Fidanza.
Photo: Melissa Hom
“At some point, the food community became very fetishistic about animals, especially pork. That made me feel yucky. It was like, as long as it’s good bacon, okay to put it on your ice cream. The same behavior that got us into the industrialized meat mess got us into the overconsumption of non-industrialized meat mess. Why do we, as a culture, have to over-amplify and over-celebrate instead of just saying, ‘Every once in a while I eat a pork chop, and I like it to come from a good source.’” — Gotham West Market and Saltie chef-owner Caroline Fidanza also says the “pioneering” days of Brooklyn restaurants are over. [Fork in the Road/VV, Related]
