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From YouTube: Growing Food with White Gate Farm of East Lyme, CT
Description
White Gate Farm in East Lyme, CT specializes in fresh organic produce, poultry, eggs, and flowers. Owner Pauline Lord and Manager Kent Girty share some of their extensive nutritional and culinary knowledge and highlight the health benefits of organic foods.
A
A
We're
happy
also
to
have
Michelle
Castelli.
Here
is
one
of
our
chefs.
We
call
her
our
Italian
chef,
we
have
a
French
chef
and
we
have
a
few
other
chefs.
It's
our
Italian
chef.
So
when
Lee
first
contacted
me
about
doing
this,
I
thought.
Well,
let's
see
growing
food.
Well,
how
do
we
feed
people?
Really?
A
You
know
we've.
We
feed
the
soil,
the
soil
grows
the
plants
and
the
crops,
and
we
attempt
to
protect
the
the
wildlife
and
the
aquifers
and
but
we
also
try
to
feed
community
here.
We
we
feed
people
literally,
but
we
also
try
to
build
a
nurturing
community,
so
I'm
thinking
that
we're
going
to
be
talking
about
all
those
elements.
Today,
Lee
also
asked
Kent
and
me
to
talk
about
our
backgrounds,
and
so
I
looked
at
my
background
and
I
plucked
out
two
elements
that
have
to
do
with
how
I
ended
up
doing
this
work.
A
One
is
I
used
to
work
as
a
psychotherapist
in
California
and
I
had
a
bit
of
a
specialty
on
about
eating
disorders.
I
saw
women
who
had
a
whole
view
of
food
that
had
nothing
whatsoever
to
do
with
actually
nourishing
themselves.
Food
was
the
enemy
it
was.
What
could
would
and
would
make
them
fat?
So
it
was
all
about
calories
and,
though
to
to
be
offering
food
that
is
good
for
you
and
and
feeding
people
and
helping
their
bodies
be
strong
and
healthy
is
really
satisfying
to
me.
A
The
other
thing
is
I
worked
for
years
as
an
ardent
conservationist
in
the
Bay
Area
out
trying
to
stop
sprawl
going
over
the
foothills,
and
we
had
a
lot
of
battles,
campaigns,
political
campaigns
and
referenda,
and
there
were
dark
dark
moments.
You
know
when
you're
fighting
these
battles,
you
have
to
win
every
single
time
and
the
developer
only
has
to
win
once
and
so
we
fought
and
fought
and
fought
and
when
it
was
really
looking
gloomy,
I
thought.
Well,
you
know
what
there
are
a
hundred
acres
in
Connecticut
that
I'm
pretty
sure
I
can
save.
B
C
Very
nice,
very
nice,
well
I,
came
to
farming
in
a
sort
of
tangential
way.
I
mean
it's
sort
of
a
roundabout
way.
Rather
when
I
was
really
young,
one
of
my
favorite
books
of
all
time
was
the
lore
of
farms
and
the
lore
of
barns
and
I'd
spend
a
lot
of
time
poring
over
the
pictures,
which
is
one
of
the
reasons.
I
love
the
book.
It
had
great
drawings
and
used
to
spend
a
lot
of
time,
studying
that
and
looking
at
the
old
ways
that
people
did
things.
C
In
fact,
before
I
came
to
this
farm,
I
was
actually
entertaining
doing
a
farm
which
horse
with
a
horse
power,
so
that
would
have
been
looking
at
how
much
work
it
is
to
do
this
farm
with
our
acreage
to
do
it
with
horses
and
having
to
harness
the
horses
and
take
them
to
fix
their
feet
and
and
clean
them
every
day
and
feed
them
24
365.
That
would
be
way
too
much.
Work
now
turn
the
tractor
on.
C
We
do
the
work
we
put
it
back
in
the
barn
and
we
turn
it
off
and
that's
a
day,
and
it's
a
lot
easier.
