Archive for farm to table

KCA Showcase – April 10th!

Posted in Uncategorized with tags , , , , , , on April 8, 2015 by bistrokids


Experience Kansas City Academy through a one-of-a-kind event celebrating the creative arts in our community. Revel in music, visual art, theater, poetry and the culinary skills of students and alumni. We’ll cap the memorable evening with a performance by the Metropolitan Jazz Workshop.

For more information or to purchase tickets:


Save the Date! And don’t miss out!

Posted in News links with tags , , , , , , , , , on September 2, 2014 by bistrokids

There is a pork-tastic Food Circle fundraising event fast approaching that you should know about!

The Local Pig (Friends of the Food Circle) and KC Recommended Daily are hosting their inaugural Knife and Pork craft butchery and pork tasting party in the East Bottoms September 26 & 27.

The weekend kicks off with a free round table discussion about sustainable pork with Alex Pope and Rob Levitt of the Local Pig at the the Plaza Library on Friday, Sept 26 from 6 to 8:30 pm. There will be a short reception beforehand with drinks and pork prepared by a local chef. This event will be held on Friday, September 26, at the library’s Plaza branch (4801 Main Street).

But that’s not the best part. The KC Food Circle has been selected to receive a portion of the proceeds from all ticket sales to next day’s main event! This will be Saturday, September 27 from 1-late. Demonstrations, food, beer, music!

Let’s show them how KC Food Circle members support local food, businesses, and local food businesses!

Get schedule info and tickets:

From Tank to Table? The Potential of Local Produce Without the Farm

Posted in News links with tags , , , , , , , , , , on June 18, 2014 by bistrokids

Local continues to be the emerging killer quality marker in American food culture. Roughly half of American consumers have bought local produce in the past year, according to a recent poll by The Hartman Group. Although the notion of local really took off years ago in top foodie markets (e.g., Seattle, Portland, San Francisco, New York), it now has a presence on independent restaurant menus in virtually every U.S. market. If you think we’re exaggerating, check out the Harvest Kitchen & Lounge in the most unlikely of places: Solon, Ohio.

Grocers are trying to bring in local produce wherever and whenever possible to stores where they know shoppers crave it. The problem has always been operational. Almost half of the U.S. population lives in a state with cold winter and a correspondingly short local growing season (defined as five months or less). Before long-distance produce supply chains, people in these states canned their fresh local produce for winter consumption. They also did not have as global a vegetable palate as today’s urban dweller. Roots and tubers store well without processing, but what about a bucket of mixed greens?

Read More:

Boston fast casual determined to keep ‘farm-to-table’ food while franchising

Posted in Uncategorized with tags , , , , , , , , , on April 26, 2013 by bistrokids

Can a fast casual concept based on locally sourced meat and produce find the economies of scale necessary to franchise?

The owners of b.good, a Boston-based better burger company are betting it can.

And with the opening of a new store in Shrewsbury, Mass., childhood buddies Anthony Ackil and Jon Olinto have set sail on a plan to add 35 locations over the next five years. Click here to see a sideshow of photos of the concept.

Alarmed by what they saw people putting into their mouths, Ackil and Olinto set out nine years ago to create a fast casual concept that would turn a profit while not serving nutritionally spotty food.

They expressed their values in their company name — b.good — and today their nine Boston-area stores have carved out a niche by serving natural beef, locally grown vegetables and seasonal items such as ice cream made with locally sourced blueberries.

They don’t quite ascribe to the “farm-to-table” description, Ackil said; they prefer the term “real food.” But they are more than happy to talk to customers about the farms that produced the actual food they eat — it’s part of their business plan. Their restaurants feature wallboards showing the specific farmers who’ve raised the beef and grown the produce served at each location