The menu included beets from the borsct, which was sourced and produced from Nash’s organic product in Sequim, WA. The borsct also contained potatoes from Rising Sun Produce and lemon juice from the Central co-op. The borsct was basically a beet soup with potatoes and some onions. I’m quite a picky eater but I’m also quite open on trying new things. I’m not a big fan of beets, but the ingredients were incorporated lovely, making the dish a great appetizer. Along with the soup, there was the salad. The salad contained kale, chard, and garlic sourced and …show more content…
Not all farmers can produce a variety of food selections. Because I read the assignment before attending this event, I thought about how and where the foods were sourced and produced and it did affect the way I felt about the food I consumed. If I were to eat at a restaurant then that would be the last thing I would think about. I typically just enjoy my food without thinking much about the process from farm to table. However, I felt good eating the food at Humble Feast, knowing where the food was sourced. I liked knowing that I was eating from local farms and that I was helping society in a