I had a post yesterday on Rebecca Mead’s current New Yorker essay, “Learning by Degrees”, on the purpose of education, which I agree with her should not be to “compete in the global economy”, as our politicians like to natter on about, but as Ms. Mead wrote, to “nurture critical thought; to expose individuals to the signal accomplishments of humankind; to develop in them an ability not just to listen actively but to respond intelligently.”
So I was interested last night to read in yesterday’s New York Times Wednesday food section the article, “Their Future, Made By Hand” about a new twist in the road for “young, college-educated, Internet-savvy, and unemployed” New Yorkers who now find themselves at “the intersection of the economic downturn and the rise of the local artisanal food movement”, leading to “the recent flowering of small culinary start-ups” and food entrepreneurs:
As the next generation of cooks comes of age, it seems that many might bypass restaurant kitchens [and possibly college...] altogether. Instead, they see themselves driving trucks full of artisanal cheese around the country, founding organic breweries, bartering vegan pâtés for grass-fed local beef, or (most often) making it big in baking as the next Magnolia Bakery.
That “ability not just to listen actively but to respond intelligently”, learned in high school or in college (if not afterwards for many of us), can come in very, very handy. Keep your mind and your options open, and your future might well be delicious. Read the rest of the Times article here. (And while you’re at it, go get the recipe for 1989 Rhubarb-Strawberry Mousse. Yummy.)
Related Farm School posts:
Moving in a common rhythm; from which one of my favorite Andy Rooney quotes, from his 2000 commencement address at the University of Virginia, “Don’t rule out working with your hands. It does not preclude using your head. There’s no reason why education should be incompatible with craftsmanship.”