Bryan Burt, a speech researcher at Queen's University, has been reading my comments on the organic food movement and now he's replying......

"For the last few years I've lived in Kingston, Ontario. There's a
pretty stark class divide here, and there are lots of poor people. I
live and shop in a neighbourhood that is primarily poor, and with some
interest I've observed the food culture that exists amongst the poor &
working class. Which is to say: there is no food culture. The problem
for these people is not that they're being hectored by elitist snobs.
The problem is that there is a shocking lack of basic education about
nutrition and food preparation.

You're quite right to say that 'cooking makes food good'. I don't
really care so much about the organics movement (though I feel there
is a lot more to it than buying food in order to make ourselves feel
smug). However, the important thing about the organics movement is
that it stresses food consciousness. The rising tide of convenience
foods and fast food is slowly eroding our knowledge of the basics of
food preparation. It's gotten to the point that most people don't know
how to cook at all.

You've suggested in the past that processed food is a social good
because it's all that the poorest among us can afford. In fact,
processed food is only affordable when it's compared to the most
boutique-y whole foods. Conventionally grown vegetables, rice and
legumes are incredibly cheap at supermarkets like Food Basics, No
Frills or Price Choppers. If poor people knew how to cook, they could
eat very cheaply - much more cheaply (and much more healthfully) than
a diet of Kraft Dinner, wieners and chicken nuggets.

I expect that the foodie scene in Toronto (and in the blogosphere)
sometimes feels like there's a consensus on organic and local foods,
and that by rebutting it, you're fighting the power. But in fact, the
movement for good food for ordinary people has a long, long way to go.

I welcome all updates on noisy restaurants.....

William Edwards reports: The food at Bistro Tati is truly worth the trip; noise level, NOT!
Thursday Marc 28 9.00p reservation - seated 9.20 but unable to carry on a conversation until dessert, when the restaurant emptied and background music was toned down.

Suggestion.
Reservations are usually made during the day, when there is no background noise.
Try calling back around the time of your desired reservation and the difference may be night and day - and you may avoid an unpleasant evening.