That
way,
but
I'd
say
what
really
brought
me
I
was
doing
some
other
things
in
finance.
But
what
really
brought
me
back
to
farming
and
back
to
my
interest
in
farming
was
some
changes
in
my
life.
My
father
died
quite
young,
and
that
was
because
of
I
think
what
he
ate
and
the
fact
that
he
wasn't
aware
of
should
be
eating.
C
Now,
we'll
probably
talk
about
this
later
but
I,
don't
know
if
you
have
seen
this
book,
how
not
to
die.
I
promise
you.
If
any
of
you
get
this
book,
it
will
change
your
life
because
you
will
learn
how
to
be
not
only
healthier
and
live
longer,
but
how
to
thrive-
and
this
has
really
brought
me
back
to
farming,
because
it's
the
why
I
do
it?
That's
why
I
think
we're
successful
in
the
stand
where
I
work
every
day
or
every
Saturdays
and
Wednesdays
9:00
to
5:00
just
a
little
plug
there,
because
I'm
passionate
about?
C
Why
I
do
it
and
I
think
that
brings
in
people
who
are
also
passionate
about
why
they
eat
good
food
and
why
they
want
to
be
healthier
and
why
they
are
drawn
to
a
place
that
aren't
that
harvests
food
locally
and
sometimes
delivers
it
as
Michelle
and
I
were
talking
about
within
20
minutes
after
harvest?
It's
brought
to
the
stand
and
and
sold
sometimes
the
day
before,
but
sometimes
we
have
multiple
harvests
in
one
day,
where
can
you
go
and
get
organic
produce?
C
C
Sums
it
up
so
I'm
going
to
turn
the
light
on
for
one
second,
because
this
this
is
such
a
powerful
statement
such
a
powerful
statement.
It
says
most
deaths
in
the
United
States
are
preventable
and
they
are
related
to
what
we
eat.
I
mean
how
powerful
is
that
our
diet
is
the
number
one
cause
of
premature
death
and
the
number
one
cause
of
disability
in
America,
and
we
all
know,
there's
a
huge
epidemic
of
people
who
are
ill
and
are
not
thriving
because
of
what
they
eat.
C
Surely
diet
must
be
also
the
number
one
thing
taught
in
medical
schools
right
it's
not
according
to
this
book
and
the
data,
this
is
well
footnoted.
It
says
here,
according
to
the
most
recent
national
national
survey,
only
a
quarter
a
quarter
of
medical
schools
offer
a
single
course
in
nutrition
and
food
is
the
number
one
cause
of
disability,
so
you'd
think
they'd
spend
a
lot
of
time
on
it
and
they
don't
and
I
think
that's
why
I
really
like
working
at
white
gate
and
in
the
stand,
because
I
feel
that
I
can
make
a
difference.
C
A
A
A
C
C
There
must
be
a
stone
in
there,
so
David
and
I
talked
about
it
for
a
while
he
said.
Well,
maybe
we
should
just
get
rid
of
that
stone,
I'm,
tired
of
hitting
that
makes
the
makes
the
rows
crooked.
So
we
started
digging
right
about
here.
I
thought
well
so
far
so
good,
but
then,
as
you
go
down
all
of
a
sudden
started
growing
and
I
think
how
many
tractors
did
it.
Finally
take
it.
C
A
Okay,
so
when
we're
not
messing
around
with
rocks
we're
messing
around
with
the
soil-
and
this
is
meant
to
represent,
this
is
an
indication
of
how
much
life
there
is
under
the
soil
in
healthy
soil.
According
to
David,
there's
10
times
the
volume
of
life
beneath
the
soil
of
roots
and
rhizomes,
and
fungi
and
micro
rhizomes,
there's
10
times
that,
as
there
is
above
the
soil,
there's
and
and
and
unfortunately,
our
big
AG
doesn't
care
one
fig
about
the
quality
of
soil
there
it
it's
just
you.
