An antique yellow beefsteak tomato ripened to perfection and turned into a simple pasta sauce with garlic, fresh basil, and a dash of whipping cream. That’s all it took to make my heart sing. I still think about that tomato many years later.
And it’s an experience like this that highlights what we’ve lost in our food.
This meal was simple perfection but it’s all about the quality of the produce. That’s why I support organic, regenerative agriculture.
Many years ago, I volunteered with chefs and organic farmers to increase awareness of organic agriculture.
We ran an organic farmers market and, once a year, hosted a big event called Feast of Field where chefs worked with farmers to showcase their produce. Wine and beer flowed freely.
We spent a lot of time promoting the market and the event to the media and, because of the glamourous chefs, they were happy to help us.
But I learned a valuable lesson from Feast of Fields. People like to eat and drink. But they don’t pay attention to the cause that brings them to an event.
And, despite all our work, awareness of organic agriculture did not occur.
When I became a holistic nutritionist, I saw how quickly discussing organic agriculture as a health concept, converted people.
30 years later, the big takeaway I received from all of this came from the farmers. They are the reason I discovered the taste of heirloom varieties and the value of vine-ripening for flavor.
And it’s been my pleasure to interview one of those farmers, David Cohlmeyer in the latest edition of A Better Conversation podcast.
Back then, farmers did not want us to discuss the potential health benefits. We were only allowed to mention the environmental benefits. But that was then and this is 2024. And we know so much more.
But it’s the richness of the flavor that inspires me. And I will always be grateful to farmers like David for introducing me to the concepts that represent organic agriculture and all that it offers us.
Check out the conversation.
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