Category Archives: farm to table

Sunday Treat: A Day at an Edwardian Farm

From the start of the 20th century to the present, the lifestyle of the average person has changed radically. Back then, many more people were closer to the land. And those who worked the land, well, they really had to work! So what would it be like to spend a year working an Edwardian farm?

Say no more! Here we  go! Enjoy!

Turning Zucchini into mutabbal kousa

I was walking along the fence in m,y garden when I spotted something surprising. Somehow a zucchini plant had popped up. Just one. WTF! And it has produced one zucchini. A big one.

I have been poling around for something to do with my one big old zucchini, and today I found the answer – mutabbal kousa. It looks easy enough!

zucchini dip

I will let you know how it goes. Meanwhile, I am wondering, will I get another?

Stay tuned!

London Calling: Notting Hill’s Supermarket of Dreams

Worth a visit

… the words ‘supermarket’ and ‘dreams’ rarely go together in my book. Nightmares, maybe, especially when they’re out of loo roll. But behind this neon-pink painted sign on Holland Park is a collaborative concept that brings together several of the country’s most iconic independent food and drink companies.

The Supermarket of Dreams brings restaurant DIY kits and more to ...

Check it out!

And if you want to go deeper, Forbes has a piece on hos this came about. It is all about collaboration. Chris D”Sylva gets a star in my book for pulling it all together.

The Next Big Food Trend!

This is not really anything new. Decades ago, people started re-connecting to forms in nearby places so that they could visit and buy direct from farmers. That us, for example, at the heart of the CSA movement

I belonged to a CSa form back in the 1980’s and loved it!

With the current health crisis, some people are starting to think again about how to better connect with local farmers.

Here is a fun post on that from the UK

Bottom line: We are going to see more hybrid farms. These are farms that grow stuff, offer direct sales to clients, and offer places to visit. Along with that will develop new ag business models, and new tech that enables people to network with farmers nearby.

Stay tuned!


Gourmet Food by Mail?

From Robb

Gourmet food purveyor D’Artagnan is known in the fine-dining community for its boutique selection of humanely raised meats, from wild game to whole suckling pigs and charcuterie. Before the shutdown, the 35-year-old company’s primary business had been wholesale, supplying restaurants, hotels and resorts with direct-from-the-farmer ingredients that were unavailable elsewhere. But when that business dried up, the company flipped its focus to e-commerce, offering more than 50 products on its website that had previously only been available to chefs and TV show personalities like Tom Colicchio.

An Ode to Community Baked Bread from Tucson, Arizona

The main character of this story is a guy by the name of Dan Guerra.  On the surface, Dan doesn’t seem that special. He bakes bread in the town of Tucson, Arizona.

Don Guerra clears cranberry walnut loaves off the oven conveyor belt at his bakery, Barrio Bread, in Tucson, Arizona.

But there is a lot more to this story.

Dan promotes “locality” – the idea that you can do a lot more special and unique things when you partner with local suppliers- And that means researching what types of supplies (in Dan’s case wheat) work best in your place.

Check out the story from AFAR.  It’s very cool!

Re-Thinking the Food Industry

I wrote a while back that I am working with the Estonian start.up “Nosi” where we are looking for solutions to upgrade food culture during this time of crisis.

Upgrade? Isn’t it just about restaurant survival?

Restaurant survival is important. It is also the starting point to think more deeply how we can get MORE out of restaurants while making them more SUSTAINABLE.  Jonathon Nunn has a point when he writees

We are in uncharted waters: the industry has never seen this before, and all signs point to the likelihood that restaurants as we know them aren’t coming back for a while. To move forward, we must start by examining what we would like to save about the industry, giving space to the things that nourish us and our communities, and discarding what we believe doesn’t deserve to survive. After all, the real danger the restaurant industry faces isn’t annihilation – the danger is that it comes back the same as it was before.

So what is better? That remains — and should remain — a question that is open for debate. But several things are clear. Better means better connections between clients and food suppliers. Not just corporate connections – personal connections.


How to Cook a Coronavirus!

Restaurants, cafes, bars, coffee shops, etc. all around the world are in full disaster mode. Many are shut down.

And this is an opportunity.


You read that correctly. This is an opportunity to re-think how we (as clients) connect to the people and places who provide us with our food culture. Not just food, but food culture. Not only CAN we do that, we SHOULD do that. If we do, we will enjoy our food culture more, and we will get better, local food.

So the question is HOW? Some clever dudes here in Estonia have cooked up an answer. The answer is to re-think how we as clients connect to food providers. To strengthen that connection even though we cannot physically go to our favorite restaurants, etc.

We can do that using  web platforming. That is the idea behind Nosi. And I am proud to be connected with Nosi. This basic video gives you the basic idea.

So far, we are up and running in Estonia and looking to open nosi platforms in a number of locations around Europe. We are exploring opportunities in the Basque Country, Belgium, Bucharest, Budapest, and Germany. And we are open to discuss the idea with everyone who wants to re-invent the food industry.

Get on board with a comment! The ship is taking on fellow travelers. And we want you to be one of us!