Food & Spirits

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.

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