From wine cellars in New Zealand to sake factories in Japan and oyster farms in Washington, we work in food production.  From each of these places, our most treasured lessons are those of shared food.  Winemaking is busy and hard work, broken up by lunches made of earnest food and a glass of wine.  The sake brewing season is marked with events, the kick off dinner, the celebratory finishing meal, and the many trips to the local yakitori spot after a long day.  In the Puget Sound, small shucked oysters may be most popular. For those working the farms, though, a handful of big old oysters swept from the tidal sludge as you march in from your work are ideal.  Rinsed and grilled until they pop open, eaten quickly and in large quantity.  We work and eat and feed and we really believe in the power of gathering around a table with each other, with winemakers and farmers and fishers and other folks that work hard to feed us.  It's fun and it's important, it's what we do around the Kids Table.