Something Takes Root
All that we know, all that we don't.
Food as a verb thanks
for sponsoring this series
Welcome to Food as a Verb.
Over the last few weeks, we’ve teased out some invitations on social media and email. And what a response we've received in return. From Instagram and Facebook to email subscriptions, letters, texts, phone calls and generous support, you have responded in such encouraging ways.
I am humbled and heartened.
As I publish this first, formal post, I think about all of you, already in our corner. From the bottom of my heart: thank you.
Let me set the table for you.
Consider us a different form of media. Food as a Verb is meant to be savored. We aren’t trying to frighten you. There’s no chaos, no pop-up ads, no request for credit cards. We’re offering you an elegant and beautiful look at some really wise, instructive and encouraging people and places.
Every Wednesday, your inbox will receive a column from me – some reflection, stories, local farmers market info, maybe a quote or two.
Every Sunday, we’ll send you our centerpiece of the week: a profile, feature, essay or interview complete with gorgeous, original images all focusing on an integral part of our local food community.
Why?
Some 15, maybe 20, years ago, I planted my first row of spinach seeds in raised beds in a backyard garden.
A friend was helping, giving instruction and advice. So was his daughter.
As I worked – literally, doing something I’d never done before – she was there alongside me, teaching me as her little fingers planted little seeds.
I was 35. She was probably 6.
It hit me: all the things I didn’t know. All the types of knowledge and education I’d overlooked, bypassed or ignored.
At the time, I had two degrees with decades of accumulated, formal education. Yet I’d never planted a seed in the ground?
Something took root. That row of spinach grew, as did my own garden. Soon, we bought our first flock of pullets. Then, goats. Then, along with a best friend, 30 acres of nearby farmland, where we’re building a barn, orchard, garden.
This isn’t just a story of education. It’s a story of attention. And who often directs our attention today?
Media.
Think of all the stories that mass media plants within American culture. How many involve farmers? Chefs? Brewers and servers and millers? People and places growing, cultivating and faithfully serving food within 50 miles of your front door?
How many stories are wholesome? Relevant to the heart, mind and body? How many focus on the core aspects of our human experience?
Food as a Verb steps into that gap.
This Sunday, we’ll publish a profile of Rebecca Barron, culinary director at Alleia and James Beard-nominated chef who, amazingly, has never taken one single cooking class in her life. She talks about being a single mom, creativity, forgiveness and also shares a fifth-generation recipe for buttermilk pancakes.
She also talks about knowing all the things she doesn’t know. That being a chef is really about being a student. It was a powerfully endearing and humbling statement from one of our nation’s top chefs who continues to delight in her work.
“The more I learn," Barron says, "the more I don’t know."
Other local food news ...
- On Sept. 16, immeasurably talented local chef Kenyatta Ashford will join Sequatchie Cove Farm for a very special evening. The farm meal-feast will include Ashford's own menu – with all ingredients sourced from Sequatchie Cove Farm – cooked over open flame. The event will be held outside on the beautiful farm grounds. Tickets can be purchased here.
- On Aug. 31, Ashford launches his own fundraiser to re-open Neutral Ground, the restaurant concept he created during the pandemic. The winner of Food Network's 2021 Chopped competition, Ashford has made Chattanooga his home; we are so fortunate to have him here. Support his Neutral Ground fundraiser here.
- Finally, last week was National Farmers Market Week. If you’ve never been to a local market, August is the perfect time. Our friend, Brian McDonald of Mac’s Kitchen & Bar, said it best:
“There’s nothing more grounding to me than going to farmer’s markets.” (A feature on Mac’s is coming soon.)
Each Wednesday, we’ll publish a list of ongoing farmers markets. (See below.) To include your farmers market, email david@foodasaverb.com.
Wishing you all a wonderful week. See you Sunday …
David
All photography by Sarah Unger. Visit SarahCatherinePhoto.com.
Story ideas? Interested in sponsorship opportunities + supporting our work? Feedback or questions? Email David Cook at david@foodasaverb.com. This story is 100% human generated; no AI chatbot was used in the creation of this content.
Regional Farmers Markets
Main St. Farmers Market
Corner of W. 20th and Chestnut St., near Finley Stadium
Wednesday, 4 - 6pm
Brainerd Farmers Market
Grace Episcopal Church, 20 Belvoir Ave, Chattanooga, TN
Saturday, 10am - noon
Chattanooga Market
1820 Carter Street, Sunday, 11am - 4pm
Ooltewah Farmers Market
The Ooltewah Nursery, Thursday, 3 - 6pm
Signal Mountain Farmers Market
Pre-order online for Thursday pick-up between 4 - 6pm at Bachman Community Center
St. Albans Farmers Market
7514 Hixson Pike, Saturday, 9.30am - 12.30pm with a free pancake breakfast every third Saturday
Walker County Farmers Market
Wednesday, 2 - 5 pm, Rock Spring Ag. Center
Saturday, 9 am - 1 pm, downtown Lafayette, Georgia
To include your farmers market, email david@foodasaverb.com
food as a verb thanks our sustaining partner:
food as a verb thanks our story sponsor:
Whitney Drayer
Whitney Drayer, Senior vice-president at Morgan Stanley
Welcome to Food as a Verb.
