About this blog...
Food has been an important part of my life for as long as I can remember. Food and the festivities surrounding its arrival to the table has always been a focal point in our family. For many years I have been amassing the cookbooks, recipe cards, cooking journals, diaries, manuscripts and clipping files of our once extensive family.
Personally, I’ve been professionally involved with food for over 40 years in numerous and varied culinary capacities across the country so I also have the collected stories, as well as current and on-going food-related experiences from my own life I’d like to share.
My idea has long been that someday I would bring all of this marvelous raw material together into a culinary journey through our family’s heritage. This journal is the beginnings of that journey.
Monday, September 26, 2011
Sunday, August 28, 2011
Next stop on the Flagstaff trip was my big debut at the fancy natural foods grocery store New Frontiers.
Monday, August 22, 2011
- Sustaining open space
- Living in balance with biodiversity
- Producing high quality food
- Restoring watersheds
- Creating stable, living soils
- Achieving community
- 587 miles of fence
- 41 miles of buried pipeline
- 73 steel and concrete drinking tubs
- 47 miles of canals and ditches
- 286 earthen reservoirs and stock ponds
- 19 working corrals and shipping facilities
- 5 line camps
- 68 pastures, 3 cell-grazing systems with 34 paddocks
- 15 holding traps
- 19 deep wells (450–1,000 feet)
Monday, August 8, 2011
(go back to part 6)
The navigating was superb and we pulled into the farm driveway with 2 minutes to spare before our appointment. As it turned out, we needn't have hurried.
Paul arrived about 30 minutes later and seemed, at first, puzzled by our presence. I jogged his memory a bit and he quickly turned quite gracious and invited us to sit at a shady table and chat for a while. We exchanged general descriptions of our operations but then he had to take off for a few minutes to help a worker get ready for a farmers market he was he heading to. We played with the cat.
He then took us outside again and back to see some of the goats. They looked very contented and relaxed (kind of like Paul, come to think of it).
A well-weather man drove up in an old truck while we were speaking to Paul and began pumping liquid from a large plastic tank next to the dairy barn into another one in his truck. Paul introduced us to his "pig man" who carts off his whey in exchange for some pork form time to time. I'm embarrassed that I didn't catch his name or that of his farm, but he was a fascinating character.
We follow two large groups in from the parking lot and find that there is already a fairly significant line crowded into the ordering area. This could take a while.
Sunday, August 7, 2011
|Just couldn't eat it. Yuck.|