A Grande Dame of Home Cooking Is Still at the Stove

<a href="http://www.nytimes.com/2003/12/03/dining/03LOST.html?ex=1385787600&amp;en=342343092fcadc4e&amp;ei=5007&amp;partner=USERLAND">At Lunch With Marion Cunningham: A Grande Dame of Home Cooking Is Still at the Stove</a>: &ldquo;Mrs. Cunningham writes for people who shop in supermarkets, where, she said, quality does not match variety.



&ldquo;&lsquo;The food is mass-produced,&rsquo; she said. &lsquo;It comes great distances from where you buy it. Everything is picked to be shipped. You really have to search around to find good beef and chicken. Everything has lost its intrinsic flavor.&rsquo;



&ldquo;Technological changes like speeding up a chicken&rsquo;s growth and speeding up cooking worry her. &lsquo;Organic,&rsquo; she said, &lsquo;is a very authentic concept because it's saving the land,&rsquo; whether or not it tastes better.&rdquo;