where our food comes from
Satur Farms spinach, D’Angelo Farms Roasted Red and Golden Beets, Candied Walnuts, Hudson Valley Coach Farm Goat Cheese, Latham Farms Minted Bulgar Wheat Timbalr, Curried Amish Chicken Salad with Rhubarb Creme Brulee topped with Sliced Strawberries. Doesn’t hearing where the food comes from, cause you to take pause? Try this at home – find out where all the ingredients in your next family meal come from, and then tell those around your table all about it. It may not change the entire meal, but it will likely add a dimension, a slow moment to the experience. Try it, let us know how it goes! This was the meal served today at the 21st Annual Spring Environmental Lecture and Luncheon hosted by the Museum of Natural Historytoday. This event happens yearly, this year the focus was on food. Nevin Cohenspoke about urban food policy, Dickson Despommier spoke about vertical farms, and Nancy Easton spoke about Wellness in the Schools and school roof-top gardens. Did you know that by the year 2050 nearly 80% of the world’s population will live in cities? Figuring out how to grow enough food for all people in the cities, is crucial. In Holland, they are growing food UNDERGROUND!
There is an abundance of creative operations happening around us. This July, thanks to a wildly successful spring break trial run, we will host a month-long Food & Garden camp. We will travel around our city meeting and learning and eating from local gardens, farms and markets. If we are to congregate in urban centers, we must find a way to do so sustainably. If we include our children in the thinking and planning and creating process (and we feed them good food so they can fully participate in this thinking and planning and creating process), I am quite confident we will find that balance.
Wherever you live, get your green on this spring! Plant some seeds, buy a plant, eat some greens and go for a walk. This is the season of great potential – if a tiny plant can grow its way up through concrete.. imagine what you can do.