Wednesday, November 10, 2010
Why Organic? Said best by Maria Rodale in her new book, Organic Manifesto, “We are all being poisoned, contaminated, sterilized, and eventually exterminated by the synthetic chemicals we have used for the last 100 years to grow our food and maintain our lawns, to make our lives easier and ‘cleaner’ and our food ‘cheaper.’ We haven’t yet made the full connection between how we grow our food and the impact it can have on our climate crisis and our health crisis. We can and must create a world that is more than sustainable, that is regenerative. It is time to begin the process of healing.”
Why Local? Because we believe in the role food can play in healing our bodies and our planet, we use as many local and organic ingredients as possible. We purchase our flour in Vermont, our butter in Maine, our honey and milk in New Hampshire, and our eggs from the Araucanas and White Leghorns in my backyard.
A note on gluten free items: Although all gluten-free items are made with organic, gluten-free ingredients, I don’t work in a gluten-free kitchen. Every effort is made to avoid cross-contamination. I use specific pans and utensils for gluten-free baking and wipe down all surfaces before making my gluten-free items, which are never made in conjunction with the making of non-GF items.
Catering and Special Orders also available. Email firstname.lastname@example.org for more info