Foodies and beeries

This isn’t to do with beer, but I see a lot of parallels between “foodie” culture and microbrew culture.

These days, as the American gourmand becomes increasingly obsessed with the origins and purity of every organic nibble that might appear on, say, a cheese and fruit platter, it takes extra effort to fend off the vogue for shaggy, independent upstarts.

http://www.nytimes.com/2011/04/06/dining/06fancy.html?_r=1&src=dayp

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