Tom’s Book Review: Chefs on the Farm
One of my favorites of the fall crop of new cookbooks is Chefs on the Farm by Shannon Borg and Lora Lea Misterly (Skipstone, 2008). For some years now, we’ve participated in a scholarship program that allows interested staff to attend Quillisascut Farm School.My staff learns to milk goats, gather eggs, butcher animals, make cheese, and plant vegetable starts. At the end of each day, they get to cook delicious meals from the fruits of their own labors. This has been a life changing experience for those lucky enough to attend Farm School.
In Washington State, Rick and Lora Lee Misterly have made a major contribution to the big 3 buzz words of the new millennium- “what’s local, sustainable, and organic?” This is the book for anyone who’s curious about the farm to table connection and wants to learn about food that comes from the land and not the supermarket shelf.
So go ahead, satisfy your inner farmer- shop online or run to the store to pick up a copy of Chefs on the Farm.
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