As it would be no surprise to anyone, I have volumes of recipe books, not to mention my recent addition of a NYT Cooking subscription. But it’s my wooden recipe box of 45+ years filled with dog-eared, ink smeared, and handwritten index cards that hold a lot of summer...
The “Farm to Table” Movement seemed to be a simple concept, or perhaps not a concept at all, for those of us who grew up on a farm. Our vegetables were from the gardens we grew, milk came from the cows in the barn, and eggs came from the chickens in the hen house. But...
It’s 1970. Peace, love, war and civil unrest dominate conversations in America. Earth Day appears on the scene and it’s recognized by few. For those of us on farms, we may have thought, “every day is earth day” and dismissed its significance beyond routine farming...
Visions of bright red tomatoes, sweet corn in the husk and zucchini of all shapes and sizes “dance in our heads” and on our plates as the farmers’ market season is in full swing across most of our country. In fact, the first week of August was designated National...
Last December, my husband and I happened upon Point Reyes Farmstead Cheese while in the San Francisco area for a wedding and my “love affair” started; not only with the cheese but with the philosophy and commitment by the Giacomini family. In 1959, Bob and Dean...
It’s National Farmer’s Day but for the average farmer October 12th is no different than any other day. It’s just another day to rise early, check the weather and prepare for the day’s tasks at hand. And most would say… “We don’t need a celebration, we’re just doing our job.” But it is good to remember that we have food and drink today because of a farmer!
The connection of farm to plate is not a new concept to me – actually it’s part of my DNA. So as the new-found love for “everything local” and the renewed interest for understanding the farm-to-plate connection has developed over the years, I have to sit back and ponder, “When did we lose the farm to food connection?”