FARM TO TABLE

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When communities pay closer attention to where our food is grown and how it reaches our table, and people re-discover the “localness” of all that’s around them, food suddenly has a sense of place.  Farms and restaurants build close relationships, strengthening their local economies and forging new cultural identities for their communities … all based on food.

[This image was made possible with generous funding from Alfalfa's.]

Farm To Table

Black Cat Restaurant
Boulder, CO
11 August 2010

FARM TO TABLE

The most direct journey food can take to your table, from a farmer’s hand to yours (hopefully with just a handshake in between)

OTHER RELATED TERMS

FOOD MILES
The distance food travels from the field to your table.
 
LOCAL
The principle that a given entity belongs or relates to a particular area.
 
RESILIENCE
The ability to keep going even when things around you are going wrong.
 
LOCAVORE
The practice of being conscious of the impact your food miles and limiting yourself to a 100mile radius where you buy local and grow your own food.
 
LOCAL FOOD SHED
A geographic area where food is grown and consumed; it also accounts for population density, land quality and available distribution routes.
 

ADDITIONAL TEXT TAKEN FROM THE PHOTOGRAPH

Eric’s favorite things to grow (and eat) in this garden are strawberries warmed by the sun, fresh shelled peas (cooked with lemon, mint, and butter), and carrots harvested with snow on the ground (they’re so sweet).

For Eric, cooking in season means cooking in the moment, harvesting what is perfect and inspiring in the morning then rushing to the restaurant in the afternoon and serve it that afternoon.

RECIPE FOR ERIC SKOKAN’S “APPLE AND LOVAGE SOUP”

In a medium pot over high heat cook one diced onion in a little sweet butter for 2-3 minutes. To the pot add one large potato that’s been peeled and diced. Add three tart apples, also diced. Add water to just cover the apples and boil for 15 minutes or until the water is almost evaporated. Blend mixture plus 3 tablespoons Lovage in a food processor. Puree then return to pot (thinned with cream = some water). Season with salt. Reheat and serve in warmed bowls with chopped lovage on top.

ABOUT ERIC SKOKAN

Eric Skokan is the chef and owner of Black Cat Restaurant in Boulder, Colorado.

 

ADDITIONAL WEBSITES OF INTEREST:

Epicurious lists top 10 Farm to Table restaurants in the USA

Farm to Table restaurant directory

Black Cat Restaurant

PBS: Food Miles 

Local Harvest- List of Farmer’s Markets in USA

 


 

 

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