From Chef to Farmer Advocate: A journey of Resilience, reflections and Food Safety
I consider myself a farmer advocate. Every chef worth their weight should be one, too. For the lack of better terminology, the past two years have been challenging. I walked away from a corporate job during COVID to open a restaurant, only to leave it a year later. Starting my own business, I had to close it due to the loss of my sister-in-law to COVID-19. We packed up our house and moved to the west coast of Florida. My life resembles the top country song on the charts right now. You might be thinking, "You didn't mention your dogs." I hesitated to share that our dogs crossed the rainbow bridge soon after my sister-in-law's passing. So yes, my life feels like a country song hit. Despite the challenges, the resilient human spirit prevails. I refuse to give up, for I have learned that time is our most precious asset.
I was raised near where Florida once boasted the world's best oranges. I grew up surrounded by farmers tending to cows and crops, with the ocean to the east.
Recently, I was shocked to discover that the United States ranks ninth in the world for food safety, on par with France. On September 2, 2023, the USDA recalled 15,000 pounds of sausage. The following day, the FDA recalled over 5,000 pounds of dog food contaminated with Salmonella. On September 5, 2023, the USDA recalled 245,000 pounds of frozen chicken contaminated with plastic. The blinking cursor urges me to share this story. How can we not be outraged? It's not enough to applaud catching these issues; they should never have occurred. COVID-19 taught me that we cannot blindly trust BIG FOOD or the complex logistics of our food sources. It's time to scrutinize where we buy our goods. Are they truly local? Are those green tomatoes from a massive industrial farm the best and most local option? Let's eliminate the middlemen. Consider this: consolidation diminishes our choices. The shrimp industry crisis from a few years back serves as a stark reminder. One infected shrimp jeopardized entire stocks. When I was young, Joe Z's Market and the kosher butcher across the street were culinary landmarks. Today, these individual establishments have given way to conglomerates, purportedly for our convenience. But true convenience lies in cooking from whole foods, a practice we've forsaken in our time-strapped lives. We opt for quick fixes like ten-minute rice, overlooking that modern pressure cookers can prepare rice perfectly in just 12 minutes. We're always "slammed," too busy to savor life's moments or prioritize our well-being.
What do you fear more, tainted beef or unwashed greens? Do you wash your chicken out of fear of foodborne illness or COVID-19? Our country's food safety ranking is not solely about restaurant kitchens but where they source their ingredients. The old adage "Get to know your farmer" holds true. When did you last visit a genuine farm where toil and passion yield the most flavorful, nutrient-dense produce? A bite of a sun-ripened, non-GMO tomato can be a revelatory experience. Its explosion of flavors invokes a sensory journey unlike any other. As a chef, stepping outside to harvest ingredients for dinner should be a cherished routine, not an afterthought buried under excuses of being "slammed." Reflect on the quality of what you put in; it directly impacts the quality of what you serve and the reviews you receive. In today's tech-driven world, there are no excuses for not embracing sustainable practices. If you find yourself dismissing this as "nonsense," consider that even a simple hydroponic setup can revolutionize your approach to sourcing ingredients. Instead of rushing to fast-food chains, visit a local farm. Learn from farmers' dedication and let them inspire you to reconnect with the land and its bounty. The only barrier is you.
I am taking meaningful steps by utilizing my hydroponic tower and cultivating leafy greens and other favorite foods. I am translating words into action, not to make a difference but to embody a difference in my food choices. By tending to my garden and composting food waste, I aim to provide my family and guests with safe, flavorful produce. To all the hardworking farmers out there, we owe you a debt of gratitude. Thank you for nourishing our bodies and souls. Growing your own vegetables allows you to infuse your meals with a passion for how you want to eat. Consumers hold immense power; let's start exercising it.
