Getting to Know Your Farmer

Summer has finally hit New York this month. But for people who love food, the hot and humid weather can have an upside: fresh tomatoes, succulent zucchinis and ripe peaches are just some of the options.

Seeing as my apartment is so tiny, I don't have much room for storage, including my fridge. Luckily there are plenty of green markets dotting the city where I can pick up locally grown produce at a whim. This also reminds me of chefs at school always saying this was their favorite way to shop - to cook with ingredients that are in season.

I stopped at a market near my office in Midtown Manhattan this week to pick up some tomatoes and peaches (both in season now). Usually, I just browse and pick through the selections. But this time I chatted with Amy, who works on a farm across the river in New Jersey.

We talked about everything from the different tastes of the tomatoes she had help grow and harvest to how busy these markets have become over the years as consumers become more aware about buying and eating local.

So when I got home to make my caprese salad, I think it took on more meaning. I shared my salad with a friend over lunch the next day and chatted about this farmer. I don't remember having that type of connection to my food very often, but I have to say it made the meal more meaningful. Corny? Probably. But there's a certain satisfaction I get out of knowing that I supported a local farmer versus a huge corporation. If you have the chance, get to know your farmers.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Flexible Scheduling
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

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            • Students get real-world experience through the required externship at the end of the program.
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            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
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