Word: barnyards
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...1970s, the so-called fresh-food revolution was on, and Alice Waters was serving statement salads at her influential California restaurant Chez Panisse. The idea got bigger and bigger and won the hearts of Gen X chefs in the 1990s. What New York magazine critic Adam Platt called "haute barnyard" had come to define America. Words like seasonal, local and, best of all, green market were shibboleths for every self-respecting cook from potato peeler on up. It made for a lot of roasted heritage pork and hand-foraged hen of the woods mushrooms, but it's something...
...then Craft, says, "Some people think manipulating food is the job a chef does. It isn't. Flavor comes first. You treat it with respect and keep its natural taste. I want people to say, 'I never knew scallops tasted like this.' " (Watch TIME's video "City Goats: Barnyard Animals in Backyards...
...trade could do far worse than to stop in for a meal at Noma. At chef Rene Redzepi's astonishing restaurant, dinner begins with a tiny quail egg served on a bed of smoldering hay (all the better to infuse the lush yolk with the haunting flavors of barnyard and smoke). In both its sustainably raised, locally foraged credentials, and its all-around deliciousness, the egg is Noma's small but potent culinary reminder of why saving the planet matters...
...Watch the video "City Goats: Barnyard Animals in Backyards...
...growing popularity of raising barnyard animals in backyards - or indoors (at least two companies, ChickenDiapers.com and MyPetChicken.com sell nappies to people who want their birds to bunk with them) - has forced many municipalities across the country to statutorily reckon with allowing livestock within city limits. But legal or not, urban animal husbandry is gaining cachet. That's not only because of the desire to eat local and organic but also because the shaky economy has more people wanting to be more self-sufficient. Says Seattle Tilth garden educator Carey Thornton: "Food you raise yourself just tastes better...