A lapsed academic, I spend summer hours in the garden and special times cooking and imbibing food and wine from great sources . . . oysters from our own tidelands, crab from our pots, Alaska line-caught salmon, and lots of produce all year around. This coming summer we plan to be part of a farm cooperative where we’ll “earn” baskets of organic veggies in return for labor in the garden. I hope to keep you up to date with these options and others for making the link between food producer and food consumer.