journey of bread from farm to plate

From Field to Table

Your food’s journey from farm to table.

You might also enjoy this Wheat: From Field to Table video.

Are you interested in learning more about the folks that grow your food? Check out the Knopf family in Central Kansas! Or would you like to know how to help your kiddos get the whole grains they need? Grab these great tips and tricks from our Registered Dietitian! 

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The Process of Wheat: From Field, to Mill, to the Flour we Bake With

Join me on the Wheat2Bread Tour as I go to Kansas to learn the process of wheat from field, to mill, to the flour we bake with. 

A few weeks ago I went back to my home state of Kansas for a trip in partnership with Kansas Wheat and Red Star Yeast to learn about the process of wheat from the farm, to the mill, to the flour we bake with!

Joining me on the trip to Kansas was Abby from Heart of a Baker , Stefani from Cupcake Project , Lori from The Kitchen Whisperer , Sally from Sally’s Baking Addiction , Jessica from A Kitchen Addiction, Annalise from Completely Delicious , Adriana from Adriana’s Best Recipes , and Jamie from Love Bakes Good Cakes. During the last half of the trip, we were also joined by Zoe of Zoe Bakes and got to spend the day baking with her (I’ll share more about that below!).

We were also accompanied by several members of both the Kansas Wheat team and the Red Star Yeast team, as well as a nutritionist, and a Kansas wheat farmer. These people were invaluable resources during the trip and we were able to learn so much from them!

One thing became clear to me on this trip: I am very disconnected from where my food comes from. It is so easy to grab things at the grocery store and never consider how they truly came to be. I absolutely loved the experience of becoming more connected to the source of wheat, which is such a huge part of my life.

Where Wheat Begins: The Field

To begin our journey of learning about wheat it was only natural that we started at the beginning of its life-cycle: in the field with a farmer who grows it. We began at Scott Van Allen Farm in Clearwater, KS where Scott graciously told us his story of his family’s farm and allowed us to participate in a little wheat harvest for ourselves, sitting beside him in the combine! Believe it or not, this was my first time setting foot on the land where wheat is grown.

We learned that Kansas mainly grows a class of wheat called hard red winter wheat. This class of wheat is planted in the fall and requires a long cold period (called vernalization) to properly grow. 95% of all wheat grown in Kansas is hard red winter wheat and this is what all-purpose flour is made out of.

As we stood in the field, blowing in the Kansas wind, it really hit me what an incredible source of life wheat is. We learned that 20% of all calories consumed in the world comes from wheat. That is just insane to think about. And so I asked Scott what he wished the everyday consumer understood about his product? He responded, “I want people to know that I’m producing a safe product. I think there is a lot of fear around where our food comes from. But hopefully coming straight to the source you can see that we take pride in what we do and we want to produce food that is safe to eat, because our family eats it too.”

One thing became clear during this experience is that harvest time is a race with the clock. Once wheat is ready to be harvested it is important to get it done as fast as possible because one bad storm could dramatically affect your yield. But it is also a waiting game at times. You cannot harvest when there is too much moisture in the grain or you can be penalized once you get to the grain elevator. It’s all a balancing act.

After we chatted with Scott for some time, and took a ridiculous amount of pictures of the wheat field (wheat is incredibly photogenic), he picked some stalks of wheat and rubbed them in his hand to check the moisture level to see if it was ready to be harvested. There had been a light rain the night before so it needed to dry slightly before we could begin cutting it. Scott nodded his head and said “Alright, who wants to be first in the combine.” And of course I jumped on the opportunity immediately.

We each took turns riding in the combine, cutting a row of wheat. What an incredibly powerful machine! It was such a cool experience to look down and see all of the wheat getting cut and separated.

Once the wheat is cut and loaded into trucks, it is taken to a grain elevator and weighed. The price of wheat works much like the stock market. It fluctuates day to day depending on supply and demand. So when the farmer takes the wheat to the elevator they can decide if they want to  go ahead and sell it, or pay a fee to have the wheat stored but hold onto ownership of it and sell it at a later date.

