In March 2020, I was one of 11 million food and beverage professionals who lost their jobs due to COVID 19 safety precautions. I scrambled for a better understanding and direction on what to do next. Chefs and suppliers are a tight knit community. With every restaurant closing indefinitely, one of my initial concerns was for the survival of local farming communities.
How would they be able to survive this crisis and get to the other side ? I wondered what our community would look like post-covid 19 without a farmer’s market full of vendors. I wondered about the families on the farms. What adaptations would they have to make in order to survive? I wondered if our community would be left without locally sourced goods, and how would that affect us and the next generation?
What I know is I wanted to cook. I wanted to support the local community, and I wanted to know more about the story behind the food. I wanted an opportunity to create a community-wide narrative about the food we eat and the people who provide it. I wanted to go to the farms, to purchase from them directly, learn more about their personal stories, cook the freshest food, but cook for my community and keep the farmers and suppliers in our collective conversation.
That’s how Your Farms Your Table was born. We’ve all had to pivot. We’ve had to adapt and find a way to be positive. Food has always been a unifying element in our lives; an opportunity to step away from life’s distractions and embrace togetherness. This was my pivot. Supporting our local suppliers, supporting our local community, and telling the stories behind the food so that in my small way, I’m helping and hoping those stories and the food continue to nourish our lives.