Grace Farms’ sustainability measures seek to inspire the community to pursue practices that benefit both their personal wellbeing and the environment. One component of this larger effort is to heighten awareness around the way we eat by providing a place where good agricultural practices and local food culture can thrive and be celebrated.
On March 23 and 24, Ashley Kenney, Grace Farms Foundation’s Garden Manager and Sustainability Coordinator, will conduct an open discussion around The Third Plate: Field Notes On the Future of Food, a book written by Dan Barber, chef and co-owner of Blue Hill. The Third Plate provides a reimagining of the way Americans view and interact with food, focusing on the current state of consumption and how it must evolve.
In bringing The Third Plate to Grace Farm’s monthly book group, Ashley encourages participants to ask deep questions about the current state of our food system and the cost of promoting ingredients that are often ecologically demanding and expensive to grow. Through education and collaboration, Grace Farms hopes to be a leader in a new paradigm where holistic farming practices and innovative cuisine intersect.