Farm to Table Dinner

Tigers for Community Agriculture helps celebrate the food community on campus

Whether your favorite meal is breakfast, lunch or dinner, you are involved in the food system simply by eating.

Tigers for Community Agriculture (TCA) seeks to give MU students an opportunity to learn where the food that makes up their meals comes from. Students also get to work with experienced farmers while learning about alternative food production systems.

The second annual Farm to Table Dinner, sponsored by TCA in conjunction with the Environmental Leadership Office (ELO), will be held Saturday, May 2, at the Butterfly Garden outside Eckles Hall by Buck’s Ice Cream Place.

Last year's Farm to Table dinner.Last year’s Farm to Table dinner.

“This is a great way to talk, share research and celebrate our food community on campus,” said Lebo Moore, graduate student in rural sociology and a volunteer for TCA. “It encourages interdisciplinary studies and is a beneficial way for people to meet and connect.”

Tickets are required and space is limited. Registration for the dinner begins at 3 p.m. and runs until the start of the dinner at 5 p.m. During this time a wine tasting provided by the Missouri Wine and Grape Board and select varieties from the Mizzou viticulture program will be available. Attendees can taste wine and peruse tables staffed by the Missouri Young Farmers Coalition, Columbia Center for Urban Agriculture, the MU viticulture program, Southern Boone Learning Garden, Tiger Pantry, The Food Recovery Network, TCA and the ELO. Local student band, Dubb Nubb, will be playing live music as well.

Student volunteers plant onions at Jefferson Farm at the TCA work day, April 15, 2015.Student volunteers plant onions at Jefferson Farm at the TCA work day, April 15, 2015.

Thanks to support from the Parent Leadership Fund, the cost for students to attend the meal is only $10. Non-student tickets are available for $30 and wine tasting tickets are $15 (21 and older). Dinner will consist of a four-course meal provided by Eric Cartwright, executive chef, Campus Dining Services, and his staff; Chef Daniel Pliska, executive chef of the University Club; Phil Dreshfield and Hospitality Management students; the Children’s Learning Garden; and Jacob Kinnear, a Rock Bridge High School senior looking to pursue a degree in culinary arts.

Last year’s event raised $1,500 to help TCA buy seeds and other farm supplies, and hire student workers over the summer.

For more information and to reserve your ticket visit:

Join the event on Facebook too (ticket still required):