rebecca's pocket

» A new American trend takes eating locally to it's logical conclusion: restauranteur-owned farms. "I pick the Swiss chard and put it in the car. They wash it off in the kitchen, and then we eat it. I can’t tell you the difference that makes." Dan Kary, owner of Cinque Terre restaurant and Grand View Farm in Portland, Maine.

Now wait a minute. This seems like a natural match to me. The Foodie/Slow Food/Eat Local crowd should be flocking to the fair to meet local farmers, learn about local foodways, and submit their own preserves for judging. And what better place for organic and pasture-based farmers to meet a public interested in local agriculture—and to exchange information with other farmers about their businesses and their farming experience?