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  Bringing appreciation to the tradition of slow produced food while highlighting the perks of fast food has become an intriguing debate between the two sides. The battle between homemade gravies vs.microwavable chili sauces where one embraces wholesomeness is met with the iron fist of seemingly logical convenience. Both sides having much reasoning ready to defend its’ value, we embark on the topic of whether or not one should hold rank over the other & why. 

  Slow food prioritizes focusing on what’s truly important such as health & community. Taking a look at what can be used such as beneficial herbs & methods that enrich the body, prove that taking care in your kitchen activities assist in leading healthier lives. Alice Waters, an advocate in favor of slow food, continuously voices her detailed stance on why slow food should be the standard. As reported by JACOBIN Magazine, “Waters’s food politics is not inclusiveness, equity, or environmentalism but rather disgust: at industrialization, cheap food, and by implication, the masses who depend on both.” (The Problem With Alice Waters and the “Slow Food” Movement. 2021) The idea of normalizing slow prepared food also speaks to family, unison & togetherness, giving space for tradition to keep a sturdy foothold in our lives & for community helpers such as farmers to continue serving & thriving. 

  The desire for rapid on the go convenience when it comes to fast food is an argument that can not go unnoticed. We live in a world where every minute truly belongs to another part of an overall puzzle & spending time on tedious recipes can often be deemed as an unnecessary factor in the way of time. “As wages stagnated and the cost of living increased, people were drawn to low prices offered by fast food chains. This made fast food an appealing option for individuals & families on a budget.” (Fast FOOD Made Healthy, Andreas Baku. 2024)  Fast food has its way of providing the dopamine relief of not worrying that you’re not the ultimate chef yet, still knowing that bellies will be full without the stresses of pots/ pans, measuring cups & a clicking clock’s symphony.

  Rivals of the slow food movement argue that shortage of time for the average full time student/worker, agricultural land use & farm processing labor to drive home the points of why processed food is the more beneficial choice. The reasoning centers around “wholesome” food being unattainable, unattractive & costly. “You may not have the luxury to shop for specialty organic tomatoes at a weekend farmer’s market. And it’s often easier to just order some take-out instead of cooking a wholesome, homemade meal.” (“What is slow food?” Dee Nowack. 2024) Opposing sides even go as far to mark eating healthier as sinister because it equates to one having to perform more work & heaving the load for an already stressed & time occupied society.

  The most believable representation of American culture, resonates with fast food & its perks of saving time. The relationship Americans have with fast food centers around the need to properly align with the rat race we run daily. “The total population, fast-food purchasers spent less time in primary eating/drinking, sleeping, meal preparation/cleanup, household activities, watching television, and more time in caring for household and non household members and in paid work and accompanying travel.” (Role of Time in Fast-Food Purchasing Behavior in the United States, Karen Hamet. 2014) Pursuing lifestyles that pinpoint things such as degrees, career advancement & relationships ect. many times leaves us with a lack of availability to focus on the traditions of slow cooked food.

  The lifestyle that my own life mirrors is that of the slow food movement. We’ve always been a family that enjoys ruminating on the possibilities that can be created in the kitchen & looking forward to the joys of the results. The elders in our village have prepared us to be well equipped from thanksgiving turkey spreads, down to what to do in the days (post holiday) with the carcass in the creation of chilly winter day soups. It is in these teachings that one can eradicate the normalcy of fast produced, health lacking fast food as everyday expectancy. Thus, leaving fast food to be that of something to be enjoyed for splurges & treats & instead of the staple for lives. 

Cited Sources: 

The Role of Time in Fast-Food Purchasing Behavior in the United States (2014)

Karen S. Hamrick; USDA Economic research service

Fast FOOD Made Healthy (2024)

Andreas Baku; Health conscious advocate for healthy living

The Problem With Alice Waters & The Slow Food Movement  (2021)

Ted Nordhaus; Author, researcher & political strategist specializing in climate & energy policies 

What Is Slow Food? (2024) 

Dee Nowak; Founder of Vanilla Papers, 10 year advocate of slow living, guiding her audience in the “how to’s” of the lifestyle when traveling via online journaling

[Cited sources to be added]

  Bringing appreciation to the tradition of slow produced food while highlighting the perks of fast food has become an intriguing debate between the two sides. The battle between homemade gravies vs.microwavable chili sauces where one embraces wholesomeness is met with the iron fist of seemingly logical convenience. Both sides having much reasoning ready to defend its’ value, we embark on the topic of whether or not one should hold rank over the other & why. 

