Today: Tom muses on the raw materials of the kitchen and why he cooks over a plate of Ham-Cured Goose Legs with Butter-Poached Peas and Carrots.

Just the other day, my dad was leaning against the fence watching the chickens do what chickens do while I knelt nearby, weeding some rogue arugula out from around the grapes. All the while, we engaged in a round of small talk.

Soon enough, the conversation turned to the chickens.