January 24th 2009
$500-a-Plate Chefs Fault Bush For Bad Food
T
he press just can’t seem to keep itself from bashing Bush. It’s not enough that he started an illegal war, shredded the Constitution, drawled unrepentently and let the most dangerous man in America be his vice president for eight years. No, not hardly. Now they’ve gone and made him responsible for processed food and lousy restaurants.
But fear not! AP tells us that Obama will lead us out of the food wasteland and into the food promised land.
WASHINGTON – Visiting one of his favorite Chicago restaurants in November, Barack Obama was asked by an excited waitress if he wanted the restaurant’s special margarita made with the finest ingredients, straight up and shaken at the table.
“You know that’s the way I roll,” Obama replied jokingly.
Rick Bayless, the chef of that restaurant, Topolobampo, says Obama’s comfortable demeanor at the table — slumped contentedly in his chair, clearly there to enjoy himself — bodes well for the nation’s food policy. While former President George W. Bush rarely visited restaurants and didn’t often talk about what he ate, Obama dines out frequently and enjoys exploring different foods.
That darn Bush. If only he’d been more interested in hunting down a locally grown arugula instead of a Pakistan-trained Abdullah, there would be no more mac-n-cheese and McDonald’s; no, we’d all, rich and poor alike, be shopping for locally grown produce that never got a whiff of insecticide, and chickens that had to be lassoed in from the free range by chickenboys.
It looks like we’re in for a season when everything deemed “wrong” by the media elite will be prefaced by a short attribution of blame to George Bush, followed by the bestowing on Obama of God-like power to create change.
Like this: One chef, who recently whipped up a $500-a-plate dinner for incoming Obama elitists told AP that just a few small, divine gestures from the prez and Michelle could be enough to turn America into the culinary promised land. This guy cooks with food grown at his farm, the Stone Barns Center for Food and Agriculture in Pocantico Hills, N.Y. The dinner for the elitists included “passed hors d’oeuvres [including] carrots, lettuce and cauliflower — untarnished and raw, delicious in their natural form. Sweet beets had been recently chiseled from Stone Barns’ frozen ground, and hog snouts left over from slaughter were used as a garnish on a plate of Maine sea scallops.”
Not exactly what Joe and Jo Sixpack pick up at the local Walmart or drive-thru. But no matter; these chefs have the solution that will fix it so all America can stand united for the cause of organic field greens and cute little button squashes in a saffron-cilantro reduction.
Daniel Boulud, the veteran New York chef of the restaurant Daniel who has cooked for at least five former presidents [which means he's either cooked for W. or is really, really, really old], said he thinks the Department of Agriculture should form an agency that exclusively oversees [his word] small farms. Lidia Bastianich, a New York-based Italian chef who has starred in several cooking shows on public television, says the government needs to encourage regulations and incentives to small farmers to give them the opportunity to compete against the “big giants.”
Yeah, that’s the ticket. We’ll create a new bureaucracy because we believe regulation actually helps small business, then we’ll penalize successful large businesses so the small businesses, now crippled by new regulations, have a chance of surviving.
That, folks, is why these people are chefs, not economists. And that’s why this article was written by something I don’t know what to call, but it certainly isn’t “a journalist.”
Posted in Media bias, Obama | 3 Comments » | |
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January 24th, 2009 at 6:04 pm
Comments
January 24th, 2009 at 2:06 pm
Great idea! We can call it the “Anti Dog-eat-dog Rule”.
January 24th, 2009 at 4:17 pm
Bush just didn’t want to waste all that money. Obama, however, sees no need to restrain himself.