Be careful what you wish for!!!

We have all heard this chestnut. When our dad or mom told us we shrugged. What can be better than getting your wishes fulfilled we asked in bewilderment? “You’ll see!” came the inevitable and totally baffling response. Well, after more years that I care to disclose
(56 actually and still upright and focused), I have realized the true meaning of that statement. REPUBLIC has been operating for almost 7 months and we are realizing substantial sales increases. Great! you say, and I, along with my banker and landlord, agree most heartedly. Yet tell that to our partners/farmers.

When we started our journey with REPUBLIC, there were no farm-to-table restaurants in the city. Some chefs (all credit to Jeff Paige), who had a history of partnering with local vendors, were making a point of using local produce and cheese producers, but Claudia and I decided to jump in with a belly flop. All or nothing with our proteins (chickens, ducks, pork, lamb and beef – Jamon an exception), regional with our dairy, Parmesan of course out of the loop, and produce as it comes available and can be delivered.

Our Farmers/Partners for the most part are small, family-owned, and operating on the cutting edge of survival. It is truly a shame that with our state’s agricultural heritage we do not cherish the efforts and rewards of our neighbors. Too much of our farmland has been paved over for “house farms” or, Zeus forbid, strip malls or Walmarts!!! The business paradigm for agriculture to date has been direct sales, farmer-to-consumer, with retail being left out of the loop. No distribution network! The consumer had to drive to the farm or wait until a market was operating in the area to buy direct.
So now it seems the fastest way for the farmer/raiser to get to you is through chefs like me.

Thanks to you and your ongoing patronage of REPUBLIC, I am asking the farmer/raisers to produce to their maximum and make hard choices as to who will recieve their limited supply of goods. In my mind a wonderful dilemma for them, but an issue for me. Being on the intermittent receiving end of exceptional ingredients is a frustrating position to be in for sure for any chef or business owner.

The answer is that more chefs must take part in the farm-to-table movement and financially commit to purchasing local ingredients. If the retail market expands, the farmer/raisers will then feel comfortable in increasing their investment in fields and herds and you, my guest, will benefit. When dining out, ask the provenance of your entree or salad. Restaurateurs are under an immense amount of pressure, and profit margins are small indeed, but any effort in procuring local ingredients whenever possible will benefit all other operators and you the consumer for sure.

In the short term, there may be spot outages at REPUBLIC of certain menu items for a day or two. If you come in with a craving for local whatever, and I was not able to procure that item, please give us your e-mail and I will make sure that when it arrives again (it will only be a day or two) I will contact you. In the meantime, watch around 10 am when John or Alison from Sweetest Day Cultivators come in with greens, squash blossom and flowers. On Tuesdays, Miles Smith arrives with beef and along the way stops by Kelly Corner Farms and picks up my lamb. Kerry from Milk & Honey Farms also arrives on Tuesdays with our chickens, ducks, and eggs. Joe, not only makes cheeses at Vermont Shepherd he also brings them to us. Valerie comes by on Thursday from Heart Song and delivers creamy goat cheese. Middle Branch Farms is now delivering organic produce to the city and we are on the receiving end of some wonderful produce. Tim from Kellie Brook Farm in Greenfield comes by on Thursdays with our hams, that we roast in house for our croques and omelets.

It is getting easier because of your ongoing support. Claudia and I thank you and are very grateful. By the way, if you know of any producers that are looking for an outlet, give them my name, just be sure that they have a truck and a teenage son or daughter to drop off the goods.

See you soon

Ed

Also:

Enjoy half price antipasti and beverages from our tower from 7-9 at the Marble bar every night
Free parking after 5 in the Wellington Trade Center Lot on Lowell Street. Do not be intimidated by the guard tower. I made a deal.
Ryan is now making bagels..

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