Swarthmore Real Food Festival

Join us for the Swarthmore Real Food Festival!

Celebrating local, sustainable food, the Swarthmore Real Food Festival gives you many ways to learn, taste, and have fun.  Activities on November 5th and 6th offer something for everyone.

What are you up for?

Having fun with young kids?  Living more sustainably?  Getting inspired to cook more? At Grow, Cook, Eat:  A Hands-on Farmers’ Market, you can make butter and apple slinkys, learn how to make compost bins, sample healthy snacks, romp in the hay play area, check out cooking demonstrations and take home recipes.

10 a.m. – 1 p.m. on Saturday, November 5th

Intersection of Dartmouth and Park Avenues, downtown Swarthmore

 

Engaging your intellect?  Food for Thought:  Food and Farming in the 21st Century will bring together T.J. Costa of Lundale Farms, Scott Brainard (Swarthmore ‘08) of the Schuylkill Center Farm for Teens 4 Good, and local resident Allison Karpyn of the Food Trust, along with moderator Professor Carol Nackenoff of Swarthmore College to highlight the ways in which their work is changing the landscape of local farming and how your sustainable choices make a difference.

1-2:30 p.m. on Saturday, November 5th

Bond Memorial Hall at Swarthmore College [CLICK HERE FOR DIRECTIONS, HERE FOR PARKING]

 

Biting into some edible education?Food for Thought:  Meat and Greet offers a locally-sourced, humanely-raised pig roast hosted by students in The Good Food Project at Swarthmore College, accompanied by a side of education from folks involved in meat from farm to table, including panelists Philip Horst-Landis of Sweet Stem Farm, Lucia Huebner of Beechtree Farm, Ann Karlen of Fair Food, White Dog Foundation, and moderator Marc BrownGold, GM of the Swarthmore Co-op.

5-7:00 p.m. on Saturday, November 5th

Eldridge Commons in the Science Center at Swarthmore College [CLICK HERE FOR DIRECTIONS, HERE FOR PARKING]

 

Feeding your inner foodie? A 5-course FARM-TO-TABLE DINNERpairs local producers with local professional chefs whose focus on sustainability matches their passion for creating a spectacularly succulent dining experience. Chefs include Chris Allen from Lotus Farm to Table in Media, Sam Jacobson from Sycamore in Lansdowne, Benton Peak, the Executive Chef at Swarthmore College, Tim Smith from Station Taproom in Downingtown and Swarthmore resident, Marie Connell from MyHouse Cookies, and coffee courtesy of Hobbs Coffee.  Local farms/producers include Canter Hill, Green Zebra, Sweet Stem, Green Meadow, Sunny Harvest, and Beechwood.

Sunday, November 6th, 7-9:30 p.m.  $65 per person, BYOB.

For more information, click here. To register, CLICK HERE.

 

For more information email asrosen5@gmail.com.  Hosted by The Swarthmore Co-op, Swarthmore Sustainable Table, and the The Good Food Project of Swarthmore College.

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