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Visiting the farm has led me to a different understanding of food. Sure carrots are still carrots that can be chopped, shredded, or sliced — but seeing the soil where they actually grow, feeling how delicate they are in early season (think bendable toothpicks), and learning about the challenges of small-scale, thoughtful farming (late frosts, too much rain, mosquitos, not enough rain, smoke) has clarified the path between field and kitchen in a meaningful way. I previously took these carrots for granted, and now I welcome a larger perspective.
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