Chefs with Issues is a platform for chefs we love, fired up for causes about which they're passionate. Today's contributor, Rob Weland, is the executive chef of Poste Moderne Brasserie in Washington, D.C. Chef Weland grows approximately 20 percent of what the restaurant uses in the restaurant's onsite courtyard garden, as well as composts about 40,000 pounds of food a year. He recently attended Terra Madre, the international conference devoted to sustainable food, as a Slow Food USA delegate
It’s the time of year for lists and wishes - everyone’s reading and writing about the trends of 2010, what to expect for 2011, and ultimately, what they want to see happen in the upcoming year. While I love the idea of macarons outpacing cupcakes on the trend-o-meter, what I really want to see is a more valiant effort on the part of chefs, farmers, policymakers and citizens to make sustainably produced food a reality for ALL Americans.
When my U.S. Delegate application to attend Slow Food’s Terra Madre in Turin, Italy, was accepted, I was humbled and honored. We had few delegates attending from the Washington D.C. area, and it consisted mainly of farmers, artisan producers and food activists. I was the only chef, and wish that more from our region, the epicenter of policy creation in the country, could have attended.
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