C
Know
if
I
could
add
to
that
a
little
bit,
yeah
you're
talking
about
the
the
microbes
that
live
under
the
soil
and
the
fact
that
big
AG
really
doesn't
care
about
that.
You
could
take
that
a
step
further
and
talk
about
a
whole
new
area
of
research,
which
is
the
microbiome,
the
gut
flora,
and
how
important
and
critical
that
is
to
our
overall
health
to
anti-cancer
compounds
like
lignans,
that
are
generated
by
eating
the
right
foods
that
are
then
processed
by
the
gut
flora
and
circulate
through
the
body
and
are
extremely
powerful
anti-cancer
and
antioxidants.
C
And
that's
when
we
talk
about
things
that
we
add
to
the
soil
and
things
that
we
add
to
the
plants.
You
need
to
be
really
careful
about
that.
So
it
protects
this,
which
is
why
I'm
particularly
upset
about
the
glyphosate
is
aren't
saying
that
I
like
to
say
roundup
that
they're
spreading
on
things
so
in
the
past,
I've
always
said
well,
I'm,
just
going
to
make
sure
that
it
says
not
GM.
C
Well,
that's
not
good
enough
anymore
because
mile
that
I'm
reading
that
the
use
of
roundup
has
spread
beyond
just
on
GM
plants,
now
they're
spraying
roundup
on
plants
that
are
not
cm
so
wheat
and
some
types
of
oats
and
the
reason
they
do
that.
It's
so
that
it
kills
the
plants
it
desiccates
them,
so
that
they're
all
at
the
same
stage
of
ripeness.
So
here
they
are
spraying
right
before
they
harvest
so
that
all
the
plants
die
at
the
same
rate
so
that
they
can
harvest
them
all
and
get
better
better
yield
and
better
production.
C
A
I
think
about
organic
food,
I
think
first,
and
what
the
Hippocratic
oath
in
medicine
first
do
no
harm
when
people
really
abide
by
the
organic
standards,
but
just
minimally,
you
can
be
pretty
sure
that
food
is
not
hurting
you,
but
when
they
go
a
step
beyond
and
try
to
grow
things
that
are
nutrient-dense
and
use
no-till
methods,
then
you
get
really
good
nutrition,
like
what
Kent
is
talking
about
the
roots
of
the
plant.
It's
so
amazing
that
all
those
minerals
that
we
need
for
our
body
are
in
the
soil.
E
A
C
A
And
then,
of
course,
that
adds
people
wonder
why
organic
food
is
so
expensive.
Well,
organic
farming
is,
do
you
should
you
should
know
how
much
we
pay
every
year
to
buy
all
that
organic
compost
and
all
those
the
cover
crops,
the
organic
winter
rye
in
the
organic
buckwheat
and
all
those
seeds
fiercely
expensive
when
they're
organic,
but
that's
what
we
that's,
what
we
get
to
improve
the
soil
right.
C
People
that
may
not
know
that
if
I'm,
if
you
know
this
I
apologize
but
I
mean
when
we
process
the
soil
first,
we
do
is
the
least
amount
of
till
it's
possible,
but
we
do
have
to
do
some
harrowing
to
get
rid
of
the
weeds.
Then
we
oftentimes
spread
compost
on
top
of
that.
That's
all
organic
certified
organic
compost.
We
make
it
ourselves
or
we
buy
it
in
from
someplace,
but
then
we
also
get
the
soil
tested.
So
sometimes
we
have
to
add
something
that
changes
the
pH
or
changes
the
phosphorus
or
the
end
key.
E
Elements
love
the
micronutrients
and
trace
elements
that
are
critical
to
your
health.
Copper.
These
things
are
they're.
My
new
amounts
that
your
body
needs,
but
the
soil
it
has
to
be
replenished.
Growing
vegetables
is
harsh
on
it
and
those
are
really
critical
elements
that
you've
got
to
add
to
the
soil
every
year
and
in
New
England.
