BLOG: Food Day
Author: Stephanie Day
Published: Thursday, November 1, 2011
“Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.” ~Elizabeth Berry
Have you ever wondered where food comes from before it arrives in the grocery store’s produce aisle? Produce can become cross-country or even international travelers before they arrive to their destination grocery store. “Well-traveled” produce raises questions concerning the nutritional, environmental, and economical value of commercially grown and produced foods, and because of this, there has been a push over the last few years to eat more locally.
Food Day is a national movement to celebrate fresh food and to support local farmers who work day in and day out to provide sustainable, healthy foods. This movement supports eating locally to get more nutritious, affordable, and sustainable foods. The focus doesn’t stop at changing America’s diet; it is also targeting America’s policies on agriculture.
Food Day was celebrated on October 24th across the nation, including on the Saint Louis University campus. As dietetic interns, we got to be a part of SLU’s Gardens to Tables Food Day event. The event was held in the garden, and it featured a menu that spotlighted several Missouri farmers. The gourmet menu of the day was: bean and beer chili, pulled pork sandwiches with coleslaw, baked squash casserole, mixed salad, sweet potato cookies, and smoothies made on the bike blender.
It was a beautiful fall day to gather together to support our local farmers and honor our “Local Food Hero,” Russ Kremer, who is a local Missouri hog farmer and an advocate for raising pigs in a humane and sustainable environment. The garden was open to the students, staff, and public to taste test local foods and learn about sustainable food practices in the area. The day was filled with a lot of hard work, good times, and, most of all, delicious food that pleased all.
On behalf of everyone involved in the Saint Louis University’s Gardens to Table Food Day, we would like to thank these generous people for their contributions:
- Whole Foods- Heritage Acres Foods pork for the pulled pork sandwiches
- Pappy’s BBQ- barbecue sauce for the pulled pork sandwiches
- Three Girls and a Tractor- squash for the baked squash
- Bellew’s Creek Farm, Paul Krautmann- beans for the Bean and Beer Chili
- Schlafly- beer for the Bean and Beer Chili
- Berger Bluffs Farm, Lee Abraham- salad greens and toppings
- Schuetz Farm- sweet potatoes for the sweet potato cookies
We would also like to thank Lauren Landfried and the other people who put a lot of hard work to make this event happen!