  Slow food prioritizes focusing on what’s truly important such as health & community. Taking a look at what can be used such as beneficial herbs & methods that enrich the body, prove that taking care in your kitchen activities assist in leading healthier lives. The idea of normalizing slow prepared food also speaks to family, unison & togetherness, giving space for tradition to keep a sturdy foothold in our lives & for community helpers such as farmers to continue serving & thriving. 

  The desire for rapid on the go convenience when it comes to fast food is an argument that can not go unnoticed. We live in a world where every minute truly belongs to another part of an overall puzzle & spending time on tedious recipes can often be deemed as an unnecessary factor in the way of time. Fast food has its way of providing the dopamine relief of not worrying that you’re not the ultimate chef yet, still knowing that bellies will be full without the stresses of pots/ pans, measuring cups & a clicking clock’s symphony.

[Argumentative Paragraphs to be added]

  The most believable representation of American culture, resonates with fast food & its perks of saving time. The relationship Americans have with fast food centers around the need to properly align with the rat race we run daily. Pursuing lifestyles that pinpoint things such as degrees, career advancement & relationships many times leaves us with a lack of availability to focus on the traditions of slow cooked food.

[Conclusion Paragraph to be added]

 Lab grown meat ranges from care to prep in a particular fashion. From where to how EATER, a Youtube based food enthusiast blog entails the deeper unknown details of the increasingly popular sensation. Processing lab grown meat involves harvesting stem cells from the muscle tissue of a live animal, this allows for the separation of the cell culture to be transported into a favorable artificial environment. This process calls for different chemical based solutions to manipulate the original specimen, thus creating its very own version of muscle tissue. [EATER. October 2015] EATER speaks highly of the first ever sold lab meat burger, stemming from August of 2013 at a conference in London, noting the non need for the use of slaughtered animals as means to solidify meals to a table.

  The surface level of distributing lab grown meat to the masses voices a solution to a thunderous issue of human consumption & agricultural relief. With the world population in the upper billions, it is a no-brainer that other options need to be considered. Being approved for commercial sale in June 2023, stem cells from donor animals could storm the food table scene holding on to the actual flavoring from meat without coming directly from the source [Time Magazine. Lymbery 2023]. Opening this door, aimed for beneficial serving plans to undo the damages of climate change & issues in relations to food illness preventative measures. “The world is reaching a tipping point where planetary emergencies around climate, the collapse of nature and rising health risks are threatening us all.” [The Case for Lab-Grown Meat. 2023] This perspective on the advancement of lab grown meat sets the tone for the damage to be undone.

  According to [Lab-Grown Meat Approved for Sale: What You Need to Know. 2023] a periodical on SCIAM written by Joanna Thompson, there are a number of “need to know” listed on the agenda for acknowledgement. From the idea of less waste to the prospect of vegetarian satisfaction, this article highlights the what if’s of the possible normalized acceptance concerning lab grown meat. “Cultured meat companies, which bill themselves as sustainable and cruelty-free, hope their products will offer a way for meat lovers to enjoy a juicy burger or fried chicken with a clean conscience.” [Thompson.2023] Centering the conscious portion of lab grown meat, we are met with the reminder of what it means to acknowledge what responsibility we should be accountable for moving in the right direction for proper sustainability. 

   Diverting from pro lab grown meat into the nay based perspectives, there are more than a few people who do not see the flourishing of society pertaining to the new phenomenon. As The Explainer Magazine & THE EPOCH TIMES point out to its readers the ills of a future anti-utopian loaded uphill battle. As reported by THE WEEK (2023), Pepin Tuma of Good Food Institute brought to light the “who” that should have control over the people’s decisions “..plenty of foods are not healthy for us & aren’t banned… Should the government be the one to come in and tell us what we can or can’t eat?” Identifying with this ideology, THE EPOCH TIMES also voices concerns over unknown risks paired with a dystopian-like undertone. “..replacing current versions of meat containing essential nutrients with lab-grown versions would fail to resolve the nutritional deficit.” [Lab-Grown Meat: A Promising Future or Dystopian Fate?] 

