In This Issue: Fall 2017
First Person Food
A lot of the interest in local foods comes from the unique satisfactions found in personal connection to our food that sustain us in ways beyond the merely caloric. We grow some things for the pride and independence of eating our own harvest, not to mention to witness the miracle of plant production. We cook for the pleasure of creation and for the ties we feel to people we feed and to those who taught us to cook.
Hand to hand, sharing person to person—that’s how the pleasures of eating can spread. Like lunch ladies to their kids at school, fathers to their sons in the home kitchen, hunters gathering around the campfire or grill and farmers sharing with regular customers at markets and through CSA shares.
This fall issue is filled with stories such as these, about food in the first person. Some are actually written first person and are about preparing food for yourself. These include a farmer/chef ’s notations and recipes with onions, a deer hunter’s firsthand experiences with venison and a son’s sharing of his fruit-farming family’s applesauce tradition. Other stories help bring to life the personal stories behind the food you don’t prepare yourself; about the love and pain involved in farming, the dedication and hard work behind the restaurant scene and the effort behind switching event food over to local sourcing.
Food in the first person—it’s a great way to grow the local food movement. Our writers are all deeply touched by the food in their lives and I hope their stories help inspire you as well. Here’s hoping that this fall your pantry is filled with onions, your stockpot simmers applesauce and you have stories to tell and stories to hear around tables filled by people you love.