The mud squelched under my boots as I walked the puddle-ridden shortcut to the College. Why is there no sidewalk here, I idly wondered? A question that may never be answered.
Luckily I didn’t irritate the caretaker by tracking mud into the school because I was headed into the Greenhouse for my second CVFAC meeting. Dirt is welcome there.
As was briefly covered in a previous post this meeting focused on restaurants in Creston with a local food philosophy. I was surprisingly short on volunteers for the speaker’s panel, but the content of the meeting was hardly lacking. Featuring: A Break in Time’s Judy & Calvin Germann, Retro Café’s Corrine and Jean-Jacques Laguerre, and Joanne Schultz of The Great Canadian Cooking School. Lisa Elsworth and Jaime O’Niel at Real Food Café were too busy providing real food that evening to make it, but they did forward answers to our questions.
I’ll share a few of the highlights I felt were important. A lot was said regarding the philosophy of local eating, challenges of sourcing, and consumer demands. When asked why local food was important to their businesses I think Corrine summed it up perfectly, “We want to share what we eat ourselves with our customers.” I jotted a few more notes down and then my pen died. Perfect. Stealthily timing my move I sidled over and grabbed another one only to find that it too was dead. Cruel, cruel world.
Although these entrepreneurial food providers had only good to say about the quality of our locally grown and made products a few of them felt that reception of local food in their menus could be better. Dismaying to me was the idea that people still balk at the concept of paying a few extra dollars for food grown, as Jen Comer likes to say, within a ten-mile radius. Lovingly cared for on home soil, by people we know, and yet no. “It’s too much!” they cry. In this respect I will side with people who know much more about me in these matters and say that education is critical. Not only education on the economic impacts of supporting our farmers in the Valley, but also understanding why it is important to be selective about what you put into your body.
The sense of detachment between the colloquialisms of “chowing down” and the reality of matter entering into your body and actually becoming a part of it, for good or worse, could stand to be dwelled on a bit more. With that being said, what do you know about food- and what can you share?