Brooklyn, Counter Space, and Eric Schlosser

{image from “Counter Space” at MoMA; accurately reflects my life these past few weeks}

Another busy week over here at Legume Loyalist… Slow Food NYU is prepping for our final event of the semester on Friday, all of my final undergraduate papers are due next week, and graduation is a mere two weeks away. Sigh.

But, some exciting news! Legume Loyalist is moving…to Brooklyn! Our lease started on Sunday in our brand new apartment in Bushwick, Brooklyn. We’re uber excited to escape the frenzy of Manhattan and revel in the neighborhood-y feel of Brooklyn. The best part: we’ve downsized on rent and gained a bigger bedroom, an office, and a balcony! Pictures to come soon.

Yesterday was the last day to view Counter Space: Design and the Modern Kitchen at the Museum of Modern Art. It was a gem of an exhibit that charted the evolution of the home kitchen, and how aesthetic and technological changes reflect larger cultural ideologies. The exhibit even featured an entire Frankfurt Kitchen on display! (I seriously think I should have majored in ‘kitchen studies.’) I had the chance to see the exhibit one last time early yesterday morning before class and picked up the exhibition publication, but in case you missed it, the entire exhibition is available online. Check it out here!

A constant conversation over here at NYU’s Food Studies and Gallatin School is the idea of the sustainable-food-advocate foodie-elitist. Eric Schlosser, in a Washington Post opinion piece published this past Friday, discusses the irony behind denoting sustainable-food-advocates ‘elitist’ and effectively argues the other side. It’s a great read. “Why being a foodie isn’t ‘elitist,‘” by Eric Schlosser:

“The cheapness of today’s industrial food is an illusion, and the real cost is too high to pay. […] Calling these efforts elitist renders the word meaningless. The wealthy will always eat well. It is the poor and working people who need a new, sustainable food system more than anyone else. They live in the most polluted neighborhoods. They are exposed to the worst toxic chemicals on the job. They are sold the unhealthiest foods and can least afford the medical problems that result.”

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