DEAR NEW FARM:
We are working to introduce and open a food-service facility
encompassing Catskills Pie Kitchen; a cooperative pie/coffee
shop; and a cooperative licensed kitchen, packaging, labeling,
and refrigerated-storage facility catering to retail, wholesale,
manufacturing, mail-order and storage locally in Delaware
County, N.Y. The pie kitchen will use mainly organically grown
fruit and ingredients sourced within our region.
We are seeking interested parties to contact us directly
to find out how they can share in the use and growth of this
project. It will be run as a nonprofit cooperative for the
members and run by the members democratically. Please email
or to the Catskillag@yahoogroups.com
We wanted to share your vision with the rest of our readers,
not only to help you with your networking—before we
get on our soapbox, try www.farmtotable.org
for potential collaborative partners in your area—but
also to provide inspiration for others who might be dreaming
up similar ventures.
One thing we can say for sure is that you are not alone.
A sea change is swelling on a tsunami scale. People are beginning
to think radically differently about their relationship with
their food, and, like the Hundredth Monkey phenomenon, this
higher level of awareness seems to be approaching a critical
mass. As Leopold Center Director Fred Kirschenmann commented
in a recent New Farm interview, Agriculture
of the Middle, there is a new breed of conscious consumers
who want more than cheap hollow calories; they want authenticity,
a story behind every mouthful and ethics in every bite.
Books such as Eric Schlosser’s Fast
Food Nation and essays by New York Times writer Michael
Pollan and others outlining the consequences of a food system
gone awry are finding their way into popular culture, and
people are seeking alternatives. These people are counting
on folks with vision such as you and your community of friends,
Drew, to provide those choices. Folks who put the heart in
hash browns such as Tod Murphy, founder of the Farmer’s
Diner in Barre, Vermont, where you can rest assured nothing
on your plate traveled more than 60 miles (most of it, much
less). Righteous restaurateurs like Judy Wick of the White
Dog Café (www.whitedog.com)
in Philadelphia, where locally grown food, award-winning cuisine,
and social activism are daily fare.
The list of is extensive and growing. (We’ve actually
considered writing Schlosser to suggest that he author a companion--Slow
Food Nation--to chronicle what’s right with the way
we Americans are learning (or relearning) to bring our food
from the farm to the table, and to tell the story of the local
food revolution. We’re glad to hear that you’re
a part of it.
Build it, Drew; we think they will come.
us with comments, suggestions and questions.