Sneak Peek: NEW Article - Farm To Table, by Christopher Kimball

[Huskee]

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Farm To Table, by Christopher Kimball
Link:https://amazingribs.com/farm-to-table/

Farm to table is a buzzword phrase these days. Check out food writer Christopher Kimball's unique take on the term, with the emphasis on farm.This article is shared with permission from the original editorial in Christopher Kimball’s Milk Street Magazine, September/October 2021 issue.

[RonB]

Thanks Huskee. I spent a lot of time on one uncle's farm and I know how hard the work is and and how long the hours are, and how smelly it gets, and how dirty it gets. Farmers get my respect and admiration 'cause they have a hard life - even in good times.

[smokin fool]

Agreed. I spent time on my uncles beef farm as well, long, dirty, smelly noisy, physical hours.
24/7 fixing, maintaining, repairing then managing to do some farming.
He did well, better than most but an occupation not for the faint of heart, famers are the worlds biggest optimists.
Then there's my aunt, the backbone, toughest job in the world is being a farmers wife.

[Old Glory]

Great article. Love the imagery of Martha Stewart's sterile farm put up against the fly speckled dirty reality.

[ItsAllGoneToTheDogs]

Thats a good read. I grew up on a produce farm when I was younger, and spent a few summers on a dairy farm. Definitely not the life for me, but I'm glad I have those memories. It makes it easier to justify the prices at the farmers market, and I absolutely respect what it takes to put food on my table.

[mgaretz]

Interesting, but it really is about small farms, not farm-to-table. I put "farm-to-table" in the food marketing buzzwords category of "natural", "artisanal" etc., that have no defined meaning and are so over-used they have become meaningless. When I see "farm-to-table" at a restaurant I imagine the chef contracting with a farm directly or having their own farm, so the food comes direct from the farm to my plate (through the kitchen). But I believe that's very rare. Most restaurant food comes from a distributor and likely passes through many hands before it hits the table. So if that's farm-to-table then the logical extension of this is that ALL food is farm to table.

[Jerod Broussard]

The article was emphasizing the "farm" aspect of it. The realities before the table. And yes, dragging a cow from the pasture into the restaurant kitchen and processing it is in fact very rare.

[smokin fool]

Lynn Crawford is a Cdn chef who has gone this route with a series on Food Network Canada.
She goes to local farms and does the "farming", the getting dirty, the picking/slaughtering/butchering then turns out the ultimate gourmet meal.
Some of its kinda funny when she bites off more than she bargained for in the barn/manure pile but the girl puts on the gum boots and gets to it so I give her credit.
She also lends her name a world class Niagara area winery though I don't know if she owns it.
Worth a look if your interested.

[IFindZeroBadCooks]

Well written. The author filled the piece with lovely imagery and took us on a real journey. Good work.