From Seed to Plate: The Forgotten Hands
By Cristina Baez
I grew up on the tropical island of Puerto Rico. When I was seven years old, one of my favorite things to do was wake up early on the weekends to go visit my tío Seoul. He had a small ranch where he had horses, pigs, goats, chickens, rabbits and even a cow named Nilda that we all loved to pet. We used to say his house always smelled “of outside.”
He always had vegetables, eggs, milk and to-go boxes to give to neighbors or visiting family. He would let me walk alongside him as we fed the animals, and he would always have a machete in his hand, swinging it as we walked, taking with him weeds and clearing paths. Sometimes he would look at me, point and calmly say, “Cristina, tu ves esa matita que está ahí? Sacala” (“Cristina, go pull up that green”), and we would harvest yuca or taro root. Those were extra special days because when we came back from the walk, he would boil the root vegetables and serve them hot with some olive oil, salt and cumin on top.
The steam coming off the taro had a sweet smell, and the cumin aroma always would remind me of playing in the yard; a taste I’ve never forgotten. It was delicious, and the act of harvesting was magical. All this had an incredible impact on my life, and, to this day, no matter how much I have cooked or studied food, few things taste like those warm bowls of boiled freshly harvested root vegetables my tío and I would share in those early mornings.
Tío Seoul’s lessons left an indelible mark on me, resulting in a lifelong curiosity about where our food comes from. He taught me that the animals he raised also have a role to play — the chicken and rabbits were food for the family, the eggs he would sell to the community, he would sell a pig every year, and the horses helped him move around and work the land. Growing up with these experiences left a deep appreciation and respect for the people who grow our food. I hope to shake up this April Hackley Perspectives as my tío Seoul shook up my perspective growing up.
Have you ever wondered where your food comes from before it lands on your plate or in a store? It’s like Wendell Berry once said, “A significant part of the pleasure of eating is in one’s accurate consciousness of the lives and the world from which the food comes.” Think about it — from the farmer toiling away in the fields to the hard work of the processing plants and landing on the shelves of your local grocery store, there’s a whole saga unfolding behind every meal we enjoy. And let’s not forget the incredible journey some of these ingredients undertake just to make it to your kitchen.
The Roots of Food Economy
Before we dive into the details, let’s take a moment to appreciate the sheer importance of food in our lives. Food has been essential for human survival since the dawn of time — from the primal act of foraging and hunting to the gathering and cultivation of crops, domestication of animals for meat, and collecting of seeds. Throughout history, people have tirelessly sought ways to feed themselves and survive. Did you know that agriculture, the practice of growing crops for food, dates back over 10,000 years? And since then, humans have been shaping the landscape of agriculture, determining the where and what of modern-day cultivation.
Imagine a time before money existed. People didn’t trade coins or bills; instead they traded food for goods or services. That’s where the saying “worth your weight in salt” comes from — it dates back to when Roman soldiers would actually be paid their weight in salt. Food undeniably nurtures our bodies, yet it is also profoundly political. The control of food is the same as wielding the ultimate pawn in geopolitical chess. It wins wars and controls territories. In the ancient pursuit of control over food, explorers embarked on daring voyages in search of exotic spices — this highlights the profound link between food and power. Food, my friends, was the original currency of the world’s economy.
Food sustains communities and propels civilization forward, even if unequally. Having access to food and water today remains a privilege. It is key to understand the journey to source seeds and meticulously care for crops until harvest. What’s equally impressive is harvesting the seeds and preparing them to be shipped or ready for a consumer. We must not forget the immense network of hands that produce our food and its importance in our lives.
Where Does Our Food Come From? It Really Is a Global Food Adventure
Fast forward to today, and our global food system is as intertwined as a spiderweb. Did you know that some of the world’s top producers of staple crops are located thousands of miles away from where those crops originated? For example, Brazil, India and China are not only top producers of staple crops but also major players in a global food trade. Staple crops like rice, wheat and corn are grown, harvested and shipped worldwide to meet the demands of our growing population. This means that in the United States, we are consuming rice, wheat and corn grown outside of the United States.
