The Local Organic Table

Chef Cyndi Shalhoub, www.chefcyndi.com

email:  organicchefcyndi@gmail.com

615*594*9958

 

1.  What are the benefits to eating local and organic?

Primary benefit is knowing where your food comes from!  It has more nutrients because it hasn’t been sitting in a warehouse or travelled long distances.

 

2.  Where can I buy local meats, vegetables and fruits?

 

The 3 main ways are:

 

A)   Joining a farm’s CSA - An actual share of crops in season off the farm.  Sign up online at:  www.DelvinFarms.com

 

B)   Shop at a Farmer’s Market - Such as:

  • Franklin Farmers Market, Saturdays from 8:00am-12:30pm open year round

  • Thompson Station Farmers Market, Wednesdays from 2-6pm and Sunday 3-6pm - Start up May 7

  • Spring Hill Farmers Market, Thursdays from 3:30-7pm - Start up in June

 

C)  Local Stores or Direct to Suppliers - www.picktnproducts.org

 

3.  How do I educate myself more?

 

Some of the recently produced informative movies:

  • Food Matters

  • Food Inc.

  • Forks over Knives

  • Sick Fat & Nearly Dead

 

Books:

The Maker’s Diet by Jordan Ruben

The Organic Chef by Jeff Cox

Nourishing Traditions by Sally Fallon

 

4.  My favorite vendors?  Here are a few to get started….

 

Vegetables = Delvin Farms www.delvinfarms.com

Chicken = email for now:  hippohollowfarms@gmail.com

Beef = www.bearcreekbeef.com, www.westwindfarms.com

Lamb = www.peacefulpastures.com

Nashville based

Farm to Fork

Organic Private

Celebrity Chef

and Caterer