The Golden Era of Artisans

When I was a red-headed youngster with a full head of hair growing up in Southern California in the 1950s, there was no such thing as artisan foods. My mother bought our food at a local market and most of it was either frozen or canned. There was not much variety to choose from, so our meals were simple in preparation. Macaroni and cheese, hamburgers, and spaghetti were staples. The terms organic, sustainable, and artisan had not been introduced into the everyday vernacular.

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