At Roots 2018, we offered a panel titled “Cultivating a New Perspective on the Buy Local Movement,” one where Farmer Lee Jones participated. And, early on, he jumped right in to tackle what he labeled as the elephant in the room—and that “elephant” is how the word “local” is being used in connection with food today.
The Holiday Spirit of Strong Relationships, Hard Work and Mother Nature
Wow! What a year.
Twelve months ago we were gearing up for the holidays. And here we are again, on the brink of our busiest season here on the farm.
You know that old movie cliché where the inmates use a file hidden inside a cake to saw through the cell bars then make a break for it? What if they flipped the script? What if, instead, the inmate baked a cake, and found his freedom that way
“The Culinary Vegetable Institute,” says Maeve Webster, president of Menu Matters, “truly is innovative, playing an important role in the development of food service. Historically, they’ve focused more on fine dining and independent restauranteurs, so I’m excited to see how, at Roots, the focus is broadening to include the role that food manufacturers and national chain restaurants can play in cultivating healthier eating.”
Chef Jill Vedaa wouldn’t think of asking Vincent Van Gogh to paint his sunflowers purple, and the Cleveland chef said she wants the same respect from guests dining in her restaurant.
The third annual Roots Conference invited food world luminaries from around the globe to come together to discuss the ongoing work they are engaged in to repair our fractured food system.
The primary goal of the Roots conference is a lofty one; to be at the forefront of change by building a platform that is considered a vital place people turn to for solutions. We hope it is a conference that inspires them to continue their endeavors no matter how challenging they might be, and enables them to improve their work by using the tools and knowledge they gleaned by attending.