Farm to Table: My Story.

Good Evening, Day, or Morning, or whenever you are reading this…

It has been a while since I last posted. I do apologize. I am still planning how I should present my blog. I am gathering recipes to share. I am gardening. I recently applied and was offered admission to grad programs. On a separate note, the potted plants above represent my small kitchen garden. From top left and continuing down are listed: lettuce, cherry tomato, heirloom beefsteak tomato, heirloom brandy-wine tomato. I also have, although not listed basil, bell peppers, corn, and beans. There are herbs scattered around my mom’s garden beds, including oregano, thyme, rosemary, chives, mint, lemon balm, lamb’s quarters, and more. My goal is to cook with fresh, local, and organic ingredients. I wholeheartedly support the local farmers’ market movement. My mom and I receive instant gratification from visiting one of the local Farmers’ Market on Saturday mornings and Wednesday afternoons. Because I was raised with this mentality, I have a deep interest and passion for fresh and local produce, eggs, and meat. I want to make it my career to connect others with time and/or money constraints to affordable healthy food options.

On a relative note, In the fall, I will be participating in the Academy of Culinary Nutrition Certified Professional Culinary Nutrition Program,  of a duration of 14 weeks. It combines an approach in holistic nutrition and cooking styles, methods, and recipes for specialty diets, allergies, and illnesses. In addition, I will be enrolled in a two-year Masters program in Resilient and Sustainable Communities at Green Mountain College. Both programs are offered online, allowing me to pursue the bountiful prospective internship and career opportunities in my native area of NC.

My most recent goal is to become a personal chef among many other career options. As I continue to envision how I see this blog coming to be, please join me on this journey of food and photo!

Thanks!

Abby

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