In the last couple of weeks, the topic of food service, and my long history with it has come up and it's got me thinking about my long, windy path that lead to Peace and Plenty Farm. I waitressed in San Francisco for decades, yes decades. Some of those years, I was doing plenty of other things: going to school, raising my daughter, launching my catering business, but a good handful of those years, I was just waiting (borrowing from Debra Ginsberg's book of the same title for that zinger).
I thought about Bill and his philosophy of using what you have on hand and not taking more than you need today when I was taking photos of Simon's work on the chicken house. We have been so fortunate to have so much wood and materials here on the farm leftover from previous owner's projects and just the accumulation of the years of use of this place.Continue reading