There is a strong connection between the outdoor kitchen I am building and terroir. The location of my kitchen supports the idea of taste of place when using the kitchen. Eating and cooking food feet away from where it was grown or raised is a very special opportunity.  Knowing the food wasn’t shipped halfway across the country, wasn’t part of a corporation that underpays their works and cares more about quantity than quality. You have a real feel of the environment, being in the country surrounded by tall trees, beautiful flora, the sound of the rooster crowing or the baby goats bleating in the background and smell of a clean space while you enjoy food that spent its life here.  Another important factor is the building process I am using for the kitchen. For example my cob oven is all used material, the clay is sourced from the earth locally and the sand is from a local quarry. Most of the material I will use for the rest of the oven will be scrap laying around the property. The kitchen as a whole relates to permaculture, with a sustainable farm and sustainable kitchen right in the middle. Making sure that I use used material and not disrupting the earth while building also relates to permaculture ethics. Overall the 3 relate in many ways with 2 sustainable functions that bring out the terroir of the area.
After lots of research I found that building a kitchen from used material will not be incredibly challenging but it will take time. Because of this my kitchen is nowhere near completion but I am confident in it being fully functioning and how I have dreamed it to look by the end. The eater is collecting materials, I have spent many hours looking for material from scanning the internet to driving on country roads keeping my I out for material. My key is functionality and presentation which has made me very picky.  Overall I have learned the importance of time and being crafty when it comes to building this kitchen. Excited to proceed and put my new knowledge into action!