On this day the price per bushel was $4.50 which we were told was a moderate price. Unfortunately, there are times when farmers must sell when the prices are low because they financially cannot hold on until the price rises. When you think that 1 bushel of wheat can make 70 loaves of bread it really puts the price into perspective.

Where Wheat Becomes Flour: The Mill

After the wheat is harvested, half of it is exported and the other half stays in the US to be milled. So following wheat’s life cycle we headed to the Farmer Direct Food Flour Mill to learn more about wheat becoming flour. This particular flour mill prides itself on tracking the wheat from the field to the mill to the store.

This particular mill specializes in whole grain flours and specifically mills quite a bit of white whole wheat flour. In fact, much of King Arthur’s  white whole wheat flour is milled right in this mill. If you remember from our lesson about wheat flour varieties, whole wheat flour is milled from the entire wheat grain, including the bran and the germ where most of the nutrients lie.

Where Wheat Research Happens: The Kansas Wheat Innovation Center

The last part of the this trip involved a tour of the Kansas Wheat Innovation Center in Manhattan, KS where they are working on the latest innovations in wheat research.

As we toured the facility we got to see greenhouses growing lots of different varieties of wheat, including some truly ancient grains. We also stepped foot into a seed bank that housed thousands of varieties of wheat from all over the world.

The researchers at this facility are working hard to breed varieties of wheat that are tolerant to a variety of climates and diseases. This does not mean that they are producing GMO wheat, in fact, all wheat is non-GMO. Rather wheat is being cross bred for desired characteristics, including breeding genes from ancient varieties into modern wheat. They are even exploring breeding wheat that would not contain the protein that develops into gluten. It was all very fascinating.

Baking with Wheat Flour and Yeast!

Our wheat tour would not be complete without some baking included! So to close our trip we spent the day baking together with wheat flour and Red Star yeast guided by Julene DeRouchey who works in the test kitchen for Kansas Wheat, as well as Zoe Francois from Zoe Bakes! (If you are new to bread baking, I highly recommend Zoe’s book, The New Artisan Bread in 5 Minutes a Day . It is fantastic!)

I can’t think of a better way to spend the last part of the trip with these amazing people I met than to bake together. It is absolutely one of my favorite things to do! We had such a fun day creating all of these amazing creations! 

Thank you so much to the Kansas Wheat team and the Red Star Yeast team. This was a trip to remember! Kansas has always held a special place in my heart but you helped me see it through a new lens. <3

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8 Comments on “The Process of Wheat: From Field, to Mill, to the Flour we Bake With”

This is so cool and so perfect for you because 1-this is interesting and informative AF and 2-you’re a kansas girl! yay!

It has such a fun and informative trip! <3

If we are milling wheat in the US why does the news show empty shelves where bread should be? Is delivery drivers the issue?

A great post covering what must have been a remarkable workshop.

It really was wonderful!

What kind of wheat grows best in Africa?

AIDS grows the best in Africa led by Melinda Bill and Fauci

I mill my own wheat. I find it a little coarser than the flour I buy. I am interested in bread recipes. I am 90 years old and I use the zojirushi Bread machine. I think I should use a little more water because the bread seems a bit dry, and gets stale faster.

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• Culture , Food

Farm to Table 101: What It Means and Why It’s Important

• By Chris Tweten
• September 1, 2023

Imagine tracing the journey of a grain of wheat from its birth in the golden fields, through its transformation into a loaf of bread, and finally to your breakfast table. That image you’re seeing in your head? That’s “Farm to Table”. It’s a movement that’s shifting the way we, and large industry players, think about food. More than just a culinary trend, it represents a shift towards sustainability, transparency, and a celebration of local produce. 

In this article, we’ll investigate its roots and its impacts. Plus we’ll share how it’s reshaping our relationship with food. So, whether you’re a seasoned foodie or a novice exploring the food world, prepare for an enlightening journey into this captivating movement.

Unraveling the Farm to Table Phenomenon

A journey into Farm to Table is much like tracing the route of a ripe, sun-kissed tomato plucked from a local farm, making its way to your dinner plate, bursting with flavor and nutrients.

