Cookbook author and former $25 and Under critic Peter Meehan is the latest to pen an anti-foodie thought piece for T — or rather, three vignettes about “eating in New York in 2010.” There’s the butcher who makes a customer feel like a dolt for not knowing the word “hogget” (a sheep that’s older than a lamb but not quite mutton-age), the barista who condescendingly tells a man “you should really try that coffee without milk,” and the chef who shames Meehan for buying beef that’s “super grain-fed.” Meehan’s parting thoughts about these snobs?
Is all this righteousness going in the right direction? Or will the snake eventually eat its own tail? What originally drew me to so many of these better-practice/better-flavor foodstuffs was the joy, the passion behind them. What I’m worried about is that as the food thing gets trendier and trendier, at some point the know-it-alls will scare off the casually interested. Maybe even their fellow foot soldiers. Is that sustainable?
All very reasonable questions from Meehan, but where’s the obligatory coinage — foodiots, foochebags, etc.? We’ll go ahead and call the chef who insisted on grassfed beef a total grass-hole.
Grass Fed | A Few Beefs [T Magazine]