Thursday, September 24, 2009
Restaurants Eat dirt, foodie
Posted by Cliff Bostock @cliffbostock on Thu, Sep 24, 2009 at 6:19 PM
Anne Zimmerman of Culinate attends a dirt tasting. Yes, really. A typical observation:
The mud from Pugs Leap Farm in Healdsburg was thick and dark and hearty, and smelled like a green pasture. After smelling the soil, we tasted chervil grown at Pugs Leap, then a chunk of egg from chickens raised at Pugs Leap, and finally a delicate slice of tomme cheese made from the milk of goats raised at Pugs Leap.Would you believe me if I said I could taste the continuity? The chervil was delicate yet distinctly herbaceous, and the yolk of the egg had a creamy green freshness. And the tomme was soft, mild, and — can I say it again? — divinely green.
I was stunned. I’ve had some miraculous food experiences, but nothing that illustrated so convincingly the connection between the health of the land and the food that I put in my mouth.
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