The
soil
is
very
low
me,
so
it
leeches
through
the
soil.
E
C
A
really
important
point,
the
if
you
have
pests
in
your
garden,
athens
and
various
types
of
other
critters
that
eat
your
plants.
It
could
be,
and
even
some
weeds.
It
could
be
that
your
soils
off
or
your
plant
is
stressed
already
and
that
is
what's
causing
that
infestation.
That's
particularly
damaging,
so
Fred
always
deals
with
a
lot
of
the
applications
and
also
after
the
seasons
done
we
till
in
the
plants
we
fold
them
in,
so
that
they
feed
the
microbiome
that
the
microbiology
of
the
and
the
fungi
in
the
soil.
C
So
the
idea
is
to
never
leave
the
soil
exposed
because
actually
raindrops
even
falling
on
the
soil
can
break
the
structure.
So
you
want
to
keep
it
covered
is
all
time,
so
it
doesn't
blow
away
so
it
doesn't
get
destroyed
in
the
structure
and
also
feeds
the
it's
called
green
manure.
We
fold
it
back
in
in
the
spring
and
it
feeds
the
micro
microbes
and
the
fungi
as
well.
So
we.
A
C
Something
really
interesting
out
garlic.
This
is
one
of
the
things
that
you'll
learn.
If
you
come
to
our
stand,
because
I
tell
everybody
when
you
cook
garlic,
you
want
to
make
sure
after
you
chop
it
up
or
after
you
put
it
through
a
garlic
press,
let
it
sit
for
at
least
ten
minutes,
because
there's
two
chemicals
in
the
garlic
one
is
a
catalyst
and
the
catalyst
gets
destroyed
by
heat.
C
So
you
want
to
make
sure
these
two
chemicals
mix
the
cattle
the
process
combines,
and
it
creates
a
third
compound
that
is
the
strongest
antioxidant
anti-cancer
compound
in
garlic.
So
if
you
take
your
garlic
and
use
your
press
and
you
crush
it
right
into
the
got
olive
oil
you're
not
going
to
get
the
full
benefit
of
the
garlic,
so
either
eat
it
raw
or
chop
it
up
and
let
it
sit
for
at
least
ten
minutes
before
you
cook
it
and
you
get
the
maximum
benefit
and.
E
A
C
A
C
Is
the
greatest
tool
ever
invented
I'm,
just
sad
that
they
don't
make
him
anymore?
This
is
called
allis-chalmers
g
and
what's
really
nice
about
it,
you
saw
the
other
big
tracks.
You've
got
that
giant
engine
motor
in
front
of
you
and,
but
you
know,
you're
driving.
All
your
implements
are
behind
you,
so
you're
going
along
having
a
great
time
looking
at
the
tree,
trying
to
make
a
straight
line,
and
you
look
back
and
all
of
a
sudden,
you
realize
you've
just
mowed
down
400
feet
of
salad.
C
You
know,
that's
cost
a
thousand
dollars,
so
you
got
to
be
really
careful
this
one.
You
can
you
drive
it
forward
the
engines
behind
you
and
you
look
right
down
between
your
legs
and
you
can
actually
follow
the
line
perfectly.
So
this
is
the
greatest
tool
for
weeding
for
setting
potatoes
for
planting
for
seeding.
This
is
a
fantastic
tool.
I
think
this
one
date
dates
to
1946.
D
C
A
C
A
great
machine
to
I
mean
I've
seen
the
old
country
where
people
have
been
bent
over
in
the
field,
doing
it
by
hand
which
is
romantic
and
beautiful,
and
the
horse-drawn
cart
and
everything
I've
seen
that.
But
this
thing's
great
because
it
goes
on
the
back
of
the
tractor.
It
shakes
like
crazy
and
the
dirt
falls
through
and
it
lays
the
potatoes
on
top
right
here.
You
still
have
to
bend
down
and
pick
them
up,
but
it's
a
lot
easier
than
digging
them
finished.
