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Some time in the spring of 2011, Tina and I went for a walk in our
beautiful University Heights neighborhood. It was a brisk evening and
the conversation, as it usually goes with us, soon veered towards
philosophy, greater purpose and life goals. Somewhere in the
conversation, Tina posed a simple question that got this whole thing
started:
In the coming weeks and months, I spent a lot of time researching the meat industry. My thought was that I would serve as a catalyst to change the way animals are raised and help to simplify the incredibly (and I mean incredibly) complex and convoluted laws and regulations surrounding the way animals are raised, slaughtered and meat is brought to market. After a couple months of following this path, I realized that although the goal was noble, creating change would be an improbability for just one man of my meager means and with my very limited connections. The meat industry is controlled by some very powerful people with nearly unlimited resources. My battle to help make it easier for local farmers to sell local meat to local consumers would have to be put on hold.
With my crusade to change the meat industry having come to a quick end, I wondered what my next move would be. I realized that the thought of being a part of the local food industry had brought alive a passion of which I wasn't previously aware. I remained dedicated to getting involved, but decided to find a more manageably-sized bite to chew on. After a bit of thought, it dawned on me: PASTA!
Having grown up in a large Italian family, I knew pasta. I could eat pasta seven days a week (and sometimes have). I decided that I would start a fresh pasta business, source my ingredients from local farmers, and sell the fresh, raw pasta at local farmers markets.
Tina was thrilled. From the very beginning, she was supportive and excited. Over the next several months, I immersed myself in research on farmers markets, farms, regulations, commercial kitchens, pasta recipes and marketing. Tina gradually transformed from an enthusiastic supporter to an indispensable partner.
Starting in January 2012, we began to earnestly formulate the recipes for Close To Home and forge connections and relationships that we'd need for the business. In March, I left my job and we embarked on a full-time adventure. In just two weeks, we were in our first farmers market in La Mesa (Fridays 2-6, come see us!)
The response from the La Mesa farmer's market has been incredible, and we're now looking to expand to many other markets. Please continue to check back on the "Where to Get Our Pasta" page to see what markets we're in.
Much love,
Eric and Tina
"If money wasn't an issue, what would you do?"It seemed like a very simple question, but I hadn't ever given it much thought. After a bit of contemplation, I answered that I would dedicate myself to finding a way to get healthier food to people -- food that came from their own community -- and find a way to improve the lives and sanitary condition of animals being raised for food. This response was heavily influenced by a recent viewing of the incredible documentary "Food, Inc.," but there was something that resonated and struck me just from having heard my own words out loud.
In the coming weeks and months, I spent a lot of time researching the meat industry. My thought was that I would serve as a catalyst to change the way animals are raised and help to simplify the incredibly (and I mean incredibly) complex and convoluted laws and regulations surrounding the way animals are raised, slaughtered and meat is brought to market. After a couple months of following this path, I realized that although the goal was noble, creating change would be an improbability for just one man of my meager means and with my very limited connections. The meat industry is controlled by some very powerful people with nearly unlimited resources. My battle to help make it easier for local farmers to sell local meat to local consumers would have to be put on hold.
With my crusade to change the meat industry having come to a quick end, I wondered what my next move would be. I realized that the thought of being a part of the local food industry had brought alive a passion of which I wasn't previously aware. I remained dedicated to getting involved, but decided to find a more manageably-sized bite to chew on. After a bit of thought, it dawned on me: PASTA!
Having grown up in a large Italian family, I knew pasta. I could eat pasta seven days a week (and sometimes have). I decided that I would start a fresh pasta business, source my ingredients from local farmers, and sell the fresh, raw pasta at local farmers markets.
 |
| The very first bowl of pasta. It was delicious. |
Tina was thrilled. From the very beginning, she was supportive and excited. Over the next several months, I immersed myself in research on farmers markets, farms, regulations, commercial kitchens, pasta recipes and marketing. Tina gradually transformed from an enthusiastic supporter to an indispensable partner.
Starting in January 2012, we began to earnestly formulate the recipes for Close To Home and forge connections and relationships that we'd need for the business. In March, I left my job and we embarked on a full-time adventure. In just two weeks, we were in our first farmers market in La Mesa (Fridays 2-6, come see us!)
The response from the La Mesa farmer's market has been incredible, and we're now looking to expand to many other markets. Please continue to check back on the "Where to Get Our Pasta" page to see what markets we're in.
Much love,
Eric and Tina