Sustainable and toxin-free living

Sustainable and toxin-free living

You Love Farm-to-Table, But Do You Know Field-to-Vase?

20957108496_333c44b190_kThe farm-to-table movement, in which restaurants source most of their ingredients from local and organic farms, has firmly established itself in every major American city and cute tourist destination at this point. But having ordered from menus that tell you the name of the farm where your pork was raised and your strawberries picked, have you ever wondered where your flowers were grown?

The truth is, most flowers sold in the U.S. are grown in South America with the heavy use of pesticides. Yes, that’s how you get roses in February. (Well, you could get them from California. But as of right now, most are from South America.)

Sure, you’re not eating roses, but you are deeply inhaling their scent – if it hasn’t been completely bred out of them. You’re also nestling them in your arms and putting them on your dining room table. Keeping a toxin-free home includes getting organic flowers, then. Beyond that, if you care about the environment, you should naturally want your roses shipped a minimum distance and grown organically, without exploiting workers in the process.

Enter the term field-to-vase, which was the name used for a touring dinner which melds organic, local food and organic, local flowers in beautiful locations, yielding a magical night spent with similarly minded people. Put on by the California Cut Flowers Commission and co-hosted by Debra Prinzing of the sustainable floral directory Slow Flowers, the Brooklyn edition was hosted on top of the Brooklyn Grange, the famous urban farm on a roof in the Navy Yard.

The Grange was the perfect setting for this dinner. Not only does it have a view of the city, the long dining table was set int he middle of hyper-local food and nodding sunflowers growing in the small “fields.” Also, the Grange’s flower CSA includes a loosely-arranged, seasonal bouquet of 20-30 stems each week, wrapped in paper. The flowers are organically grown and freshly cut the day of pickup, ensuring days and days of freshness for the lucky recipients.

One of my favorite florists, Brooklyn-based farmer-florist Molly Oliver Culver of Molly Oliver Flowers, was the guest designer for the night, bringing together seasonally-inspired bouquets for the table.

Guests enjoyed a gourmet, four-course, farm-to-fork meal, sipped Long Island wine, and took home a floral arrangement as a symbolic memento of the evening’s theme: Celebrating American Grown Flowers. Tom Kearney, Executive Chef and Partner of The Farm on Adderley, designed the vegetable-heavy menu.

There are more upcoming dinners in Seattle, Portland, Fallbrook and Detroit, so save your seat if you’re in one of these cities!

Debra Prinzing of Slow Flowers
Molly Culver of Molly Oliver Flowers, and Ben Flanner, head farmer and president of Brooklyn Grange
Smile Farms employs developmentally disabled adults who otherwise wouldn’t find employment. They provided fresh plants to attendees.
Elizabeth Stilwell of The Note Passer and me enjoying Long Island wine.

20983508915_083e0e76d7_k 20981101415_d3d93cfbfb_k 20980640055_a90f4dafdb_k 20971438432_a647285f9c_k 20957822916_03b310078a_k 20957255806_21e09b30bb_k 20797990339_57214e742b_k 20797382589_774b9929d9_k 20796175888_5bdf4b2b57_k 20796122090_065e206fc9_k 20795903689_1643c7e830_k 20795894219_d50cfde441_k 20795455658_e3c21e4c1e_k 20795373830_4d0d8f56f6_k 20795259850_bda8c56706_k 20795246390_9117f1d75a_k 20795194559_d8bee84006_k 20795040700_19b90b1ccd_k 20794631269_1935d1da55_k 20794575969_fab6874bd2_k 20794238759_2cbae4bbf0_k 20794014329_293eb00d2b_k 20793980898_38822f1dd9_k 20793685760_9c34859e58_k 20793669208_dda5d844d1_k 20792655960_d87c0fac2a_k 20362989973_78e1f99019_k 20362304293_3d8edb393c_k 20362147843_c69e388f38_k 20362024394_20066d1195_k 20361092063_b1c45d8ba4_k 20360797303_e8765d1e8a_k 20359932603_5c27038179_k 20359813883_3aef428b2b_k 20359786933_b31543439a_k 20359010264_704266e287_k 20984223655_f857ab4391_k

Last Post

Why You Should Know and Love Product Stewardship

Next Post

Why I Don't Use the Words 'Survivor,' 'Needy,' or 'Poor' in My Marketing