I’m a travel writer specialising in sustainable tourism and I wince every time I say the word “sustainability”. I wince because I can’t believe we’re still saying it as if it’s something unusual. All the stuff we describe under a “sustainability” banner should now be commonplace. I thought I’d have written myself out of a speciality by now, because any decent hotel or tour operator would be sorted on single-use plastics, water management, energy usage and food waste. And any decent traveller wouldn’t support a business that hadn’t addressed these basic priorities.
I hoped humankind would only have to bang on about recycling for a few years before we sorted it out, and then we could move on to sophisticated conversations about the pleasures of travelling, eating and drinking. Sadly we’re not there yet. But here’s the good news: what comes after standardissue “sustainable travel” looks amazing. Allow me to tell you about a few progressive people and places that have blown my mind lately.
Bu hikaye Gourmet Traveller dergisinin June 2023 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin June 2023 sayısından alınmıştır.
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Already a subscriber? Giriş Yap
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