Decoding the Concept

Imagine biting into a fresh, juicy apple. Now, think about this apple’s journey: picked from a nearby orchard, it’s traveled only a short distance, avoiding long trips in refrigerated trucks. Its vibrant flavor is a testament to its freshness, having never seen the inside of a storage facility. This is the essence of Farm to Table. It’s a food system that values proximity, freshness, and transparency.

Farm to Table is all about shortening the distance between the farm and your plate. It’s about celebrating seasonal produce, supporting local farmers, and reducing our carbon footprint. It’s also about transparency. The aim is for consumers to know who it was that grew their food, and the journey that it’s gone on.

A Journey Through Time

Much like an heirloom seed passed down through generations, the roots of the Farm to Table movement stretch deep into our past. Picture a time when food didn’t come neatly packaged in supermarkets but was grown in backyard gardens or sourced from a neighboring farm. This was the reality before the rise of industrial agriculture when food was local, seasonal, and inherently sustainable.

However, as industries grew and globalization took hold, our food system transformed. It became a complex web of long-distance transportation and large-scale production, often sacrificing flavor and quality for convenience and profit.

Against this backdrop, the Farm to Table movement sprouted like a resilient seedling. It was a call to return to our roots, a response to growing concerns about health, sustainability, and the loss of connection with our food sources. In the last 20 years or so, pioneering chefs and restaurateurs began to champion the cause. Those industry heroes drew the interest of the general public. Fast forward to today, Farm to Table is more relevant than ever. It feels like there’s a genuine collective desire for a sustainable, nutritious, and locally-rooted food system.

The Compelling Importance of Farm to Table

Why does Farm to Table matter so much? Its significance stretches beyond just fresh and tasty meals; it profoundly impacts our health, environment, and local economies.

 A Feast of Nutritional Benefits

Have you ever noticed how much more vibrant and intense freshly picked fruits and vegetables taste compared to their supermarket brethren? That’s because the shorter the time from farm to fork, the less nutritional value our food loses. When produce is picked and consumed at peak ripeness, it not only explodes with flavor but also delivers maximum nutrients. Farm to Table delivers the highest levels of nutrition for our bodies from the freshest produce without the need for artificial preservatives.

Farm to Table: A Friend to the Environment

The beauty of a local, ripe strawberry isn’t just in its taste; it’s also in the environmental savings. Traditional food supply chains often involve long-distance transportation, contributing significantly to greenhouse gas emissions. By shortening the journey from farm to plate, we reduce our carbon footprint. It’s not just about supply chains, Farm to Table promotes sustainable farming practices on the farms themselves too. This helps to maintain soil health, preserve water resources, and protect biodiversity. It’s a delicious way to do our part for Mother Earth!

Boosting Local Economies: One Bite at a Time

Every time we choose local produce over imported goods, we’re investing in our community. We’re supporting local farmers, artisans, and restaurateurs, keeping our hard-earned money within the community. The Farm to Table movement creates job opportunities, strengthens local food systems, and fosters a sense of community pride. Your locally sourced breakfast isn’t just nourishing you; it’s nurturing your local economy too!

A Glimpse into the Journey from Farm to Table

Engaging with the Farm to Table movement means appreciating the complex ballet of hands that work in harmony to bring fresh, nourishing produce to our plates.

Farmers: The Guardians of the Soil

Farmers are the real-life heroes of the Farm to Table movement, tending to the soil and the seed with diligence and care. Farmers know, better than anyone, about the land, the crops they grow, and the seasons they work within. This combined knowledge allows them to grow food of the highest quality. The most forward-thinking of them will employ sustainable farming practices. Sustainable farming is often organic or biodynamic and focuses on maintaining the health of the soil and the ecosystem. It’s about more than just enjoying the food when you eat locally. You’re taking stock of the love and labor of a local farmer dedicated to the land in your local area.

Chefs and Restaurateurs: Culinary Artists with a Cause

From the farms, our journey takes us to the realm of the culinary wizards. The chefs and restaurateurs who breathe life into fresh produce, transforming it into unforgettable meals. Committed to quality and sustainability, these professionals carefully select local, seasonal ingredients, creating menus that reflect the bounty of the region. They build direct relationships with farmers, sometimes even visiting the farms themselves, to ensure they source the best of what the season has to offer. Their innovative dishes not only tantalize our taste buds but also tell a story of the land and its produce.

