By Robert Fishman
A famous city historian lines the tale of the suburb from its origins in nineteenth-century London to its twentieth-century death in decentralized towns like la.
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Additional info for Bourgeois Utopias: The Rise And Fall Of Suburbia
Stone-ground flour is not separated and recombined in this way, and lasts slightly longer. But neither whole wheat nor even stone-ground whole wheat addresses the core problem with modern wheat. Even if I start with the hard red wheat from which these mainstream flours originate, even if I grind that grain in my grinder at home and consume it before it spoils, I’m at the mercy of poor genetics. These wheat plants consistently thrive only when pumped up on chemical fertilizers, when protected from wheat rust by fungicides, and when isolated by herbicides.
At the same time, he started trying new foods, and from there he has never looked back. Now he’ll try anything once, and he’s come to love anything sour or salty or sweet or all of the above. He sips shots of local apple cider vinegar like a wine connoisseur and craves pickled or lacto-fermented foods. Max’s younger brother, Lander, was a different story: He started off as a great eater but at some point just stopped. He reached a stage where he would eat any kind of processed snack food but steadfastly refused meals.
Sometimes our lives feel like a Saturday Night Live sketch about the local food movement. René insists he is not a farmer. He rarely drives a tractor. But I can’t help referring to him that way. He’s had more impact on my diet than any farmer I know; René and Lentz Spelt Farms brought a number of ancient grains to the Pacific Northwest and taught me why they mattered. After leaving Germany in 1970, René spent decades living in a tepee in the American woods. He camped in Eastern Washington, he picked up work in the nearby apple orchards, and later started typing out agricultural articles on an old typewriter.
Bourgeois Utopias: The Rise And Fall Of Suburbia by Robert Fishman