Eatin’ &drinkin’ ethically, feelin’good about it at Alimentum in Cambridge w/video

caviar garnish

lentils & venison

I used to be a vegetarian. I know it’s hard to believe but I was almost a VEGAN!!! What insanity. Why was I a veggie? At first it was because I was travelling in India and there wasn’t much meat around and what there was, it was just plain disgusting, hanging in the hot sun, dessicated and smelling none to fresh. The vegetarian morsals from the food wallahs were infinitely more appealing, tastier and cheaper. As I traveled through Asia I saw how animals were treated and gradually stopped eating meat on humanitarian (animatarian?) principles. I didn’t miss meat much until 5  years later when I returned to America. I was even a vegetarian in Argentina! What put me back on my omnivorous ways? One word. BACON (FYI Argentine bacon is not that great).

I went back to my meat eating ways but small twinges of guilt would occasional prick my conscience. So what’s a meat eater to do? I attended a lunch in Cambridge at the ethically sourced restaurant Alimentum to see how they’ve answered that question. What do they mean by ethically sourced? It means that they source all of their food from producers who take great pride in raising their flocks, herds or litters of animals and have responsible, sustainable (usually organic) practices. According to John Hudgell, owner, Alimentum…

“ turn values into actionable undertakings and ensure the ingredients we buy, the materials and equipment we use and our conduct as a responsible trader is true to our ethical beliefs.”

It all makes me feel good to know that the caviar garnishing my starter and the venison on my plate are ethically and sustainably sourced.

John doesn’t stop with the food. He has extended this philosophy to the winelist. Alimentum has launched their “Green, Red and White” winelist. Consisting of 9 wines, sourced from Italy to Chile and back again, all the wines are either biodynamic or organic. Yet another reason to be pleased, knowing that the wine you’re drinking doesn’t contain chemicals and is more than likely to come from a small, artisanal producer.

I spoke to John and Chef Mark Poynton about both their ethical menu and their biodynamic/organic winelist and how they go together. Great food and great wine. I left feelin’ good…..

I was invited to Alimentum by the fabulous ladies of Sauce Communications.

1 Comment

  1. Interesting. But how would you describe the characteristics of a typical Pouilly Fume? :D

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