Look who’s coming to Focus on Farming!
If you haven’t been yet come join us
this Thursday November 3, 2011
Focus on Farming returns Nov. 3, this year at the Comcast Arena in Everett for more information, visit www.focusonfarming.org.
Our afternoon keynote address will be chef and author Tamara Murphy. Her much anticipated new restaurant, Terra Plata is located in Seattle’s Capitol Hill neighborhood. She is the owner of Elliott Bay CafĂ© with two locations, and is the former chef/owner of Brasa restaurant.
Day-to-day support of local food sustainability expands far beyond the boundaries of her kitchen. Long before farmers’ markets gained popularity, Tamara conceived An Incredible Feast, one of Seattle’s much-loved food events teaming chefs with farmers, ranchers, fishers and foragers to showcase a variety of local flavors. In its 7th year, proceeds from this event support the Good Farmer Fund,(created by Tamara to provide emergency relief for local farmers in need), and the Neighborhood Farmers Market Alliance’s educational programming (educating consumers about the benefits of supporting local, sustainable farms). In its fourth year, Tamara’s Burning Beast event raises funds for Smoke Farm, a Rubicon Foundation 501(c)(3) project, while bringing awareness to chefs and consumers regarding whole animal use.
Continuing a path as an innovator in our food system and believer in positive change by restaurants, local farms and our communities, Tamara has been recognized by the James Beard Foundation and by Food & Wine magazine. As a mentor, she has educated dozens of young chefs in her kitchens about the use of locally sourced ingredients, leading them to create their own positive changes.
Tamara, with her three friends, recently published her first book, “TENDER:farmers, cooks, eaters,” which shares simple ways to enjoy eating, cooking and choosing our food. She says, “My hope is that ‘TENDER’ will rekindle the spirit of community, connect us to those who nurture our planet – our farmers – and bring back the joy of simple cooking.”