It's about the ingredients, Silly.

In our house, we don't use the other word.

Posting about my effort to get local tomatoes has me thinking more about the rest of my shopping for the business. One day, back in July, I drove nearly a full day. From Columbus, I went through a driving rain storm (the last for more than a month) to Elwood, Indiana and Red Gold. Two days a week, they sell direct at one of their warehouses. I bought a variety of second choices. My preferred cans weren't available, #10 cans of crushed. So, I got 4 cases of a couple types. It was cheap AND somewhat lo cal, but I really needed a better way, since I could only get the size and quantity I needed by driving up there and being lucky. The products I wanted are undisclosed private labels not sold here. BUT it's a great experience. If you have a free day, try it. The schedule is on RedGold.com.

From there, I headed north to Berne. Berne is to Switzerland as Frankenmuth, MI is to Germany-land at Epcot Center, only less so. It's not as touristy except during their annual festival. On the north side of Berne is Swissland Cheese. From what I can piece together, Swissland contracts milk from Amish dairies in the region and makes delicious cheese. Their most popular cheeses, just like the cheese shop in Frankenmuth, are heavily flavored or smoked. Cheese spreads, chocolate cheese and curds seem to be the main tourist fodder. Having their commercial catalog let me preorder about 60 pounds of other cheese, though. I bought a few cases of a shredded blend for most of the pizzas. I grabbed a 6# block of smoked Gouda that was still warm from the smoker. Asiago, Gouda, assorted curds, and raw milk chipotle goat cheddar. I filled my coolers and headed home. Again, I think this is an awesome place.

When I got home, I was slightly disappointed to read that my "conventional cheese" originated in Camden, MI. Disappointed because I was aiming for an Indiana pizza. Not so much because it was still close and not Wisconsin, Vermont, or California. I spent some summers near Camden. Shoot, I helped birth cows at a dairy near there while working at camp. Add that they would deliver to me for $25 if I ordered enough and that it cost a quarter of what the local maker of mozzarella wants for non shredded cheese, it was a deal. It still is. su

I had planned to pick up flour near Howe that same day, but time and weather were against me. That's a whole different story for another time. One thing I learned was just how important ingredient integrity is to me. It has been a priority to be able to say with certainty where the food I serve comes from and to know that the farmers, laborers and even the companies along the way have a fair, equitable share of the rewards. We're getting there.

It's been a while but the journey continues.

Starting a business from nothing is hard. As if anyone needs to say that. If it were easy... you can finish the thought.

In July 2012, we finally took delivery of the oven. It's first pizzas were cooked on July 16th at home. The following Saturday, the 21st, we sold 46 pizzas at the Farmers Market. That was a great start to build from. Unfortunately, the oppressive heat and drought kept the early crowds away. It was our best day. It was a tough season.

However, on the 14th, I had taken the oven and lit a curing fire to tend during the market. That's when I met Max, Max Lemley. One thing I can say that is universal is that anyone named Max is memorable. Max Lemley is certainly no exception. Max encouraged me to follow my passion for local ingredients and even said that if I got tomatoes grown, his company, M & D Marketing could pack them for my use or even retail in his FDA inspected facility. That sounded far fetched, but I kept it in mind "for the future."

A few weeks later, I made pizzas for the Wine Club our neighbors hosted. After the rush was over, I settled down in their party room and met Mary and Mike Johnston. What I remember most is that Mary wanted a water buffalo for their hobby farm. She asked me if I'd buy cheese if she made it. Of course I said I would.

Well, enter December and I'm working at 240sweet packaging marshmallows to pay my workman's comp insurance bill. Chef Alexa tells me I need to talk with Second Act Farm. They're growing organic produce, she says, and they just might grow on a larger scale for me. A Facebook reminder in January comes and I send a note. My surprise is not yours. Mike wrote me back and was enthused. We met before Valentine's Day and it looks like we're going to have fun with this.

My plan right now is to package it all as crushed tomatoes. We'll package some for sale and if there's way more than we can use, we'll sell them at the farmers markets and maybe the co-ops in the area. I don't plan to add anything other than perhaps to adjust pH and salinity. They'll not likely be Certified Organic, but they will be sustainably and naturally grown and processed.

I'm also planning to add another farm or two. If I put all my tomatoes in one place, I'm turning a farm into a monoculture and I'm risking a lot to pests. By spreading out the crop, we can get a more predictable harvest, we can support more farms and we can help diversify farmland in the county.

And that's how I found myself in the tomato business.