When I was growing up my grandmother had a wonderful garden. My family would gather at her home on weekends and make meals together. I remember gathering the vegetables fresh from the garden and the incredible flavors of freshly picked and organic vegetables. The tastes were so different than the mass produced grocery varieties.
As I grew older, I knew I wanted to have a small restaurant of my own that served organic food. I started with this dream and saved for six years. During those six years I would buy one piece of equipment at a time. Many acquaintances thought I was crazy and would tell me so. I responded each time with a smile on my face, “That’s okay”. I have worked in the restaurant industry since I was 18 and nobody thought an organic restaurant would be able to make it. Shortly after opening though, one of those same people changed their tune and said, “This is a good idea!”. I believe this is a testament to the shift toward chemical free eating.