A topic in the culinary arts that captivates me is the relationship between the producers and agriculture. When I think about making a meal, I like to take the history of the produce, meats, and other grains and herbs into consideration. When you are cooking with fresh produce or meats directly from the butcher or farmers you are gaining a history of how its grown. You can develop an relationships with the suppliers as well, and I think that makes the cooking experience so much better. I think it is good to make food from products that come from a sustainable source, because the taste and quality are different. I recently took a field trip to the Santa Monica Farmers market in Los Angeles. During that trip, it opened my eyes on just how valuable farmers markets are in the culinary industry. Being able to speak with farmers about their products helps aid in choosing an item that is best for what you want to cook. This captivates me, and as I delve deeper into the beautiful world of culinary arts I realize how much I want to pursue a future business with an emphasis on top quality ingredients.