In the Beginning

The reality is that I am of a generation that isn't always taken seriously.  Those that came before us think we are to idealistic in our beliefs, and therefore are marginalized to the point of ubiquity.  This mentality however, is changing.  The newer generations are showing that their ideas and beliefs are not those of idealism, but of reality.  Clean energy, fuel efficiency, greater quality of life for those less fortunate, and locally grown organic food are just a few examples of how society is changing.  In the case of food culture older, more seasoned foodies (or cone suers if you will) look down from their lofty perch of years upon years of experience in food, wine, cheese etc., and conveniently forget what they once were: beginners.  We all start fresh at some point in our lives, and food culture is one of those beginnings that generally starts later on in the spectrum of our food filled existences.

That being said; I am a beginner.  In a different time that might have meant that I would have found it hard to really find my way.  Searching out the small seeds of knowledge that would bear fruits of wisdom.  However, in this day and age, where knowledge is so ready and prevalent, one can find the help one needs almost anywhere.  This is most resoundingly true in the field of food and other consumables.

I, like many, enjoy the subtle nuances of a well made cup of coffee, savoring the subtleties of the roast.  A glass of good wine and a sampling of aged cheese are always welcome adventures. Even the varied and extensive world of tea is opening before me like the many pages of an old tome.  Within the deep, alluring color of chocolate, I find an amazing array of regions, styles and flavors to follow.  And yet, throughout all these individual kingdoms of flavor and conscience, I find myself refining my palate to search for the true meaning behind that which I consume, but for what purpose?

Unorthodox as it may seem, I don't really have a purpose.  I don't want to better my palate so that I can spend more money on over priced commodities, or so that I can get a job telling other people how great something is and, "you wouldn't understand, it's a little to refined."  In fact, if I was pressed to tell a reason, a direction I want to take this in, it would be to help others understand, to help others taste, sense and feel out the subtle intricacies.

So that is why I started a blog, to consort, to learn, and to teach others, be they foodie or not.

Later