Farm-To-Table is More Than Just a Hashtag to Us
February 2, 2016
By Dave Racicot
The term “farm-to-table” has its roots in the work of people like Chef/Restaurateur Alice Waters and American Farmer/Author Joel Salatin — two upstarts from different ends of the food industry who saw the direction Big Agra and American Restaurants were going and rebelled against it. People like this and their passion for fresh, sustainable food and organic methods of production sparked the farm-to-table momentum and made it resonate in the culture.
For Thatcher’s Organic Spirits, farm-to-table invokes the values of our brand — we strive to produce our spirits in an environment of honesty and openness, and without pretention. We embrace this concept simply because we believe this is the right way that food and spirits should be made.
We choose to have our products made in small batches, using natural, organic ingredients, and we focus on highlighting our various liqueurs in ways that correspond with the seasons. We believe that this concept is the root of what matters when selecting a beverage to drink or a meal to eat, and we make our products this way because that’s the way we would want to drink them.
We hope that when you sip a Fountain of Youth or share an Autumn Leaf with a friend, you’ll recognize why we choose to source organic, sustainably farmed cucumbers and freshly picked seasonal apple varieties for our liqueurs. It’s not just for the taste — although we’re proud of our fresh and nourishing flavors, too. We do it mostly because it’s just the right thing to do.
So when you see #farmtotable on Twitter or Instagram, take a second and look beyond the hashtag hype to digest what those words really mean. Use them wisely. Eat — and drink — well!