A
C
A
B
C
A
A
C
A
All
know
about,
say:
beetles,
terrible
things,
look
like
little
fleas
and
they
just
hopped
like
crazy
and
they
love
brassicas,
the
more
bitter
and
weird
the
plant,
the
more
they
love
it.
So
at
arugula
they
adore
arugula.
They
love
all
the
kales
and
all
anyway,
so
they're
horrible.
But
and
then
you
see
our
plastic
mulch
to
cover
the
ground
and
plant
the
plants
right
in.
That's.
C
A
A
Well,
it
reminded
them
why
they
were
going
into
you:
try
not
to
come
out
as
farmers,
so
we
grow
other
things
too.
We
grow
a
lot
of
beets.
We
grow
Sarah.
Now
we
grow
just
two
kinds
of
beets.
Well,
these
are
the
regular
sort
of
Detroit
type
red
beets
and
those
are
the
gorgeous
golden
beets
to
have
fabulous
beet
greens
few
other
things.
If
you
haven't
tried
our
Hakurei
turnips,
they're
amazing
right
here
and
sometimes
I'm
caught
in
a
conundrum.
I,
don't
really
know
if
I'd
rather
eat
this
stuff
or
a
photograph,
because.
C
A
C
Can
we
can
move
400
pounds
of
heirloom
tomatoes
I,
think
we
have
what
10
15
different
varieties
about
15
15,
different
varieties
of
heirloom
tomatoes,
and
these
guys
are
harvested
at
the
peak
of
ripeness?
And
it's
not
like
one
of
those
Franken
Tomatoes
you
take
home
and
it'll
sit
on
your
counter
for
a
month
and
it
tastes
like
wax.
These
guys
will
last
three
days
on
your
counter,
but
boy.
They
are
amazing.
C
A
C
Is
important,
a
white
gate
farm
that
we
really
make
a
big
difference?
We
have
meat
birds,
but
we
also
have
a
laying
flock,
and
a
lot
of
folks
today
are
saying:
oh
I'm
gonna
go
for
the
cage
free!
Well,
that's
great,
but
cage
free,
okay,
so
they're
not
in
this
horrible
existence
in
this
cage,
but
cage
freed
means
they're
running
around
inside
a
giant
shed
like
this.
Also
with
no
ventilation
to
speak
of
no
access
to
the
light,
no
access
to
the
outdoors.
So
you
you
have
to
go
beyond
cage
free
these
days.
C
C
So
a
chicken
on
that
side
will
probably
never
even
know
that
there's
one
over
here
that
there's
a
door
and
access
to
the
outside,
which
may
be
a
you
know,
a
50
by
50
pen
of
dirt,
and
even
if
he
could,
he
couldn't
get
over
there.
So
you
got
to
go
beyond
free-range
also
what
we
do
at
white
gate
and
other
farms.
But
we
have
pasture
raised
chickens,
which
means
they
have
access
to
fresh
pasture
fresh
scratch.
C
They
have
worms
and
grubs,
and
you
know
that's
really
important
to
the
health
of
the
chicken,
the
and
also
the
food
that
they
produce.
The
eggs
are
amazing,
flavor
and
the
meat
is
something
like
you've
never
had
before
had
a
pasture-raised
meet
bird,
and
so
we
need
to
look
at
that
if
you
want
to
have
the
animals
welfare
also
taken
into
account.
There's
an
example
of
the
pasture.
These
guys
are
moved
every
couple
of
days,
they're
in
the
fields.
C
These
guys
are
fertilizing
the
field
and,
what's
really
funny,
is
if
you've
never
seen
a
chicken
jump
up
and
try
and
capture
a
buckwheat
berry
on
a
plant
that
was
used.
This
cover
crop.
They
actually
will
jump
in
the
air
and
grab
the
berries
you
see
these
hopping
chickens
as
they're
in
the
in
the
buckwheat
cover
crop.
This.
