1.01.2008

Why I do this

There are a lot of reasons why I do this. It might have started because when I graduated from college I didn't have a job, but it has turned into much, much more. For starters, I am here because I love to write. I love to tell stories about food and the people behind it and especially about the way it ties into my every day family life. I also think trying to eat locally is important, mostly for social reasons, but also for environmental reasons and even economic ones.

In my wildest dreams, I will one day live in a Wellfeet that has a daily, year-round farmers' market complete with artisanal baked goods and beers and pastas and fresh seafood stands and a butcher and of course all sorts of produce. That day might be a long ways away, but I hope that by writing and posting recipes and sharing what I discover in my radio reporting about local food here, more and more of you will be inspired to want (and work for) the same thing.

I also really like chocolate, and I don't think that recipes for things like Wellesley fudge cake are out of place on this site. I am not a total locavore. There are too many foods I enjoy that simply don't grow here—things like spices and extracts and fresh clementines—and trade between foodsheds has been a hot commodity since way before my grandmother's time. That said, where you see a recipe for chocolate cake, the flour is local and the milk and and the eggs and the butter and the vanilla extract is almost always homemade by a very generous and crafty friend. I don't really think it's very exciting to talk about where I buy my eggs every single time, so I don't list that in the recipes (most things are in a that "Shop Like a Local" sidebar list), but if you ever have a question about an ingredient that you can't find a source for please feel free to ask.

Really actually, if you have any question, or comment, or anything else pleasant to say, I'd love to hear from you. I write this blog for fun, as a hobby really, so I'm not particularly interested in anything on the not-so-pleasant side. I think of this blog as an extension of my kitchen, and as such, I ask you to be respectful and not write anything you wouldn't feel comfortable saying to all of us over a cup of tea sitting face to face. I reserve the right to remove any comments that I feel are hurtful or rude or otherwise damaging to this space. (Sorry, I know that wasn't very much fun, but I had to get it out there.) Of course, mostly the point of this blog is to have fun, with each other and of course with food. So, please, please stick around, and feel free to get in touch. Every comment you leave is emailed straight to me, but you can also send me a note directly at elspeth.pierson@gmail.com. You have no idea how much I enjoy being here with you each week.

4 comments :

holly said...

I am a conceptual book agent and I'd like to talk to you about a project I have in development in need of an author. Please email me at holly at hollanpub.com at your earliest convenience. Thanks!

Mary Frances Gheri said...

What an excellent idea - I'm a fan of your blog Elspeth and just love the artistry and sense of history you bring to each and every entry.

Mary Frances Gheri

Elspeth said...

Thank you so much, Mary. This space is one of my favorite places to be, and I always hope that comes through in my posts.

All the best,
Elspeth

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