|
Dear friends and fellow travelers,
When I started traveling the food chain, it was my intention to spend more time on farms than behind my computer.
However, there will always be periods when I find myself behind my laptop for multiple weeks on end. For one, because we're in a pandemic and are told to stay indoors as much as possible. Second, because unfortunately it’s still easier for me to make a decent living behind my laptop than it is picking weeds from between radishes.
But the third and best reason is that sometimes I’m offered a job too interesting to say no to.
The last three months were like that. I landed a job doing research for a video series on local food supply chains in the Netherlands.
That gave me an opportunity to learn a lot in a short period of time, and to do one of my favorite things in the world: talking to food people about something they’re passionate about.
People like pig farmer Ruud van Dijck who’s been working tirelessly to make his farm more sustainable and circular, one step at a time. Like Henno and Femke Hak who’ve created a space in Abcoude where fellow dairy makers can share machines, ideas and knowledge about their craft.
Like Bart van Olphen who’s helping fishermen in Zeeland to get their shellfish and stories to market.
Like Syrian Cheese maker Abdul Chaban, who revived his family tradition 10 years after arriving in the Netherlands, and growing a thriving business out of it.
Like so many more, only a few of whom are portrayed in this video series.
Most of all, I found there is real momentum in local, short food supply chains. These people I spoke to are just the tip of the iceberg, and I am very eager to find out how this development will fit into our global food supply. I might rebrand to Short Food Chain Traveler :D
Hope you all stay healthy and have a great weekend!
Maarten
|