Bibliography:

Stephen Pelletteri; Executive producer of THE EATER (2006-Current)

Youtube creator with 3.72 million followers, food + atmosphere critic

Joanna Thompson; Scientific Intern (New York City )

Insect Enthusiast 

Author of “How to make urban agriculture more climate friendly” (2024) & Why is it so hard to make vegan fish?” (2023)

Vance Voetburg; EPOCH Times Author

Journalist, Bachelor’s Degree 

Writer of “Synthetic Versus Natural Caffeine and How Each May Affect Aging” (2023)

Devika Rao; Staff Writer at THE WEEK Magazine (2022)

Specialized nonprofit environmental action “The US government wants to turn concrete jungles into real jungles” (July 2024)

Cited Sources:

The Meat Of The Future (THE EATER)

Lab Grown Meat ApprovedFor Sale: What You Need To Know ( Joanna Thompson)

Lab-Grown Meat: A Promising Future Or a Dystopian Fate? (Vance Voetburg)

Lab-Grown Meat May Be About To Meet Its Maker (THE WEEK)

. Alice Waters’ stance on food wholesomeness & cleanliness seemingly comes from a place of wanting to keep what’s up-right alive. Sparing no words, she openly refers to the American food system as Elitist.

.She highlights the system as one that derives off of cheap food & benefits off of the droves of people that depend on it. Waters disdain for said cheap food is foundation for contamination, health problems & exploitation.

.The article brings to light how industrialized food was at one point appreciated for being considered more healthy, sanitary & cost efficient. It reports that convenience & mass produced meals were an asset for working class families on the go.

.Naysayers argue the facts of shortage of time for the average full time student/worker, agricultural land use & farm processing labor to drive home the points of why processed food is beneficial. *reasonings centered around “wholesome” food being unattainable, unattractive & costly. Opposing sides even go as far to mark eating healthier as sinister because it equates to one having to perform more work.

. (Personal view) I am in agreement with Waters as I believe that manufacturer/corporate greed has over taken the “make sure everyone is fed” issue. In these times, where something is liked, affordable & is easy to access there is revenue to be earned. The fast & processed food system is no longer a means to an end, but now a means to make money. Even in the event that it has negative results or outcomes, the production of wealth out weighs care.

.

paragraph 1: This paragraph has lots of detail pertaining to climate change & describes well factors that impact farmers.

Paragraph 2: Citing the United Nations, this fact gives proper support to the idea of expanding to a new approach aiding the issues we face as a society.

Paragraph 3: A simple yet necessary way to introduce hydroponic farming to the audience [Perhaps place it a little earlier in the writing?]

Paragraph 4: Speaks to some may call the naysayers or opposing argument & clarifies why hydroponic farming is beneficial.

Paragraph 5: Uses memory of what has been learned to correlate to the question of whether moving into this kind of farming is an appropriate solution.

Paragraph 6: Explains the perks of this choice & proves to the audience why they should consider it.

Paragraphs 7: Calls attention to the urgency of the matter, why highlighting tradition & future possibility.

Main Message
The main message is pretty clear & gives the reader enough information to make a well informed decision of their own .

Structure & Order
The structure & order is mostly good as the author writes from the perspective of where we are now as a society & ending with what our world could look like if our decisions are altered for beneficial reasons.

Overall Review

Overall this essay is jammed packed with a healthy amount of facts & does a great job summarizing the pros of adjusting the current way we farm into something more productive.

In the fast paced instant gratification type of world we live in, many ways we are accustomed to are subject to increasing change. The up & coming staple of lab grown meat has become an increasingly hot topic from the perspectives of different journalists. Depending on your belief, one will find themselves weighing what can be described as negatives vs. positive arguments being contrasted from the spectrum of advancement or downfall.

The background information pertaining to lab grown meat ranges from care to prep in a particular fashion. From where to how EATER, a Youtube based food enthusiast blog entails the deeper unknown details of the increasingly popular sensation. Processing lab grown meat involves harvesting stem sells from the muscle tissue of a live animal, this allows for the separation of the cell culture to be transported into a like favorable artificial environment. This process calls for different chemical based solutions to manipulate the original specimen, thus creating its’ very own version of muscle tissue. [EATER. October 2015] EATER speaks highly of the first ever sold lab meat burger, stemming from August of 2013 at a conference in London, noting the non need for the use of slaughtered animal as means to solidify meals to a table.

The surface level of distributing lab grown meat to the masses voices a solution to a thunderous issue of human consumption & agricultural relief. With the world population in the upper billions, it is a no brainer that other options need to be considered. Being approved for commercial sale in June 2023, stem cells from donor animals could storm the food table scene holding on to the actual flavoring from meat without coming directly from the source [Time Magazine. Lymbery 2023]. Opening this door, aimed for beneficial serving plans to undo the damages of climate change & issues in relations to food illness preventative measures. “The world is reaching a tipping point where planetary emergencies around climate, the collapse of nature and rising health risks are threatening us all.” [The Case for Lab-Grown Meat. 2023] Without flaw listed, this perspective on the advancement of lab grown meat sets the tone for the reversal of a united cultural error of choice.

