The final dinner in the Community Supported Dinner Series, highlighting “Cut Flowers: Ethical Challenges and Local Options,” will give Springfield community members an opportunity to learn more about the flower farming industry as well as meet local flower growers.
Friday, June 23rd: Community Supported Dinner Series
Cut Flowers: Ethical Challenges and Local Option
Third Presbyterian Church
6:30pm – 8:30pm
The dinner will take place on Friday, June 23rd and will feature a panel of local flower farmers led by Megan Styles, Assistant Professor of Environmental Studies at the University of Illinois Springfield. Panelists include Violeta Veenstra of Harvest and Blooms Farm, Gus Jones of Small Axe Market Gardens, and Becky Newton of Wren’s Gate Garden & Studio. The meal will feature ingredients straight from their farms and will be prepared by Chef Denise Perry of Copper Pot Cooking Studio.
1st course: Edible Flower Panzanella
2nd course: Potato Gnocchi with Braised Lamb, Beets, and Pea Vines (Vegetarian Option Available)
3rd course: Fresh Fruit Pavlova
The “Cut Flowers” Dinner is the final installment in the new three-part Community Supported Dinner series organized by Illinois Stewardship Alliance in partnership with Lincoln Land Community College, Third Presbyterian Church, Innovate Springfield, Sustainable Springfield, and Slow Food Springfield. The series brings individuals together around good food while learning how they can shape their local food system and encourage a more just and ecologically sustainable system. The series is designed to provide an opportunity for learning, reflection, discussion and action.
“We have seen a growing trend in farmers marketing cut flowers and flower arrangements over the past few years,” says Molly Gleason, Communications Director at Illinois Stewardship Alliance. “This dinner will highlight some of the farmers in the Springfield area who are not only feeding our community, but making it a vibrant, beautiful place to live.”