Food from a Farmer

Organic, sustainable and locally grown food is becoming more widely available and mainstream (finally!). Environment-, animal- and people- friendly foods are no longer just a trend- they are a chosen way of life. Sustainability has become an daily issue for chefs in regards to purchasing and menu planning; sustainable fish, produce and meat are all finding their way to restaurant tables. Restaurant menus are no longer as simple as "grilled rib-eye with smashed potatoes." Now you'll read, "Grilled Strawberry Mountain Beef Rib Eye with Organic Smashed Potatoes and Viridian Farms Greens." Local food isn't shipped across the country (or the world). It doesn't waste energy resources in transportation, and connects people to the earth. And when you buy local, you get to talk to the people that raised your food. I spent three hours at a farmer's market in the valley this weekend. It was wonderful. I met farmers, ranchers and artisan producers, sampled their yummy foods and bought two (reusable, cloth!) bags full of food. To see the people that grew those greens, and shake hands with the producers of the goat cheese I bought, was touching. I loved hearing their stories about growing food, seeing their pride in their products, and knowing that my dinner came from just down the road.
-Josie