Farm To Fork Quotes

I need you to date me,” I blurt out. My palms are sweating, my heart is somewhere in my throat, and my stomach has completely removed itself from the conversation. Luka, for his part, doesn’t so much as flinch. He just calmly twirls his fork around and around, collecting the world’s longest spaghetti noodle. “Okay.” He pops his fork into his mouth.

When we lift our forks, we hang our hats somewhere. We set ourselves in one relationship or another to farmed animals, farm-workers, national economies, and global markets. Not making a decision--eating 'like everyone else'--is to make the easiest decision, a decision that is increasingly problematic.

When we lift our forks, we hang our hats somewhere. We set ourselves in one relationship or another to farmed animals, farmworkers, national economies, and global markets. Not making a decision - eating like everyone else - is to make the easiest decision, a decision that is increasingly problematic.

Adam went on, “Every morning in the army that damned bugle would sound. And I swore to God if I ever got out I would sleep till noon every day. And here I get up a half-hour before reveille. Will you tell me, Charles, what in hell we’re working for?” “You can’t lay in bed and run a farm,” said Charles. He stirred the hissing bacon around with a fork.

We mark the days by chores that need to be done, the way farm families have always done. Al feeds the hens and horses and pigs, splits wood in the fall, slaughters a pig when the weather turns cold, cuts ice in the winter. I collect eggs from the laying hens and Al drives me into town to sell them. He times the planting so that by the Fourth of July we'll have new peas and by September there's a whole field of corn. Gulls lunge for a feast, ravaging the crop, so Al kills a few and hangs them from poles as warning. During haying season in midsummer, I see him from the dining room window in his visored cap, scything the hay by hand with six hired men walking abreast, forking the newly mown hay onto the hayrack. They haul the hay to the barn, where a block-and-tackle hoist lifts it into the mow.

Emily picks up a fork and balances it on one finger. She looks at nothing but the fork. “I can eat vegetables and ride my bike and stop using plastic bags but I know I’m just doing it to keep myself from going crazy. The planet is fucked. There’s nothing I can do about that. But I’ll tell you what, I’m going to spend my life trying to save this farm. If anybody ever wonders what I’m here for, that’s it.

Yet a third of the food raised or prepared does not make it from farm or factory to fork. That number is startling, especially when paired with this one: Hunger is a condition of life for nearly 800 million people worldwide. And this one: The food we waste contributes 4.4 gigatons of carbon dioxide equivalent into the atmosphere each year—roughly 8 percent of total anthropogenic greenhouse gas emissions.

The Romans also had beautifully made metal colanders and bronze chafing dishes, flattish metal patinae, vast cauldrons of brass and bronze, pastry molds in varying ornate shapes, fish kettles, frying pans with special pouring lips to dispense the sauce and handles that folded up. Much of what has remained looks disconcertingly modern. The range of Roman metal cookware was still impressing the chef Alexis Soyer in 1853. Soyer was particularly taken with a very high-tech sounding two-tiered vessel called the authepsa (the name means “self-boiling”). Like a modern steamer, it came in two layers, made of Corinthian brass. The top compartment, said Soyer, could be used for gently cooking “light delicacies destined for dessert.” It was a highly valued utensil. Cicero describes one authepsa being sold at auction for such a high price that bystanders assumed the thing being sold was an entire farm.

When we got back to my room, Gilda gave the dog a bowl of water and set some newspaper down in the bathroom for her to pee on. After that was taken care of, I ordered the cheesecake and coffee that Gilda said she has a yen for, and then we continues talking. Sparkle didn’t make a sound — no barking or winning or heaving breathing — she just sat on the floor and looked at the two of us. It must have been strange for her. She was a year old and had been taken from a farm by a stranger, put on an airplane, driven in a limousine, and then hugged and kissed by another stranger. Even when the doorbell rang, she didn’t bark. I thought perhaps she wasn’t able to bark. The waiter brought in the cheesecake and  poured out some coffee for us. When Gilda and I started eating the cheesecake, we heard a little peep form Sparkle. She sounded more like a bird than a dog — a very polite bird — but it was obvious that she wanted her share of cheesecake, which Gilda gave her. So the three of us polished off the cheesecake — “One piece, three forks, please.