Consumers: The Driving Force

The final, but equally important player in the Farm to Table journey, is you, the consumer. The choices you make not only affect the local economy but also the health of the planet. By choosing to support restaurants and markets that source locally, asking about the origins of your food, or even growing some of your own, you become an active participant in this movement. You vote with your fork for a food system that values quality, transparency, and sustainability. Your role in the Farm to Table journey is not just as a passive recipient, but an active catalyst for change.

Experiencing Farm to Table in Regina

How does the Farm to Table movement play out in a city like Regina? There are growing examples around the world of sustainable, Farm to Table hubs. Regina is just one of them,

Regina’s Flourishing Farm to Table Ecosystem

Picture the fertile soils of Saskatchewan, the golden waves of wheat, the lush market gardens. Regina, nestled in this bountiful landscape, is a vibrant hub for the Farm to Table movement. The city is surrounded by local farms and producers dedicated to sustainable practices, growing everything from heritage grains to heirloom vegetables, and grass-fed meats. Farmers markets in Regina are lively, community-oriented events, where consumers can meet the farmers, learn about their practices, and take home a basket full of locally grown treasures.

Restaurants in Regina

In the heart of Regina, culinary magic is happening. Restaurants are crafting innovative, delicious dishes using ingredients sourced from the surrounding farmlands. The menus change with the seasons, reflecting the diversity and richness of Saskatchewan’s produce. The restaurants in Regina are not just places to eat; they are destinations where diners can experience the essence of the region on a plate. When consumers pick Farm to Table restaurants they support the network of local farmers, chefs, and artisans dedicated to bringing the best of the farm directly to your table.

Navigating the Challenges and Opportunities in the Farm to Table Movement

All of this, brilliant as it sounds, is not without challenges. However, these hurdles also present opportunities for innovation and growth.

Navigating the Terrain of Challenges

The path to bringing food from the farm to the table isn’t always smooth. For smaller farmers, challenges include the unpredictability of weather and the high costs of organic farming. For restaurants and markets, sourcing exclusively local and seasonal ingredients requires flexibility and creativity in menu planning. For consumers, accessing locally grown produce can sometimes be less convenient than a quick trip to the supermarket.

Moreover, the term “Farm to Table” itself is not regulated, which means it can be used misleadingly to market food that doesn’t truly adhere to the principles of the movement.

Seeding Innovation and Solutions

Despite these challenges, the Farm to Table movement continues to grow, fueled by the innovative solutions being implemented by its stakeholders. Farmers are adopting new technologies and sustainable practices to increase yield and resilience. Chefs are crafting inventive menus that highlight underused local ingredients, reducing food waste in the process. Consumers are forming community-supported agriculture (CSA) groups and are organizing local food co-ops. Both with the aim of increasing access to fresh, local produce.

Moreover, many regions are developing certification programs to validate genuine Farm to Table practices, helping consumers make informed choices. As we continue to navigate the challenges, it’s these innovations that strengthen the Farm to Table movement, making it more robust and resilient.

Key Takeaways

Farm to Table isn’t just a passing fad. Nor is it a short-lived trend. It’s a movement and one that’s here to stay. The ever-growing group of dedicated individuals from farmers to chefs to consumers is aligned with the cause and is sure to see it go from strength to strength.

• Everyone has a part to play in Farm to Table.
• There’s a genuine impact on the local economy and the health of the planet at stake.

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From the Farm to Your Plate: The Fresh Food Journey

• farmers market , sustainability

Ohio is home to more than 77,000 local farms, ranging from small farms to large operations. These farms feature a diverse selection of over 200 different types of crops and livestock. You may be wondering, now more than ever, how exactly does your food get to your dinner table.

According to  ATTRA – Sustainable Agriculture Program , the average fruit or vegetable on an American’s plate travels roughly 1,500 miles to get there. In contrast, locally or regionally sourced produce travels about 27 times less distance than conventionally sourced produce according to  American Farmland Trust . And most local food is made available to communities via farmers’ markets.

