Jun 212013

Tuesday was a bit different because I had an appointment to go to so I only went an hour and a half to begin with, In that time, we made some new egg salad. Constantine was trying to teach me throughout making it that my obligation is not only to make really good food, but also for the eater’s safety. I’m responsible for creating food that is safe to eat, that won’t make whoever eats it sick. I do that by cleaning everything: sanitizing cutting boards and making sure everything is quite clean for the next time it is needed. I also need to often wipe and clean the cutting board and the table while I’m using it to ensure a clean environment.

On Thursday, we didn’t do much because Constantine decided not to come in to “test” us so Alyse and I did some things on our own. First, we took my list of the menu for field day and got everything ready to order. After we did that, I went and cooked some more onions and sliced turkey for the market and for field day.

On Friday, Alyse and I went to Constantine’s and Kathy’s house for the day. First we talked about the kitchen and how it all connects. We started with just food and the six basic needs.( Food, water, shelter, air, health and education.) We want healthy food. That food should be locally sources, and not just sourced but produced and grown locally too. That food must obviously come from a farm. That farm should be a small/family owned and operated. Family owned should ensure that the skills needed to operate that farm will survive. In order to grow nice healthy food, that farm needs clean air and clean water meaning that the farmers need to be good stewards of their land. Also, they obviously need health to do what they do and education to teach others to continue doing what they are doing. That is somewhat what I am doing right now.

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