Posts tagged: sustainable food
Chefs Collaborative, a national network of chefs committed to sustainable food practices, honored Rick and Lora Lea Misterly of Quillisascut Farm in Rice, Wash. this week.
The collaborative recognized the Misterlys efforts as a “foodshed champion” during the fourth annual Chefs Collaborative Sustainable Food Summit this week in Seattle. (Thanks to former S-R staffer Leslie Kelly for this shot of the Misterlys at the conference.)
The award recognizes a food producer in the Pacific Northwest committed to working with chefs who believe, “good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.”
In addition to making farmstead cheeses at Quillisascut, the Misterlys invite chefs, writers, students and food lovers to come to their farm to learn about sustainable food and growing practices and the heart of farm-to-table.
I do mean heart. Visiting Quillisascut for a workshop has been transformational for some chefs and students.
Kären Jurgensen, chef/instructor at the Seattle Culinary Academy in Seattle, works with Quillisascut Farm and her recipes are featured in Shannon Borg's book about the farm school, “Chefs on the Farm.”
Jurgensen was also honored this week by Chef's Collaborative for her work as a model and mentor to the culinary community by purchasing seasonal, sustainable ingredients and turning them in to delicious dishes.
“The work of the winners reflect the best of this region's and this country's efforts to build a more sustainable food system,” said chef Michael Leviton of Lumiere and Area Four restaurants in the Boston area and chair of the Chefs Collaborative board in a news release.
Here's the complete list of the 2012 Sustainability Award winners from the news release:
Founder and Manager Niman Ranch Pork Company, Thornton, Iowa
This award recognizes a visionary working in the greater food community who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen.
Lora Lea and Rick Misterly
Owners, Quillisascut Farm, Rice, Wash.
This award recognizes a food producer (farmer, fisher, artisanal producer)in the Pacific Northwest committed to working with chefs and who exemplifies the following principle: Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.
Chef/Instructor, Seattle Culinary Academy, Seattle, Wash.
This award recognizes a chef who has been both a great mentor and is a model to the culinary community through his/her purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food.
In addition, chefs John Ash, Tom Douglas, and Jimmy Schmidt were inducted into the Pioneers Table - the Chefs Collaborative equivalent of the hall of fame.
For more information, visit chefscollaborative.org or follow them on twitter @chefscollab.