Many County Chefs follow the Pollan rules!

Food Rules

Michael Pollan, Author of  “The Food Rules”, a list of guidelines for making good food choices, like “Eat mostly plants” and “It’s not food if it arrived through the window of your car”.

A guru of the sustainable food movement. Pollan believes it is time for us to pay attention to how we eat out, as well as how we eat in.

As a result he has compiled a new list, this time for eating out, for the Sustainable Restaurant Association. Referred to by  the Telegraph as a “Sort of a Moral Michelin.” Based on how many of our wonderful chefs of Prince Edward County source, prepare and present their food  we should be getting our Moral Michelin star rating soon.


Dig doggy bags

Restaurants serve supersize portions to make you feel you’re getting your money’s worth. If there’s enough for another serving, ask them to wrap it to go — so you really will be getting your money’s worth.

Seasonal menus

Don’t eat at restaurants that serve asparagus all year round (or strawberries, peaches or apricots). The chef’s not paying attention to the seasons, and it’s unlikely the food will be special.

Small suppliers

The smaller the delivery truck out the back, the better the food inside will be. If a restaurant is getting its ingredients delivered by articulated lorry, the food is apt to be undistinguished.

Name that farm

Look on the menu for the names of specific farms, not meaningless generic pastoral terms like “farm eggs”, which means nothing.

Specials are special

If there are daily specials, order them. They often mean fresh ingredients and thoughtful preparation. But if the waiter doesn’t tell you the price, ask — sometimes specials can carry special prices as well.

Don’t order steak well done

Chefs typically serve the gnarliest pieces of meat to people who order well done, either out of a lack of respect or because overcooking covers a multitude of problems. They serve the nicest cuts to patrons who order rare. If you want well done, order it rare and send it back for more cooking.

How meat is raised matters

Don’t eat meat in restaurants unless the menu specifies that the animals were sustainably and humanely raised. In the case of ruminants, look for terms like grass-finished or pasture-raised.


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