probably fun, but my understanding is that food pairing diagrams are very primitive at this point - not to mention preparation and cooking technique has a lot to do with flavor (flavor is a very complex subject!). But still an interesting area to investigate.
Most olive oil sold in the US is a mixture of other things and not real olive oil. For some tasks you want a very good finishing oil, but for just cooking you can use something much less expensive - if you can find the real stuff.
But Rauch’s focus differs from that of other nonprofit organizations, which are mainly concerned with fixing the broken link between excess food and empty stomachs. For example: Stanley’s ultimate goal for Lovin Spoonfuls, she said, is to put herself out of business – in other words, to solve hunger. “We must never forget that food’s not only a commodity,” she told Salon; more important is its role as a life force. But like it or not, our culture does treat food as a commodity – as something to be coveted and indulged in. Rauch sees that as an advantage.
Rauch, a capitalist first and foremost, is looking for a market-driven solution to food waste. The store is a nonprofit, but after an initial round of funding gets it started, he intends for it to be self-sustaining. And he expects that supermarkets will work with him, “not just because it’s the right thing, not just because they feel bad about throwing it out. All those are true, but also because it’s an underrealized asset”: There’s a federally enhanced tax deduction on the books for restaurants and grocery stores that donate their surplus, which allows them to recover up to 50 percent of their lost margin.
Rauch is also careful to specify that the Daily Table is a retail store, not a food bank or a soup kitchen. And his target clientele is the working poor — people who can afford to buy food, but who aren’t buying the right food.