So how does produce get from field to plate? The journey from farm to plate consists of five different stages: production, processing, distribution, retailer, and consumer. Let’s see how farmers’ markets make the journey faster, more efficient, and ecologically friendly.

Broadly speaking, the production process consists of farmers cultivating fresh produce, livestock, and other products. On a large scale, many other states rely on Ohio for certain crops that they are unable to produce, like soybeans and corn, and Ohioans must rely on other states for products that cannot be produced here as well, like Florida for year-round tropical fruits.

Luckily, Ohio’s vast biodiversity allows for a large variety of products to be produced for most of the season to be purchased fresh. These are foods that are featured in our local stores and farmers’ markets and make up a majority of our local food system.

Food processing is defined as  any of a variety of operations by which raw foodstuffs are made suitable for consumption, cooking, or storage .

Our local farms go through several different processing steps to prepare the food that they bring to the markets. These processes include the cleaning, sorting, packaging, and preservation of products. For example, certain products that are available at the market, like fruit jams and compotes, go through the preservation process, as the fruit is prepared and jarred to create a long-lasting product.

Processing is a crucial part of the food journey in ensuring that product is well-prepared and ready to be purchased.

Distribution

The distribution of fresh fruits, vegetables, and other products connects the farms to retailers for these fresh products to be sold to the public. The types of transportation that are involved in the distribution process are limitless, including ground, air, and water transports for some products you may find in a grocery store.

Locally, fresh produce from area farms are abundant in not only grocery stores, but farmers’ markets as well. Having access to fresh produce within miles of the farm it was grown on can also be considered ecologically responsible.

By buying locally grown produce, you’re actively reducing your carbon footprint by receiving products that require only a small amount of ground transportation.

Retailers are how fresh produce and products can be connected to the general public for consumption. Unique to the Midwest is the abundance of local farmers’ markets, and the real connections they form between the farms and consumers.

Farmers’ markets provide the general public with the opportunity to support the local food system and small business owners including many family-owned and operated farms, without having to go directly to the farmer. For example, each Saturday, May through October you can shop from the same vendors and farmers and learn about where your food comes from during the  Howe Meadow farmers’ market . (And don’t forget out the winter market at Old Trail School on select Saturdays November through April!)

The final process of the food journey is one that you play the lead role: being the consumer.

Buying fresh produce from farmers’ markets directly supports local agricultural businesses, and it reduces one’s carbon footprint by reducing the number of fossil fuel emissions that large forms of transportation can emit during distribution. Plus, it’s probably healthier and was produced using fewer chemicals too. But don’t take our word for it, ask your local farmer!

It’s time to take advantage of the fresh resources Ohio has to offer. We’ll see you at the market!

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Learn about wheat farming with George the Farmer

• X (formerly Twitter)

SUBJECTS:   Science , Technologies

YEARS:  F–2, 3–4

Join George and his mates as they find out how wheat gets from the farm to your plate!

Learn about the harvester, chaser bins and silos.

Then, learn how to make your own yummy pizza with a base made from freshly milled flour.

Can you sing along to the Harvest Hop?

Production Date: 2017

Metadata © Australian Broadcasting Corporation and Education Services Australia Ltd 2012 (except where otherwise indicated). Digital content © Australian Broadcasting Corporation (except where otherwise indicated). Video © Australian Broadcasting Corporation (except where otherwise indicated). All images copyright their respective owners. Text © Australian Broadcasting Corporation and Education Services Australia is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA 4.0).

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Diet & Nutrition

From farm to plate: the journey of food.

Food is essential to existence. As we all know it travels a long way from the farm to your plate. In the process, it undergoes complex biochemical processes in order to become something eatable by you. Food is grown on large acres of land – in an intensive process that combines machinery and manpower. The story of food is a fascinating one. Read on to delve deeply into it.

