2017 is coming to an end in just a few days.
The inside of the farm has a winter-like snowy landscape, and the staff who work outside are well-prepared to protect themselves from the cold.
Now, looking back on the past year, I have learned that many customers came to the event, that I heard various stories at the Herb Summit pre-event and the actual Herb Summit, and that I learned about Tsumigusa cuisine. I think it was a year of very meaningful experiences.
Also, at the natural food restaurant Til's, when I was washing dishes and could take some time off from work, I tried to go out to the hall outside the kitchen and serve food.
As a result, we were able to interact with customers who happily left with smiles on their faces, saying, ``It was delicious. Thank you for the meal. I'll be back again.''
For the past year and a half, we've had customers come to eat several times a month, sometimes by themselves, sometimes with a customer.
When I say, ``Thank you for everything,'' they say, ``The food is so delicious, it makes me feel relieved.'' I am very, very grateful.
I will do my best so that I can hear many such words next year as well.
Thank you very much for the past year.
Production and Sales Department Tomoko Minagawa
