“The greatest lesson came with the realization that food cannot be reduced to single ingredients. It requires a web of relationships to support it” ~ Chef Dan Barber
Sultry summer winds carried the enticing aroma of local ingredients cooking over an open fire, while guests who share a mutual appreciation for sustainable food sourced close-by, strolled around the vast property before sitting down to enjoy a much anticipated dinner together. This is the type of event that I daydream about during the brisk Minnesota winters. Last month we attended our first farm dinner of 2021 at Iron Shoe Farm in Princeton. Carla Mertz, owner and operator of the farm is known for raising her animals ethically and for her firm commitment to sustainable agriculture. Her partnerships with nearby farmers and chefs are numerous and highly regarded. These farm dinners are a way to showcase fresh, locally grown ingredients through the creation of innovative and flavor-filled dishes. Carla’s association with local chefs, Minnesota Cooks and the Minnesota Farmers Union are the types of farm to fork relationships that give prominence to the essential nature of our local food community.
Continue reading FOOD AND WINE ON THE FARM: A SUSTAINABLE MINNESOTA DINING EXPERIENCE
“We don’t have to engage in grand, heroic actions to participate in the process of change. Small acts, multiplied by millions of people, can transform the world” ~ Howard Zinn
Farm to fork…Ocean to fork…and vineyard to glass. We cast our votes in favor of the planet one bite, one sip at a time. Which is why I am thrilled to be able to share the sustainability story of Scheid Family Wines and District 7 Wines
District 7 Wines is just one of the many distinctive labels included in the Scheid Family Wines portfolio. The vineyards are located in Monterey County in California.
“Al Scheid first saw untapped potential in Monterey County in 1972 when the wine region was in its infancy. What started as a grape growing operation that sold 100% of its production to other wineries today has evolved into a grapes-to-glass family business that crafts authentic and elegant wines. ~ Scheid Family Wines Website
Continue reading Grape To Glass Sustainability Stories in Monterey County: Scheid Vineyards & District 7 Wines
“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