5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We interrupt our regularly scheduled Eggtocracy coverage to take a look at the greener side of life.
Sean Brock is the executive chef of the historic McCrady's Restaurant in Charleston, South Carolina, where his modern farm-to-table cuisine most recently earned him the 2010 James Beard "Best Chef Southeast" award.
As a passionate champion for replenishing those varieties of crops at risk of dying out, Brock currently tends to one and one-half acres on Thornhill Farm in McClellanville, South Carolina, where he plants and grows a number of heirloom crops. As we explained earlier, "Heirloom seeds come from plants that have remained genetically unchanged and have been open-pollinated (by insects, birds, wind, etc.) for at least 50 - or some say 100 - years. This means no hybridizing with other varieties of plants."
He's on a mission to bring vanishing vegetables back to the table, and here to tell you why.
Five Reasons to Use Heirloom Ingredients: Sean Brock
2. They tell stories.
3. They taste, look and feel like vegetables are supposed to.
4. They have cool names.
5. They come in cooler colors.
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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