Back by popular demand! Leaders in the local farming and food service community return for a panel discussion on the culture of sustainable agriculture and the benefits of a locally-sourced, farm-to-fork lifestyle. Continuing a dialogue that began in April 2017, this engaging community event will be moderated by Scott Anderson, co-owner and culinary director of the Community Garden Market of Shepherdstown. A reception will follow showcasing seasonal fare from the panelists themselves, as well as Shepherd University Catering. The event is free and open to the public.
“The Sustainable Table: Cultivating a Farm-to-Fork Lifestyle with Locally Sourced Food” will feature the following panelists:
Natalie Friend of Tudor Hall Farm
Natalie Grantham Friend has recently taken over her family farm for reasons that are sometimes unclear even to her. She grew up doing this and knows no different; as part of the eighth generation at Tudor Hall Farm, you might say it’s in her blood. Her passion is real food in every aspect, from origin to table. Tudor Hall Farm may be found selling at the Shepherdstown Farmers Market, Charles Town Farmers Market, and Bolivar Farmers Market, as well as The Black Dog Coffee Company and at their farm by appointment. Visit their website at www.tudorhallfarmwv.com and follow them on Facebook and on Instagram at @tudorhallfarm.
Phil Mastrangelo of Mellow Moods Café and FoodPRO
Inspired by the relaxed tropical atmosphere of the rural Hawaiian island of Kauai where they spent their honeymoon, Phil and Shanna Mastrangelo opened Mellow Moods Café in 2007 with the goal of offering quick, healthy, and affordable food in an earthy, mellow atmosphere to the people of Shepherdstown and the surrounding areas. Over the last decade they expanded and refined their menu with a focus on being environmentally friendly to our one and only Earth while supporting local famers and community members. Phil and Shanna sold Mellow Moods in September 2017 and Phil recently joined FoodPRO, a wholesale restaurant supply distributor serving Maryland, Virginia, West Virginia, and Washington D.C. In his new role of territory manager, Phil will consult with and represent food-service establishments throughout Berkeley and Jefferson Counties.
Lars Prillaman and Leslie Randall of Green Gate Farm
Green Gate Farm is a small family farm near Shepherdstown, WV, with humble beginnings but rapidly shaping into a locavore go-to producer. Lars and Leslie market their products through their CSA, on-farm sales, and restaurant sales in Shepherdstown, as well as at the Charles Town Farmers Market. They grow produce on one to two acres and raise livestock on approximately ten acres. Their goal is to use traditional farming practices mixed with contemporary organic methods while using draft horse power.
Timothy Newton of Community Garden Market – Berkeley Springs
Tim Newton has worked in organic and natural foods for over thirty years, beginning Organic Foods Inc., the east coast’s first organic produce warehouse. In 1991, he began working with a small distributer known as Takoma Soy. Now a principle in Takoma Soy Inc., he has been involved with the distribution of local and regional products to the Baltimore, Frederick, and Washington D.C. markets for over twenty five years. Takoma Soy Inc. began retailing natural and organic foods in September of 1995, first in Hancock, MD as Tonoloway Market and later in Berkeley Springs, WV, as Community Garden Market. Tim recently joined with Ed Mueller and Scott Anderson to form Community Garden Market, LLC, where they provide a local and regional natural and organic food experience for the Shepherdstown, WV community.
Scott Anderson of Community Garden Market (Moderator)
Scott Anderson came to Shepherd University in the summer of 1991 when he was hired as a part-time catering employee. For the next 25 years, he moved through various campus foodservice positions before eventually taking on the role of assistant director of Dining Services.
In 2016, Scott felt a calling to leave collegiate foodservice to begin ministering to the community from within the community as co-owner and operator of the Community Garden Market in Shepherdstown. He began working with local farms and WVU’s School of Medicine in the Eastern Panhandle to fan the embers of culinary passion in young children, single moms, home-schoolers, and anyone wanting a better way of life. He believes the kitchen is not simply a place for boiling water and adding a few ingredients, but rather a measure of life’s success and ownership of supporting one’s self and family.
In his new role, Scott offers culinary outreach through a holistic approach of prepping, cooking, and serving natural, local foods to support those in the community. He enjoys working with people to provide them with a sense of self-worth and skills to solidify their well-being.
Coming to the event?