Farmer, day .5

I arrived on the farm last night after a full day at market. The market was great, full and bustling, people I wanted to see more of, people I wanted to see less of, and a nice pulpit to preach from. I was standing behind a pretty fine spread of all the pig has to offer talking people into shanks, verbally holding their hand through lard based pie crust, and trying to keep up with the bacon demand.

As the day came to a close, we packed up the truck for the 4 hour drive home. Here it was, I was really leaving NYC for BFE. After spending the last four years cooking in two of the cities best kitchens I am ready to to a steep deeper into food and have committed to working with a great pig and chicken farm, in New York State. In the cab of the truck, I tried to drink in the city as we made our way out of town. My relationship with NYC has been tense for a few months now. The pressure of working in a kitchen and the steady beat of the city had come to seem overwhelming when it was once exciting. Time for a change.

After the first hour, making our way through the bronx, westchester, and out of the throws of the city it didn't take too long for the scenery to change very dramatically. The busy corners, in front of tall buildings, gave way to hills on top of stacks of slate, fields of green and trees. We road with the windows down and the air grew more fragrant with the passing of miles. The sky got dark and them somehow, amazingly bright underneath a full moon.

The drive was pleasant with boughts of silence followed by periods of chatter. My mind was racing as the boxes in the back, full of my life, bounced around to remind me this change is here.