COLUMBIA S LOCAL FOOD CHAIN
ABOUT THE FOOD CHAIN
Everyone eats. And almost everyone wants to eat delicious food. Food can be more that just delicious, though. Food can have a conscious. What you choose to put on your plate shapes the livelihood of farmers, dictates the local economy, hurts or harms your health and makes a statement about types of environmental and growing practices you support. We set out to learn about how eating locally in Columbia can lead to a better community, and a better meal.
FRESH, LOCAL, ORGANIC
Following food from the farm to the table.
A goat on Goatsbeard Farm chews away at some hay.
The Root Cellar sells only fresh, locally grown produce.
Sophomore Joel Dalton buys ingredients to make a Cuban recipe with local ingredients.
A goat on Goatsbeard Farm chews away at some hay.
Goatsbeard Farm packages and distributes all of their own cheese.
Fresh garlic, and other produce from local farms, is sold at The Root Cellar.
Leigh Lockhart, the owner of Main Squeeze, feels very strongly about eating locally and organically.
Chef Mike prepares a meat course from Sycamore for a special beer and wine tasting dinner.
You can find mouth-watering fresh cheese pizza with ranchero sauce at Trey.
MU student Joel Dalton picks ingredients for his recipe.