Every Saturday I would go to the library and choose my books for the week. One late-autumn morning, despite menacing clouds, I bundled up and walked as always, past the peach orchards, the pig farm and the skating rink to the fork in the road that led to our sole library. The sight of so many books never failed to excite me, rows and rows of books with multicolored spines. I’d spent an inordinate amount of time choosing my stack of books that day, with the sky growing more ominous. At first, I wasn’t worried as I had long legs and was a pretty fast walker, but then it became apparent that there was no way I was going to beat the impending storm. It grew colder, the winds picked up, followed by heavy rains, then pelting hail. I slid the books under my coat to protect them, I had a long way to go; I stepped in puddles and could feel the icy water permeate my ankle socks. When I finally reached home my mother shook her head with sympathetic exasperation, prepared a hot bath and made me go to bed. I came down with bronchitis and missed several days of school. But it had been worth it, for I had my books, among them The Tik-Tok Man of Oz, Half Magic and The Dog of Flanders. Wonderful books that I read over and over, only accessible to me through our library.

Right now he needed to concentrate on keeping himself under control. Inside, his gut churned. There was a war going on. The joy of holding his son again clashed with the waves of anger that rose higher and higher with each passing moment. He thought he had known why Pete had arrived at the farm. He had pushed the fork into the soil and watched the earth turn over sure that the truth of their tragedy was about to be laid before them. He had watched the dry earth give up the rich brown soil and wanted to stay there forever in the cold garden just watching his fork move the earth. He had not wanted to hear what Pete had to say. And now this..this..What did you call this? A miracle? What else could it be? But this miracle was tainted. He was not holding the same boy he had taken to the Easter Show. This thin child with shaved hair was not the Lockie he knew. Someone had taken that child. They had taken his child and he could feel by the weight of him they had starved him. Someone had done this to him. They had done this and god knew what else. Doug walked slowly into the house, trying to find the right way to break the news to Sarah. She was lying down in the bedroom again. These days she spent more time there than anywhere else. Doug walked slowly through the house to the main bedroom at the back. It was the only room in the house whose curtains were permanently closed. How damaged was his child? Would he ever be the same boy they had taken up to the Show ? What had been done to him? Dear God, what had been done to him? His ribs stuck out even under the jumper he was wearing. It was not his jumper. He had been dressed in shorts and a T-shirt, perfect for the warm day. He had a cap with a Bulldogs logo. What could have happened to his clothes? How long had he had the jumper?Doug bit his lip. First things first. He opened the bedroom door cautiously and looked into the gloom. Sarah was on her back. Her mouth was slightly open. She was fast asleep. The room smelled musty with the heater on. Sarah slept tightly wrapped in her covers. Doug swallowed. He wanted to run into the room whooping and shouting that Lockie was home but Sarah was so fragile he had no idea how she would react. He walked over to the window and opened the curtains. Outside it was getting dark already but enough light entered the room to wake Sarah up. She moaned and opened her eyes. ‘Oh god, Doug, please just close them. I’m so tired.’ Doug sat down on the bed and Sarah turned her back to him. She had not looked at him. Lockie opened his eyes and looked around the room. ‘Ready to say hello to Mum, mate?’ Doug asked. ‘Hi, Mum,’ said Lockie to his mother’s back. His voice had changed. It was deeper and had an edge to it. He sounded older. He sounded like someone who had seen too much. But Sarah would know it was her boy. Doug saw Sarah’s whole body tense at the sound of Lockie’s voice and then she reached her arm behind her and twisted the skin on her back with such force Doug knew she would have left a mark. ‘It’s not a dream, Sarah,’ he said quietly. ‘He’s home.’ Sarah sat up, her eyes wide. ‘Hi, Mum,’ said Lockie again. ‘Hello, my boy,’ said Sarah softly. Softly, as though he hadn’t been missing for four months. Softly, as though he had just been away for a day. Softly, as though she hadn’t been trying to die slowly. Softly she said, ‘Hello, my boy.’ Doug could see her chest heaving. ‘We’ve been looking for you,’ she said, and then she held out her arms. Lockie climbed off Doug’s lap and onto his mother’s legs. She wrapped her arms around him and pushed her nose into his neck, finding his scent and identifying her child. Lockie buried his head against her breasts and then he began to cry. Just soft little sobs that were soon matched by his mother’s tears. Doug wanted them to stop but tears were good. He would have to get used to tears.

