Patrick Byers, a regional horticulture specialist with University of Missouri Extension, said that he is seeing more residents going out of their way to buy the state’s fruit harvest at roadside stands, farmers’ markets and pick-your-own farms.
Farm to table festival ⋅ Page 1
Want to Improve K-12 Education?
Serve Better Food, the Renegade Lunch Lady Says
Ann Cooper, a.k.a. the Renegade Lunch Lady, is the director of nutrition services for the Boulder Valley (California) School District and founder of the Food Family Farming Foundation. Her life’s work is to transform how American children are fed in school from commodity based and highly processed food to highly nutritious and wholesome substitutes that are also delicious.
White House Chef
White House Chef Walter Scheib sees made-from-scratch food as the latest trend
The biggest trend in food in the next 15 years will be something familiar to our grandmothers – made from scratch foods in tune with the seasons to deliver great flavor, said Walter Scheib, White House executive chef from 1994 to 2005.
KC chef sees Midwest mindset changing to locally grown over cheap restaurant food
Wehner, known for purchasing his produce and meats from local farmers in and around the city, says that while his menu items may cost more, they taste better, are nutritionally superior and are environmentally friendly — things that his savvy customers are looking for.
Preserving the Flavor
Food preservation workshops are filled with people wanting to reconnect with their food
Massey, a regional nutrition and health education specialist for University of Missouri Extension in Columbia, presents about a dozen workshops each year on food preservation around the state. She also teaches health promotion, stress management and healthy lifestyles.