The Source Código

In cooking, I have always looked for a source.

Even now I spend hours walking around neighborhoods and markets.

Looking for that hidden gem of a spot, the place I can get goat necks, or sausage casings.

Where is the best wood, and the maker of a good grill?

If all things are equal between two restaurants, the one who has better sources of ingredients will be the better restaurant.

If you can trace it back to the source, you can communicate with that person. That is a significant move towards sustainability.

You need to start somewhere. All the information I have seen in my research is biased in some way or another.

We can leverage the technology of today to have a conversation with the person who’s hands do the work.

That may be the only truth left.