Sometimes reparations is used to justify a feeding frenzy in which minority claimants simply raid the U.S. Treasury en masse while government bureaucrats facilitate a large transfer of wealth from the taxpayer to these so-called historical victims. A scandalous example of this is the Pigford case. Some ninety-one black farmers had sued the U.S. government alleging a legacy of bias against African Americans. Rather than settle the suit and pay the farmers a reasonable compensation, the Obama administration used the lawsuit to make an absurdly expensive settlement. It agreed to pay out $1.33 billion to compensate not only the ninety-one plaintiffs but also thousands of Hispanic and female farmers who had never claimed bias in court. Encouraged by this largesse, law firms began to conjure up new claimants. Later reviews showed that some of these claimants were nursery-school-age children and even urban dwellers who had no connection to farming. In some towns, the number of people being paid was many times greater than the total number of farms. According to the New York Times, one family in Little Rock, Arkansas, had ten members each submit a claim for $50,000, netting $500,000 for the family without any proof of discrimination. Then the Native Americans got in on the racket, and the Obama administration settled with them, agreeing to fork over an additional $760 million. The government also reimbursed hundreds of millions of dollars in legal fees, a cornucopia for trial lawyers who also happen to be large contributors to Obama and the Democratic Party. Altogether the Pigford payout is estimated to have cost taxpayers a staggering $4.4 billion.3

There was a man in the garden with the little girl. He was turning over the soil in a garden bed. He had obviously heard the car, because he raised his hand in greeting, but then he had gone back to his work. He had actually turned his back on the car. Tina thought she knew what that meant. The man had not wanted to see Pete the policeman. Maybe he thought Pete was bringing bad news. Tina smiled. Here was good news. Finally, here was good news for this family. The man dug the garden fork into the soil with a little bit of effort. He was deliberately not looking at Pete. The little girl walked down the driveway towards them. Pete said quietly, ‘No real way to prepare them. You go ahead, Lockie.’ Lockie squeezed Tina’s hand. ‘Go on, Lockie, it’s your dad. He’s been looking for you for a long time. Go on.’ She pulled her hand slowly out of Lockie’s grip. She wanted to save him from his fear, but she had saved him once. Lockie would have to do this by himself. The little girl who was surely Sammy looked back at her father, but he was still concentrating on his work. She smiled in Pete’s direction and then she focused on Lockie. She stared at him, as if trying to work out exactly who he was. Lockie pushed his hood back, exposing his short blond hair. He stood, and Tina could sense him holding his breath, waiting for his sister to see him. To really see him. Sammy stared hard at Lockie now, frowning. And then Tina saw recognition light up her face. She looked at her father who had still not looked up. She looked back at Lockie. She started jumping up and down. ‘Lockie!’ she screamed. ‘Lockie, Lockie, Lockie!’ Lockie smiled.The man jerked upright and dropped the garden fork. ‘Stop that, Samantha,’ he whispered angrily. ‘Jesus, stop that! Be quiet. Stop that.’ ‘Lockie, Lockie, Lockie!’ The little girl flew down the driveway and launched herself at her brother, who went, ‘Oof,’ but he steadied himself and wrapped his arms around her. ‘Lockie, Lockie, Lockie,’ she repeated, as if to make the moment real for herself. The man stood and stared at his children, still without realising that he was indeed looking at both his children. He started walking down the driveway. He began with an angry quick stride but the closer he got the more unsure his steps became. He was a big man in charge of a big farm but his steps became small and faltering. Tina could see the disbelief spreading across his face. Sammy let go of Lockie and took his hand. She started pulling him up the driveway. ‘It’s Lockie, Dad. Look, it’s Lockie, come look, Dad, Lockie’s home. He’s home, Dad. I knew he home. He’s home, Dad. I knew he would come home. I told you, Dad. Look its Lockie. Lockie, Lockie, Lockie’s home. Lockie’s home.’ The man stopped a few feet away from Lockie. His mouth was open. He moved it once or twice, but no words came out, and then came a sound that Tina had never heard before. It was a moaning, keening sound, but rough with the depth of his voice. It was four months of agony and the ecstasy of this moment all rolled into one. It was his heart right out there in the open for everyone to see. He opened his arms and dropped to his knees. Lockie let go of Sammy’s hand and continued alone up the driveway towards his father. He was twisting his hands and pulling at his jumper. He walked into his father’s arms and was completely surrounded by the large man. ‘I’m sorry, Dad,’ he said. ‘I’m sorry, Dad, I’m sorry.’ At the bottom of the driveway Tina watched Lockie and his father. Lockie’s voice was muffled by his father’s arms, but Tina could still hear him repeating, ‘I’m sorry.’ Say it, Tina begged the man silently. Please, please, just say it. ‘Oh, Lockie,’ said the man through his tears, his large shoulders heaving. ‘It wasn’t your fault. It wasn’t your fault. I’m sorry, Lockie. I’m sorry. I’ve been looking for you, Lockie. Where did you go, mate? Where did you go?

