09/11/2026
Food begins long before it reaches the table.
In the season it grows in.
In the hands that gather it.
In the landscape that gives it shape, color, and flavor.
I keep coming back to the idea that the most meaningful meals are the ones that still carry a sense of where they came from — berries picked by hand, flowers gathered nearby, ceramics made by people we know, ingredients used in ways that honor rather than disguise them.
And it’s the same spirit I’m bringing into the workshop — gathering, making, cooking, and eating with a little more intention.
