Tuesday, November 1, 2011

Hi my love what you want for breakfast

Wednesday, June 8, 2011

Is my writing reaching anyone?

The old existential question, "If a tree falls in the woods, and there is no one to hear it..." never seemed to merit any thought.  But lately, I have been wondering if blogging has a point for me.  I write my views of tech and living in a state of travel, but the dearth of comments seems to imply that no one cares.  I could say I do it for myself, and continue, but Blogger has made the exercise more work than fun.

So if I stop, will anyone notice?

Saturday, May 21, 2011

Hot Air Ride

Early in the morning balloons take off in flocks to bob along the airstream over Napa. It is a beautiful sight and a perfect way to see the vineyards that cover the valley floor.

Tuesday, May 10, 2011

Farm to Table: Restaurants With Gardens

When service is slow, there is a joke guests make: "Are they growing the (milking the, slUghtering the...)_____?" Seems funny, except when they are.  Then of seems cool. Having fresh food is good. No question. Having carefully selected food is also good. Put the two together and you have awesome. 

The way to put freshest together with most careful selection is to become the farmer for your own restaurant. It starts with herbs. Eggs can come next.  Both are low cost, space efficient ways to improve a lot of dishes. Leverage. In the end, it culminates with livestock and dairy. But any restaurant serious enough to get on this path is worthy of respect. 

Farm to Table: Restaurants With Gardens | Garden Design

Farm to Table

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Farm to Table: Restaurants With Gardens

Farm-to-table has become the ultimate food trend of the year. And for some restaurants, the path from farm to table is quite short—we highlight 11 restaurants from Seattle to Maine that are growing their produce for their recipes on their roof, in raised beds, in recycled tires, and in aeroponic towers for fresh, delicious, and truly local and seasonal cuisine.
May 3, 2011
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Farm to Table: Restaurants With Gardens

Photo by: photo: Courtesy of Arrows

Arrows, Maine

Mark Gaier and Clark Frasier, the chefs at Arrows in Ogunquit, Maine, were 20 years ahead of their time when they started cultivating a two-acre garden and erected a greenhouse in 1992 on the property of their romantic, special-occasion restaurant. (It has hosted many a wedding.) The bountiful garden lies alongside an 18th-century farmhouse that contains the restaurant's dining room.


Impressively, more than 80% of what is used at the restaurant is grown on-premises, where you'll see a wide variety of vegetables and herbs, plus fruit trees and bushes of Maine's famous blueberries. Like many other restaurants that are deeply connected to the farm-to-table movement, they make their own cheese and smoke meats in-house. A seasonal establishment, they re-opened for the 2011 season on April 23rd.

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