Production begins with growing and harvesting cereals i.e. horticulture. It starts with preparing the soil, which would require balancing micronutrients, that is, nitrogen, phosphorus, and potassium. This is essential for building the chlorophyll in plants. Chemical and biological factors suitable for growth of these plants are imparted by additional fertilizers. Plant diseases and weeds are being warded off through these elements and accentuate productivity. Often weed has to be pulled out manually and requires immense effort and labor. Farmers need to plow their field and regularly inspect and scrutinize the growth process of crops. Protection mechanisms, such as guarding the crops away from rodents, birds, and other animals is necessary. There are times when “trap crops” are used, that lures pests away from commercial crops. Another methodology is to use rotating crops. Food includes beverages too, that are mostly plantation crops grown over vast acres of land. Crops such as tea and coffee need sloping surfaces and special weather conditions.

Planting is the next stage in the journey.  It includes leveling fields and irrigation as the planting gets over. It might be either rainfed or irrigated. When the plants are ripe, they are ready to get harvested. Immediately after harvesting, the crops or fruits or vegetables are washed, cut, mixed, and packaged. It can be either done locally by the farmer or institutionalized.

Packaging requires special attention, because fruits and vegetables, being perishables, can be spoiled quickly, and hence demand additional care. Moreover, they have to be kept in cold storage, as they have a minimal lifespan from harvest to degradation. Cereals, on the other hand, are quite flexible when it comes to storage. They can be stored in sacks, kept in the open, and don’t necessarily require cold storage for a long time. Often, refrigerated trucks have to be used in the food has to travel a long distance. Centrifugal dryers, sprinkling with additional water, using chlorinated water, removing impurities, use of permeable plastics, etc. are the methods used to protect food from decaying or diminishing in quality.

Transportation simply involves taking these packages to warehouses or cold storage units. This can be done by the farmer or outsourced via the third party.

The next step is marketing or selling the produce, where the methodology starts to vary. Marketing involves advertising the product. Selling is preceded by auction of goods, mostly done in open markets. The next stop for the produce is wholesalers who are predominantly traders or commercial owners. Wholesale markets sell the food to retailers. Retailers can be small shop owners or multi-brand retail stores like Walmart.

These retailers pass on the food to consumers i.e. you. You purchase the food from retailers, fashion it into whatever form suits your palate and your nutritional needs, and put it on your plate – it’s final destination.

The journey of food from farm to table has a number of added variations in contemporary times. For instance, food is often exported to different countries via airplanes or cargo ships. Cereals are easy to export in this manner, as they have a long shelf life – rice and pulses being notable examples. Once the food reaches the export destination, it enters the distribution network of that country. This is also usually accompanied by an increase in the price of these food items unless there are subsidies in place.

In some developing nations, governments procure food products from their farmers directly and distribute them through various social welfare schemes.

It’s worth noting that the journey of food doesn’t necessarily end with consumption. Leftovers can be recycled and composted. This returns the nutrients to the soil, after which the cycle of food production begins again

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Farm to Table: A Story Of Health, Small Farmers And Environment!

The concept of 'farm to table' is really simple. it involves buying fresh produce from farmers and putting it on your table. today in a world where almost every home and most restaurants are using processed foods, eating more fast food and food from overseas, there is a silent but growing movement of people, chefs and farmers, which is committed to seasonal fresh food grown responsibly..

• The concept of 'Farm to Table involves buying fresh produce
• A lot of our meals became easier to cook using readymade ingredients
• Local farming helps maintain the diversity

Why is this a better way to live? Well, I can think of a number of good reasons why this idea can and should be considered by many.

1 . One of the main reasons that people are turning to fresh produce is that fresh produce looks and tastes much better. Vegetables & fruits are picked fresh at their peak. Fresh meat, from animals reared ethically and allowed to forage on natural grass, without the use of antibiotics to enhance their growth translates into a dish full of flavour and health.

4. Eating locally sourced food also helps you support the families of farmers, thereby preventing them from selling off land to create a concrete jungle. You ensure that there will be farmlands in the future. Farms are an ecosystem, they contribute immensely to conserving the soil, water sources and help remove carbon from the atmosphere. It also gives you a place to learn and teach your children about seasonal foods and healthy eating.

These benefits are encouraging not just families to go local but there is also a silent, but growing movement, of chefs and restaurateurs who are committed to seasonal fresh food grown responsibly. They understand the variety, richness and nutrition it brings to their dishes.

