New England Culture and Cuisine Day 1: Eating Local, Farm-to-Table

Day 1: Eating Local, Farm-to-Table

Arriving at the math and science center, we settled and planned our journey into Concord, New Hampshire. We departed for the restaurant Tuckers. We decided to attend Tuckers for their great food, but mainly for their farm-to-table principle which their restaurant is built on. 

Farm to the table: serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer. The Advantage, farm-to-table food is healthier than processed and packaged foods. First, it's all-natural and many of the ingredients and products are locally grown or raised. Secondly, it probably contains fewer calories, fat, sugar, and carbohydrates than the pre-packaged food you find at the store. Many may wonder if it tasted different or looked apart, I can say it was tasted and looked amazing. 

Another inquiry of ours at Tucker’s was how the staff was affected by Covid-19. After eating the food we posed the question to our waiter, “how were you affected in the workplace” she responded with “It’s especially tough with the shortage of workers and the restaurant not being open for some time, however, Tuckers did a great job of balancing workers during the shortage and keeping Tucker’s at the top tier for restaurants. 

We promptly left the restaurant to get back to New Hampton to go on our next journey. This one was a virtual lesson with Zac Efron in his mini-series of “Down to Earth” where he explores new abnormal ways to live healthier in Sardinia(The Blue Zone). He explores the effects of protein and how too much protein past middle age can induce cancer risk and living life to the fullest to obtain longevity. Then goes South to learn the lesson of eating whatever you want, in the right proportions. In all, we learned new ideas and cuisine exploration opened our minds to the food industry. Day one is over and we are looking forward to what the rest of the project has in store for us.