Our Year in Review

For those who know me - you may know that I tend to over think things to the point of missing the moment!  Here are some musings that I began at Thanksgiving and didn't quite figure out then... so I don't want to miss the opportunity now. 
 
Luckily, over Thanksgiving weekend, I had a real break, away from Table (at a farm in Virginia) and I tried to step back and gain some perspective.  In thinking about all that I am thankful for: of course, my family who has been incredibly patient, supportive, and understanding (though it's hard to imagine a 3, 6 and 9 year old as patient or understanding, they mostly are), I was really struck by how grateful I am for our wonderful, committed customers who are really more like partners in this effort of bringing local food to our community- all the time.
 
I've been trying to define who and what Table is within the system of a local food chain, as well as the plsce of the consumer and all the interconnections. In looking back over this past year it is as clear to me as ever that the connector- the "middle-man"- the purveyor of goods has distinct value. Being a middle-man is definitely not as noble sounding or as earthy as being a farmer, nor is it as simple as being an eater of good food. But the middle-man, with a shared mission for local, sustainable, delicious food, is an essential partner who creates the link between farm and consumer. If a truly new system is to be developed, beyond farmers as their own salesmen, this link is vital. (see Dan Barbers 2008 NYT op ed)  And being the middle-man in a system that is just beginning has many challenges- and we have certainly faced a lot of them!
 
We are still struggling:
-To get it all right!
-To make our customers and suppliers happy!
-To be consistent and make sure everything is delicious!
-To meet expectations and communicate better!
-To bring customers greater knowledge about each product!
-To make local, seasonal eating truly understood and possible!
 
Through these challenges you have been with us, hopefully enjoying what Table has offered.  You have been enthusiatic, patient, generous and giving with your suggestions and ideas for improvements and we truly appreciate everything.  Table's staff has worked hard to keep up with the demands of incorporating seasonal changes and the related limitations- we are all learning as we go. 
 
This developing system we are all working towards is inclusive, broad and accessible for everyone.  If we consider this system as a loop that connects us to one another with trust, we can understand that while we assume different roles we strive for the same cause- a local and safe food shed. (See NY Times article on beef safety)  The consumer is an integral part of this loop. Table could not have even attempted this business without you, our customer, connected to us.  With anything there is risk, and your support and bearing some of the risk has been vital in helping to build this system.
 
As we approach our second year we would like to further extend to you our sense of partnership.  We hope that you will continue to provide guidance for refinement so that Table can be truly reflective of both farmer and eater! 
 
Here are some statistics of what we have accomplished together this year:
 
TABLE Purchases:

•110 individual vendors which represent over 200 local farms and food producers
•Direct payment to local farms and producers -71% of cost of goods
•Average distance of farms and producers- 75 miles
•68% are less than 75 miles and 25% are within 20 miles
•'Green' compostable, disposable products- 4% of cost of goods
•Local kitchen labor- 13% of cost of goods
 (that's right only 12% of our cost of goods from sources other than local or 'green')
 
•Offered 20-50 unusual products (depending on your familiarity) including kohlrabi, ramps, black radish, watermelon radish, satsuma, various varieties of greens, heirloom apples, tomatoes, romanesco cauliflower, foraged mushrooms (such as chicken, oyster, hedgehog, and lion's mane), venison, bison, capon and pheasant and more
•Introduced 75-100 Northeast artisanal cheeses
•Purchased 12 whole animals (beef and lamb)- and sold almost all the parts (even tongues)
 
Our Green Facility- the space was originally renovated to LEED standards, using renewable and recycled material.  All of the waste removed was counted and recycled.
All of our wood counters came from a local tree that fell naturally and was milled locally
 
We continue to operate "green" by
•Using compact florescent lighting
•through compost:
   All kitchen scraps (not meat)
   Compostable disposable products
   Some paper products

•through Recycling:               
   All cardboard and paper
   Glass, plastic and metal
 
•through donations:
   Services and goods and our excess food to local organizations

•We Support local artists and craftsmen:  woodworkers, glass blowers, ceramicists, photographers
 
Many of you know that these practices and decisions were never an option, nor something to price-out, rather they were always the heart of Table's business.  The reality is that all of this costs more in both product and labor.  We are proud of this short history and proud of your belief in these decisions.  We are actively looking at how to deepen our commitments and believe we can take our lessons of year one to become better- more communicative and efficient, so that our shared mission of a local food system is evident in everything we do.
 
Over these 2 years of establishing Table, I have tried always to be positive and optimistic that this effort can work and is worth the time, work and risk. Despite the troubled economy, those who said I was crazy, and the various challenges faced, I remain committed and see the great opportunity and potential.  A simple concept that has inspired me is:  we all eat 3 times a day, so imagine the positive impact of even a small change to the decision of 'what to eat'.  Something as basic as eating can be beneficial to our health, our community and the environment.  And since it's that time of year, may I suggest an appropriate New Year's resolution might be to make a small local food choice everyday!
 
With much appreciation, we wish you a wonderful New Year filled with discovery!
 
Cynthia (and everyone at Table)

Our Commitments:

The mission of Table is to create a venue for local, regional, organic and sustainable food that is an alternative to the mass production, industrial food system. We aim to accomplish these goals while connecting our community with farmers, food, and our land through educational and social programs.

Shared Values:

• Economically viable, local and organic farming produces the highest quality food with the least environmental impact.
• Education in agricultural practices, food preparation and consumption has a positive impact on the nutritional health and welfare of the community.
• Conducting environmentally sustainable practices is a business and community responsibility. 

Our Efforts:

• A renovation to LEED Standards by Patrick Brennan Architect.  The certification process is pending.  Work performed included:

Recycling and responsible disposal of demolition waste, Recycled, renewable and local building materials, Energy efficiency and low water consumption, low VOC paints, adhesives and finishes.

• All (to the greatest extent possible) of our packaging is environmentally sensitive.

Most of the containers are compostable (please ask us for the details).  We use recycled paper products with as high a post consumer % as possible.  The ‘plastics’ are from corn (not for use with hot food!)  The utensils are potato starch.  Soy based waxed paper and wood pulp cellulose.

• Ceramic serving pieces are locally made by artists, David Hughes and Sally Aldrich.
• Wood counters and tables of Local Black Walnut by Ronny Padovani (also our egg man).
• Glass ornaments by Kathleen Anderson and Judy Calloway.
• Food waste and packaging is collected for composting locally.  Other material including paper, glass, plastic and metal is recycled.