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Farm to Table

Farm-to-table, farm-to-fork, field to feast… these are all foodie lingo for the social movement to promote local and regional cuisine, created from local food sources that are in-season. This is a roll-off of the Slow Food Movement, which was started in Italy in 1989, which was a push to return to purchasing food from local growers who are producing healthier, chemical and pesticide-free foods.

September is the ideal time to fully celebrate the farm-to-table concept, as produce is readily available and at its prime. The Galena Territory Farmers’ Market and Eagle Ridge Resort & Spa are partnering to host a farm-to-table dinner prepared by resort chefs and featuring locally grown food produced by the vendors of the farmers’ market.

To read this and other premium articles in their entirety, pickup the September 2019 issue of Julien’s Journal magazine. Click to subscribe for convenient delivery by mail, or call (563) 557-1914. Single issues are also available in print at area newsstands and digitally via the Issuu platform.

After 18 years working in the food and beverage industries of Chicago and San Francisco, Angela and Carolyn started a private chef and catering company, Life’s a Feast, in the tri-state area. They embrace their passion of cooking, entertaining, and creating one-of-a-kind experiences for their clients. Carolyn and Angela now share their passion with viewers on their cable show Life’s a Feast, available on Mediacom and their YouTube channel, Life’s a Feast LLC. Both share their expertise on food and wine on our website, their website, as well as their Facebook page. Recipes and photos are the copyrighted and intellectual property of Life’s a Feast, LLC.


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