Tyler's Travels: From the ground to the belly
Wed, 07 May 2014 08:48:55 GMT —
COLUMBIA (WACH) â?? Tylerâ??s Travel Log: From the Farm to the Table
Farm to Table
is something of a buzz phrase, or so it seems these days, but the reality is that when it comes directly from a local farm to your dinner table, there are many positive things at work.
First and foremost, is the taste, so says Chef Jeff Urso from the Center for Advanced Technical Studies in Chapin. He also points out that in addition to the flavor, when you eat locally produced food, you know where it came from, and often when it was harvested.
Columbiaâ??s operating urban farm City Roots offers fresh produce, eggs, fish, and other foods straight from their fields next to Owens Field, and lives up to the criteria of â??Certified SC Grownâ?? label. With fields full of veggies, green houses full of plant life, and even a hydroponics system were tilapia swim about, it is the epitome of going from the ground to our bellies.
On Saturday, Chef Jeff is holding a farm to table cooking class at the Center in Chapin, which will be open to the public. The cooking class series, which has been very popular in the community, will focus on the selection of fresh food, preparation using natural ingredients, and education on the health benefits.
There will be two classes on Saturday, 10 a.m. until 2 p.m. and then 3 p.m. until 7 p.m. The cost of the class is $40, with the proceeds going directly to the culinary program at the school. You can find more information about the class HERE.