I ate a raw turnip and it tasted so good it made me want to cry. It came from a farm upstate, where the soil is rich and each root is sustainable. But in order to eat the turnip, I had to visit a restaurant with a bill so high it must have been a special occasion.
And I thought this is the disconnect between ethical eating and ethical living, where extraordinary food carries an extraordinary price. Access to the organic stamp requires a certain economic mobility many cannot attain.
While this disparity remains, that raw turnip lies out of reach on the guilded golden plate.
