US Airways - July 2012 - (Page 16)
Table to Farm
Take a seat for dinner in a farmer’s field. It’s an experience you’re not likely to forget.
By leslie Dunne Sadler
What could be more wonderful than a summer dinner with local, organic produce? One served in a field where the food was grown! The “farm to table” movement, which advocates eating locally grown and harvested food, has been a growing trend in restaurants and homes for several years now, thanks in part to the success of the Slow Food movement. From a nascent idea that took form in Italy in 1986, Slow Food now has chapters in 150 countries — 225 in the U.S. alone. Simply stated, its mission is to promote healthful food and a healthy planet. But for those who want to get closer still to the source, there’s nothing like a farm dinner. Sipping local wine with the vintner, eating organic meat with the farmer who raised the cattle, and digging into bountiful berries and greens, all under an open sky, can prove a powerful experience. Jim Denevan, of the highly organized roving food enterprise called Outstanding in the Field, has led the farm-dinner movement with his passion, vision, and culinary skills. What he started in 1999 with a few dinners on a couple of California farms has grown into an organization with a cult-like following. Outstanding in the Field has served, as of the end of 2011, 37,000 diners in eight countries and all but seven states. (They estimate reaching 50,000 diners by the end of 2012.) One couple went to 13 events in one season and another woman has been to 30 dinners. There’s also a travel component to the gatherings, with people using the opportunity to see different parts of the country. “Many people don’t go to events near their home,” says Denevan. “I’d say at any dinner, probably 30 percent of the people are not from the area.” He notes that Outstanding in the Field was not
an instant success. “In 1999, the idea of dining at a common table . . . well, people didn’t want to do it. Now you see restaurants across the country with community tables,” Denevan says. Despite early struggles, he kept at it, driving his old bus back and forth across the country. Finally, in 2008, the time was right. Jim thinks that a number of factors contributed to these dinners finally taking off: Michael Pollan’s books were getting a lot of traction, more restaurants began crediting local producers on their menus, the Slow Food move-
photos (clockwise from top left) by andrea wyner, Jeremy fenske, carmel zucker, courtesy of goat lady dairy, and by michelle parr paulson
Table of Contents for the Digital Edition of US Airways - July 2012
US Airways - July 2012
Table of Contents
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Beaches
Wine & Dine: Table to Farm
Adventure: Home-Court Advantage
Great Escapes: Mayan Adventure
Gear Up: Activate!
Room with a View
Chefs Tell: Water's Edge
Charlotte in 2012
Best of Health
Flying High in North Carolina
Charlotte U.S.A.: From Crackers to Gelato
University Spotlight: Grand Canyon University
Must Read: Better, Stronger, Faster
Readers Resource Index
Your US Airways Guide
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace™
Window or Aisle?
US Airways - July 2012
If you would like to try to load the digital publication without using Flash Player detection, please click here.