Lets Talk Food: Lunch

The groundhog is still hibernating. That's right, he's not waking up until April, so there was no chance he was coming out last Monday. Groundhogs, in North Western Onatrio, know better than to wake up when it's 20 below and there are five feet of snow on the ground.

Let's face it, here on the northern shores of Lake Superior, spring is still a minimum of eight weeks away. It will gradually get warmer but the weather we call Spring will not happen until late April or May, if we are lucky.

We have had enough snow to guarantee a wet Spring and to cover the cold senstitive plants. It was cold. January was a brutal month. February is blowing snow all over but it is warmer.

Lunch is one of my favourite meals. What did you have for lunch today? I had egg noodles and veggies, a favourite quick dish, neither were locally produced but the cheese, eggs and bread I had for breakfast were.

So did you pack a lunch? If yes, what did you make, a sandwich? Cheese perhaps. Do you know where the cheese was made? Do you know how cheese is made? Lettuce?

Did you go to a restuarant? Was it locally owned and operated or was it a chain? Did you drive through or park the car or did you walk? Lunch is an important meal, perhaps not as important as breakfast but still, if you don't eat a mid-day meal, the afternoon can drag on and on as your energy fades away.

However, it is more than just your health that is involved. Even when you eat alone, lunch is not a solitary act, unless you grew and prepared all that you eat by yourself and even then you had help. Want help? You will find out in the coming weeks.

Field to Table will explore the answers to these and other questions each week. Food is one of our most intimate experiences, don't you want to know where it comes from and how it was produced?

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