Chen pointed to the cub. "There's your brute." Then he pointed to the pups. "And there's your domestication. For the most part, Westerners are descendants of barbarian, nomadic tribes such as the Teutons and the Anglo-Saxons. They burst out of the primeval forest like wild animals after a couple of thousand years of Greek and Roman civilization, and sacked ancient Rome. They eat steak, cheese, and butter with knives and forks, which is how they've retained more primitive wildness than the traditional farming races. Over the past hundred years, domesticated China has been bullied by the brutish West. It's not surprising that for thousands of years the Chinese colossus has been spectacularly pummeled by tiny nomadic peoples.

How Does What We Eat Affect the Planet? The things you put on your fork have the power to affect not only your health, but also agricultural practices, climate change, and even our economy. One church member told us about Nigerian farmers he met who were given seed by a large agricultural company at a cheaper price than their regular seed, but then the seeds from that crop couldn’t be replanted. (They are designed that way.) The farmers then were forced to buy the seed from the same company at a higher price the next year and eventually couldn’t afford to farm. This pattern of industrial agricultural practices not only has impacted the quality of the food you eat, but also creates hunger in little children in Africa. When you stop buying industrial food, it has an enormous ripple effect. The power of your fork can change the world. When it comes to our health and the health of the planet, we have a lot more to learn and study, but we don’t need all the answers in order to take action. We can each make choices to buy more whole foods, sustainably raised animals, locally grown produce, and more. Just as we’ve learned that certain fats are good for us and others are destructive, we can learn what agricultural and food practices are best for us too.

She was not alone. “There’s a definite panic on the hip scene in Cambridge,” wrote student radical Raymond Mungo that year, “people going to uncommonly arduous lengths (debt, sacrifice, the prospect of cold toes and brown rice forever) to get away while there’s still time.” And it wasn’t just Cambridge. All over the nation at the dawn of the 1970s, young people were suddenly feeling an urge to get away, to leave the city behind for a new way of life in the country. Some, like Mungo, filled an elderly New England farmhouse with a tangle of comrades. Others sought out mountain-side hermitages in New Mexico or remote single-family Edens in Tennessee. Hilltop Maoists traversed their fields with horse-drawn plows. Graduate students who had never before held a hammer overhauled tobacco barns and flipped through the Whole Earth Catalog by the light of kerosene lamps. Vietnam vets hand-mixed adobe bricks. Born-and-bred Brooklynites felled cedar in Oregon. Former debutants milked goats in Humboldt County and weeded strawberry beds with their babies strapped to their backs. Famous musicians forked organic compost into upstate gardens. College professors committed themselves to winter commutes that required swapping high heels for cross-country skis. Computer programmers turned the last page of Scott and Helen Nearing’s Living the Good Life and packed their families into the car the next day. Most had no farming or carpentry experience, but no matter. To go back to the land, it seemed, all that was necessary was an ardent belief that life in Middle America was corrupt and hollow, that consumer goods were burdensome and unnecessary, that protest was better lived than shouted, and that the best response to a broken culture was to simply reinvent it from scratch.