According to [Lab-Grown Meat Approved for Sale: What You Need to Know. 2023] a periodical on SCIAM written by Joanna Thompson, there are a number of “need to know” listed on the agenda for acknowledgement. From the idea of less waste to the prospect of vegetarian satisfaction, this article highlights the what’s if’s of the possible normalized acceptance concerning lab grown meat. “Cultured meat companies, which bill themselves as sustainable and cruelty-free, hope their products will offer a way for meat lovers to enjoy a juicy burger or fried chicken with a clean conscience.” [Thompson.2023] Centering the conscious portion of lab grown meat, we are met with the reminder of what it means to acknowledge what responsibility we should be accountable for moving in the right direction for proper sustainability.

Diverting from pro lab grown meat into the nay based perspectives, there are more than a few people who do not see the flourishing of society pertaining to the new phenomenon. As The Explainer Magazine & THE EPOCH TIMES point out to its’s readers the ills of a future anti-utopian loaded up hill battle. As reported by The Explorer Magazine (2023), Pepin Tuma of Good Food Institute brought to light the “who” that should have control over the people’s decisions “..plenty of foods are not healthy for us & aren’t banned… Should government be the one to come in and tell us what we can or can’t eat?” Identifying with this ideology, THE EPOCH TIMES also voices concerns over unknown risks paired with a dystopian like undertone. “..replacing current versions of meat containing essential nutrients with lab-grown versions would fail to resolve the nutritional deficit.” [Lab-Grown Meat: A Promising Future or Dystopian Fate?]

In closing, all perspectives pertaining to lab grown meat leave a lot to the imagination & with detail for one to be able to make an informed decision of their own. The actual questions in play would be for one to consider their current views, the emotion(s) that drive it & what it would look like to align self with the side that proves the most effective.

   Local farmers worldwide consistently prove the magnitude & range of their efforts. By providing tight-knit communities with the nutrient rich necessities produced by fine agriculture techniques, compassion & love for one another is able to shine its proper light. “Our vision is to sustain a permanent agricultural supply chain that will improve the health and viability of local farms and populations who have historically suffered from food system inequities.” (Boston food hub) As a result of this, health & happiness are elevated daily & stem directly from fully stocked kitchens & robust kitchen spreads. This dynamic is the product of village based tradition pursued by farmers, used to catapult a collective populace into satisfactional fulfillment.

  In the Farm To Table article written by Rowan Jacobsen, the audience is able to take a trip from aspiration that transpires into reality. The author gives a testimony of desire turned to fruition when he recollects the acts of Peter Roscini Colman’s desire to turn what some would deem a “small scale” meat production business into a flourishing large scale community based asset. This summary takes a close look at what it takes to have determination & ambition that result in success & high collective achievement.

  The opening of this article dives into the palatable undiscovered efforts of Colman, as the orator places scene to the unpolished, yet effective workings of an underground basement. “The air was thick with floral, funky, animal scents. Pete [Peter] opened the cage and removed the hunks of raw meat that had been slowly desiccating in the fly-proof cage for months.” Although Peter’s basement being described as less than desirable, it held a future under its lack of glamor. The determination for wanting to produce something greater arose soon after an interaction with Jacobsen, raising the question of wanting to know if his meats (referred to as Vermont Salumi) stood a chance against the finest meats sold in Parma, Italy.

  With roadblocks such as USDA regulations (prohibiting raw meat), funding & appropriate facility grounds, Colman knew the odds were set up against him. Being that most small scale farmers find it difficult to grow beyond local booths & had become considered less useful (Orion Magazine), Peter had to make sure his idea to go bigger, would be useful to not only himself but to his community as a collective. After being introduced to Robin Morris, a British entrepreneur, Peter found himself in the midst of Mad River Food Hub, a company that was capable of servicing exactly what he had in mind. ” it helps local food reach beyond what you might call the low-hanging fruitcakes …I’m accessing this whole new demographic,… They want to support farmers, they want to eat locally, but they don’t have the time. But if I can drop it off on their doorstep, they sign right up.” (Orion Magazine)

  Farm to table is an inspirational article written to shine light on hope, dreams & brings much needed awareness to the unseen. While many local farmers are often underestimated & overlooked, are yet the very same people who from the shadows, make communities click & have proven to be the glue that helps keep them together. Mad Food River Hub serving as a middle man to elevate local farmers from traditional food booths to facilities, delivery, & USDA appropriate protection is the gold standard for others to emulate for success. So very often big chain markets are in the eye-scape for shopping, when there are entire villages that are more than capable of growing fresh produce, maintaining/preparing their own meats & distributing them to those around them. This secures not only the grocery based aspect, but also that of monetary & neighborhood unison, further enriching the communities to its finest levels. 

