Local Food News Splash(es)
Events and interesting posts that have splashed into Savoring Kentucky's world this week:
- Eat a great dinner outdoor in downtown Lexington: Buy online tickets here for the July 30 Farm in the City Dinner, sponsored by the Lexington Farmers Market and featuring locally grown foods cooked by Sullivan University chefs, served in the beautiful Fifth Third Bank Pavilion at Cheapside Park. Don't be discouraged by the Farm Tour language. Look closely in the form and you will see you can buy dinner tickets as advertised.
- The East End Community Farmers Market has opened for the 2011 season. Buy locally grown and produced foods on Saturdays from 9 AM - 2 PM, near the corner of East Third and Midland.
- Bluegrass Farmers Market, which requires that members sell only what they grow or produce, has added a second location at Millpond Center, near the corner of Boston Road and Man-o-War Boulevard in Lexington. See hours and what's for sale at both Bluegrass Farmers' Market locations here.
- Cleary Hill Farm's beyond-hot peppers, sold at the Lexington Farmers Market, fascinated Savoring Kentucky nearly a year ago. Now a good article in The Anderson News reveals that the farm is gaining widespread attention for producing super-hot peppers in large quantities.
- A recent Tom Eblen story in the Lexington Herald-Leader, Friends Opened Lexington Pasta After Delicious Homemade Meal, features another favorite Lexington Farmers Market vendor, Lexington Pasta.
- In San Diego, neighbors build neighborhood gardens and urban farms on empty asphalt lots and launch a farmers market: San Diego's Urban Farms: Oases In Food Deserts.
- In a small town in the Appalachian corner of Virginia, following the success of Animal, Vegetable, Miracle, contributing writer Steven Hopp brings patience and creativity to his efforts to cultivate a deeper local commitment to eating locally: Local Food Has Been No Easy Sell in Appalachia.
- If you're celebrating summer by reading about food and cooking (as Savoring Kentucky celebrates every season), NPR suggests They Came, They Saw, They Cooked: 5 Food Memoirs.
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