A
Is
our
chicken
Palace
we
like
to
repurpose
things
at
the
farm,
so
five
or
six
years
ago
we
noticed
there
was
a
trailer
that
had
been
sitting
out
being
rained
on
and
rusting
for
about
a
century
or
so,
and
we
thought
how
can
we
repurpose
that
trailer?
So,
lo
and
behold,
somebody
had
the
bright
idea.
Why
don't
we
use
this
particular
piece
of
metal
down
here
and
we'll
build
a
chicken
palace
and.
D
A
You
know
once
you
got
done
with
the
design
of
the
chicken
Palace,
then
it
had
to
be
run
by
the
white
gate
farm
architectural
review
board.
That's
David
course.
You
can't
use
pressure-treated
wood,
because
these
are
organic
chickens,
producing
organic
eggs.
So
by
the
time
we'd
purchased,
you
know,
I,
don't
know
how
much
how
many
materials.
C
A
A
C
A
A
C
A
A
Raised
but
you
know
we
is
so
we
raised
chickens
and
turkeys
and
meat
chickens,
but
still
I
sometimes
get
the
question.
Do
you
have
any
animals
on
the
farm
interest?
One
kid
in
looking
at
the
bees
was
a
non-starter.
So,
yes,
we
did
decide
to
get
lambs,
and
so
every
year
I
now
get
nine
lambs
I'm
about
to
get
nine.
For
this
year,
here's
Fred
wrangling,
the
Lambs
I'm,
not
sure
what
all
was
going
on
that
day.
A
B
A
This
is
my
favorite
picture
of
my
lamb.
This
is
sort
of
the
peaceable
kingdom
picture
of
the
lamb
with
the
chickens.
Then
I
always
get
way
over
involved
with
the
lamb.
So
the
first
year
we
got
three
lambs
and
I.
There
were
two
girls
that
a
boy
I
named
the
girls,
Annabelle
and
Clarabel,
and
I
asked
David
what
he
wanted
to
name
the
boy
and
he
named
him.
Shank.
A
And,
of
course,
we
all
know
you're
never
meant
to
name
these
things
in
the
first
place,
but
you
know
there
were
only
three
of
them,
so
I
got
way
over
involved
with
it
and
I
still
get
way
over
involved
yeah
there
well
I'm,
sad
to
say
we
do
nothing
whatsoever.
These
are
one
season
lambs
we
get
them
in
May
and
we
send
them
off
to
the
you
know
we're
in
October,
so
yeah
we
haven't
dealt
with.
We
don't
need
to
share
them
because
they
don't
live
all
that
long.
Here
I
am
getting
the.
A
C
C
E
A
Was
a
customer,
a
friend
of
ours
made
one
day
because
she
had
a
friend
sick
in
the
hospital
and
she
wanted.
She
thought
well,
I'll
take
flowers
to
so-and-so
and
they
said
no
I
won't
I'm
gonna
make
a
beautiful
basket
of
produce
from
White
Gate
Farm
and
look
at
what
she
created.
We
also
have
wonderful
gift
type
items.
A
A
A
So
we
have
a
lot
of
kids
coming
to
the
farm
all
the
time
and
they
love
our
food.
I
mean
sometimes
we
have
kids.
We
we
have
a
kid.
A
boy
named
Quinn
who's
been
coming
since
he
was
three
I
think
and
now
he's
about
12,
and
he
had
a
friend
of
his
with
him
last
summer
who
never
been
to
the
farm,
and
he
was.
He
was
trying
to
get
this
guy
to
taste
the
turnips
and
this
boy
was
refusing
either
no
come
on
they're,
really
delicious
I.
Think
eventually
he
succeeded
in
getting
him.
A
A
B
C
A
big
gang
I
think
we
had.
We
had
a
couple
hundred
kids
last
year,
maybe
500
different
different
age
groups.
The
youngest
kids
tend
to
be
easier.
