Supper of the Lamb (Jackson Langfeld, reading)

 I like Capon's viewpoint on cooking. It isn't just making food, but a way to ay attention to creation. He talks about modern people consuming quickly and treat meals as a convenience and this causes a disconnect between the consumer and materials consumed. For example, people will eat a rotisserie chicken and throw out the bones because they are perceived waste, when in reality those bones, along with some water and vegetables can be turned into stock which can then be used as a base for many meals to come. Even stems from herbs can be burnt and their ashes used as fertilizer.  It comes across as more thoughtful to do that as people are maximizing the usefulness of items instead casting things away. To some they might just be bones, but to those that see the bones for what they could be, represent an opportunity to be more appreciative of the things around them and what caused them to be. 

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