Over the last few weeks, we’ve teased out some invitations on social media and email. And what a response we've received in return. From Instagram and Facebook to email subscriptions, letters, texts, phone calls and generous support, you have responded in such encouraging ways.
I am humbled and heartened.
As I publish this first, formal post, I think about all of you, already in our corner. From the bottom of my heart: thank you.
Let me set the table for you.
Consider us a different form of media. Food as a Verb is meant to be savored. We aren’t trying to frighten you. There’s no chaos, no pop-up ads, no request for credit cards. We’re offering you an elegant and beautiful look at some really wise, instructive and encouraging people and places.
Every Wednesday, your inbox will receive a column from me – some reflection, stories, local farmers market info, maybe a quote or two.
Every Sunday, we’ll send you our centerpiece of the week: a profile, feature, essay or interview complete with gorgeous, original images all focusing on an integral part of our local food community.
Why?
Some 15, maybe 20, years ago, I planted my first row of spinach seeds in raised beds in a backyard garden.
A friend was helping, giving instruction and advice. So was his daughter.
As I worked – literally, doing something I’d never done before – she was there alongside me, teaching me as her little fingers planted little seeds.
I was 35. She was probably 6.
It hit me: all the things I didn’t know. All the types of knowledge and education I’d overlooked, bypassed or ignored.
At the time, I had two degrees with decades of accumulated, formal education. Yet I’d never planted a seed in the ground?
Something took root. That row of spinach grew, as did my own garden. Soon, we bought our first flock of pullets. Then, goats. Then, along with a best friend, 30 acres of nearby farmland, where we’re building a barn, orchard, garden.
This isn’t just a story of education. It’s a story of attention. And who often directs our attention today?
Media.
Think of all the stories that mass media plants within American culture. How many involve farmers? Chefs? Brewers and servers and millers? People and places growing, cultivating and faithfully serving food within 50 miles of your front door?
How many stories are wholesome? Relevant to the heart, mind and body? How many focus on the core aspects of our human experience?
Food as a Verb steps into that gap.
This Sunday, we’ll publish a profile of Rebecca Barron, culinary director at Alleia and James Beard-nominated chef who, amazingly, has never taken one single cooking class in her life. She talks about being a single mom, creativity, forgiveness and also shares a fifth-generation recipe for buttermilk pancakes.
She also talks about knowing all the things she doesn’t know. That being a chef is really about being a student. It was a powerfully endearing and humbling statement from one of our nation’s top chefs who continues to delight in her work.
“The more I learn," Barron says, "the more I don’t know."
Other local food news ...
- On Sept. 16, immeasurably talented local chef Kenyatta Ashford will join Sequatchie Cove Farm for a very special evening. The farm meal-feast will include Ashford's own menu – with all ingredients sourced from Sequatchie Cove Farm – cooked over open flame. The event will be held outside on the beautiful farm grounds. Tickets can be purchased here.
- On Aug. 31, Ashford launches his own fundraiser to re-open Neutral Ground, the restaurant concept he created during the pandemic. The winner of Food Network's 2021 Chopped competition, Ashford has made Chattanooga his home; we are so fortunate to have him here. Support his Neutral Ground fundraiser here.
- Finally, last week was National Farmers Market Week. If you’ve never been to a local market, August is the perfect time. Our friend, Brian McDonald of Mac’s Kitchen & Bar, said it best:
“There’s nothing more grounding to me than going to farmer’s markets.” (A feature on Mac’s is coming soon.)
Each Wednesday, we’ll publish a list of ongoing farmers markets. (See below.) To include your farmers market, email david@foodasaverb.com.
Wishing you all a wonderful week. See you Sunday …
David
All photography by Sarah Unger. Visit SarahCatherinePhoto.com.
Story ideas? Interested in sponsorship opportunities + supporting our work? Feedback or questions? Email David Cook at david@foodasaverb.com. This story is 100% human generated; no AI chatbot was used in the creation of this content.
Regional Farmers Markets
Main St. Farmers Market
Corner of W. 20th and Chestnut St., near Finley Stadium
Wednesday, 4 - 6pm
Brainerd Farmers Market
Grace Episcopal Church, 20 Belvoir Ave, Chattanooga, TN
Saturday, 10am - noon
Chattanooga Market
1820 Carter Street, Sunday, 11am - 4pm
Ooltewah Farmers Market
The Ooltewah Nursery, Thursday, 3 - 6pm
Signal Mountain Farmers Market
Pre-order online for Thursday pick-up between 4 - 6pm at Bachman Community Center
St. Albans Farmers Market
7514 Hixson Pike, Saturday, 9.30am - 12.30pm with a free pancake breakfast every third Saturday
Walker County Farmers Market
Wednesday, 2 - 5 pm, Rock Spring Ag. Center
Saturday, 9 am - 1 pm, downtown Lafayette, Georgia
To include your farmers market, email david@foodasaverb.com