Mark Bittman’s Opinionator column puts the farmer above the chef:
With all due respect to my chef friends (many of whom will agree with this statement), most cooking is dead-easy and pretty quick: it takes 20 minutes to roast a marrow bone, and an ambitious fifth-grader can get it right on the first try. A more complicated dish, like the seared corn with chorizo that was served a bit later, might consume an hour and require a bit of skill.
But raising and butchering the cows and pigs that produced the marrow bones and meat for the chorizo? Growing the corn? These are tasks that take weeks, if not months, of daily activity and maintenance.
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