Farm to Food Bank Demonstration Series Wraps Up!
Many thanks are in order to the chefs and farmers who made our first summer series of “Farm to Food Bank” a success.
We had the following farms, organizations, & growers provide fresh, local produce for our demonstrations: Runner Bean Ranch, Johnson Cooperative, Backyard Harvest, Washington State University Organic Farm, Erik Landry, as well as various gardeners throughout the community.
These growers provided: Beets, Carrots, Swiss Chard, Plums, Broccoli, Zucchini, Fava Beans, and Winter Squash—all grown locally– to our guest chefs to use in new and creative ways. Each demonstration featured nutritional information about the benefits of including more vegetables, fruits, and plant proteins in your family’s meal planning.
Chefs included: Joan Swensen, Alice Ma, Ryan Avery, Barb Mays, Will Wohlfeil, and Nanci Selk.
We invite the community at large next season—whether as a grower, chef, or eater—to participate in growing a food system that provides enough healthy, local food for ALL!