Since I moved to Seattle, there’s no farm whose name has come up more than Quillisascut. Quillisascut is a cheese company,36what they call “traditional farmstead cheese’’, but it’s also a school.37completing a five-day “Introduction to Farming” workshop at Quillisascut, I understand why this farm school is so38 . I hope that you can one day visit it, too.
At Quillisascut, mornings begin at 5:30 am with39and milking the goats. The morning’s40is made into cheese in the afternoon. Cheese requires many steps. The process can take one day to several months,41the type of cheese being made.
During our workshop, we were lucky enough to have the farm’s chefs42meals of grains and beans from neighboring farms and herbs from the garden. All of the foods used for cooking are either grown there or43sourced.
Any44from meals is made into compost(堆肥). It is45onto the farm’s land, transforming Quillisascut’s soil46fertile salad bars for the goats. In addition to sunlight, rain, and compost, the goat farm47seeding and reseeding.
When I know where my food came from, who48it, and the complex process it took to get to my49 , food does more than fuel my body. It also heats my50 . I wonder how different our food and healthcare systems would look like if all people learnt firsthand about the51and tears involved in bringing food to the table.
If every food production operation52the public onto its ground, it is possible that our country’s food system would look very different; and our country’s connection with food could53 . But for now, Quillisascut and other educational farms are a(an)54 , carrying out the goal “to make the world a more55place”.
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