I’m sorry. About earlier.” I took another bite. Another sip. “You’ve nothing to be sorry for.” Yet I wondered what he meant. Three quick bites and my pie disappeared, my fork clattering into the empty pan. “It’s not any of my business what you do with your life.” “No, it isn’t.” I wrapped one hand around my warm cup and lifted it to my lips. “But do you mind if I ask what you intend to do with it?” Uncertainty colored his voice. Was he afraid to hear my answer or afraid he couldn’t restrain comment on it? I cleared my throat, uncomfortable now, even with the cover of night over our faces. Yet something in me needed to talk. And Frank might understand. He’d lost his love, even if part of his dream remained intact. “I’m not sure, exactly. I thought God had made it very plain. Now I don’t know.” Quiet filled the room. Then his chair creaked. I took a deep breath. “I’ve lived on a farm my whole life. But I’ve always wanted to live somewhere else. Somewhere big, with lots going on. My brother, Will, he got to see the world, to do something important. Like you did. I want the same opportunity.” More silence. “The world is changing so fast. I don’t want to miss it.” His boots shuffled against the floor. “I can see how you’d feel that way. But I guess it depends on how you define ‘important.’ ” I shrugged. “Same as everyone, I guess. Something big. Something lasting.” His shadow leaned against the Wilson cabinet now. “I think tending my farm and raising my children are the most worthwhile things I can do. So did Clara. That’s why we agreed I should go to France. To make the world a safer place for them.” My insides jiggled. Perhaps a late-night snack hadn’t been such a good idea. I pushed back my chair. “I’d better get some sleep. The children will be up early.” “I’ll be praying for you, Rebekah.” His voice rumbled from nearby. I could feel the heat from his body, smell the scent of fresh hay on his clothes. He took the dishes from my hand. “I’ll clean up.” I nodded, even though I doubted he could see my response.

Food can sustain you, especially during times of stress.

This I need to be told?” she’d snapped. As if, sitting in this kitchen where she felt the disapproving presence of his dead mother, she could forget where he’d grown up. Cole was the youngest of six children, with five sisters who’d traveled no farther than the bottom of the hollow, where Dad Widener had deeded each daughter an acre on which to build a house when she married, meanwhile saving back the remainder of the sixty-acre farm for his only son, Cole. The family cemetery was up behind the orchard. The Wideners’ destiny was to occupy this same plot of land for their lives and eternity, evidently. To them the word town meant Egg Fork, a nearby hamlet of a few thousand souls, nine churches, and a Kroger’s. Whereas Lusa was a dire outsider from the other side of the mountains, from Lexington—a place in the preposterous distance. And now she was marooned behind five sisters-in-law who flanked her gravel right-of-way to the mailbox.

Diana loosened a sliver of halibut with her fork and slipped it into her mouth. She closed her eyes, tasting the sweetness of the fish; the tart, juicy tomatoes; oil and butter and garlic and thyme. "Good?" asked Reese. His eyes were dark brown behind his glasses, and there was a deep dimple in his left cheek. She chewed and swallowed. "So good." He was still watching her, clearly expecting more. "I don't even like fish, usually. But this- it's so sweet! The tomatoes..." "They're from a farm in Truro. They turn into jam when you reduce them. They're my favorite," he said, voice lowered, like he was telling her a secret, or like he didn't want to hurt the figs' or the bok choy's feelings. "We source as many of our ingredients locally as we can. Our milk and eggs, our butter, our honey- everything we can get from around here, we do.

Farmsio offers Farm to Fork Traceability solutions that digitises and secure the supply chain and are backed by AI technology to ensure Food Safety and earn Consumer's Trust.

Animals are cute on farms, nauseating in slaughterhouses, tasty on forks ... Evolution.

