Harvested Here Restaurant Week
Harvested Here Restaurant Week is May 14 – May 20!
Featuring these fine restaurants: (Click on the highlighted restaurants for a look at their special menu)
The Broad Street Grille
Market Street Tavern
Contact each restaurant for reservations and menu details.
Screening of the film “FRESH” offered this Friday!
Join Fair Share Urban Growers for another Meal and a Movie event!
The film “FRESH,” will be screened this Friday, May 18 at the New City Fellowship in Chattanooga. FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.
Among several main characters, FRESH features urban farmer and activist, Will Allen, the recipient of MacArthur’s 2008 Genius Award; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, The Omnivore’s Dilemma; and supermarket owner, David Ball, challenging our Wal-Mart dominated economy.
Details:
When: Meal at 6:30 and Movie at 7:00
Where: New City Fellowship Church- 2424 E. 3rd St. Chattanooga
Cost: Suggested (and much appreciated) donation at the door- $10
RSVP to Fair Share’s Facebook event page: FAIR SHARE Meal & A Movie presents: “FRESH”
Farmers’ Market Opening Dates
- April 4 – Mentone Market (summer hours), Details
- April 4- Main Street Farmers’ Market (summer hours), Details
- April 7 – Brainerd Market (summer hours), Details
- April 13 – Fresh on Fridays, Details
- April 22 – Chattanooga Market, Details
- April 24 -Davis Crossroads Farmers’ Market, Details
- April 28- Battlefield Farmers’ Market, Details
Crabtree Farms at Chef Night
Chef Nights are back and in full swing at Chattanooga area elementary schools. During these events, school children and their families sample simple, healthy meals prepared by local chefs, in an effort to show how easy it can be to cook good-tasting, nutritious foods on a budget. Various community groups also attend Chef Nights to help introduce kids and their families to different ways of finding and using fresh fruits and veggies in their meal planning.
Crabtree’s Melanie Mayo was invited to the Chef Night at East Lake Academy to help the students connect with their food. She taught students about potatoes, including how they grow, how to cook them, and even how to make them into stamps!
Chef Night is organized by the Hamilton Country Department of Education, Coordinated School Health, Chef Charlie Loomis of Greenlife, and is supported by Gaining Ground.
UTC sponsors campus sustainability garden program
Posted on December 2nd, 2011
The UTC Environmental Task Force recently approved funding for a Sustainability Garden Program. Beginning in spring 2012, twelve multidisciplinary students will be selected to sustain two 4-foot by 24-foot raised bed vegetable gardens as well as attend workshops offered by local organic farmers and local food leaders.
“The Sustainability Gardens will teach students how to grow, cultivate, and take ownership of their food as well as provide a space for students to meet, exchange ideas, and work together,” Monika Groppe, UTC alumna, program director, and plot coordinator for the project, said.
“Located in the heart of downtown Chattanooga, UTC has the potential to be a community leader amidst the arising food revolution. Several efforts are being made to make fresh, healthy food available to Chattanooga residents such as Gaining Ground, Slow Foods, and emerging Scenic City Co-Op. By installing a vegetable garden for students to learn how to grow their own produce, the University would show support for these efforts by increasing local, food-based sustainability options,” Groppe continued.
Currently, a “living advertisement” of organic vegetables donated by Crabtree Farms is on display on the library portico until mid December. The structure is made from 100% recycled materials and promotes UTC’s newest effort to become a more sustainable campus.