Antioch University's Jonathan Scherch was the Master of Ceremonies for Eat Local Now! held at Herban Feast in SODO on Sep. 30. 17 local businesses exhibited at the event and more than 300 people were in attendance.
Eat Local Now! held at Herban Feast in SODO on Thurs. Sept 30 saw 300 guests dining on all local food from an extensive menu. The event was the 7th annual staging of the dinner and featured live music, and speakers who brought their unique perspective to the issues of sustainability, local food systems and economies.
The master of ceremonies was Jonathan Scherch, of Antioch University who spoke eloquently about the importance of supporting local farmers and the idea of sustainability.
Also speaking were Hajime Sato of Mashiko Japanese Restaurant and Sustainable Sushi Bar. He spoke about seafood sustainability and asked for support from the public and commercial fishers to end destructive practices such as those that result in 70% bycatch.
Ray Zambroski, founder of Groundbreakers spoke about his organizations efforts to empower the disadvantaged through vocational training in sustainable organic farming.
The final speaker was Eddie B. Hill, the founding director of Creatives4Community. He has worked to influence green policies and practices and work toward diversification of urban agriculture, planning and community food systems development in the Northwest.
The Jeff Fairhall Local Food Hero Award went to Aviva Furman, founding director of Community Harvest of South Seattle. Since 2007 this organization has picked and distributed more than 13,000 pounds of surplus residential fruit and serves as an inspiration for gardeners through the Garden Helper Program and the Edible Garden Tour. Furman is a Food Sense educator at White Center Heights Elementary.
Served at the dinner was Raven’s Brew coffee from Bird on a Wire Espresso, Ales from Elliott Bay Brewery and Big Al Brewing, local wines selected by Bin 41, sustainable sushi by Chef Hajime Sato from Mashiko, sweet potato crab cakes by Fresh Bistro’s Chef Dalis Chea, Red Beet and Butternut Squash Salad by Blackboard Bistro’s Chef Jacob Wiegner. Boef Bourguignon over Mashed Potatoes also by Chef Dalis Chea, and his third dish Roasted Delicata Squash, carrots and fennel.
