[Chef] Felder told us about what she’d done the day before. She had gone to an organic strawberry farm and picked strawberries. She had then gone to a farm that grew peas, and she picked peas. From there she went to a farm that raised chickens and bought chickens that had been butchered that morning. She returned home, snagged some grape leaves, lettuce and herbs from her garden, and, surprised by all this Hudson Valley bounty, asked six people to dinner. “That is what food is all about,” she said. “Food is about community. It’s about the earth and really taking care of the earth.”
Do livro The Making of a Chef, de Michael Ruhlman.