From July 11th
Joel and Teresa,
There are no words to express our thanks to both of you for your
hospitality, words of encouragement, and outright good time! So,
simply said, thank you.
We've been telling lots of stories to our friends about our visit who
are quite frankly, fascinated. It's been a great tool to get the word
out about both food, and how big God really is!
When we were sitting at Chipotle together, I wondered “how in the
world did I get here?” I consider all of this an honor to just be
used to further a message that needs to be spread.
Regardless, I wanted to give you an update. I only have 6 chapters
left to record and edit. If my laptop can just hold out that long
without completely breaking down, I will be so relieved! After
visiting the farm, and you all, and the store, I felt a greater sense
of urgency. I realized that the faster I can record, and with quality,
the greater possibility there is that more folks will hear this
message. I didn't really think about when you get more people in and
out of your store, according to the season.
I'm going to strive to have this done by mid August. I'd rather have
it done sooner, so we'll see. When I send it to you, I'll send it on a
jump drive, via US Mail, with delivery receipt. I have a general
mistrust of the US Mail Service, and then I remembered your section on
incompetent postal workers. I think we're on the same page. I'll type
you an email forewarning you of the delivery as well.
One additional note. What you said about resting on Sundays made me
think. Our fellowship seems to go to the extreme edge of the law--
we're not under the law at all, so we don't need to adhere to resting
on one day. One of the many health problems I have (which I am now
going to a holistic doctor now for), is with stress, my immune system,
and my adrenal system. You made me take to heart why we don't make it
a point to rest. The excuses didn't get us far. We are now going to
make an effort to rest on Sundays. So, thanks for speaking up!
Theresa and Vince
Saturday, November 20, 2010
Food
Once home, we set to work on using up and enjoying Polyface's food to the fullest.
We roasted the chicken with herbs soon after we were home. Once you taste locally grown, free range chicken, you can't go back. You'll realize how tough the meat is that you've been eating, and how, over time, the texture, composition, and color of your food has changed with industry.
Polyface eggs. You crack them, and it's like a completely new color of yellow has hit your eyes! I put some Polyface eggs next to some store bought ones, and the color and texture contrast is astounding.
We used the ground beef for burgers for dinner with some special friends (Nathan and Sarah Friend), the sausage for spaghetti and meatballs, and just had rabbit stew the other day.
I've spent a lot of time thinking about what I can do to further people's awareness of what they're eating. I know that I can't change people's choices. I do want to present them with information, and then let them make their own decision.
I keep thinking, though, about Joel's last words to us as we left. He said “We'll send you something”. I don't know if that means a Christmas card, I don't know if that means, money, or if it means steak!
More than anything, Teresa and Joel sent us home with encouragement, information about our food system, and welcome hearts I have never experienced before.
I would like to read more audio books. I have a place to do it from home! I just don't have any material or customers!
I would like to further the local food movement. I hope I have done so by voicing this audio book and making it more accessible to others. I'm not sure how to proceed from here.
Several folks have asked about where/when they can purchase the audio book. I'm going to write Joel an email, and check on his progress. I think he leaves for Australia and New Zealand soon for the Regenerative Agriculture Workshop Series, so I don't know when I'll hear. Once I write to him, I'll post the letter here, as well as the response with additional information.
Don't think that this blog ends now. Things changed a lot with one simple idea, and one simple email I sent a few months ago. Hang in there!
We roasted the chicken with herbs soon after we were home. Once you taste locally grown, free range chicken, you can't go back. You'll realize how tough the meat is that you've been eating, and how, over time, the texture, composition, and color of your food has changed with industry.
Polyface eggs. You crack them, and it's like a completely new color of yellow has hit your eyes! I put some Polyface eggs next to some store bought ones, and the color and texture contrast is astounding.
We used the ground beef for burgers for dinner with some special friends (Nathan and Sarah Friend), the sausage for spaghetti and meatballs, and just had rabbit stew the other day.
I've spent a lot of time thinking about what I can do to further people's awareness of what they're eating. I know that I can't change people's choices. I do want to present them with information, and then let them make their own decision.
I keep thinking, though, about Joel's last words to us as we left. He said “We'll send you something”. I don't know if that means a Christmas card, I don't know if that means, money, or if it means steak!
