Artist as Traveler, Part 2

On Sunday morning we visited the renown Chablis farmer’s market. Everyone bought something to offer for the evening’s dinner, which was a cooperative cooking event. Fall produce, pears, apples, figs and mushrooms were displayed on tables in abundance. Artisanal bread, cheese, olives and sweets were on offer. We almost intuitively each went for different vendors and products. Without too much coordination, we managed to pull together a meal plan with variety and balance.