Department of Health

Gardens to Tables Food Day Celebrates Sustainable Foods in St. Louis

             
On October 24^th, nearly 175 people attended the 4^th annual Gardens to Tables Food Day event at Saint Louis University (SLU). Saint Louis University's Department of Nutrition and Dietetics, in partnership with the City of St. Louis Department of Health, Les Dames d'Escoffier, and the Center for Sustainability, hosts the annual event to raise awareness about sustainable food practices. This event is one of thousands of Food Day events across the nation that celebrates food and rallies for healthy, affordable, and sustainable agricultural practices around the United States. (www.foodday.org)

Food Day began as an offshoot of World Food Day, which was established by the Food and Agriculture Organization back in 1945. It has since been observed every year in more than 150 countries, raising awareness of the issues behind poverty and hunger. The national Food Day occurs each year on October 24^th in order to promote healthy, affordable, and sustainable food.  Food Day also aims for five priorities:

* To promote safer and healthier diets

* Support sustainable and organic farms

* Reduce hunger and improve food access

* Reform factory farms to protect the environment and farm animals

* Support fair working conditions for food and farm workers

In line with the priorities, Gardens to Tables Food Day kicked off with this year's "Local Food Hero" keynote speaker, Rachel Deffenbaugh who shared how City Seeds Urban Farm supports sustainable agricultural practices and the specific Food Day priorities. Following the speaker, guests enjoyed a lunch of gourmet local foods for only $5 (see menu and local suppliers below) and had a chance to engage with other sustainable food agencies and organizations. To learn more about Food Day, visit the Gardens to Tables Food Day website.
 

Gardens to Tables Food Day Menu

Pickled Golden Delicious Apple, Goat Cheese, Vegetable Ash, Sorrel Oil, Blanched Almond

Apples from Echo Valley

Goat cheese from Heartland Creamery

Sorrel from SLU's own Garden

Spiced Butternut Squash, White Bean Puree, Chorizo Oil, Date Barley Crunch, Sherry Vinegar

Butternut squash from Lee Farms

Rice from Braggadacio

Slow Roasted Carrot, Labneh, Black Mole Paste, Brown Butter Masa, Lime, Sesame Seed

Carrots from SLU's Garden, Berger Bluff, and City Seeds

Labneh made from Ozark Mountain Creamery milk

Peppers for Mole from Yellow Dog Farm

Masa from Mission Taco

Togarashi Russet, Sweet Onion Soubise, Pickled Onion Relish, Steamed Bun Balls, Basil Seed

Russet from Lee Farms

Yellow onions from Joe Mast Produce

Red onions from Lee Farms

Mapo MOFU with Hen of the Woods Mushrooms, Grits, Watermelon Radish

Tofu from MOFU

Hen of Woods mushrooms from Ozark Forest

Grits from Braggadacio

Watermelon radishes from SLU's garden

Braised Mixed Greens, Pink Eyed Purple Hull Peas, Turnip Caramel, Roasted Garlic Cornbread

Greens from City Seeds

Peas from Lee Farms

Garlic from Lee Farms

Sweet Potato Cinnamon Rolls with Salted Caramel Sauce, Chocolate Truffles, and Bourbon Balls

Sweet potatoes from Bellews Creek Farm

Chocolate from Askinosie Chocolate