“…Everyone is Entitled to Good Food”

To me, good food refers to food that is high quality and satisfying.  It's something that can be categorized by these traits but also has many more meanings. What is good food? Although it is hard to narrow this down to a few simple parts, I am convinced that good food falls into two categories.... Continue Reading →

The Purpose: Why I Came to Pepperfield (Revisited)

This is the recent featured story on Rettlers. After some edits, I have revisted this post to make it more comprehensive and concise. It’s hard to place the origin - both a time and the foundation - of my purpose for coming to Pepperfield. But, it began quite some time before my arrival and has... Continue Reading →

Make the Food and They will Come

Both of the recent dining events at Pepperfield were extremely rewarding on many levels. Each guest left stunned and satiated from the beautiful symphony of food. At the first event, as people gathered in the house, the yeasty aroma of fresh pita wafted through the air. A collection of bowls sat on the table with... Continue Reading →

The Importance of Bioregionalism

Bioregionalism is defined as an advocacy of the belief that eating, product procurement and other human activities should be sourced from local areas. It's not something that is always practical, but when it is, bioregionalism should be observed. With respect to food, bioregionalism drastically increases the overall quality of ingredients and products. Naturally all products... Continue Reading →

Why Cook?

"To Ed, the great appeal of cooking...was not so much the meal as the occasion it provided for a time around the fire, for talk and camaraderie" - Michael Pollan, Cooked. I cook to work with my passion - food - while still serving others. It's a creative medium where I can process and manipulate... Continue Reading →

Making Food from the Ground Up

I started this quest months ago when I first made contact with David at Pepperfield. I had yet to realize my own intentions for joining the Pepperfield Project; in fact all I knew was that I wanted to learn where food came from - in essence to grow it myself. I read the various sections... Continue Reading →

Creating and Maintaining Cycles in Food

When you go to the supermarket and gaze out over the pasture it is, on the surface, beautiful. Bright red, perfectly round tomatoes and bushels of corn in tight rows in their bright green husks sit on the shelves. These are the standards. Who would want to eat a ribbed tomato or one shaped like... Continue Reading →

Eating Better than Kings and Queens

The fawn pate wasn’t just a delicious item. It was something sacred, unique and provoking.It brought ingredients together in a way that highlighted their individual value but also the value of their sum. It was rich, creamy, delicately smoky, laced with fruity notes with undertones of onion. The prevailing flavor, a slightly gamey profile that... Continue Reading →

Learning What it Really Takes to Make Food: Substitutions and Compromise

Hundreds of years ago the colonizers spread across America and put down roots, both literally and figuratively. Agriculture was their life: crucial to their survival but also demanding nothing short of total participation. I have been contemplating this topic for nearly a week. It manifested during the days following this post. I began to realize... Continue Reading →

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑

%d bloggers like this: