The Splendid Table: 6 Food Books for Summer Reading
From Russ Parsons, Food Editor for the LA Times
Pritchard is a farmers market meat grower in northern Virginia. He graduates from college, and is just trying to figure out what he wants to do. He actually becomes an artisan, and the book is about that learning process. He has some experience on the farm, but his parents only farmed part-time while his grandfather ran it. So he’s kind of a city guy who goes back to the farm and tries to revivify it. The book is about him learning the artisanal way of farming as opposed to farming as it had been done on that farm for the last 100 years.