A sustainable autumnal menu

Even before Michael Pollan's book, The Omnivore's Dilemma: A Natural History of Four Meals became popular, many authors, scientists and policy makers wrote about the perils of factory farming and the importance of eating locally grown organic food.  For our reception, my husband and I worked with the caterer to come up with a seasonal menu, which included locally grown organic salad greens, mushroom soup, roasted root vegetables, and tender grass-fed beef.  The food was amazing - fresh and delicious - and we and our guests were delighted.  Pictures courtesy of my friend Eli's Blog Dinner Last Night

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