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
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 RoboticDolphin@yahoo.com
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
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,
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.