Rolling out on Sept. 18, the inaugural Pedal to Plate event will offer tours of six Madison County farms along a 33-mile bike route, followed by a locally sourced farm dinner at Root Bottom Farm.
French food snob Pierre Geaux (an alter ego of local homesteading authority Bill Whipple) will host Organic Growers School’s upcoming farm-to-table benefit dinner, curated by Meredith Leigh. The event is at UNCA on Saturday, March 12.
Madison County’s Root Bottom Farm welcomed guests to its first farm-to-table dinner on Saturday, July 11. The dinner — one of three that Root Bottom Farm will be offering this summer — combined produce from the farm with other locally sourced foods to create a unique seasonally menu for the evening’s 30 diners.
Asheville restaurateurs are giving the term “locally sourced produce” a new meaning by picking up a shovel and digging in the dirt themselves. This translates to a farm-to-table journey that, for some, may only be a few yards.
Mike Fortune started Green Hill Urban Farm nine years ago. It currently spans the yards of three West Asheville homes. Now, however, one of those properties is for sale.
Farm-to-table agriculture has gone mainstream, but does it work as a sustainable model? Some local farmers and restaurateurs aren’t sure, even as they persist in trying.