Veterans, Music, LUNCH, One Big Question
"How do we help our community get into the habit of eating and supporting local sustainable foods?"
Food as a verb thanks
for sponsoring this series
We're thankful there's a growing conversation, resurrected of late, around the possibility of (another?) food hub regionally.
Two recent stories — here and here — reintroduced this to many of our readers.
A third story's coming soon.
Many of you responded.
"When I moved to Chattanooga in 2017, a big motivation for me was the abundance of small local farms and farm to table restaurants," said one reader.
"Even though eating local and supporting local farms if a huge motivation for me (and for my family and our health-- as individuals and as a community!) I struggle to get out and utilize our famers markets and other food hubs. It's frustrating to have a need, want, and knowledge and still struggle to make it a part of the routine it should be to eat local-- especially with so many farms and food producers that NEED support," she emailed.
"I'm emailing you because I know I'm not alone -- and also to say I was surprised that the restaurant you spoke to said no one ever asked about where the food came from! I love seeing the names of local farms on menus and tend to want to support restaurants that utilize these local resources," she continued.
She's a mom, artist and educator who knows how to ask good questions, because the next one? It's the big one we're all asking.
"How do we help our community get into the habit of eating and supporting local sustainable foods? Especially as we grow. I'm worried about losing these small farms and food producers as our city grows-- are there incentives for restaurants to use local foods?"
Another good friend responded.
"Why aren't the [restaurant] owners making the local sourcing a point of pride, so much so that they brag about it? As a customer, I may not ask, but I sure would respond positively to a menu that tells me when the food comes from local farms," she said.
Yes, so true. Fully agree. Bet many of you do, too.
Here's one way that gap is being filled.
On Monday, March 30, our friends at LUNCH are hosting a special gathering, inviting all regional growers and chefs together.
Southeast Young Farmers Coalition and Tennessee Local Food are partnering with the Michelin-awarded, Sewanee-based restaurant to host this event.
You can sign up on the QR code on the flyer.
Our friends at Chattanooga Whiskey celebrated a tremendous award recently.
Here's their statement:
For the second time since 2023, we have earned the title of the Best American Craft Producer, cementing our legacy as one of Tennessee's great whiskey icons.
Since our founding in 2011, our local community has rallied around us, changing Tennessee laws and bringing WHISKEY TO THE PEOPLE for the first time in a century. Many years later our efforts live on in the whiskey we make. In the last year alone, our team of distillers and creatives tirelessly invented and released 22 unique Chattanooga Whiskey products. This is the relentless innovation that sets us apart and inspires us to keep going.
So when you pick up a bottle of Chattanooga Whiskey and read "MADE IN CHATTANOOGA TENNESSEE" embossed in the glass, we want you, WHISKEY PEOPLE, to know this:
You fought for good whiskey made in Tennessee. The best, actually.
Much love,
Cheers, Chattanooga Whiskey.
Last summer, our dear friend Peggy Douglas hosted a special event in Meigs County. The historian, professor and writer collected the oral histories of Meigs County farmers, turning them into poems read by fellow Meigs Countians.
Like Tara Smith and Dave Waters.
It was powerful for many reasons.
This Sunday, she's back at the Historical Museum in Decatur, but this time, she's collected the stories of Meigs County veterans.
Last but not least, some music news.
(How does this relate to Food as a Verb? Here's one answer.)
Our friend Kerry Hayes created a podcast through UTC called Clap Three Times. (Great name.) He interviews local folks about the songs that have impacted their lives.
It's a great podcast.
Hear more here.
Finally, a big congrats and big applause. Jered Scott Martin and team, take a bow.
Hearsay Press is live and loud and operating.
"Your soon to be source for local music stories, concert calendars and all things Chattanooga music," its website says.
Jered's a well-known, well-respected photographer who's spent time shooting the punk scene, including Blink 182, among other bands. (His new book's out for pre-order now.) Plus, he's a friend and Chattanooga creative who supports a lot of folks.
The idea? Fill in the missing media gap by creating a media startup that celebrates and spotlights local music.
Check out Hearsay Press.
Have a wonderful week, everyone. See you on Sunday. Isn't spring lovely?
