Hmmm…Flatbread pizza…hmmmm

Ah haven’t written a real post in three weeks. But here are the Wednesday photos, as promised.

 

A trip to Vermont, inevitably, led to a meal at the American Flatbread. A restaurant that sources local ingredients and bakes its flatbread to yummy crusty perfection in an earthen oven. (My mouth is watering as I type…seriously, you’ve got to try it if you haven’t. You should be able to find it in your local whole foods store.)

 

The mighty flatbread…

We ordered half Sausage with Sun-dried Tomato and Mushroom and half “Punctuated Equilibrium,” and the latter is an interesting story itself. The owner and founder of Flatbread, George Schenk, was a former biologist and has dedicated his whole business to help shape a sustainable food model. Besides founding Flatbread, he established the Medicine Wheel Project and Organic Food For Public Schools and has written extensively about sustainability. In this essay, he credited his academic training in science for introducing him to the “biological logic of organic foods and the central unifying theory of Darwinian Evolution,” which of course explains why the salad at Flatbread is named “Evolution” and why the popular pizza is called “Punctuated Equilibrium.”

Punctuated Equilibrium, a theory in evolutionary biology, suggests that evolution is characterized by long periods of small change or standstill (equilibrium), “punctuated” by dramatic and rapid evolutionary change. It strikes George that human food history exhibits a pattern of the punctuated equilibrium, in the sense that agriculture is dramatically changed by a few isolated events: Neolithic revolution, the invention of irrigation channels, the industrial revolution, and the green revolution. How does all this have anything to do with Flatbread, you ask? Well, George sees today’s America entering a new period of punctuation: the natural and organic food movement and he hopes to use this flatbread to honor what he thinks is an important revolution in the history of the American food.

So next time you are biting into that delicious flatbread, think you are marking an important evolutionary event alright?

 

A Vermont trip certainly is not complete without visits to the farmer’s markets.

The pepper season is in full swing, the maple syrup looking beautiful and the last crop of tomatoes bidding summer adieu. Everything was just lovely.

I can’t wait to go back already.

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2 comments
  1. Susannah said:

    What ingredients are on the “punctuated equilibrium” pizza?!

    • Yue Huang said:

      Katamala olives, garlic, red onion, roasted pepper, goat cheese, mozzarella and lots of herbs! It’s the best.

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