Farm-To-Bistro
August 7-13, 2017 Keeping You Connected Locally Owned & Operated TompkinsWeekly.com Vol. 12, No. 24 ARM TO ISTRO By Eric Banford F - -B food system,” he added. Tompkins Weekly “Our food choices are really important, and that’s he Finger Lakes something we try to convey Region is blessed to our students. Everything with a bounty of is connected.” farms, wineries, breweries The inspiration for T the farm came initially and restaurants that help make the “local food from a course that movement” a powerful Groundswell Center for attraction to locavores and Local Food & Farming tourists alike. organized. McLane sits Now in its third on Groundswell’s board year, Tompkins Cortland and, working closely with Community College’s Kelly Wessell, chairperson innovative Farm-to-Bistro of TC3’s environmental program gives students studies program, the course hands-on experience was slowly integrated into in every aspect of the the college’s offerings. industries that make this “In 2010, (then) region tick. President (Carl) Haynes Started in 2014, TC3’s came for a local food Farm-to-Bistro program celebration and farm tour supports four degrees: organized by the students, Culinary Arts, Sustainable and was so impressed he Farming and Food Photo by Eric Banford / Tompkins Weekly said it would be great to see Systems, Wine Marketing, Coltivare Executive Chef Elliot Anderson crafts his menu with regional ingredients, including offerings this as a degree program and Hotel and Restaurant from Tompkins Cortland Community College’s farm. at TC3 some day,” said Management. With the McLane. “Lo and behold, opportunity to learn on four short years later things the campus’s organic farm, Tompkins Cortland Community College program evolved from that.” take farming, culinary arts, Coltivare Restaurant hospitality, and food and hitting its stride in foodie-rich region purchases and uses many wine marketing classes, ingredients from the farm, and work at the Coltivare with the menu constantly restaurant in Ithaca, degree.
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