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
food as a verb thanks our sustaining partner:
food as a verb thanks our story sponsor:
Mapleleaf Realco
We're thankful there's a growing conversation, resurrected of late, around the possibility of (another?) food hub regionally.
Two recent stories — here and here — reintroduced this to many of our readers.
A third story's coming soon.
Many of you responded.
"When I moved to Chattanooga in 2017, a big motivation for me was the abundance of small local farms and farm to table restaurants," said one reader.
"Even though eating local and supporting local farms if a huge motivation for me (and for my family and our health-- as individuals and as a community!) I struggle to get out and utilize our famers markets and other food hubs. It's frustrating to have a need, want, and knowledge and still struggle to make it a part of the routine it should be to eat local-- especially with so many farms and food producers that NEED support," she emailed.
"I'm emailing you because I know I'm not alone -- and also to say I was surprised that the restaurant you spoke to said no one ever asked about where the food came from! I love seeing the names of local farms on menus and tend to want to support restaurants that utilize these local resources," she continued.
She's a mom, artist and educator who knows how to ask good questions, because the next one? It's the big one we're all asking.
"How do we help our community get into the habit of eating and supporting local sustainable foods? Especially as we grow. I'm worried about losing these small farms and food producers as our city grows-- are there incentives for restaurants to use local foods?"
Another good friend responded.
"Why aren't the [restaurant] owners making the local sourcing a point of pride, so much so that they brag about it? As a customer, I may not ask, but I sure would respond positively to a menu that tells me when the food comes from local farms," she said.
Yes, so true. Fully agree. Bet many of you do, too.
Here's one way that gap is being filled.
On Monday, March 30, our friends at LUNCH are hosting a special gathering, inviting all regional growers and chefs together.
Southeast Young Farmers Coalition and Tennessee Local Food are partnering with the Michelin-awarded, Sewanee-based restaurant to host this event.
You can sign up on the QR code on the flyer.
Our friends at Chattanooga Whiskey celebrated a tremendous award recently.
Here's their statement:
For the second time since 2023, we have earned the title of the Best American Craft Producer, cementing our legacy as one of Tennessee's great whiskey icons.
Since our founding in 2011, our local community has rallied around us, changing Tennessee laws and bringing WHISKEY TO THE PEOPLE for the first time in a century. Many years later our efforts live on in the whiskey we make. In the last year alone, our team of distillers and creatives tirelessly invented and released 22 unique Chattanooga Whiskey products. This is the relentless innovation that sets us apart and inspires us to keep going.
So when you pick up a bottle of Chattanooga Whiskey and read "MADE IN CHATTANOOGA TENNESSEE" embossed in the glass, we want you, WHISKEY PEOPLE, to know this:
You fought for good whiskey made in Tennessee. The best, actually.
Much love,
Cheers, Chattanooga Whiskey.
Last summer, our dear friend Peggy Douglas hosted a special event in Meigs County. The historian, professor and writer collected the oral histories of Meigs County farmers, turning them into poems read by fellow Meigs Countians.
Like Tara Smith and Dave Waters.
It was powerful for many reasons.
This Sunday, she's back at the Historical Museum in Decatur, but this time, she's collected the stories of Meigs County veterans.
Last but not least, some music news.
(How does this relate to Food as a Verb? Here's one answer.)
Our friend Kerry Hayes created a podcast through UTC called Clap Three Times. (Great name.) He interviews local folks about the songs that have impacted their lives.
It's a great podcast.
Hear more here.
Finally, a big congrats and big applause. Jered Scott Martin and team, take a bow.
Hearsay Press is live and loud and operating.
"Your soon to be source for local music stories, concert calendars and all things Chattanooga music," its website says.
Jered's a well-known, well-respected photographer who's spent time shooting the punk scene, including Blink 182, among other bands. (His new book's out for pre-order now.) Plus, he's a friend and Chattanooga creative who supports a lot of folks.
The idea? Fill in the missing media gap by creating a media startup that celebrates and spotlights local music.
Check out Hearsay Press.
Have a wonderful week, everyone. See you on Sunday. Isn't spring lovely?
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
Food as a verb thanks our story sponsor:
Food as a Verb Thanks our sustaining partner:
Food as a verb thanks our story sponsor:
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