streets.
Continue reading “Sunday Street Style, Kaili”
Farm to table. It’s an well-worn phrase on city restaurant menus, but what does it really mean?
Many would say it means using seasonal ingredients, with the fewest delays and distance possible between farm and plate, and a high degree of transparency in this process. Others would say it means local farmers deliver directly to restaurants. In rare cases, it means that some items on the menu are actually grown in the restaurant’s own kitchen garden. But that’s pretty uncommon.
The appeal of farm to table is obvious – the food is fresh, local, and has maximum flavour because it’s at its seasonal peak. I would argue almost all our food should be ‘farm to table. The disadvantages of our current food supply are that we don’t know exactly where our food comes from, how long it took to get to us, or what was done to it along the way.
Continue reading “Farm to Table Feast, Miao Style”