Another victim of the disastrous Bush economic polices and the war in Iraq is the absence of the finest European cheeses from swank east coast restaurants. As the Village Voice reports, How Chefs Are Dealing With the Tanking Dollar: Getting creative with imported goods
Recently, I (reporter Sarah DiGregorio) realized that I could no longer afford my favorite stinky French cheese (not that I ever really could, technically)...
At Kellari Taverna...Greek feta, once crumbled over many dishes, is now only on the tomato salad..."It's killing us!" exclaims Gregory Zapantis, the Greek-born chef at Kellari Taverna. "A few years back, it was equal—one dollar to one euro. Now the euro is $1.60."
The concerned New York culinary reporter turned to an economist who specializes in wine economics to discover that, "... the government spends more than it has, putting us in hock to the Europeans, Japanese, and Chinese to pay for Bush's tax cuts and the war in Iraq."
But the inventive mid-town Manhattan chefs now turn to Bucky when times are tough, "Zapantis has fallen in love with the fish he gets from Long Island in the summertime. And he's happy to have discovered Wisconsin blue cheese as an unlikely alternative to feta."