So,

After having backspace-d this first post at least six times and put off writing for a good three months; I’m finally publishing something. My hopes in writing this blog are that I am held accountable, I try new things, I express my love for food, I become more passionate, I finish my ideas, I remember what’s important to me, I hear criticism, I form opinions and I grow as a person. I really do hope I stick to this blog long enough for you all to see all of those things happen. So at that, let’s begin!

The phrase “Farm to Table” or “Farm to Fork” is thrown around today when talking, mostly about restaurants, but also of homes that have a direct relationship with the locally grown food they are serving. When I hear “Farm to Table” or “Farm to Fork” I do tend to think of the snazzy restaurants downtown that are catering to the always-hip locavore who cares about where his or her food came from for purposes of quality and/or peace of mind. The journey of how a single piece of food reaches our forks or mouths is too complex to sum up in a single sentence. The journey of how a whole meal reaches our “forks” is even more complex than that. Imagine your favorite processed food from your choice of a local fast food joint. That item has, let’s say, ten ingredients in it (of course counting preservatives, additives, colors, dyes and you name it). Each item was grown and raised by different sources, different farmers, and each item requires a tremendous amount of energy, time, and work to be produced with not only the help of farmers but with the help of numerous manufacturing plants. The amount of energy put in to each single ingredient of your lovely item is so great that your item now will cost you an arm and a leg to purchase. But it doesn’t. Your item costs a relatively low price and you are temporarily satisfied. But why is that? Why is it that a single item that took so much energy to produce is cheaper than buying an item that required no altering whatsoever (raw fruits and veggies)? Now I don’t know all the details about who and how an item such as yours is made, and I haven’t made it a goal of mine to track down every hand that directly or indirectly contributes to your item, but I can say with certainty that it is more than thirty. At the least.

Next time you order your item(s), I hope you reflect on how many persons had a stake in your meal.

To Fork will explore all the different ways our food that sustains us ends up on our plates or “forks”  and what happens when that food gets there. I’ve been on a culinary kick lately (that hopefully won’t just be a kick) that I will share with you. I want to examine and work through the controversies of food and our food system. I want to explore the hands that are the root of our sustenance, our farmers, and also try to share my own attempts at growing edibles. I also can not guarantee that there won’t be a personal post every once in a while. 🙂

And at that, I thank you for reading and I hope you see me back here sometime soon!

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