  From the perspective of the author Rowan Jacobsen, we are able to experience the journey of his companion Peter Roscini Colman through the eyes of him. Jacobsen was able to vividly give us insight from what some would consider a rags to riches story, where hope was able to become reality. This reality was able to open the door for people alike that aspired to become more to their peers, as they knew the things they had to offer could be beneficial as a collective not only serving the dream of one. Peter proved to be a model/victor against bar set at unattainable heights, stemming from basement holdings, apprenticing & pounding of the pavement in the aim to solidify the longevity of his craft. 

   The courage depicted throughout the recollection truly speaks to the art of lifting one another up. So often in this competitive world each person operates under the guise of every man for himself & tying up one’s own boot straps, when in actuality we are created to function as villages. While facing hardships, Roscini-Colman modeled what it means to perform under sacrifice & bravery to be one of the first ever to make strides in completing an effort that provides thrivability without jeopardizing his morals or integrity as an offering. Here the audience is able to learn that hard work & effort can & will pay off as long as one obtains the commitment to match.

Cited Sources:

https://www.bostonfoodhub.org/our-story.htmlhttps://orionmagazine.org/article/from-farm-to-table/

How is the essay structured, and does it follow assignment guidelines? (If not, explain why and give suggestions for revision)

• The essay appears to be structured well & flows correctly
• The layout clearly indicates summary, response, background info & conclusion

Is the summary complete and accurate? If not, please make suggestions.

• The summary is concise & proves that the author was able to break down & assess the material.

Does the writer handle source ethically? (check to make sure that paraphrases are not unacceptably close to original wording; is Works Cited included and in MLA format?)

•   The writing within the essay proves to be original, vibrantly recapping without the use of plagiarism.
• FDA is discussed & place as a reference for the reader to research on their own.

Are paragraphs focused, well-developed, and coherent? (Is there one clear main idea per paragraph? Identify any paragraphs that need revision for focus or coherence.)

• The paragraphs align with the orator’s knowledge of the who’s & what’s of the original article. Points & thoughts are in proper order.

Is the response substantive? (Does the writer make interesting, thought-provoking points or connections?)

•    Yes. It is clear that the author was able to connect on a personal level on the material & that they were inspired by the story.

  In the Farm To Table article written by Rowan Jacobsen, the audience is able to take a trip from aspiration that transpires into reality. The orator gives a testimony of desire turned to fruition when he recollects the acts of Peter Roscini Colman’s desire to turn what some would deem a “small scale” meat production business into a flourishing large scale community based asset. This summary takes a close look at what it takes to have determination & ambition that result in success & high collective achievement.

  The opening of this article dives into the palatable undiscovered efforts of Colman, as the orator places scene to the unpolished, yet effective workings of an underground basement. “The air was thick with floral, funky, animal scents. Pete [Peter] opened the cage and removed the hunks of raw meat that had been slowly desiccating in the fly-proof cage for months.” Although Peter’s basement being described as less than desirable, it held a future under its lack of glamor. The determination for wanting to produce something greater arose soon after an interaction with Jacobsen, raising the question of wanting to know if his meats (referred to as Vermont Salumi) stood a chance against the finest meats sold in Parma, Italy.

  Peter’s ambition stemmed from summers spent with his grandparents in Perugia. It was simple times such as this where he often feasted on meats like prosciutto which caused him to desire to create his own. With this interest at its peak, a butcher who he was introduced to began to give him knowledgeable information pertaining to the craft. “In his twenties, Pete began apprenticing with Francesco and other Italian masters every fall, learning the ins and outs of letting bacteria, enzymes, and time transform raw pork into gastronomic magic.” ( Orion Magazine) This laid the foundation for Peter to mentally master the art of maintaining, storing & processing meats.

