In a decade of working in food systems -- primarily as a food writer, chef, and farmer -- I've noticed that Vermonters have access to some of the most wonderful ingredients in the world, but sometimes, we have trouble communicating about them and treating them as we would like.
I've seen restaurateurs struggle to get local food onto their menus, and then struggle to find customers who are willing to pay for it. I've heard farmers mention that all their customers want to buy the same parts of the cow -- steaks and ground beef -- but that it's hard to sell the big roasts, tough cuts, and organ meats that are the inevitable result of butchering cattle. And, I've been the person with part of her farm share moldering in the back of her fridge when things got too hectic for me to prioritize cooking.
The idea behind FtTC is to help farmers, chefs, and home cooks do better. What's "better?" Anything from earning a more prosperous livelihood that stems from increased sales, to discovering a deeper enjoyment of cooking and consuming more delicious, local food.