Chef Anuj Wadhawan, Executive Sous Chef, Roseate House of Roseate Hotels & Resorts says "The vegetables we usually eat reach us through several third party wholesalers and not from the farmer; this produce travels, overloaded miles in an open truck which kills the vitamins and nutrition of the food we eat." At Roseate Hotels & Resorts ingredients are sourced from their own organic farm in Delhi which is minutes away from both the properties in the city. Here vegetables are nurtured, without any chemicals and pesticides, in their natural climate and are available seasonally. This gives him a chance to provide their guests with delicious seasonal dishes like Watermelon Salad, Gongura leaves sabzi  , Jamun Jam and Jamun Kanji , Amla Murraba and much more.

Delhi's not alone when it comes to experiencing this Farm to table concept. Mumbai, with its metropolitan culture and a vast population of eager to experiment people has some very interesting places to enjoy a farm to table experience.

Gauri Devidayal's journey started from a surplus of spinach on her farm, which her chefs loved. Travelling to California where, the concept of Farm to Table is almost a way of life for restaurants, convinced her that "this it was a natural direction for our restaurant too.' Today when you eat at The Table in Colaba, you get vegetables from her own farm, the journey for the produce to go from the farm to the restaurant is approximately one hour, door to door, ensuring maximum freshness. In the early day, Gauri's chefs were amazed by the high quality of her produce. She later partnered with Adrienne Thadani of Fresh & Local, a group which specialises in Urban Farming. Together they have worked out a very efficient system that ensures that using freshly plucked, seasonal produce at the restaurant is an everyday affair.

Masque is a wilderness-to-table restaurant set in Mumbai's mill lands, where fresh, local ingredients are used to create a seasonal menu with international flair. Everything used is sourced from within the country, and the menu changes when the seasons do, ensuring that only the highest quality ingredients reach their patrons. Some of the ingredients are grown on their very own farm; the food is driven and inspired by what the farmers and purveyors offer on a daily basis. Chef Prateek Sadhu's inspiration comes from generations-old gastronomical culture of Kashmir and the Himalayan belt. He taps into influences and flavours from the region, returning to the roots of the unexplored Himalayas through modern cuisine.

Chef Prateek Sadhu's inspiration comes from the culture of Kashmir and the Himalayan belt. So do your bit, go seasonal and local for better health for your family and the environment. Today is a good day to start!

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From Farm to Table: Nutrient-Rich Journey of Food as Medicine

Food for thought: good food is just as nourishing for the body as it is for the soul. In a world where convenience often trumps nutrition, it’s refreshing to take a step back and appreciate the farm-to-table journey that our food experiences before gracing our tables.

The Food Chain: From Sun to Soil to Stomach

When we talk about the journey of food, it’s important to know that it begins with the sun. From Swiss chard to sweet peppers, you can trace the latent energy in your nutrition all the way back to photosynthesis. The careful stewardship of nutrients through the food chain affects the quality of your food’s nutritional profile.

While soil composition and quality greatly influence the nutrient content of crops, so do farming methods. Organic farming, for instance, tends to yield crops high in antioxidants, vitamins, and minerals. Born from the roots of a humble basil greenhouse in Suffolk, Virginia, The Neighborhood Harvest depends on hydroponic farming practices to ensure that our produce is high in nutrients and free of pesticides and herbicides. Nurturing our farms over time, we’ve become known for our delicious and healthy lettuces and microgreens !

Step 1: Cultivation – Nurturing the Seed of Health

The journey of food as medicine is born at its roots— the farm. Here, the soil is rich with nutrients, ensuring every fruit and vegetable grown is of the highest quality.  At TNH, we bridge the gap between the farm and your table, partnering with 30-plus farms throughout Virginia and North Carolina. These farms aren’t just producing food; they’re harnessing the power of the earth to cultivate the ingredients for our Medically Tailored Meals (MTMs) .

Step 2: Harvest – Reaping the Benefits of Nature

This step is a celebration of nature’s abundance. Each fruit and vegetable is picked at peak nutritional richness. The timing is crucial for ensuring that our meals are packed with the vitamins and nutrients that fuel our health.

