The local culinary community joined together Thursday morning to welcome Dana Jackson, the new publisher of Edible Nutmeg at Back 40 Kitchen.
The farm-to-table New American café was the perfect natural backdrop to entertain foodies from around Connecticut. Tasty plates of organic light bites were served as guests mingled in conversation about the the local, sustainable food scene.
Since 2006, Edible Nutmeg has been Connecticut’s source for information about regional food, farming, sustainability, and the local communities that support it.
The spring issue of Edible Nutmeg celebrates the season of agricultural bounty with articles such as, Gone to Seed, exploring Connecticut’s seed library, and Become a Seed-To-Table Farm, a chef’s exploration of his dream job. Farmers and fishermen, bakers and chefs, gardeners and beekeepers, cooks and connoisseurs all have a place within its pages. Many recipes are included to entice their readers to cook healthfully for themselves.
“Connecticut’s small but growing sustainable food scene – chefs, farmers and entrepreneurs, believe so deeply in work they do, and the prosperity will ultimately impart many communities,” said Dana Jackson.
Guests were offered organic tastes from local farm suppliers including black eyed pea falafel, havarti grilled cheese on nubby, whole grain bread, lentil chick pea soup and creative cobb salad filled deviled eggs.
Conversations were as rich as our local soil as the guests spoke about their personal experiences advocating for organic growing techniques, farming and gardening.
“Their work benefits all of us,” Dana said, referring to local growers. “I hope you will lend your support to them as advocates and patrons to these dedicated businesses.”
Connecting people in the local sustainable food and land care movements with organic resources and education unites this important culinary community.
Back 40 Kitchen is located at 107 Greenwich Ave.