Delicious food, locally sourced, is featured today in restaurants all over, from large cities to rural small towns, coast to coast and border to border. This is a welcome trend for farmers and consumers that should last. In Versailles Ohio, Silas Creative Kitchen Executive Chef Aaron Allen is part of this movement to farm-fueled restaurants. His 14-year career has brought him all over the country to cook in famed restaurants, but is now collaborating with Hotel Versailles’ very own farmer, Katie Bensman, to 
bring a high-caliber farm-to-table restaurant to small-town rural Ohio.
https://www.hotelversaillesohio.com/silas-creative-kitchen
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changed, maybe permanently and our Farm To Table Talk story begins with Blake meeting Carlos and Juan at the Kansas City airport arriving from Guadalajara. https://blake8dd.substack.com/
Food tells what makes us tick. From farm to table it is the deep and meaningful connector to everyone. Chef Stephanie White has come to that philosophy with a journey from a New England organic farm to professional kitchens in a variety of roles in different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm to table restaurants. A Chef Instructor with the Auguste Escoffier School of Culinary Arts, Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on Turner Farms in Cincinnati, Ohio, educating the local community to use local, seasonal ingredients. Chef/students are helped to find their passion for seasonal and plant-based eating, sustainable practices, ending food insecurity, the role of self-care in the culinary industry, food as medicine, local food sourcing and being a food connector. www.escoffier.edu
The result is not only healthier and more productive land, but a more resilient food system that can withstand the impacts of climate change, and a more sustainable future for generations to come.
has worked as a cowboy and a rancher for decades, but now calls himself a land steward and herdsman. At White Oak Pastures in SouthWest Georgia, over 150 employees work together to raise, process, and ship meat from 10 species of livestock to loyal customers. And while they are proud of the grassfed and pasture-raised meats that they sell, 
their business centers around one central goal: regenerate the land. As White Oak Pastures moved toward regenerative agriculture, they acquired nearby farmland and grew from 1,000 acres to around 5,000 acres . Much of the new acreage was cracked and dried monoculture crop land that they have turned into perennial pasture using age old methods: animal impact, rotational grazing, and holistic land management. Beyond the farm and processing, they have a store, restaurant, lodging and and they are a Savory Institute hub. www.whiteoakpastures.com
When you’re not sure if you’re where you should be and doing what you could be doing, maybe Peace Corps is for you. Since President Kennedy launched the Peace Corps in the 60’s, thousands of volunteers have found a corner of the world where they could make a difference. Today there is a shortage of volunteers with agricultural interest and experience. Volunteers who range in age from their early 20’s to their early 80’s are dispersed around the world for two years or shorter term engagements. Kerry Carmichael and Rashad Thacker have been volunteers
themselves and now recruit others to experience the rewards of using their energy and talents to help communities help themselves. Kerry Carmichael is a Peace Corps recruiter whose territory includes the North and East Bay of the San Francisco Bay Area and California’s Central Valley. He primarily recruits leads for the traditional 27-month immersive Peace Corps program. Rashad Thacker is a recruitment and placement specialist in the office of Peace Corps Response, a program that offers short-term, high-impact positions for experienced professionals. www.peacecorps.gov
Discoveries Affiliates delivering farm-positive education at the local level.
Food will be just what the Doctor ordered. Prescriptions for medicine from a pharmacy is normal but prescriptions of food from markets, stores, farms or our own garden may become the new normal. Recognizing the role of good nutrition and even the therapeutic contribution of growing our own foods has led to Doctors and county level health centers finding ways to help low income families. Edye Kuyper is the Food and Wellness Manager of the Communicare Food Program in Yolo County California. She shares how getting healthy foods early in life directly
contribute to lower rates of chronic diseases when people are getting foods in a medical context. This new dynamic of medical prescribed food connects local farms, community gardens, SNAP shopping, farmers markets and aspiring gardeners–healthy families and healthy communities from farm to table.
States like California that are out front with new initiatives make it especially difficult to be competitive with producers in states that aren’t making such big moves. Jack Hanson, Willow Creek Ranch, is a cow-calf rancher in Lassen County has experienced the opportunities and recognizes the challenges that a bridge to the future might address.
and our farms. At Eco Farm in Pacific Grove, California that was the message to farmers from all over the world from a popular keynote presentation by Jacob Katz, the Lead Scientist with California Trout. Mas Masomoto, legendary Organic pioneer sets the stage for the stimulating ideas that always surface at ECO Farms
when
surprise and promise float to the surface, even from our rivers. www.caltrout. org www.eco-farm.org