Bruce Woods, The Perfect Dish – Globe and Mail, Letter to Editor
Christopher Roy | Dec 30, 2009
Photo: bmann on Flickr
Salt Spring Island’s very own Bruce Wood, Chef/owner of Bruce’s Kitchen writes to the editor of the Globe and Mail about cooking from scratch vs. highly produced foods common in many of our diets.
“I disagree that these sorts of dishes are causing the obesity epidemic. As a chef and cooking instructor, I teach balance, sustainability and, most important, cooking from scratch in addition to knowing the integrity of your ingredients.” Read the full story at the Globe and Mail.
I could not agree more with Bruce’s thought on the integrity of ingredients. As I am too a fellow chef. For my family and friend that have the opportunity to dine with us I always cook from scratch. I will also go out of my way to purchase locally grown and produced
products. This will insure our own Island sustainability and lower the carbon foot print that would result from shopping a broad.
Tom and I will have to come by your place soon. WE are both vegetarian and hope to find dish to our likeness (ps. by the way we love curry dishes) See you soon:)