Food Network host Guy Fieri has been pretty busy lately receiving his honorary doctorate and getting his New York City restaurant eviscerated by The New York Times.He’s also on the “front lines” of a “food revolution,” according to the Sacramento Bee.
“We’re in the midst of a food revolution,” Fieri told the Bee’s Debbie Arrington. “We’re seeing it everywhere, in so many facets of our lives.”
Fieri elaborated to the Bee:
“This movement is picking up speed. We see it in farmers markets. People want organics — and not just on the high end. … We’ve got to look at what we’re feeding our kids.”
… People are coming back to the basics: Canning and preserving the bounty of the harvest. It’s very exciting.”
Is Fieri devoted to that cause? Well, some folks out there don’t think so.
“While Fieri bravely revealed that he owns a ‘big chicken coop’ that’s ‘the size of most apartments,’ he’s more than happy sell to the world ‘Mozzarella Buffalo Chicken Dip,’ a puree of chicken breast, buffalo style sauce, ranch dressing, cream cheese, and shredded mozzarella cheese,” wrote Raphael Brion at Eater.
As for Fieri, he also noted in the interview that he’s opening another restaurant in “a major food city” that’s not in California. He didn’t provide any details beyond that.
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