“After attending the Farm-to-Table program I was motivated to apply for a SARE grant. This grant allowed me to attend their annual conference and work toward enhancing Tribal member involvement in agriculture with an awareness of environmental stewardship and natural resources. To do this, I am collaborating with the local Tribal departments, MSU Extension, NRCS, and the Conservation District.”

—Rene Kittle Extension Indian Reservation Program MSU Extension— Flathead Reservation

Is it good for the community?

Ways to Engage

We find a certain angst in our communities, where coming together to share stories and celebrate has declined. Robert Putnam has clearly articulated this decline and disintegration of American communities. We have also lost respect for food, for those who produce it, and for our opportunity to come together around the table. Salt, sugar, and partially hydrogenised oil have come to define what we eat. Michael Pollen has clearly described the disintegration of American food. Both authors suggest that what we need are opportunities to come together — linking across the many groups in our communities — to share and celebrate the production, cooking, and eating of authentic foods to help create a happy and healthy populous. The pleasure of eating means eating authentic food whose origins and processing are recognized. This bona fide pleasure also means building an awareness of those rural landscapes where food is produced and of the people living there who are connected to their climate and place. Food comes from the land, and those who eat must recognize that their enjoyment has been made possible by those who produced the food: farmers, processors, cooks. The shared pleasure of food is the very basis of a vital and engaged community, a story of people and place. How can community leaders and agricultural professionals develop an appreciation for the production and taste of foods? The following are some examples and activities that can help in this respect.

Harvest Dinner Celebration This fall dinner event capitalizes on the full bounty of locally-grown foods. With a menu based on local products and typically involving several courses, this celebration is an elegant affair including the best local chefs can prepare for a group not larger than 150 people. Diners are seated at tables and served a plated meal, while the farmers and ranchers providing the food are featured in displays in the dining area, part of the program, or highlighted in a slide show or video production. Taking several months of preparation, the planning committee involves consumers, chefs, and farmers.

Slow Food Convivium The national and international Slow Food Movement emphasizes the importance of local production and sense of place, diversity of product, and an appreciation of taste. Community members can work together to craft a local convivium with the help of Slow Food USA. These groups typically meet monthly where local and seasonal foods are featured (typically prepared by convivium members), and a business and educational program are a part of the afternoon or evening. Local convivia are responsible for at least three educational events regarding food production or preparation each year.

An Immersion Retreat One of the most effective ways to help local citizens understand local and seasonal foods and to develop a sense of community around authentic foods is an extended retreat like the Quillisascut Farm-to-Table Retreat. These retreats may range from three to five days and are at their best when local farms are involved. Participants are able to visit with farmers/ranchers, help in the harvest of food, and help in the preparation of all meals. Participants sit around the table to enjoy good taste and to discuss important topics regarding local and seasonal foods, food preparation, and community.