The world is constantly evolving. Constantly changing the way every organism lives. Temperatures rise, stock markets crash, and we go along with every bump in the road.

One alarming thing that has changed significantly since the earlier days, specifically the 1900s is our diets and ways of eating. Supermarkets got bigger and bigger, mass producing shelf-stable products that never should have been designed to be consumed.

There is a big issue with local farmers not obtaining the funds they should be getting from farming such large quanitities of produce, meat, dairy, poultry due to the cheaper mass produced supermarket brands. Alongside these huge farming issues are the pesticides and chemicals that are used by some farmers to prevent bugs and animals eating the produce, but in the process proving customers with dealthy chemicals and toxins not suitable for human consumption.

Farm to table is about creating a direct and honest connection between the land and your plate. It means sourcing fresh, seasonal ingredients straight from local farmers—skipping large distributors and long supply chains.

At its heart, farm to table supports local families and small farms, reduces food miles, and honors the natural growing seasons. The result is food that tastes better, nourishes more deeply, and strengthens the bond between community and kitchen.

Some might find it to be a new fad or a trend but eating organic has a plethora of positive benefits for your whole self. Eating more locally/organic significantly reduces exposure to synthetic pesticides, herbicides, and GMOs while offering higher levels of nutrients in forms of antioxidants, vitamins, and minerals.

While eating more organic can be more expensive you have to make the decision to invest in your long-time health.