[As published in West Palm Beach Magazine's Fall 2021 Edition]
If you believe in the beauty of foods—made with nutritious and quality ingredients—you will
appreciate how our local farmers have mastered the art of true farm-to-table
by bringing even more of the farm to the table: by hosting community dinners and
cooking classes where the food is grown and harvested.
What started in the early 2000s by trendsetter local farms like Kai Kai Farms in Stuart and Swank Farm in Loxahatchee, Florida, changed course last year. As South Florida shut down
to curb the spread of the Coronavirus, causing food shortages to surge, the State allowed essential companies, like farms, to remain open. It didn’t take long for farmers, who were already working with chefs and restaurants, to discover new ways to build community
by bringing their fresh vegetables, fruits, dairy products, and locally raised meats
to households. Before this shift, the farm-to-table movement was a direct collaboration
of farmers and chefs who saw the importance of using fresh produce in their kitchens, at all times. [Read more]