The New York Times recently reported a new trend in deli fare: the sustainable pastrami sandwich. Is this just a flashy new fad or does it mean better deli fare could become widespread to the masses?
Whether or not you think this is bologna (sorry, I couldn't resist), it seems that these passionate deli owners are seeking sustainable meats and curing them in-house to operate in line with their own food philosophy.
For some, it's food politics. “It’s industrially produced meat that gets blessed by a rabbi,” says Peter Levitt of Saul's Deli in Berkeley, CA about Kosher meat in the Times article. For others, it's a matter of pride in serving homestyle Jewish fare using small farm-raised ingredients and traditional preparation methods.
Obviously, the customers will be the ultimate ones to decide. Does the sustainable sandwich cost more at the register? Does it taste better and make it worth the price? I certainly hope it's worth it and that this healthier trend will catch on. But to give my taste buds a run for the money, I'll be making a trip to Saul's in Berkeley and will let you know the results.
Imagine. If this trend succeeds, then we could see pasture-raised hamburgers and hot dogs at diners across the country. Better flavor and health for all! This could be the start of a very good thing.
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