The coupling of Idea and Work I wrote about in the last post extends to many other aspects of endeavor. You may like the idea of a clean house, but the work is too much to keep it so. Its fun to dream of traveling to new destinations, but getting there is a whole other matter.

Such is the case with buying and utilizing local growers and their goods. The idea is nice and in vogue right now and to be able to say your stuff is grown within 50 miles of here is hip, but it’s not as easy as it sounds. To get there requires a commitment to doing the work.

Lucky for me I’ve got a guy who is just as committed on the supply side as I am on the consumption side.

Dave Sanders is a retired nurse who runs a farm and butchering operation about 30 miles from my store and grows some of the best vegetables and produce I have ever seen. Every week he calls me, twice now as the season is peaking, and tells me what he has and inquires about what he can bring me. I write him a nice check as a result.

I wish more growers would understand the value of this kind of marketing and service to guys like me. Chefs might like the idea of buying locally, but given the choice of having to go out and find it and retrieve it themselves, all while they are already under the time crunch, or just letting the produce truck bring in the latest shipment from California, the latter seems sometimes pretty attractive. The Idea gets lost to the Work.

Learning to do the Work together helps get the Idea done. From one guy I buy all my eggs, most of my chickens and ingredients for half my soup during the week, all because he arranges to get it to me. Find people who are committed to the Idea as you are, and see how much more Work is accomplished.


2 thoughts on “Dave

  • July 18, 2008 at 6:52 am

    This is a great post, mostly because people don’t understand the “give and take” nature of the kind of establishment you are running. I strongly praise you and your efforts and all the hard (and fullfilling) work you put into every menu item and special!

    I just recently started artisan cheesemaking. When I say “just started” I mean I tried and failed several times over the past three years — mostly from not establishing a great curd; which is of course the KEY to making most cheeses.

    Last week I successfully whipped out a 1-lb wheel, which has started the aging process (7 days old now — just a youngin’). Now that I’ve successfully conquered the most difficult part: the curd; I’ve crafted a few cheese presses and will be upping the anty to 5-lb wheels.

    In a couple months when they have ripened, I would be honored for you to give them a taste…

    Keep up the outstanding work!

    God bless.

  • July 18, 2008 at 7:39 pm

    I’ve tried my hand at cheesemaking, starting with cream cheese and queso blanco, which turned out edible. My quest for fresh mozzarella failed everytime, and that was the last of my cheese making attempts.

    Bring in the sample when its ready.


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