I’ve been reflecting lately about the growth of the Guilford College Farm. So often today things that grow quickly do so by over-extending, or ignoring long term consequences. The Guilford Farm does neither of those. Each piece of the puzzle that’s added on comes with the appropriate tools for the added task. And since the farm raises our fruits and veggies according to the principles of organic farming, what was once fallow land with hard red clay soil becomes fertile, productive soil that’s almost…fluffy. Korey and crew are able to produce food and still leave the land in better shape than when they found it. I think that’s one of the most exciting parts about this sustainable food movement, having the chance to see the natural world improve as a result of the choices people are making.
Here’s another gem of a story showing just that. Chef Dan Barber of Blue Hill at Stone Barns talks about how he fell in love…with a fish!