More than anything, Teresa and Joel sent us home with encouragement, information about our food system, and welcome hearts I have never experienced before.
I would like to read more audio books. I have a place to do it from home! I just don't have any material or customers!
I would like to further the local food movement. I hope I have done so by voicing this audio book and making it more accessible to others. I'm not sure how to proceed from here.
Several folks have asked about where/when they can purchase the audio book. I'm going to write Joel an email, and check on his progress. I think he leaves for Australia and New Zealand soon for the Regenerative Agriculture Workshop Series, so I don't know when I'll hear. Once I write to him, I'll post the letter here, as well as the response with additional information.
Don't think that this blog ends now. Things changed a lot with one simple idea, and one simple email I sent a few months ago. Hang in there!
The last day
The last day
It was monday morning, time to pack up and head back for Ohio. This was a very sad parting. We left, wishing that there was some way that we could pay off all of our debt, and do this ourselves. On our way out of town, we went back to Polyface to visit the on farm store.
We spotted Teresa on the way in, putting out a fire about a group of folks who had ordered Joel's books, but not gotten them. They were in the process of renovating the farm store, so the order probably got lost when their lines were down.
Let's see... we bought a chicken, one rabbit, two pounds of ground beef, two pounds of Italian sausage, and a dozen eggs. Vince and I also bought two fun shirts they have available at their store. One says “Support your local lunatic farmer”, and the other says “Everything I want to do is illegal”.
While we were in the store, they were putting together food for their co-op. They have some really hard workers with their interns and staff, trying to get everything right for their customers.
While we were there, we met Joel's mother. She was cross stitching, so I went to the car and showed her my cross stitch. We talked for awhile, and it was good to meet her and get to know her.
We snapped some pictures with Teresa, and when we were headed out, Joel pulled up with someone he was helping with some hay. We took a quick picture, and headed back to Columbus.
Turkey
Did you know that turkeys chirp?
Did you know that geese (not Canadian) are good watchers for chickens and turkeys? They will alert people or others of any predators, and look after the flock as if they are their own.
We walked through hills of green. I brought a hat, and was just wearing shorts and a tshirt. It was sweltering anyway. At least for this girl who sits in an air conditioned office most of the year.
After seeing the little chickens, the big chickens, and turkeys, we took out a blanket and had our sandwich lunch under a tree on the Polyface front yard. It's certainly a different experience, knowing that the turkey you may take home and eat tomorrow, is watching you eat your lunch. If you go to a conventional farm, the poultry will run away from you because they think it's their time to die. Here, a person means food and care.
I have never seen happy pigs before. They were laying in the shade, up a hill, looking happy to be a pig.
We also saw their huge garden, and Daniel's rabbit house.
I couldn't make it up the hill to see the cows, I felt so hot I was going to pass out. I went back to the house to get some shade, and Teresa invited me to cool my feet off in the small pool they have in the front yard. I took up her offer gratefully, and socialized with her and one of her college friends for some time before Vince re appeared.
Joel had been on the phone most of the time after we met, about a new book deal. While we were trying to beat the heat, we got to know their house guests, and I introduced their youngest to Pixel Puzzles. Another addict was born that day!
Exhausted, we headed back to the hotel. We took a slight detour up to the Blue Ridge Moutains, but I was so carsick that it wasn't really fun for me. Beautiful, but not fun.
We accidentally took a three hour nap (go ahead and laugh at us techie-city-folk), and woke up in time to make dinner, and go back to sleep again.
If there is one thing I can say over and over again about the Polyface, it's about the grass. The different colors of grass are everywhere, and they complete the whole picture of how Polyface works.
The big day
The big day to visit the farm, and present Joel with my work (so far), had finally arrived!
He had given us specific directions as to where to park, and how to approach the house properly at the time we arrived.
I was thinking...
“What if he doesn't like it?”
“What if the copy we brought doesn't work?”
(We had brought a copy on cd, jump drive, and on the laptop).
What if he's really a jerk?
We walked into the house, astonished at it's beauty and age. I've never been in a house that old before. The woodwork was done by hand, the hearth is a historic marker, and it depends on as little energy as possible.