  With roadblocks such as USDA regulations (prohibiting raw meat), funding & appropriate facility grounds, Colman knew the odds were set up against him. Being that most small scale farmers find it difficult to grow beyond local booths & had become considered less useful (Orion Magazine), Peter had to make sure his idea to go bigger, would be useful to not only himself but to his community as a collective. After being introduced to Robin Morris, a British entrepreneur, Peter found himself in the midst of Mad River Food Hub, a company that was capable of servicing exactly what he had in mind. ” it helps local food reach beyond what you might call the low-hanging fruitcakes — those of us who will drive miles out of our way… I’m accessing this whole new demographic,… They want to support farmers, they want to eat locally, but they don’t have the time. But if I can drop it off on their doorstep, they sign right up.” (Orion Magazine)

  Farm to table is an inspirational article written to shine light on hope, dreams & brings much needed awareness to the unseen. While many local farmers are often underestimated & overlooked, are yet the very same people who from the shadows, make communities click & have proven to be the glue that helps keep them together. Mad Food River Hub serving as a middle man to elevate local farmers from traditional food booths to facilities, delivery, & USDA appropriate protection is the gold standard for others to emulate for success. So very often big chain markets are in the eye-scape for shopping, when there are entire villages that are more than capable of growing fresh produce, maintaining/preparing their own meats & distributing them to those around them. This secures not only the grocery based aspect, but also that of monetary & neighborhood unison, further enriching the communities to its finest levels. 

  From the perspective of the orator Rowan Jacobsen, we are able to experience the journey of his companion Peter Roscini Colman through the eyes of him. Jacobsen was able to vividly give us insight from what some would consider a rags to riches story, where hope was able to become reality. This reality was able to open the door for people alike that aspired to become more to their peers, as they knew the things they had to offer could be beneficial as a collective not only serving the dream of one. Peter proved to be a model/victor against bar set at unattainable heights, stemming from basement holdings, apprenticing & pounding of the pavement in the aim to solidify the longevity of his craft. 

   The courage depicted throughout the recollection truly speaks to the art of lifting one another up. So often in this competitive world each person operates under the guise of every man for himself & tying up one’s own boot straps, when in actuality we are created to function as villages. While facing hardships, Roscini-Colman modeled what it means to perform under sacrifice & bravery to be one of the first ever to make strides in completing an effort that provides thrivability without jeopardizing his morals or integrity as an offering. Here the audience is able to learn that hard work & effort can & will pay off as long as one obtains the commitment to match.

Cited Source: From Farm To Table- Orion Magazine

In the Farm To Table article written by Rowan Jacobsen, the audience is able to take trip from aspiration that transpires into reality. The orator gives a testimony of desire turned fruition when he recollects the acts of Peter Roscini Colman’s desire to turn what some would deem a “small scale” meat production business into a flourishing large scale community based asset. This summary takes a close look at what it takes to have determination & ambition that result in success & high collective achievement.

The opening of this article dives into the palatable undiscovered efforts of Colman, as the orator places scene to the unpolished, yet effective workings of an underground basement. “The air was thick with floral, funky, animal scents. Pete [Peter] opened the cage and removed the hunks of raw meat that had been slowly desiccating in the fly-proof cage for months.” Although Peter’s basement being described as less than desirable, it held a future under its lack of glamor. The determination for wanting to produce something greater arose soon after an interaction with Jacobsen, raising the question of wanting to know if his meats (referred to as Vermont Salumi) stood a chance against the finest meats sold in Parma, Italy.

Peter’s ambition stemmed from summers spent with his grandparents in Perugia. It was simple times such as this where he often feasted on meats like prosciutto which caused him to desire to create his own. With this interest at its’ peak, a butcher who he was introduced to began to give him knowledgeable information pertaining to the craft. “In his twenties, Pete began apprenticing with Francesco and other Italian masters every fall, learning the ins and outs of letting bacteria, enzymes, and time transform raw pork into gastronomic magic.” ( Orion Magazine) This laid the foundation for Peter to mentally master the art of maintaining, storing & processing meats.

With roadblocks such as USDA regulations (prohibiting raw meat), funding & appropriate facility grounds, Colman knew the odds were set up against him. Being that most small scale farmers find it difficult to grow beyond local booths & had become considered less useful (Orion Magazine), Peter had to make sure his idea to go bigger, would be useful to not only himself but to his community as a collective. After being introduced to Robin Morris a British entrepreneur, Peter found himself in the midst of Mad River Food Hub, a company that was capable of servicing exactly what he had in mind. ” it helps local food reach beyond what you might call the low-hanging fruitcakes — those of us who will drive miles out of our way… I’m accessing this whole new demographic,… They want to support farmers, they want to eat locally, but they don’t have the time. But if I can drop it off on their doorstep, they sign right up.” (Orion Magazine)