The
oldest
kids
tend
to
be
much
harder
because
they're
too
cool.
Well,
we
had
one
group
that
came
through
and
I
talked
about
this
when
we
did
an
NPR
show
from
the
farm.
If
you
heard
it
on
faith,
Middleton
sorry
on
the
food,
schmooze
I'll,
just
repeat
it
now,
but
one
of
the
girls
I,
don't
think
she's
in
this
picture,
but
we
were
going
around
the
farm.
C
We
stopped
at
the
tractors
first
and
she's
listening.
She
arms
are
crossed
like
this.
He
says
well,
where's
the
animals
and
it
sort
of
everybody's
talking
we
go
on
to
the
next
station
and
we
look
at
the
greenhouses
and
we
walk
through
them.
Yeah
where's
the
animals,
and
this
is
early
in
the
season
and
she
goes
through.
We
go
to
the
final
other
place
down
the
way:
where's
the
animals
and
finally,
I.
Looked
at
her.
C
C
And
then
you
see
her
mind
sort
of
thinking.
Oh
wow,
that's
a
certain
amount
of
processing
involved
with
that
anyway,
so
our
kids
are
great.
They
just
come
and
it's
amazing
how
hungry
they
are
to
pick
a
carrot
out
of
the
ground.
They
squeal
with
delight
when
they
pull
a
carrot
and
say
look
wow
I
got
a
carrot
out
of
the
ground
it's
covered
with
dirt.
Now
what
do
I
do.
A
And
when
the
carrot
tops,
we
let
people
take
and
feed
to
the
chickens.
We
can
spend
hours
and
hours
with
the
chickens
trying
to
entice
them
to
eat.
The
carrot
tops.
We
also
have
really
wonderful
kids,
cooking
classes,
Emily
Florentine,
you
know,
does
a
great
job
I,
don't
know
how
she
does
it.
She
squeezes
about
ten
projects
and
collecting
eggs
and
then
making
three
different
things
and
you
know
and
playing
a
game
all
in
two
two
hours
we
have
other
chefs
on
staff.
This
is
Tommy,
grew
knee
doing
a
she
was.
B
A
Was
a
class
that
Jonathan
wrapped
at
ages
ago?
This
was
a
long
class
I
think
he
had
people
arrive
at
4:00
and
harvest
produce
and
I,
don't
think
they
left
before
11:00
p.m.
an
all-day
event,
another
another
cooking
class.
So
this
these
these
take
place
in
our
commercial
kitchen,
which
was
on
the
back
of
my
mom's
house.
She
died
three
years
ago
and
we
said
about
turning
her
whole
house
into
an
end,
so
we
could
then
start
having
dinners
inside
the
house.
Here's
the
back
of
the
house.
B
A
A
dinner
inside
sometimes
we
have
dinners
outside
and
we're
also-
and
here
are
some
rooms,
a
few
rooms
in
the
end,
which
is
now
open
for
business.
Here's
another
cool
place.
People
can
stay.
This
is
a
converted,
Ice
House,
but
did
use
to
store
blocks
of
ice
back
in
the
day
before
electricity,
and
it
is
a
cool
rustic.
A
C
C
I
just
want
to
say,
they're
really
a
fun
event.
We
have
250
people
per
night
for
five
nights.
Generally,
it's
a
six-course
meal
and
there's
a
featured
drink
tent,
which
is
somewhere
probably
over
here.
So
you
have
a
featured
cocktail
and
you
have
hors
d'oeuvres
going
around
on
platters
and
then
you've
got
the
the
chefs
over
here.
Cooking
some
meat
meat
item
and
what
I
find
really
nice
about
them
is
its
its
community
seating.
So
everybody
sits
in
long
tables
and
you
can
meet
some
really
fun
people
and
it's.
C
It
tends
to
be
a
really
really
excellent
event.
I
think
one
of
the
best
farm
events
I've
been
to
and
so
well
done
and
what's
interesting
also,
is
they
don't
tell
you
what
the
menu
is?
