I can’t lie. I must admit I relish the comments we’ve been getting from folks who visit bread&cup for the first time. I love the “Wow” or “This is sooo cooooool.” and“What a neeeet con-cept” The one that puzzled me was, “Where did you get this idea?”
Where did I get the idea?
I wasn’t quite sure how to answer the question. Then it dawned on me most people probably don’t have the same background with food that I do. Normal eating to me may not be normal for others.
I grew up being familiar with a garden. I had a grandmother who canned tomatoes and okra and pickles and beets grown in her soil. As a boy, one of my strongest memories of her was sitting on the front porch of her neighbor Della’s house during the heat of summer, snapping beans, drinking sweet tea, and listening to her and Della gossip and tell stories. I learned early that food came from the ground, not the grocery store.
From this reference point, my family would always eat according to the seasons. Peas and onions in the spring, sweet corn and melons in the high summer. Meat was more of a fall and winter item, from beef or chickens Dad had put by from fall butcher.
So when time came to put the menu together, it only made sense that fresh, seasonal items would be featured. Now is the time for tomatoes, so that’s why we have three current items with tomatoes as the anchor. As the months pass, expect to see squash, pumpkins, cole crops and parsnips. Winter you’ll see more comfort food, like chilis and stews.
It’s too bad that this is a novel idea. The speed of life has caused us to zoom right past a core way of life for generations. Come to bread&cup and we’ll do our part to help you reconnect to it.