Where Does Our Food Really Come From?
Food originates from three primary sources:
- Many food items come from domestic farms, ranging from small family-owned operations to large corporate farms. Each farm may have different practices and standards for crop cultivation and operations.
- Different regions of the world have unique ecosystems that support specific crops and livestock. Thanks to globalization, we can enjoy food products imported from international farms from countries around the globe, expanding our culinary options.
- Some food items undergo processing in industrial facilities (or “processing plants”) before reaching the supermarket shelves. While processing can extend the shelf life of food, it may also involve the use of artificial preservatives and additives.
To put this into perspective in 2022, “22.1 million full- and part-time jobs were related to the agricultural and food sectors — 10.4% of total U.S. employment” (United States Department of Agriculture, n.d.).
This is a well-oiled machine, but I challenge you to take time to consider this: Do we really know where the food was grown? Do we know whether the farmer used environmentally friendly and socially acceptable practices in producing it? Do we know how the workers of the farm are treated? Do we know if the crops were nurtured by a farmer who actually cares about the land? Do we realize that our choices of what we eat create demand for both the product and the process that gets the product to us? These questions do not have simple answers, but they’re crucial ones we should be asking.
Our food choices matter. They create a demand not just for the product itself, but for the entire process that brings it to our tables. And this directly affects the silent network of hands these products move through. This matters because it can have consequences, for our environment (whether positive, neutral or downright disastrous) as well as socially for the 22 million-plus people we depend upon for food.
Understanding the sources of food matters for several reasons:
- Informed consumption: Knowing the origin of our food allows us to make healthier and more sustainable choices for our diets. Food labels can be misleading, so it’s important to be aware of how our food is produced.
- Encouraging healthy eating habits: Foods produced using natural and organic methods are often more nutritious than those processed in industrial facilities. Supporting local and organic farms promotes healthier eating habits.
- Environmental impact: Industrial food production can have detrimental effects on the environment, contributing to climate change and pollution. Sustainable farming practices help minimize these impacts and promote environmental health.
The People Growing Our Food
There’s something inherently noble about the folks who work the earth and nurture life from seed to harvest. It’s a labor of love, really. Picture this: the sun rises over the fields, casting a golden glow as farmers begin their day. No matter the weather from dawn till dusk, they work under the open sky, tending to browns of crops with unwavering dedication. It’s a dance with nature and a balance of patience and perseverance. And it is hard work.
In our Hackley Dining Halls, the dining services team works hard to continuously shift and support the people growing our food as much as we can — from sourcing our morning pastries from local bakeries whenever possible to serving locally roasted coffee from Coffee Labs, just a five-minute drive from the Hilltop. And all the dairy we serve is from our friends over at Hudson Valley Fresh. If you wander through the countryside or your city, you’ll find guardians of the land scattered like hidden gems, but in our little corner of the world, places like Hemlock Hill Farms, Hilltop Farm and Stone Barns Center of Food and Agriculture are just a stone’s throw away from the Hackley campus.
These farms aren’t just patches of land — they are part of that network that brings food to our plates. They’re living, breathing testaments to the resilience of the human spirit and the timeless art of farming. And the people who work there are hardworking souls who make it all possible. Next time you savor creamy mashed potatoes or bite into a juicy apple, take a moment to tip your hat to those who made it all possible. After all, they’re the unsung heroes of the culinary world, and they deserve every ounce of recognition.
About the Author: Cristina Baez is a Catering and Engagement Manager at Hackley School. Cristina’s journey in hospitality is both extensive and diverse. She graduated from the Culinary Institute of America in 2008, and after completing her studies embarked on a culinary adventure, traveling extensively and immersing herself in diverse culinary traditions. Her dedication and passion for the culinary arts led her to become one of the youngest instructors in the Caribbean at Universidad del Este and Universidad de Puerto Rico, two esteemed institutions in the region.
Fueled by her profound love for food and community, Cristina actively engages in conversations about the significance of food in our daily lives. In her leisure time, she delves into food history and food writing, with her work featured in publications like Eater, SpruceEats and the Washington Post.
