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Working Farms for Foodies

“There are two spiritual dangers in not owning a farm. One is the danger of supposing that breakfast comes from the grocery, and the other that heat comes from the furnace.” —Aldo Leopold

chickens at Buttermilk Farms Inn, NY

Buttermilk Falls Inn, New York | Courtesy of Buttermilk Falls Inn

Think about the best meal you’ve ever eaten. Not the most exclusive meal or the most expensive meal or the one when you were the hungriest and felt blessed to be sated. Instead, return to that moment of blissful synchronicity when all senses exploded in utter delight, when you became one with the earth, when the meaning of life became—momentarily—utterly evident. My guess, if you are honest, is that this meal consisted of something very simple—like fresh cherry tomatoes you couldn’t stop picking off the vine one summer in Canada, or apples you plucked from the trees near Northampton, Massachusetts, on a breezy fall day. Perhaps it was those chunks of pungent Parmigiano-Reggiano you purchased for a picnic in Parma, the wheel in the cheesemonger’s shop thankfully too big for you to pack in your carry-on. There’s a reason that farm to fork (sadly, now sometimes found in acronym form as “F2F”) became a thing. We’d lost our way, we global eaters. Even back in the 1990s, certain researchers began telling us how far our food traveled to get on our tables. Soon, the average mileage touted wa …

Becca Hensley is a spiritual adventurer and a widely published poet and writer, specializing in travel and spas. Her work has appeared in National Geographic Traveler, Toronto Star, and Austin Monthly.

About the Author

Becca Hensley is a spiritual adventurer and a widely published travel writer. Based in Austin, Texas, she is a contributing editor at 

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