Somewhere along the line, good food became pretentious.
Maybe it was around the time servers at gastropubs started saying “Okay, so we do things a little differently here.”
Or maybe it was when buzzwords like “artisanal,” “small-batch,” and “farm-to-table” became so common that they lost all meaning.
But it’s not the food’s fault.
Food should be made with only a few ingredients. On a real farm. And it should get to your table without a lot of detours.
It shouldn’t be processed. Or take years off your life. Or come with a warning from the surgeon general.
Tillamook is good food without the elitism, attitude, or overwrought tasting notes. It’s unpretentious cheese.
Maybe it was around the time servers at gastropubs started saying “Okay, so we do things a little differently here.”
Or maybe it was when buzzwords like “artisanal,” “small-batch,” and “farm-to-table” became so common that they lost all meaning.
But it’s not the food’s fault.
Food should be made with only a few ingredients. On a real farm. And it should get to your table without a lot of detours.
It shouldn’t be processed. Or take years off your life. Or come with a warning from the surgeon general.
Tillamook is good food without the elitism, attitude, or overwrought tasting notes. It’s unpretentious cheese.
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