2011 forecast
mother nature has given me the gift of january to really organize all the moving parts of my life—regrouping and reconnoitering the swirl of ideas i have filling my head. as many of you know, her and i are on this pastoral journey with a very specific goal in mind: the opening of an agricultural and gastronomical retreat and learning center in the pacific northwest in a few years time. years of wondering what i wanted to do with my life. “dad, i’m gonna quit my job and go to culinary school.” actually pretty glad he talked me out of that one.
“dad, i’m gonna quit my job and learn to farm.” and then there was two thousand ten. coming into two thousand eleven, her and i are preparing to dive deeper into the process of preparing for our future business plans, and this site—im high on cooking—which has accompanied me thus far from a novice home cook in brooklyn to a passionate first year farmer in athens—has been a key tool in my learning process.
the daily digestion of my life into words has proven to help focus both my learning as well as my goals. as life continues, and the seasons change, her and i will be making the eventual move out west—with untold conferences, harvests, slaughters, lectures, regional farm visits, pacific coast property hunts, research projects, and of course, the daily life on the farm—to keep us busy along the way.
the hope is that im high on cooking can develop along with us, and continue to be a tool as we continue down this path. with the redesign of the sight, launched today, we have made it easier for you to use this site—and our journey—as a resource. you can filter across the top to select entries about a specific topic, peruse the library for inspirational and educational reads, get seasonal recipes from local chefs, find access to farm fresh food wherever you live, and in the future, a lot more.
you will hear stories from our farmer-chef, monsieur françois, as he straddles the line between farm and kitchen. and from her, you will learn basic stretches, morning meditations, and simple exercises to enhance your awareness and mindfulness—skills which are always in high demand on the farm.
the first half, if not more, of two thousand eleven we will remain here in athens with the full moon farms/moonshine meats/farm255 team. i’m pleased to welcome farmer jack, the new manager of our vegetable operation—the bent spade—to the team, and am very much looking forward to the upcoming veg season.
so…check out some of our new features, read a few new posts, send me any feedback you might have, and welcome to two thousand eleven.
ihoc. the future.
I'm High On Cooking | in Farm, Food, Health, Restaurants, Travel, sustainability | tagged 2011, agritourism, boutique hotel, hospitality, meditation, sustainable agriculture
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