We were welcomed into the sitting room, and I felt privileged to be sitting in the same place as Michael Pollen, and many others who have gone through a journey to discover their food.
We gave him the cd to play (I was shocked that he had an Imac), and it didn't work. We brought the jump drive, and it worked! He listened to it for a bit, and said “Well, if the point of this meeting is to give you the go ahead to continue, go ahead and keep doing what you're doing. Once completed, we'll bring in someone to make copies to sell at our store, and we can probably put it up on our website for people to listen.”
I was glad, but also astonished at the same time. These folks had to have a lot of trust in us to let us into their home, wander around the farm, and be let into their lives this much.
When we teased him about the Imac, he said “I got this laptop so that I could write whenever I was on trips. I don't really know how to do anything else with it.” His book collection does really show his colors. It was a testament that him and Teresa, and his family, spend a lot of time thinking about who they are, and why they do what they do.
Their houseguests were downstairs, so we began our tour around the farm. Everyone is welcome there. They really do want people to come see where their food comes from. I believe this is a direct contrast to so many “farms” where you are not allowed to see the animals, for various reasons. These can be found and exposed more deeply in “The Omnivore's Dilemma” by Pollen, or “Everything I want to do is illegal” by Salatin.
He had given us specific directions as to where to park, and how to approach the house properly at the time we arrived.
I was thinking...
“What if he doesn't like it?”
“What if the copy we brought doesn't work?”
(We had brought a copy on cd, jump drive, and on the laptop).
What if he's really a jerk?
We walked into the house, astonished at it's beauty and age. I've never been in a house that old before. The woodwork was done by hand, the hearth is a historic marker, and it depends on as little energy as possible.
We were welcomed into the sitting room, and I felt privileged to be sitting in the same place as Michael Pollen, and many others who have gone through a journey to discover their food.
We gave him the cd to play (I was shocked that he had an Imac), and it didn't work. We brought the jump drive, and it worked! He listened to it for a bit, and said “Well, if the point of this meeting is to give you the go ahead to continue, go ahead and keep doing what you're doing. Once completed, we'll bring in someone to make copies to sell at our store, and we can probably put it up on our website for people to listen.”
I was glad, but also astonished at the same time. These folks had to have a lot of trust in us to let us into their home, wander around the farm, and be let into their lives this much.
When we teased him about the Imac, he said “I got this laptop so that I could write whenever I was on trips. I don't really know how to do anything else with it.” His book collection does really show his colors. It was a testament that him and Teresa, and his family, spend a lot of time thinking about who they are, and why they do what they do.
Their houseguests were downstairs, so we began our tour around the farm. Everyone is welcome there. They really do want people to come see where their food comes from. I believe this is a direct contrast to so many “farms” where you are not allowed to see the animals, for various reasons. These can be found and exposed more deeply in “The Omnivore's Dilemma” by Pollen, or “Everything I want to do is illegal” by Salatin.
Zynodoa
We called Zynodoa at 5, as it was a Sunday, knowing they were open until 8 p.m.
The greeter answered, and when we asked for a reservation, she put us on hold for a moment (which was odd). She had checked with the chef (!), and he would take us right at 8. I protested because I thought they closed at 8 (they were closed monday, so this was our last chance to go since we left tuesday morning), but she said that he stated he would take us.
At this point in the story, I would like to point out that no one had any idea who we were or why we were there. They only knew that we had called, and just wanted to have dinner. They went far out of their way to accommodate us.
We took the 8 p.m. Slot, and edited until it was time to leave. We left around 7:15, since Staunton (pronounced STAN- TON) was about half an hour away.
We arrived to find a cute little town, a college town at that, SWAMPED with bicyclists. There was a large group ride that day, which had shut down the whole town. We found free parking in a nearby garage, and prepared ourselves for another part of the adventure.
We actually arrived at 7:45. I felt bad enough that they were taking us after closing time, the least we could do is be prompt or early. While we were waiting to be seated (they were SWAMPED), we read articles outside the door about Chef Mike Lund. He is highly esteemed as a chef, and has worked in several highly competitive restaurants.
We were seated right in front of the window, the opposite direction from the street. Our view was the whole restaurant, looking back into the kitchen. The ambiance there is casual and relaxed, and I flt like I could just chill out for a bit.
