Green Drinks Wed 10/20/10: The art and business of Sustainable Food

[Boston Green Drinks]

Hi Boston Green Drinks!

Join us next Wednesday for a lively discussion about sustainable
food. Julia Frost from Chive Sustainable Catering will speak with
Zach Brewton of First Light Farm and Tripp Nichols of Formaggio
Kitchen about their efforts to bring sustainable foods to the table,
the challenges of running a green business, and the intricate
relationships that make it happen.

When: Wednesday October 20, 2010
6:00pm – Networking
6:30pm – Sustainable Food Discussion

Where: Lir on Boylston
903 Boylston Street, upstairs (grab a beer on your way up)


*Julia Frost from CHIVE Sustainable Event Design and Catering*

It all started at Atomic Cafe in Beverly, MA where two college friends
shared a vision for their future business - A business bringing
beautiful food, local sources, & incredible service to their
community. Chive would be the first Boston based Sustainable Event
Design & Catering business, offering a unique approach to special
occasions. Chive chooses local venders that shared similar values to
their own. In supporting the community, Chive brings an unspoken
energy to each event. An energy that stems from food, products &
materials that were made with care then paired with others like them.

*Zach Brewton from First Light Farm *

First Light Farm was started in 2008 with a white dog and lots of
chard. Our mission is to provide our North Shore members with the
highest quality produce that we can grow. We farm as though we were
smashing strawberries in a bowl with the back of a wooden spoon;
deliberately and with good cheer.

*Tripp Nichols from Formaggio Kitchen*

Formaggio Kitchen has been an institution in Cambridge, Massachusetts
for over 30 years - a gourmand's paradise doubling as a neighborhood
grocer. Our regular customers rely on us for their early morning cups
of steaming hot coffee and freshly baked scones, croissants and
muffins, often returning in the afternoons for a grilled panino,
artisan baguette, chunk of Parmigiano-Reggiano, a bottle of wine or a
bag of organic salad greens. To us, the sustainable production is the
result of having a respect for the environment and community that are
the source of the ingredients and materials that make up the product.

* MARK YOUR CALENDAR for NOVEMBER 17th as we continue our discussion
on Sustainable Food and Business with the Green Restaurant
Association.*

*SCHEDULE CHANGE*
Notice the schedule looks a little different? We’re changing things
up at Green Drinks Boston. We’ll meet once a month to explore
sustainable topics through networking and speaker-led discussion.
Would you like to hear more about a particular topic? Just let us
know!