JOIN THE HOBOlution.
A Hobolution about the way we live,
eat and certainly run a restaurant.
I believe that the most important thing we can do for our community is support it. So, to begin there is our philosophy of local first: from sea, to farm, to table with scarcely a stop in between. And we don’t support just farmers and fishermen but sign makers, artists, web designers and printers and well the list is pretty endless. We build our village by cementing one relationship at a time.
We are as organic, clean, and green as possible for us to be. Knowing that most local farmers cannot afford the time and money that it requires to be certified organic, we support green local farmers first and then outsource as little as possible further afield. We have contracted with seven local farmers to buy our produce throughout the season. This process began back in December when I first bought the space that would become Hobos . Fantasizing about the seed list, importing them from all over the world and then contracting local growers to build me my dream fields. We currently have twenty-three crops with seven different farmers. Once that part was in place, we began to get calls farther afield from local pig farmers, fishermen, chicken, and beef farms. We started contracting our meat and animal products to be grown for us in cage free, hormone free, antibiotic free, and cruelty free environments.
Green is our middle name. From our toilet tissue to our plastic bags and deli containers everything is recyclable and recycled. Everything. From our linen company, to our packaging and tea service every company we use is earth friendly, green, committed to reducing their carbon footprint and being active stewards of the environment.
Now, on to the food. Unusual…different… innovative…… not like anything else in town. OK, yes, all true of course, but what is the secret really?
Well, it’s not just about the food.
Wow, there I said it. I learned to cook the way I do in the street markets of some of the poorest countries in the world. Braziers no bigger than a shoebox would turn out hundreds of “covers” in an afternoon while I would sit and watch and talk and learn from the chef. Mothers and grandmothers would teach me the techniques and recipes and ingredients they themselves would use to feed their families and neighbors. The food in these communities is valued and prepared with a loving and passionate concern that it nourish and sustain the lives most cherished. It is food created and cooked entirely with the alchemy of love.
If you truly love what you do and you truly love the ability to feed people, REALLY, REALLY feed them the way God intended for us to eat, then that is the kind of food we have. Food that is a familiar as it is innovative; as unusual as it is comforting; as filled with the joys of discovery as it is delicious and known. Beautiful, loving food. Ahha you say, so the travelling! THAT is where the name Hobos comes from! Well, yes, it is partly, but the journey led us here and we are sharing a meal.
And this is just the beginning.