An excerpt:
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Read the Transcript
Read the transcript of The Food Series – Francois Vecchio – Charcutier, Salumiere, Wurstmeister here (PDF)
Listen to the Interview MP3 audio file
“Modern physics tries to explain the nature of the universe, and they come to the paradox that matter comes out of nothing. So they use the term ‘energy’ and ‘field of energy’. I like the word ‘field’ in that perspective because the ‘field’ in Latin contains everything. So this being said, when you come to humanity, all of the creation, all of the construct of humanity, the building of systems comes from ‘inspiration.” ~Francois Vecchio
By Catherine Austin Fitts
This week on the Solari Report we publish our next addition to the Food Series with Harry Blazer – a four part interview with Francois Vecchio
Francois has more than 60 years of experience in the meat industry – specializing in French, German, Italian and Spanish traditional meat craftsmanship.
From 1962-1980, François owned and operated his family’s company in Switzerland. In 1981, he moved to California and introduced European-style salumi to the west coast, first, working with Busseto Foods, then with Columbus Salame Company and Niman Ranch. Francois currently mentors award-winning artisans and chefs in the United States and Canada and gives curing workshops in the United States.
This conversation is significant – rich with insights about our food system and its impact on life and culture in the United States and Europe. Vecchio is truly a master of his craft. I listened to all four parts on a long drive across the Southwest – and I was absolutely enthralled. I am particularly grateful to Harry for capturing Vecchio’s wisdom for the Solari Report Food Series.
This is the last week of the month, so no Money & Markets for this week. It is Thanksgiving in the US, and I will be with Franklin Sanders and his family for a worship service and a Thanksgiving dinner. Keep your questions coming and I will answer them next week.
If you feel like a great food documentary this week, I recommend City of Gold about LA Times food critic Jonathan Gold’s love affair with ethnic food in one of America’s great melting pots.
Giving thanks for you!
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What a beautiful informative conversation! Our communities need this kind of information. We need to know what we have lost so that it might be restored. Thank you!
This is a treasure! It is so heartening there are people who truly care about food and excellence and balance on every level and are working to share that wisdom.
Interestingly, I recently read some comments on a completely unrelated blog about children (and adults, too, apparently!) who do not know where meat comes from. They literally don’t know that chicken comes from chickens and beef from cows and pork from pigs. One woman is actually a person who raises beef cattle for a living and said she is asked that question all the time! Somehow the idea of this kind of disconnect is really horrifying. It seems to show a state of being so completely asleep that all curiosity and desire to learn about the world is in force. I truly can’t imagine living like that.
The world is a feast for those who can see and feel it – every day. I make it my business to pull a chair up to that table and enjoy at least one dish every single day.
Kita:
I am so glad you enjoyed. Yes, this is a treasure. Francois is one of the true masters of his craft. Harry did an extraordinary thing by capturing this for all time. When I listened driving across the country, I was enthralled. An amazing man.
Catherine