[Sca-cooks] pates, spreads - modern processed/altered foods

[mls]

Thank you, Phlip.

I guess I wasn't specific enough.  I'm not really looking for help - I know
what I've used in the past (Farmers' mkt produce and wholesale meat
supplier)....and know that next time I'll do the same wrt the veg and fruits
(or grow the former, my espalier doesn't produce enough of the latter for a
feast), but will either learn to butcher, get a friend to do it, and/or go
to a local "one-of" place - butcher or farm.

What I had hoped to do was learn what other people do/did, WHY, and start a
discussion.

Local produce (often organic), non-anti-biotic meats, free-range,
not-overbred-breeds, etc seem to be a big deal in trendy restaurants (from
experience, according to the chef cousin, and via TV), in the NY Times food
section, and in some of the newer cook books.  These ideas sometimes are
found in current food magazines, but not as much as the above three.  I am
curious how far this trend extends and is this something that SCA Head Cooks
think about.

These topics have fallen on deaf ears at work.  This seemed like a good
forum for these questions.

thanks
serena
>
> > On this topic, I was wondering where feast stewards purchase the bulk
foods for their
>>  creations?   Why there?  price, organic....?
>