The waitress who greeted us (no fancy dress for them, just black), started by apologizing. They had been overwhelmed by all of the bikers in town, and only had a few dishes left to serve (none of which were Joel's). We were bummed, but we figured that we would buy some of his food and take it home to cook it ourselves anyway.
I ordered salmon and Vince ordered pork tenderloin. One of the things that fascinated me the most about the restaurant is their focus on local food from the valley. They have a chalkboard up that shows all of the ingredients they source, and the farm the ingredient is from.
Now, bear in mind that we are FOODIES. That means we are very difficult to impress with food.
The brought us freshly warmed bread with honey butter. Bear in mind that I don't eat dairy. If dairy would have tasted like this my whole life, it may have been harder to quit. There was a VERY noticeable difference between the fresh milk used for this butter, and what I was used to back in Columbus.
Our salad then arrived, and I have to say that they understand how to structure a salad. It was a perfect balance between the fresh greens, vinaigrette, fruit, and nuts on the salad.
Now, what I thought would be the best part of our meal arrived: The entrees. I absolutely could not believe how different, and fresh, the food tasted. The salmon had peas in it, and I didn't know that peas could actually taste like something! My sister in law law (not a typo, her name is Laura Lyons) had been complaining about peas the other day. I texted her because I was shocked at how good all of this tasted.
Perfect portions meant that I was stuffed! We had chatted with our waitress about where we were from, and why we were there. She had read most of Salatin's books as well. As a daring moment, I asked if we could meet the chef and thank him for our wonderful meal. I know that a lot of chefs are jerks (perhaps it's part of the restaurant environment), but I wanted to meet him anyway. The waitress edified him on the way out, saying that he is both humble and hard working.
Out came the youngest looking gentlemen I had not expected. I believe he is still a few years younger than us, and has had significant time cooking for big names. Turns out that he's from Toledo, so he knew all about The Ohio State University, High Street, and Ohio, in general. We told him about Joel, and he praised Joel for a “Meat and Beer” night they had just done together a few weeks ago.
To end the conversation, he offered us some desert. I declined, but he told Vince, “I would like to bring you something special.” A few minutes pass by, and out he walks with a piece of chocolate cake. He puts it in front of us and says “This is a cake that I make for my mother for her birthday every year. I hope you enjoy it!”.
Vince says that it was, and let me quote him, “Spectacular”. It was a chocolate torte.
He told us to stop by if we ever come through the area again, and there will be a completely different menu.
This was the first example of a restaurant I have seen that uses local food, touts it, and makes it absolutely outstanding. This showed me that it can be done!
We went back to the hotel, barely able to move we were so full!
The greeter answered, and when we asked for a reservation, she put us on hold for a moment (which was odd). She had checked with the chef (!), and he would take us right at 8. I protested because I thought they closed at 8 (they were closed monday, so this was our last chance to go since we left tuesday morning), but she said that he stated he would take us.
At this point in the story, I would like to point out that no one had any idea who we were or why we were there. They only knew that we had called, and just wanted to have dinner. They went far out of their way to accommodate us.
We took the 8 p.m. Slot, and edited until it was time to leave. We left around 7:15, since Staunton (pronounced STAN- TON) was about half an hour away.
We arrived to find a cute little town, a college town at that, SWAMPED with bicyclists. There was a large group ride that day, which had shut down the whole town. We found free parking in a nearby garage, and prepared ourselves for another part of the adventure.
We actually arrived at 7:45. I felt bad enough that they were taking us after closing time, the least we could do is be prompt or early. While we were waiting to be seated (they were SWAMPED), we read articles outside the door about Chef Mike Lund. He is highly esteemed as a chef, and has worked in several highly competitive restaurants.
We were seated right in front of the window, the opposite direction from the street. Our view was the whole restaurant, looking back into the kitchen. The ambiance there is casual and relaxed, and I flt like I could just chill out for a bit.
The waitress who greeted us (no fancy dress for them, just black), started by apologizing. They had been overwhelmed by all of the bikers in town, and only had a few dishes left to serve (none of which were Joel's). We were bummed, but we figured that we would buy some of his food and take it home to cook it ourselves anyway.