Step 3: Preparation – Crafting Medically Tailored Meals

The harvested produce is then transformed into a colorful variety of Medically Tailored Meals, chef-designed and nutritionist-approved. These healthy entrees are loaded with essential nutrients—a true representation of our commitment to personalized nutrition. Based on your specific health needs and preferences, these heart-healthy and diabetic-friendly meals nourish your body and satisfy your palate. Changing lives one plate at a time.

Step 4: Delivery – Food as Medicine at Your Doorstep

The final leg in this nutrient-rich journey is the delivery. Our healthy meal delivery services ensure that these Medically Tailored Meals reach your doorstep, fresh and ready to consume. They say that the best pharmacy is a good kitchen filled with healthy ingredients, and we aim to bring that “food farmacy” to you.

Step 5: Consumption – Feeding Your Health

Once you receive your meal, the journey of ‘food as medicine’ reaches its destination – your plate. As your tastebuds activate to every flavor-packed bite, you’re not just eating; you’re nourishing your body, promoting your health, and embracing the concept of food as medicine.

The Neighborhood Harvest’s ‘Seed to Plate’ Commitment

Our ‘Seed to Plate’ commitment at The Neighborhood Harvest is all about preserving food’s integrity and nutritional value at each stage of its journey. We select non-GMO seeds and cultivate them using sustainable farming practices to ensure nutritional richness. Our produce is harvested at its peak, then promptly cleaned, packed, and delivered to your doorstep to maintain its freshness and healthy kick.

With our range of fresh produce, chef-made meals, and mouth-watering delicacies, we strive to make eating as good as it should be. Visit The Neighborhood Harvest today and get healthy meal delivery services you can trust.

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The Journey of Food: From Farm to Plate

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Farm to Table: The 6 Stages of Getting Meat Onto Your Plate

By editorial staff | jul 20, 2016.

“Farm to table” is the latest buzzword in the restaurant world, but technically, any meat you eat at some point went from a farm onto your table. How did it get there? Here are the six stages that meat goes through to make it onto your dinner plate:

1. RAISING THE ANIMAL

Depending on the type of animal and the farm, animals destined for meat production can live pretty different existences. Some lucky cows and pigs are set loose on grass pastures, while others are crowded into cramped feedlots for much of their short lives. Want to be sure the meat you’re buying is from humanely-raised animals (which is better for you and the environment)? Get to know your food labels.

2. STUNNING AND SLAUGHTER

Animals are typically stunned before they’re killed to prevent them from feeling the pain, either with carbon dioxide, an electric current, or a captive bolt pistol. Ideally, the animal remains calm throughout the process, not just for ethical reasons: Adrenaline means that stressed animals make for tougher meat, and bruised meat can’t be sold.

3. BUTCHERING

Before you can start butchering, you need to remove the animal’s pelt or, in the case of poultry, the feathers. Workers cut the pelt from sheep and cows, but birds are generally de-feathered by a plucking machine. Once the animal’s fur or feathers have been removed, it’s time to dress the carcass, removing the innards. Workers have to carefully avoid rupturing the innards or getting any contaminants on the carcass for food safety reasons.

Meat is given a grade depending on the animal’s size, muscle mass, and fat deposits. The USDA certifies certain beef cuts as “prime,” “select” or “choice,” based on the marbling and tenderness. Poultry is graded on a letter scale from A to C based on bruising and other defects.

On the factory floor, large racks of meat have to be cut up into the smaller cuts we’re accustomed to seeing at the grocery store. Someone has to debone the chicken that becomes those boneless skinless breasts, after all, and no cow comes off the feedlot in T-bone steak form. Large animals like cows and pigs are usually cut into three large pieces first, before the meat is cut into specific pieces like ribs, bacon, or brisket.

6. PACKAGING AND DISTRIBUTING

After being cut, the meat is put into plastic bags and vacuum sealed. It then gets boxed and sent out to stores and restaurants, at which point you, the consumer, get to eat it.

A Quiet Life of Mine

Simple Home, Simple Life

Category: Farm to Plate

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