BOOK 1-POST 1 GROWING A FARMER

 I've always been interested in cooking- and the idea of farm to table has always been something chefs, cooks, and amateur hobbyists all look to as being the gold standard. Everything is organic, fresh, and hyper seasonal- everything sounds perfect, but actually getting your hands dirty and planting, pruning, watering, and toiling is so much harder. Kurt in his book Growing a Farmer takes us through his process of realizing his dream. 

He said that it all started when he was cutting open a bag of meat and became disillusioned by h ow removed her was from the food. He hadn't nurtured the calf that gave him the meat and he hadn't harvested any of the produce he was using. I enjoyed the fact that his epiphany led to him buying a 4 acre plot of Vashon Island in the Pacific Northwest. He explores much of the "boring" aspects of farming- like topology and even soil health. He also acknowledges the abrupt transition from the bustle of the city to the quiet countryside which would've been jarring for anyone, but especially from a chef used to the roar of the kitchen. I thought that the farmers in his area coming over to mentor him or even offer advice shone a light on how farmers all look out for each other. I am excited to read more, and even more excited to see what he cooks with his first harvest!

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