On the other hand, and here’s where I share with you my very optimistic sentiments, consider the local food movement. It’s community-based and provides healthy food that communities need to be resilient in times of disruption. It’s inherently optimistic, purporting that “what we need is here” (Wendell Berry), and that the interdependent food web in which we all participate will balance itself and provide.
March 24, 2020 – by Sylvia Burgos Toftness, Bull Brook Keep Editor’s note: During these uncertain times, buying a share in a Community Supported Agriculture
March 24, 2020 By Mike Miles, Treasurer, Polk-Burnett Wisconsin Farmers Union Editor’s note: Mike Miles and his wife Barb run Anathoth Farm in Polk County.
March 24, 2020 – by Paula Knutson One of the joys of retirement has been discovering our new community’s gems. How wonderfully surprised we were
March 24, 2020 Note: we will be in touch with specifics about upcoming classes. Some may be able to be held outside while maintaining social
January 28, 2020 By Mike Schut, Farm Table’s Senior Program Director I grew up outside of Rochester, Minnesota. My dad had grown up on a
from Farm Table instructor Terry Kelzer Swedish Yellow Pea Soup (Ärtsoppa) Ingredients 1 pound whole dried yellow peas 8 cups water or chicken broth—or some
January 28, 2020 – by Paul Isakson Farm Table Foundation has become one of Amery’s largest downtown assets: as a restaurant, educational center, and community
Warm holiday greetings from Farm Table Foundation! Please note: We will be CLOSED for Thanksgiving on Thursday, November 28, so that our staff can gather,
Adapted from Cooking Matters for Parents Ingredients 3 medium carrots 2 medium onions 3 large cloves garlic 4 cups fresh spinach ¾ cup pearl barley
November 16, 2019 – by Mike Schut “The class has been very fun!! I love the new recipes, cooking with ingredients I otherwise would not have
A Benefit for Farm Table Celebrate this special time of year with local treasure, chef, and storyteller Terry Kelzer. Terry will host this evening’s dinner
November 16, 2019 – by Leslie Svacina I support Farm Table because of their commitment to local farmers, good food, and purposeful education; I also
Farm Table’s Restaurant is celebrating five years! Join us on Wednesdays through Christmas for $5 pitchers of Minnesconsin–a delicious lager from Hop and Barrel Brewing
September 15, 2019 – By Katy Ellefson Potato buns, boiled beets, rice pudding, steamed garden veggies in a roux sauce, dill pickles, hot cooked applesauce,
Sweet and tangy. Slow-cooked red cabbage is a must have side dish with any German meal.Serves 6-8 and takes about two hours to slowly cook.
September 15, 2019 By Brian DeVore, Land Stewardship Project Editor’s note: George Boody will be discussing regenerative farming at Farm Table on October 26, 7
Milwaukee’s Braise restaurant’s mission is to reconnect people with their food. They have invited Sarah, Farm Table Foundation’s Chef and Kitchen Manager, to be one
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