JACKSON, Wyo. — Slow Food in the Tetons will once again celebrate harvest season by hosting the Farm to Fork Festival at The Center from Oct. 6 to 8. This year marks the event’s fifth and most dynamic lineup yet.
“We’ve envisioned a larger, more far-reaching event since the beginning,” Slow Food in the Tetons Executive Director Scott Steen said. “Every year I think more people are drawn to participating in a food system that better provides access to good, clean and fair food. This event is the perfect way to learn a few new skills, to stock up on fall veggies, get inspired by our amazing presenters and to have a lot of fun with friends and family.”
The event kicks off Friday, Oct. 6, with presentations by Jason Baldes, executive director of the Wind River Tribal Buffalo Initiative and Patti Baldes, executive director of the Wind River Native Advocacy Center. After appetizers on the Center Lawn, an In all Directions Welcome Dance will begin at 6:30 p.m. to kick off the three-day festival. After the dance, participants will head inside for a presentation on bison restoration and revitalization.
Saturday’s keynote speaker Winona LaDuke is an Anishinaabekwe Ojibwe activist, environmentalist, farmer and Water Protector who will be speaking at 6 p.m. about reimagining our food system as we move into the future. A panel discussion following the keynote will address the roles of traditional wisdom in creating food system change. Panelists include Kelly Pingree of the Wind River Food Sovereignty Project, John Mionczynski of the Native Memory Project and LaDuke. The panel discussion will be moderated by Anna Mulé, executive director of Slow Food USA.
Programming continues throughout the weekend with presentations, a farmers market and workshops on topics like cheese tasting, fall planting, backyard farming, urban beekeeping and how to build your own mountain medicine cabinet. The Saturday afternoon farmer’s market from 1 to 4 p.m. provides an opportunity to stock up on fall vegetables, fruits, meats, cheeses and seasonal prepared foods.
Sunday morning’s hands-on Rise and Brine activity invites community members to bring their cutting boards and canning jars for a morning of brining and fermenting.
“We love to see the community come together and put veggies up for the winter,” Slow Food Program Director Mari Allan Hanna said. “We put out a mountain of root veggies and folks just start chopping! It’s a great event for the entire family.” Tickets for Rise and Brine are $10 and reservations are required.
The festival finishes up with a Sunday community lunch for 250 people featuring a Fall River Ranch lamb entree from Sweet Cheeks Meats with accompanying locally sourced dishes from Shooting Star, Snake River Brewery and 460 Bread. Tickets are $10 for the lunch (discounts available online if needed), and reservations are required as space is limited.
“This free or low-cost (participants’ choice), locally sourced, family style community meal has been such an important part of the event every year,” Steen said. “This lunch is our way of giving the community a taste of what it would be like if our food system was set up in a way in which farmers market quality food was accessible to everyone and not to just a select few who can afford the higher prices. Sunday’s lunch is intended as a shared meal highlighting the delicious flavors of the Tetons that is open to everyone and a step toward the Slow Food vision of good, clean and fair food for all.”
Slow Food would like to thank Farm to Fork Festival Presenting Sponsor Snake River Grill and supporting sponsors Bank of Jackson Hole, Anvil Hotel and Glorietta Trattoria, Healthy Being and Planning Alternatives. A complete festival schedule is available online at jhfarmtofork.com. Ticket prices range from $10 to $30. Advanced reservations are recommended for many of the events.
