‘Farm to Fork’ discussion explored locally-sourced trend

November 2014 | Related Categories: Community Life | Events | What's New

In celebration of the harvest season, the Eastmark Community Life Team recently hosted “Farm to Fork,” an installment of our Orange Sofa Salon Series, on September 19th.

This engaging event brought together local culinary purveyors, recycling experts and Eastmark residents to enjoy locally grown and prepared food, wine and beer, and discuss the growing interest and impacts of knowing your food grower, eating and growing locally and sustainably, and supporting local enterprises.

Farm to Fork

Guest panelists included Mark Schnepf, owner of Schnepf Farms; Jeff Huss with Huss Brewing Company in Tempe; Harold Christ, owner of Windmill Winery in Florence; Krystal Macdonald of the Cutting Board in Mesa; Rob Holmes of Queen Creek Olive Mill; and J.D. Hill, with Recycled City.

During the evening, guests sampled the fare produced and prepared by the panelists and joined in a conversation about the intricate relationship among “farm, fork, and well-being.”

Residents discussed with panelists the renewed appreciation for and interest in knowing the farmers who grow our food; the growing desire to know where and how your food is “sourced;” as well as the health, social and economic impacts for the consumer, the grower and the greater community.

Recycled City discussed its innovative approach to composting, which offers individuals an opportunity to have their food waste collected and turned into compost for growing their own plants and gardens, or to contribute to inner city community gardens being built in the Valley’s “food deserts.”

We appreciate the residents who attended the Farm to Fork event and the participation of our guest panelists. If you want to experience the sumptuous food, wines and beers we enjoyed during the event, or to learn more about composting your food waste, just click on the below links.

Now, go enjoy the fresh garden produce available all around the East Valley — either bring it home to prepare in your own kitchen, or enjoy it at one of the many local cafes and restaurants who source their ingredients locally.

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