View allAll Photos Tagged FarmToTable
An active 4Her in livestock and meat judging competitions, Jerri Parker started her cow herd in high school with land rented from a neighbor. She now operates a diversified farm in Cromwell, Oklahoma, with hoop houses, vegetables, chickens, eggs, and beef. And over the years, the farm's "GJ Natural Beef" has been sold at local health food stores, farmers markets, Oklahoma Food Coop, and in her on farm store.
Jerri passed her 4H experience and passion for farming on to Calvan, her youngest child, who was managing over 300 laying hens by high school graduation - now a part of the family farm. A mom and retired teacher, Jerri now invests time in farming watermelons and cantaloupes for a Farm to School program. She is working with the USDA Natural Resources Service to contruct a 30 x 96 foot hoop house to expand the Farm to School program produce.
Jerri says: “I want folks to ‘know their farmer.’ To truly know the person raising your food, know their practices, know their values. With this farmer, (pointing to herself) you become part of my family."
USDA photo by Preston Keres
Okay, not their utensils!, but this place serves authentic fresh food and it is delicious! Donna and I have visited Sawmill Place a few times and it’s always geat. No alcohol... breakfast and lunch. Be prepared to wait for a table. They’re out on Pat Haralson Road, not far from the courthouse.
The 2017 Farm to Table Dinner was held at the Carmel Valley Ranch. Local chefs, farms and wineries offered their best for this very festive event.
A row of butter crunch bib lettuce grows in hay bales at the Gwinnett Technical College Horticulture Program Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015. All the plants are edible produce, which and allow culinary students to learn the value and quality of farm fresh produce. This will lead to future Farm to Table practices emphasizing the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus and the culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Maplewood Farmers Market ~ New Jersey [Essex County]
Today, 8/22/16, Monday, visited the Maplewood Farmers Market.
www.twp.maplewood.nj.us/index.aspx?NID=510
This year's vendors are:
Alstede Farms (908)-879-7189 from Chester NJ
Stony Hill Gardens (908)-879-2696 from Chester NJ
Hoboken Farms 1-(800)-854-4644 from Hoboken NJ
Pickles, Olives, etc. (201)-663-1707 from Lyndhurst NJ
Paolo's Kitchen - Gluten Free Specialist (908)-219-4166 from New Providence NJ
My goal this week is to visit Farmers Markets in New Jersey. {weather permitting}.
So, from Sunday through Saturday, I will take photos of vendors in each Farmers Market. Will compile the photos in a video and post on YouTube when completed.
NEW JERSEY - Community Farmers Markets
Collards grow in a terraced row in the Gwinnett Technical College Horticulture Program's Learning Garden, in Lawrenceville, GA, on Friday, Mar. 20, 2015.
Gwinnett Technical College Horticulture Program's Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015. The field allows students to demonstrate a variety growing techniques. All the plants are edible produce and allows culinary students to learn the value of farm fresh produce resulting in future Farm to Table practices that emphasize the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus. Culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Collards grow in a terraced row in the Gwinnett Technical College Horticulture Program Learning Garden, in Lawrenceville, GA, on Friday, Mar. 20, 2015. All the plants are edible produce, which and allow culinary students to learn the value and quality of farm fresh produce. This will lead to future Farm to Table practices emphasizing the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus and the culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Edible mushrooms have been grown on logs at the Gwinnett Technical College Horticulture Program's Learning Garden, in Lawrenceville, GA, on Friday, Mar. 20, 2015. All the plants are edible produce, which and allow culinary students to learn the value and quality of farm fresh produce. This will lead to future Farm to Table practices emphasizing the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus and the culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Edible mushrooms have been grown on logs at the Gwinnett Technical College Horticulture Program's Learning Garden, in Lawrenceville, GA, on Friday, Mar. 20, 2015. All the plants are edible produce, which and allow culinary students to learn the value and quality of farm fresh produce. This will lead to future Farm to Table practices emphasizing the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus and the culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Thank you for joining us to celebrate the local impact of the American Red Cross of the Central Coast while enjoying live music by the Brian Fitzgerald Trio and the finest offerings from local farms and wineries in a beautiful outdoor setting. A multi-course, family style dinner, with expertly selected wine pairings, from our three phenomenal chefs:
Chef Tim Wood of Carmel Valley Ranch
Chef Fabrice Roux of ROUX and Chophouse
Chef Soerke Peters of Etats-Unis and Mezzaluna
We also honored World Central Kitchen as our 2018 Disaster Response Partner.
Photography by Virginia Becker and Albert Becker/American Red Cross
Collards grow in a terraced row in the Gwinnett Technical College Horticulture Program's Learning Garden, in Lawrenceville, GA, on Friday, Mar. 20, 2015.
Gwinnett Technical College Horticulture Program's Learning Garden in Lawrenceville, GA, on Friday, Mar. 20, 2015. The field allows students to demonstrate a variety growing techniques. All the plants are edible produce and allows culinary students to learn the value of farm fresh produce resulting in future Farm to Table practices that emphasize the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus. Culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Mulching material is provided by the Gwinnett Technical College Culinary program and is set out to decompose at the Horticulture Program's Learning Garden, in Lawrenceville, GA, on Friday, Mar. 20, 2015. All the plants are edible produce, which and allow culinary students to learn the value and quality of farm fresh produce. This will lead to future Farm to Table practices emphasizing the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus and the culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Hoop Houses extend the growing season of the Horticulture Program Learning Garden at Gwinnett Technical College, in Lawrenceville, GA, on Friday, Mar. 20, 2015. All the plants are edible produce, which and allow culinary students to learn the value and quality of farm fresh produce. This will lead to future Farm to Table practices emphasizing the partnership between the two programs. Horticulture students will plan and schedule plantings to meet the needs of upcoming menus and the culinary students will harvest the produce they will prepare that day. USDA photo by Lance Cheung.
Chez Panisse an Alice Waters Restaurant Berkeley CA. Aug 19 2011
Reservations mandatory one month in advance for lunch or dinner.
The lower level dining room was not open yet so I was able to shoot a few pictures in the 30secs I was allowed. The decor is very craftsman style and typical of the time. What this restaurant lacks in overall decor it makes up for in the extraordinary cuisine. Consistently rated 5 Star.
This restaurant is without argument one of the finest in the entire US.
Frequented by hundreds of famous celebrities from around the world. Our
server mentioned Jane Fonda was in for lunch a week ago.
Jean-Pierre Moullé
Restaurant Co-Chef
Born and raised in France, Jean-Pierre Moullé graduated from Hotel School of Toulouse and trained in Germany and France. In 1975, following a stint in Washington D.C., Jean-Pierre moved to California to join Alice Waters at Chez Panisse. In the late 1980’s he and his wife, Denise Lurton, created a cooking class and tour program, Two Bordelaise. Today they divide their time between Berkeley and Bordeaux , welcoming guests into Denise’s family chateaux and their restored barn in the vineyards.