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How to grill at a Georgia farm with an organic farm-to-table approach

Events

On a hot, humid June day, I walk into Joe’s Farm Grill and order a hamburger with mustard, mustard, onions and tomato on rye.

It’s a quick meal for the group of three, all of whom live on a farm in eastern Georgia.

All three men are farmers and they are happy to talk about the challenges they faced growing up.

“We never ate pork in the house, never smoked tobacco,” says Mike, a retired firefighter and former meat packing guy.

“So when we grew up we just did it on the land.

We were never raised on a ranch.”

It wasn’t until Joe’s opened in 2006 that his family started growing produce.

They began using the term “farm to table” to describe their approach to food and dining.

“That’s the first time we heard the term farm to table,” says Mark, another firefighter and a lifelong fan of the show.

“There was so much buzz about it that we wanted to be part of it.

We wanted to make it a real part of our culture.”

The farm- to-table concept is just one example of a trend sweeping across the country.

A growing number of Americans are growing their own food, and they’re eating it as part of a larger movement.

In the past five years, more than 20 million Americans have started a farm- or restaurant-to.

These farms offer a variety of foods and cooking methods, from farm to plate to menu items.

Some are open 24/7, some are open only during special events.

Many are locally owned and operated, and some are part of the larger community farm movement.

“I don’t know if there’s been a time in my life where I’ve eaten more food than I did this year,” says Bill, a former firefighter and current employee at Joe’s.

“And it was an incredibly enjoyable experience.”

In the early days of farm-tasting, farmers tended to be a little bit different than now, says David, a longtime food writer for the Associated Press who has written about farm-fresh food.

Now, the focus is on quality, not quantity, and the focus has shifted to organic.

A few years ago, it was common to have a few farmers in the kitchen, working together to produce the meals.

“A lot of the food that’s now being eaten is not organic,” says David.

“It’s mostly chicken, turkey, steak and a few fish.

But now, it’s the kind of food that people want to eat in their homes.

There’s more choice and more variety.”

The trend is driving a lot of people out of the meatpacking industry, says Mark.

“In the past, I wouldn’t have been able to afford a big rig, let alone go to a lot to have that much produce grown,” he says.

“Now, I can’t afford it.

I’m not going to do that anymore.”

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