Farm to Fork Week

With the closing of Suzie’s Farm last June, people in San Diego’s food community have been taking a look around to figure out what they can do to better support our region’s local farms.

There are a lot of actions—and you can read about them in a story of mine in the current issue of Edible San Diego. One of those activities is to participate in this coming week’s second Farm to Fork Week.

Running from Sept. 9 to 17, Farm to Fork Week brings together restaurants, farms, fishermen, wineries, and breweries—small, independent organizations that count on one another to survive and provide customers with fresh, local, seasonal food and drink. And—because why not give people something to chew on mentally as well—promote a wider awareness of local and sustainable food systems.

Trish Watlington, owner of The Red Door and BAR by Red Door, launched the program last January.

“It’s a way for a small community of restaurants who support our community of farmers to come together and support each other,” she said.

“Suzie’s Farm’s closure is a real community tragedy,” Watlington added. “Many believed that, because Suzie’s was listed on menus across the county, they were doing fine — no need to focus support on a large, successful farm. Sadly, that wasn’t accurate. When communities come together like this, making noise through unique local dining experiences, we can make a real difference.”

So far, 16 restaurants have signed up to participate: 608 Oceanside, BAR by Red Door, The Red Door, Biga, Cardamom Café and Bakery, Cupcakes Squared, Garden Kitchen, Hello Betty Fish House, Little Red Café, Starlite, Terra American Bistro, The Kettle Room by Ballast Point, The Rose Wine Bar, The Whet Noodle, Whisk and Ladle, and Wrench and Rodent Seabasstropub. Each restaurant determines its menus and specials for the week-long event.