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  • Website: http://brasa.com

Biography

Thanks for visiting.

I am the chef and owner of Brasa restaurant in Seattle. Over the years I continue to ask myself ... "Why do I do what I do and is it fullfilling and am I contributing or taking away from our planet"?

I believe that the health of our planet is in jeopardy and I want to do all I can to ensure I put more back into it than I take.

For some, The Life of a Pig may be uncomfortable. That is understandable. It is for me as well. This is an upclose look at "food".

Consumers such as you and I are typically not this close. That is the job of our farmers and you and I should hold them in the highest regard!!

Mass producers of food feed our country for sure. However, supporting the small farm that practices sustainable growing could become larger and in the big picture, healthier for us all. Another reason that you should shop at the almost year around farmers markets held in our local areas and around the country.

Supporting small farms is key to acheiving sustainability. What does sustainable mean? This is a great definition:

"The ability to provide for the needs of the world's current population without damaging the ability of future generations to provide for themselves. When a process is sustainable, it can be carried out over and over without negative enviromental effects or impossible high costs to anyone involved.

Life of a Pig is just about that.

Log in every week and learn about Shelly Pasco and Mike Verdi who own Whistling Train Farm, located in Kent, Washington. We will educate ourselves and gather mountains of appreciation for these animals and the culinary contributions that they make.

My hope is that this journey will prompt you to ask more questions about the origins of the food you buy and not take it for granted.

Please email me if you would like to comment or would like to receive my weekly Life of a Pig updates.


Tamara Murphy
tamara@brasa.com
2107 third ave.
Seattle, Wa. 98121