They
tell
you,
it's
a
six-course
meal,
plus
hors
d'oeuvres.
But
what
happens
is
the
chef
will
come
to
us,
the
farmers
and
say
what
do
you
got?
What
do
you
have
in
quantity?
I
need
500
to
this
and
300
of
that
and
foreigner
to
that.
What
do
you
got
and
then
we
tell
them
what
we
have
and
he
says
why?
C
Don't
you
have
tomatoes
or
something
he
always
finds,
what
we
don't
have
and
then
he
goes
down
to
the
docks
at
the
at
the
where
Stonington
and
he
goes
to
the
fisherman
said.
What
do
you
got?
I
need
it
now.
I
need
quantity,
and
then
he
makes
the
menu.
I
mean
that's
a
pro.
Who
can
whip
that
together
in
that
kitchen,
with
these
professional
chefs,
something's.
A
E
A
B
A
A
You
know
we
already
do
the
farming
and
the
poultry
and
limbs
and
the
dinners
and
the
cooking
classes
and
lodging
and
all
that
business,
but
there's
a
whole
new
thing
that
we're
bringing
on
which
has
to
do
with
the
best
bread
that
is
baked
in
the
state
of
Connecticut
and
maybe
even
all
of
New
England.
Well,
given
we're
given
to
hyperbole
now
and
then,
but
this
might
actually
be
true,
all
right,
it
is
Todd
Solek
farm
to
hearth,
bakery
is
moving
to
white
gate
farm.
Yes,.
C
Remember
my
sister-in-law
and
I
used
to
drive
out
to
his
facility
when
he
was
where
was
he
Salem
and
just
because
we
knew
when
the
hot
bread
was
coming
out
and
we
would
burn
our
fingers
eating
it
on
the
way
home
and
it
would
generally
be
done
and
finished
a
whole
loaf
of
bread
before
we
got
home
and
that's
Todd
and
he's
the
master
and
he's
the
artist
making
artisan
bread,
it's
hand
needed
it's
hand
needed,
and
he
also
finishes
it
off
in
a
wood-fired
oven.
So
this
is
really
artisanal
bread
and.
A
C
Knows
a
lot
about
baking
we
had
I
could
see
us
having
some
fun
classes
to
where
he
could
teach
people
how
to
do
the
bread.
How
do
how
do
it,
how
to
bake
it
off
in
a
wood-fired
oven,
but
he
also
knows
about
milling,
because
he
actually
has
his
own
stone
mill
where
he
Mills
the
grains
used
in
some
of
his
breads
right
moments
before
he
needs
it
and
ferments
it
and
roasts
it
off,
and
what's
nice
about
that
is
when
you
buy,
when
you
buy
flour
at
the
store,
it's
it's,
the
brand
is
removed.
C
D
A
So
we're
really
excited
did
we
mention
pizza,
but
he's
going
to
make.
So
we
think
towards
the
end
of
the
afternoon
or
mid-afternoon,
when
the
oven
is
a
little
cooler,
he'll
start
putting
pizzas
in
there
and
I'm
thinking.
We're
definitely
going
to
be
expanding
our
hours,
extending
them
on
Wednesdays
and
Saturdays,
because
people
will
want
to
come
after
work.
Byo,
whatever
have
pizza
right
there
at
a
picnic
table
or
what.
C
Nice
community
event,
I
mean
what's
lacking
here,
is
outdoor
venues,
beer
gardens,
you
know,
Europe
beer
gardens
are
everywhere,
it'd
be
nice
if
we
can
offer
that
to
the
community
too
and
help
defray
the
cost
of
farming,
and
actually
it's
a
win-win
for
everybody
and
its
really
great
to
be
able
to
sit
on
white
gate.
If
you
haven't
seen
the
rolling
hills
and
the
rocky
outcrops
and
the
giant
lake,
it's
all
fun,
it's
all
beautiful.
So.