During a recent visit with a meat processor and a pig farmer in Argentina , I heard two men tell me stories that were disarming. Their stories seemed more suited to pass between intimate friends and unlikely to pass between us, having only met for a few hours. The stories, while they revealed how chorizo is made, were far more eloquent about their lives than about sausage or animal husbandry.
While we’re exploring the food supply chain, we’re often confronting machines, technology, the gears Read more [...] Don’t Cry for Me…..
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During a recent visit with a meat processor and a pig farmer in Argentina , I heard two men tell me stories that were disarming. Their stories seemed more suited to pass between intimate friends and unlikely to pass between us, having only met for a few hours. The stories, while they revealed how chorizo is made, were far more eloquent about their lives than about sausage or animal husbandry.
While we’re exploring the food supply chain, we’re often confronting machines, technology, the gears Read more [...] 
January is just about the worst time to meet the owner of a bakery in Buenos Aires, or any business owner, for that matter. Marcelo, the owner of La Sud América, a bakery in the Almagro neighborhood in Buenos Aires, was texting me with the news that he would be available for a brief meeting before he taking off for a holiday with his family. Like our summer months, Argentinian winters are prime vacation months for families with children out of school, which means that many businesses hang a 
Most food in Argentina comes from somewhere else, at least in its earliest forms. Like wheat. Sure, there’s asado, an ubiquitous dish on Argentinian menus that is mostly a mound of barbequed meat. But in Argentina, the mishmash of culinary traditions that exists today reflects a long history of immigrants who left very little of anything that can be called truly Argentinian.
The view that the Argentinian national cuisine is actually a mix of British, Italian, and French food can be galling