Tag Archives: Farm to Table

Farm to Fork Stories: Meet Your Farmer, Tony Root

We have neglected the truth that a good farmer is a craftsman of the highest order, a kind of artist.”   ~ Wendell Berry

It is my pleasure to introduce you to Farmer Tony Root (Anthony Schaden is his family name).  If you’ve dined at any of the 9 marvelous restaurants within the Bartmann Group this summer, you’ve more than likely experienced the outcome of Tony’s endeavors.  Tony is the farmer in charge of planting, growing and harvesting the bountiful produce exclusively for this restaurant group.  Kim Bartmann leases a 1 acre plot at Riverbend Farm* in Delano, MN and Tony skillfully tends to all of it.  Tony works with the chef’s to coordinate the distribution of the produce to all of these establishments during the summer/fall months.  Kim Bartmann and her team have created a true farm-to-table framework that has been scaled to meet their demand.  Continue reading Farm to Fork Stories: Meet Your Farmer, Tony Root

Farm to Fork Sustainability: The Story Of Skuna Bay Salmon

“If there is magic on this planet, it is contained in water”  ~ Loren Eiseley

Recently I had the pleasure of speaking with Jeanine Siemens of Skuna Bay/Grieg Seafood.  Skuna Bay is owned by Grieg Seafood and is the premium seafood product that Grieg Seafood produces. I had the good fortune to meet Jeanine at the Women Chef’s and Restaurateurs conference, held in Minneapolis this past April.  I attended a panel discussion called: Skuna Bay From Farm To Table: The Complete Breakdown.  This was a fascinating and informational session where Jeanine talked about the important work that Skuna Bay is doing to impact the seafood world. Jeanine is dedicated to the craft of  raising farmed salmon.  She is a specialist in her field and was one of the first females to enter this profession.  Jeanine shared the Skuna Bay story and then partnered with Chef and butcher Erika Nakamura to demonstrate how to properly filet (break down sushi style) a gorgeous Skuna Bay salmon. 

 

Following a wonderful post-conference phone conversation with Jeanine, I also had the opportunity to talk with Dean Trethewey, production director of Grieg Seafoods.  Like Jeanine, he has been in the industry for a very long time, 25 years to be exact.  Dean worked on commercial boats prior to this role. In his role as production director he oversees all of the certifications and regulations for Skuna Bay.  He looks after all of the sea sites and supports the farmers to make sure they have all that they need to do the job of growing healthy salmon.  Dean noticed many years ago that the wild salmon industry was beginning to struggle and was excited about being a part of an aquaculture business that took pressure off of those wild stocks. 

Continue reading Farm to Fork Sustainability: The Story Of Skuna Bay Salmon

Sustainable Living Recipes: Carrot Cake Made From ‘Rescued Carrots’

“Use Everything – Waste Nothing”  ~ Quote by Anthony Bourdain (from Wasted: The Story of Food Waste, a Netflix documentary)

John and I recently attended the Taste the Waste event at the Red Stag Supperclub in NE Minneapolis.  The mission for this function was to bring awareness to the enormous amount of food that is wasted annually.  Food is wasted at every link in the food chain,  from farms to homes to restaurants to grocery stores and beyond.

Continue reading Sustainable Living Recipes: Carrot Cake Made From ‘Rescued Carrots’

The Farm To Fork Project: How We Can Work Together To Achieve Sustainability

“If you just think exclusively about what would be the best tasting or most profitable, you’re just not seeing the big picture”

~ Dan Barber

Sustainability. What does it mean? And why is it so important?

You will get a multitude of answers to the above questions depending on who you ask. It can vary based on a myriad of factors including the environmental, social and economic conditions in a given region.  

The EPA’s formal definition of sustainability is:

“The idea of sustainability—commonly defined as the ability to maintain or improve standards of living without damaging or depleting natural resources for present and future generations—was ingrained as a foundation of environmental law with the signing of the 1969 National Environmental Policy Act.Jun 26, 2018″   ~ United States Environmental Protection Agency

What I know for certain is that instituting sustainable living habits into our daily lives is crucial to our future, and we need to work together to achieve long-term sustainability.

Continue reading The Farm To Fork Project: How We Can Work Together To Achieve Sustainability