To get ready for one of CIC's new Advanced Certificate courses, we've been reading the latest book by renowned English champion of in animal welfare and sustainability, Hugh Fearnley-Whittingstall. In "The River Cottage Cookbook," he writes, "“Overall, I will be encouraging you to be less dependent on industrially produced food; to support local small-scale producers of quality meat, fruit, and veggies; to support farmers’ markets and other local food initiatives; to deal directly with farmers and growers. I will go on to suggest how you might produce some food of your own, both meat and vegetables.”Over the next eight weeks, some of Charleston's leaders in this movement have volunteered their time to come to CIC's new Palmer Campus facility and work hands-on with the new Farm to Plate class. See the highlights below.
Field Trip to Farm of Chef Sean Brock of McCrady's
Chef Brock cooks his vegetables with the class
Marc Filion of Keegan-Filion Farms speaks to the class
Chef Frank Lee of Slightly North of Broad cooks Keegan-Filion chicken with the class
Field Trip to Kensington Plantation to see Carolina Gold Rice in field
Chef Jeremiah Bacon of Carolina's cooks a variety of rice and corn from Anson Mills with the class
Eddie Gordon, Executive Director of Wild American Shrimp, speaks to the class
Chef Bob Waggoner of Charleston Grill cooks Wild American Shrimp with the class
Field trip to Aquarium for Sustainable Seafood Lecture
Sustainable fish cookery for the class
Emile de Felice of Caw Caw Creek Farms brings whole pastured pig and speaks to the class
Chef Mike Lata of FIG cooks Caw Caw pork with the class
Project: COOK LOCAL FOR A DAY
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