WILLIAMSON – The first annual Farm to Fork Fall Harvest Dinner has been scheduled October 29th at 6:30 p.m. in downtown Williamson.
Maria Arnot, with the Williamson Health and Wellness Center (WHWC) explained that the event will be held during Spookfest and also coincides with the final day of the Williamson Farmers Market.
“This will follow the last day of the Farmers Market. We decided to host this event as a fundraiser for the Community Kitchen Project. The Williamson Redevelopment Authority is in collaboration with the WHWC to develop the community kitchen space at the Old American Legion building next to Goodwill. Funding/ proceeds will benefit the development of that space,” Arnot stated.
Arnot explained that each dished served at the meal will include locally raised food. Tickets went on sale Monday and space is limited.
“We will have approximately 30 tickets for sale starting on Monday. Tickets will be $20 and can be reserved by calling 304-235-3400. They will also be available at the Williamson Farmers Market. All dishes served will contain a local component, featuring local beef, butternut squash, sweet potatoes, tomatoes, lettuce and more,” Arnot said.
When complete, the community kitchen will serve as an education venue as well as provide a space for local food entrepreneurs. According to the United States Department and Agriculture (USDA), “Sustainable Williamson, a component organization of the Williamson Health and Wellness Center, is presently creating a community kitchen that will provide space for food entrepreneurs to work and a place to educate residents through cooking classes. The future certified kitchen will provide a space for existing home-based gardeners that create value added products to prepare those for sale at the farmers market and in local retail outlets. The certified kitchen space can also serve as a location for knowledge exchange between the youth, hardly reached populations and older residents on how to make value-added products, grow their own foods and prepare foods. The space could also be a HUB for additional health and nutrition educational initiatives.”
For more information on Sustainable Williamson visit http://sustainablewilliamson.org/.
(Courtney Harrison is a news reporter for the Williamson Daily News. She can be contacted at [email protected] or at 304-235-4242 ext. 2279.)