I ordered salmon and Vince ordered pork tenderloin. One of the things that fascinated me the most about the restaurant is their focus on local food from the valley. They have a chalkboard up that shows all of the ingredients they source, and the farm the ingredient is from.
Now, bear in mind that we are FOODIES. That means we are very difficult to impress with food.
The brought us freshly warmed bread with honey butter. Bear in mind that I don't eat dairy. If dairy would have tasted like this my whole life, it may have been harder to quit. There was a VERY noticeable difference between the fresh milk used for this butter, and what I was used to back in Columbus.
Our salad then arrived, and I have to say that they understand how to structure a salad. It was a perfect balance between the fresh greens, vinaigrette, fruit, and nuts on the salad.
Now, what I thought would be the best part of our meal arrived: The entrees. I absolutely could not believe how different, and fresh, the food tasted. The salmon had peas in it, and I didn't know that peas could actually taste like something! My sister in law law (not a typo, her name is Laura Lyons) had been complaining about peas the other day. I texted her because I was shocked at how good all of this tasted.
Perfect portions meant that I was stuffed! We had chatted with our waitress about where we were from, and why we were there. She had read most of Salatin's books as well. As a daring moment, I asked if we could meet the chef and thank him for our wonderful meal. I know that a lot of chefs are jerks (perhaps it's part of the restaurant environment), but I wanted to meet him anyway. The waitress edified him on the way out, saying that he is both humble and hard working.
Out came the youngest looking gentlemen I had not expected. I believe he is still a few years younger than us, and has had significant time cooking for big names. Turns out that he's from Toledo, so he knew all about The Ohio State University, High Street, and Ohio, in general. We told him about Joel, and he praised Joel for a “Meat and Beer” night they had just done together a few weeks ago.
To end the conversation, he offered us some desert. I declined, but he told Vince, “I would like to bring you something special.” A few minutes pass by, and out he walks with a piece of chocolate cake. He puts it in front of us and says “This is a cake that I make for my mother for her birthday every year. I hope you enjoy it!”.
Vince says that it was, and let me quote him, “Spectacular”. It was a chocolate torte.
He told us to stop by if we ever come through the area again, and there will be a completely different menu.
This was the first example of a restaurant I have seen that uses local food, touts it, and makes it absolutely outstanding. This showed me that it can be done!
We went back to the hotel, barely able to move we were so full!
Chip oat lay
I cannot express to you how excited I was! Chipotle is one of the few “fast food” places I can actually eat!
If I could guess, they took us to the following Chipotle:
1615 Reservoir St. Harrisonburg, VA 22801
On the way in, we discussed franchising (I thought Chipotle was a franchise), and cell phones. He has a cell phone, but hadn't checked it in several weeks because they don't have service where they live. But they do get cell service near Chipotle!
We walked in together, and there were signs posted indicating that they serve pork from Polyface Farms. Joel introduced himself to the burrito server as “Joel Salatin from Polyface farms, good to meet you.” Everyone smiled on the way through the line, and by the time we got to the end of the line, the manager had come out to greet him. He really wanted to comp all of the food, and Joel flat out refused. In the end, he comped some chips and guac, but Joel really wanted to pay for the rest. He made it clear to us and to the manager that he doesn't visit places trying to get free food.
I've debated about how much of the following conversation to share. As much as I believe that faith is a deeply personal thing, I believe there is also a place for sharing it with others for both your own benefit and theirs. I won't share much about Teresa and Joel's story, but I will say that they were high school sweethearts, and came to know Christ several years ago. Their faith is part of the reason why they try to be good stewards of animals, and the land. Vince and I then shared about when God became personal to us, through Christ, and some of the incredible circumstances surrounding how God has provided for us. It was a great time of personal sharing, uplifting each other, and learning about other people's perspectives. I knew at that time, if nothing else came from this, we were brought together to encourage each other in our faith, and to continue good work throughout our lives.
I couldn't believe we were sitting at Chipotle, with a famous farmer and his wife, talking about God.
They dropped us off back at the hotel, and I continued editing the audio book with my laptop, until dinnertime.
We had taken to heart Joe's suggestion to try a local restaurant called Zynodoa, which serves his food. We had searched their website, and agreed to call them around 5 to make reservations. Their site said “Reservations suggested but not required.”
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