Food is one of my favorite things. I grew up around my parents cooking every night. They taught me the value of good quality, whole ingredients and the joy cooking for others can bring. Those values stuck with me over the years which makes it no surprise I ended up spending so much time at The Ecology Center. They recently began a series of monthly farm-to-table dinners, each featuring a local chef and also the farmer responsible for the local ingredients. This dinner was prepared by Chef Richard Mead featuring farmer Alex Weiser. Along with locally grown produce, the meal included beer and bread made from heritage grains grown at Weiser Family Farms in Tehachapi, where they are making a great effort to preserve and grow organic heirloom grains that are naturally drought tolerant and help restore Southern CA's grain growing heritage (www.tehachapigrainproject.org). Pretty cool stuff if you ask me!! :) I was so happy to take part and to be around people who are so committed to creating such high quality foods. Here are the photos from last month's dinner.
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Another fun-filled week at The Ecology Center for Farm Lab, a summer camp for ages 7-9.