"I knew and liked the story of my food"
Feb. 18th, 2007 07:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosemary_greenWithout going into the usual footnoted detail that causes me to put off posting things here...Willow and I and a few of our friends have been having an ongoing discussion around natural/local/organic/seasonal food for the last few years. Last year we tried a Community Supported Agriculture (farm share) program for the first time, with reasonable success and many learning experiences (this year, I hope, will be the year we learn to put up tomatoes in jars).
This week I've spent a fair amount of time sitting on the sofa nursing a cold and following various leads around the internet. Today I have been reading the blog of Cathleen Hockman-Wert, who is the co-author of Simply in Season, a cooking-with-the-seasons cookbook I'm hoping to look at (as soon as I find a library system that has it!). One of her entries dealt with a simple meal of dried pears, oatmeal bread and cheese that she brought on a plane trip...the part that caught my eye was this:
"But munching on my bread and cheese and dried pears en route to Baltimore, I had to think about why that meal was so much more satisfying to me...The heart of it is this: I knew and liked the story of my food."
This is something that appeals to me as well. When we eat the bread that Willow just made and brought out of the oven...when we enjoy the spaghetti sauce from the CSA tomatoes we froze last summer...when we eat the apples from a local orchard..we enjoy having a connection to our food.
This week I've spent a fair amount of time sitting on the sofa nursing a cold and following various leads around the internet. Today I have been reading the blog of Cathleen Hockman-Wert, who is the co-author of Simply in Season, a cooking-with-the-seasons cookbook I'm hoping to look at (as soon as I find a library system that has it!). One of her entries dealt with a simple meal of dried pears, oatmeal bread and cheese that she brought on a plane trip...the part that caught my eye was this:
"But munching on my bread and cheese and dried pears en route to Baltimore, I had to think about why that meal was so much more satisfying to me...The heart of it is this: I knew and liked the story of my food."
This is something that appeals to me as well. When we eat the bread that Willow just made and brought out of the oven...when we enjoy the spaghetti sauce from the CSA tomatoes we froze last summer...when we eat the apples from a local orchard..we enjoy having a connection to our food.
