farm to table
Terra GR donates 488 meals through Cool Brews, Hot Eats
by (Feeding America...)
Submitted 03-03-2014 under NONPROFITS
This afternoon, Terra GR announced that it would be donating the equivalent of 488 meals to the hungry through Feeding America West Michigan Food Bank. The fundraiser, which ended on Sunday, coincided with Experience Grand Rapids’ two-week-...
Terra GR encourages patrons to eat, drink, aid hungry families
by (Feeding America...)
Submitted 02-19-2014 under NONPROFITS
Terra GR is obsessed with local: local produce, local meat, local cheese, local beer — the list is long. During Cool Brews. Hot Eats., Experience Grand Rapids’ two week showcase of Michigan food and drink, the restaurant is adding one...
Anja Mast grows career from farm-to-table to kitchen lifestyle coach
by (wendypchef)
Submitted 02-11-2014 under NEWS
Over the past 13 years, Anja Mast has been an organic vegetable farmer and CSA coordinator atTrillium Haven Farm, a Fulton Market grower, a restaurant supplier for six.one.six. and Reserve, a restaurant designer at Trillium Haven/...
Marie Catrib: A Chef's Memoriam
by (TheStarvingArtist)
Submitted 06-07-2013 under VOICES
Cooking is, empirically, the most direct way to share with another person. We would be hard pressed to find another way to communicate on a physical level the sentiment, “I made this for you, in the hope that you’ll feel good.”...
Farmer-owned restaurant offers bold brews, homegrown meals to support food bank
by (Feeding America...)
Submitted 02-15-2013 under NONPROFITS
Grand Rapids restaurants are embarking on a two-week exploration of local cuisine, Michigan beers and the fruitful ways in which they intersect. Cool Brews. Hot Eats., from the creators of Restaurant Week, runs from Feb. 18 to March 2 and involves...
Local food advocacy nonprofit colleagues enjoy farm to table dishes at Trillium Haven
by (Laura Chittenden)
Submitted 10-28-2012 under OPINION
As disciples of the slow food movement, some Slow Food West Michigan (SFWM) colleagues and I visited the new farm to table Trillium Haven restaurant, which officially opened on July 7. This visit allowed my colleagues and I to talk together about...
Fresh food to be served at final Farm to Table dinner
by (Laura Chittenden)
Submitted 09-30-2011 under LOCAL LIFE
What if you could have a full meal made from the freshest local food possible? Imagine if you knew that everything on your plate was fresh picked, freshly slaughtered and cooked in front of you. Now open your eyes. The dinner is real. On Oct. 9,...