Chefs and Farmers Restoring Local Food Systems

By:

Agriculture in the United States of America is multi-faceted but many accept the choice of Industrial Agriculture. Industrial Agriculture is a more affordable option, but it has stripped consumers of choice, healthier options, bio-diversity, and sustaining regional traditions. The industrial manipulation of food is becoming more widely discussed in the media, through organizations such as Slow Food, and through popular non-fiction books such as Michael Pollan’s The Omnivore’s Dilemma. As a result steps are being taken across the USA to create local food systems. The loss of tradition and the disconnection of the consumer from the origin of the product is becoming reconnected. In the Charlotte area one small local organic farmer’s market has grown exponentially over the past 5 years and what was once an April to October market is now a year round phenomenon. More chefs are taking an interest in purchasing local products from produce to meats. With chefs being more in the spotlight, the home cook takes interest and also begins to follow suit. The main focus of this paper will be on the relationship between farmers and chefs. The perspective of the farmer and the perspective of the chef will be explored in a practical application of how they can form a bond in assisting local food systems to grow. The steps taken will not only assist in creating sustainable agriculture in places where people do have multiple options, but will also help to sustain elements of the economy in those regions as well. Through personal narrative and ethnographic interviewing the various perspectives will be explored along with practical guidelines for farmers and chefs to begin and maintain a dialogue in creating local food systems.

Stream: Environmental Sustainability

Paper: A paper has not yet been submitted.

My interest in cooking began in my Mother’s kitchen where I would help make a variety of homemade pastas and other traditional Italian fare. My cooking career began in San Francisco in 1983 when I worked at several restaurants and attended cooking classes at the California Culinary Academy, learning about the importance of fresh, seasonal, quality ingredients and developing an interest in modern American cuisine. Since that time I have become a Certified Culinary Educator, Certified Chef de Cuisine, earned a Master of Hospitality Management,and B.S. Hotel Restaurant Management - Studied at the University of Houston, California Culinary Academy, Cooking in Italy, France & Thailand. I have worked as a Chef Instructor/Restaurant Manager, Executive Sous Chef, Chef de Cuisine, Executive Chef, and Cook. I have been a Founding Member of Slow Food Houston & Charlotte; Currently I am the Vice President, The American Culinary Federation Charlotte Chapter. I am very involved with promoting local, organic, sustainable food choices, and the preservation of food traditions.

Sammy Koenigsberg has a BA in Architecture from the University of North Carolina at Charlotte. He started New Town Farms Organic in 1990.
New Town Farms is a small (13 acre), organic, family farm in Waxhaw, NC.
New Town Farms focuses on the art of growing organic vegetables and has diversified to include pastured poultry, free range eggs and small fruits. Fourteen year old son Jonah has recently added free range, rare breed pork to the offerings. New Town Farms began marketing wholesale to area health food stores in 1990. And, in 1991 helped start the Matthews Community Farmers Market where it remains a vendor at this thriving market. The same year Sammy and Melinda started a Community Supported Agriculture (CSA) with 13 shareholders quickly growing to 65 by the mid 90's- the CSA remains a component of their farm today. In the mid 90's progressive chefs and restaurants with an appreciation for locally grown food began to emerge in Charlotte. Working with these talented chefs has been an inspiring and enjoyable part of New Town Farms for the last 10 years. Sammy and Melinda live on the farm where they homeschool their 8 children.