FARMING YOUR WAY TO THE RESTAURANT

GERARDO B. JIMENEZ

ALICE WATERS and CHEZ PANISSE

Farm to Table

• Alice Waters: Buying locally –

• taking care of the soil – organic produce /flavor

• celebrating he harvest – i.e. her Garlic Festival in Chez Panisse

shortening the stages of the production of food – harvest, storage, processing, packaging, sales, consumption

Direct relationships between farmers, chefs/restaurants/food establishments, diners/families

“Farm – to Table “

BENEFITS OF FARM-TO-TABLE:

Terroir and taste – organic produce/Natural growing methods

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Roots

Nutrients

Microorganisms

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Roots secrete sugarsThat attract the microorganisms that can provide the nutrients the plant needs, and fight diseases

Microorganisms are attracted to go into the root zone of plants, carrying the solubilized nutrients in themselves

EXAMPLE : LEGUMES HAVE NODES THAT HOST BACTERIA THAT FIX NITROGEN FROM

THE ATMOSPHERE

• Our uniqueness• Our treasure is around us. • Our story is us. Tell your story. • It’s time our bio-diversity is reflected even

more, in our ingredients, our cuisine• Reverence, Gratitude for what and who we

are.

• Freshness – peak condition – nutrition and flavor go hand in hand

• Produce lasts longer• Provenance/traceability• The stories

BENEFITS OF FARM-TO-TABLE

From Margarita Fores’ Grace Park Facebook Page:

“By sourcing our ingredients straight from the farm, it allows us to serve healthy plates made with grace and less carbon footprint.Happy and healthy eating to all!”

• The potential for customization, themes, concepts, specialized cuisine

• Potential for more diversity of ingredients

“ The time for Filipino cuisine is now. “

To preserve our culinary traditions, then we have to preserve our agricultural

traditions and produce.

To develop modern Filipino cuisine, we have to re-discover , cultivate, preserve our indigenous produce.

To Growers/Farmers• A larger portion of the final price of produce

that originated from him• Better produce/market match• Immediate feedback leads to less

waste/spoiled or unsold produce

BENEFITS OF FARM-TO-TABLE

BENEFITS OF FARM-TO-TABLE:

• Growing several varieties of produce/livestock is more sustainable – more fertile and resilient soil and environment.

• Diversity also makes financial sense - “Many eggs in many baskets”

Benefits to Consumers• Even better tasting food; more choices• More nutritious food Benefits to the Community• Stimulates the Local economy• Methods are not harmful to the local and

larger environment

BENEFITS OF FARM-TO-TABLE:

My Malipayon Farms Story

Adjusting to a New Market – Restaurants, Hotels, Caterers and Resorts

• “Do you have it year-round?”• “I want to help farmers – pero mas mura sa

akin ha. ”• “We import our produce”. • “Oh, so you’re still here…”• Terms• Quality – no holes, no blemishes;customizing • “Can you plant ……..?”

MICROGREENS/SPROUTS

BABY VEGETABLES

EDIBLE FLOWERS

WILD GREENS

NATIVE SPECIALTY FRESH PRODUCE

AMY BESA AND ROMY DOROTAN - PURPLE YAM MALATE

JJ YULO

LUSSO BY MARGARITA FORES

(DEEPER) BENEFITS OF FARM-TO-TABLE – :

For Food Service Establishments/ Chefs/Restaurateurs, etc: • “Sourcing from local producers is part of the

purity of being a chef”• Truly provide a gustatory experience of the place –

top restaurants• Potential diversity of produce means more tools

for the chef’s creativity• “Each produce has a story” – Robbie Goco

To Growers/Farmers• To have an identity, tell your story, have

an important role• Truly a collaborator with the

chef/establishment ; “your input is important to us”, “carte blanche”

(DEEPER) BENEFITS OF FARM-TO-TABLE

Growers/Farmers• Potential for better value/ better profits• Knowing the customer intimately means

you can supply more effectively, more profitably• A more sustainable enterprise

(DEEPER) BENEFITS OF FARM-TO-TABLE

To Diners, Families, Tourists• A unique, pleasurable, memorable

experience of the place • An opportunity to really “tour” or “taste”

the place

(DEEPER) BENEFITS OF FARM-TO-TABLE

To the community • Inclusive• Impact on local economy “ culinary tourism” • Pride for one’s town• “They have to come here”• Healthier, less-toxic environment• Bio-diversity is resilience

(DEEPER) BENEFITS OF FARM-TO-TABLE

HOW DO WE START

• Seek each other/ find those farms, visit those food establishments

• Enter each other’s world: farm and kitchen and service area

• Farm/grower – bring samples, get orders, deliver/send/meet-up/outsource logistics

“add to the basket” Monitor sales Referrals “Sweeper” “Seasonal chart”

• Restaurant: Give an initial order Facilitate/discuss deliveries “Add to the basket” Refer to others, Pool orders

Challenges of direct relationships between food establishment and farmer/producer

• Producer: Logistics -> options TRAFFIC!

“One establishment at a time” - -> cluster, sweeper, minimums

Synchronized production/ sourcing and marketing/distribution - Need to know price/value more – More attention to detail

Challenges of direct relationships between food establishment and farmer/producer

Food establishment: • More exposed to fluctuations in

productivity/seasonality/weather• Delivery/availability

• To the consumer: Will we accept the seasonality of produce?

But what kind of agriculture will we support? What kind of agriculture is it that we want to feed us?

Challenges of direct relationships between food establishment and farmer/producer

CONCLUSION : • Farm to Table – direct relationships

between farmers and restaurants will enrich our food choices/ our culinary offerings and experiences/ our culture• Will provide an opportunity for farms to

develop and grow/improve the quality of life of our farmers, and their ability to farm and continually supply their customers

CONCLUSION: • Direct relationships will provide food

establishments with excellent and diverse fresh ingredients

• Stressing organic/environment friendly farming practices will improve the taste of produce, and help preserve the environment, and the soil’s capability to raise good produce

References:

• The Chez Panisse Menu CookBook – Alice Waters• 40 Years of Chez Panisse – The Power of Gathering – Alice Waters and

Friends• Carrots Love Tomatoes – Secrets of Companion Planting for Successful

Gardening – Louise Riotte 1975• The Third Plate – Field Notes on the Future of Food• Green Planet – How Plants Keep the Earth Alive – Stanley A. Rice• The Soil and Health – A Study of Organic Agriculture – Sir Albert Howard• Permaculture – A Designer’s Manual – Bill Mollison• The Soil will Save us – How Scientists, Farmers and Foodies are Healing

the Soil to Save the Planet - Kristin Ohlson• CNN.com – culinary journeys

Farm to Table

Relationships, not just transactions

Community, more than convenience

Connection, instead of isolation

Flavor, more than quantity

The destiny of nations depends on the manner

in which they feed themselves .

- Jean-Antheline Brillat-Savarin

MARAMING SALAMAT!!!