We’re changing things.
In the fields, in the kitchens & in our minds
1
We are unwilling to accept the mediocrity of a system of food and agriculture that inherently engenders middling culinary arts and an indifferent food culture, and which floods our markets, kitchens and restaurants with characterless foodstuffs.
2
We believe in an agricultural model dedicated to the best-possible foodstuffs. In producers who, like us, are pursuing the finest possible taste in what they produce. Who challenge us to understand the essential nature of their product. And who push us to work with products that grow on the land, and in the process to become better and more creative chefs.
3
We value local communities. It is not about geographic proximity, but rather emotional closeness, direct dialog and respectful collaboration between people, producers and sellers all working toward that same goal of better food.
4
We remember that, as Wendell Berry once said, “eating is an agricultural act.” What we eat has a direct influence on how our world is used. Assuming responsibility and changing things is often uncomfortable and difficult to do alone.
5
We hold that reestablishing the connections that have been lost between land, food, producers, restaurants and each other is an act of essential collective goodness.
with