My favorite idea to come out of the world of cultured meat is the 'pig in the backyard.' I say 'favorite' not because this scenario seems likely to materialize but because it speaks most directly to my own imagination. In a city, a neighborhood contains a yard, and in that yard there is a pig, and that pig is relatively happy. It receives visitors every day, including local children who bring it odds and ends to eat from their family kitchens. These children may have played with the pig when it was small. Each week a small and harmless biopsy of cells is taken from the pig and turned into cultured pork, perhaps hundreds of pounds of it. This becomes the community's meat. The pig lives out a natural porcine span, and I assume it enjoys the company of other pigs from time to time. This fantasy comes to us from Dutch bioethicists, and it is based on a very real project in which Dutch neighbourhoods raised pigs and then debated the question of their eventual slaughter. The fact that the pig lives in a city is important, for the city is the ancient topos of utopian thought. The 'pig in the backyard' might also be described as the recurrence of an image from late medieval Europe that has been recorded in literature and art history. This is the pig in the land of Cockaigne, the 'Big Rock Candy Mountain' of its time, was a fantasy for starving peasants across Europe. It was filled with foods of a magnificence that only the starving can imagine. In some depictions, you reached this land by eating through a wall of porridge, on the other side of which all manner of things to eat and drink came up from the ground and flowed in streams. Pigs walked around with forks sticking out of backs that were already roasted and sliced. Cockaigne is an image of appetites fullfilled, and cultured meat is Cockaigne's cornucopian echo. The great difference is that Cockaigne was an inversion of the experience of the peasants who imagined it: a land where sloth became a virtue rather than a vice, food and sex were easily had, and no one ever had to work. In Cockaigne, delicious birds would fly into our mouths, already cooked. Animals would want to be eaten. By gratifying the body's appetites rather than rewarding the performance of moral virtue, Cockaigne inverted heaven. The 'pig in the backyard' does not fully eliminate pigs, with their cleverness and their shit, from the getting of pork. It combines intimacy, community, and an encounter with two kinds of difference: the familiar but largely forgotten difference carried by the gaze between human animal and nonhuman animal, and the weirder difference of an animal's body extended by tissue culture techniques. Because that is literally what culturing animal cells does, extending the body both in time and space, creating a novel form of relation between an original, still living animal and its flesh that becomes meat. The 'pig in the backyard' tries to please both hippies and techno-utopians at once, and this is part of this vision of rus in urbe. But this doubled encounter with difference also promises (that word again!) to work on the moral imagination. The materials for this work are, first, the intact living body of another being, which appears to have something like a telos of its own beyond providing for our sustenance; and second, a new set of possibilities for what meat can become in the twenty-first century. The 'pig in the backyard' is only a scenario. Its outcomes are uncertain. It is not obvious that the neighbourhood will want to eat flesh, even the extended and 'harmless' flesh, of a being they know well, but the history of slaughter and carnivory on farms suggests that they very well might. The 'pig in the backyard' is an experiment in ethical futures. The pig points her snout at us and asks what kind of persons we might become.

My roommate has moved to New York to explore farm-to-fork cooking and lesbianism,

Oxymoron,

College isn’t a free ride

waken them

Besides, his Denver bride preferred the beauty of the spot to the more sociable but draughty ranches in the valley of Bear Forks River; so they settled in the crater, and named the farm Rainbow Cliffs, but the original nick-name clung, and gradually the owners, from habit, also came to call their place "Pebbly Pit.

IF ONE END of Long Island was a fish mouth ready to chomp on the barb of Manhattan, the tail fin was the East End, split down the middle with Shelter Island between the two. Let the billionaires have the Hamptons on the South Fork, with the shops and restaurants and parties that re-created what made them so exquisitely comfy in Manhattan. The North Fork was two ferry rides away, and it showed. It was farm stands on actual farms. It was pies and parades and stony beaches that hurt your feet, banging screen doors and peaches eaten over the sink.

In addition to a stack of small white plates, a basket of rolled cloth napkins, and a pile of polished silver forks, there is baked Brie in puff pastry, caviar with blinis (caviar!), a shallow bowl of beautiful purple grapes with a sterling silver pair of scissors placed beside it, poached shrimp with cocktail sauce, and a pale pink mold in the shape of a fish with crackers surrounding it, thin lemon slices and capers on top. "That's not the salmon mousse from the Silver Palate, is it?" I ask. The salmon mousse from the Silver Palate is perhaps my favorite thing to eat in the world. "Oh shoot," she says, and I can all but imagine her stomping her little foot. "You found me out. Is it just so tacky I brought in food from the city? I did press the mousse into the fish mold myself, and I also fixed the Brie. That is, I put some apricot jam on it and wrapped it in Pepperidge Farm puff pastry dough.

But no use worrying about tomorrow’s concerns when today has its own.