TED Part Deux

TED Part Deux.

In January of 2019 we were invited by the wonderful folks at TEDx Natick to present a talk on our work at Family Dinner; the mission and value of local food.

The event was held at beautiful Natick High School with about 1,500 patient folks in the audience. I wanted to barf on my shoes the whole time and looked like I swallowed a bug for most of it, but it went over relatively well. 

We put a bow on the whole great event by raising a glass with Mom and some wonderful friends at a nearby watering hole.  Any day you don't barf on stage in front of hundreds of people should be marked as a success.

The TED Research team recently contacted to say that we were in consideration to be on the main page. We had to substantiate the claims we made in the talk, and provide back up. (More barfing? Yup!)

Thankfully, the TED team agreed that our claims held water. The talk went live yesterday and can be seen here. 

Most of what folks know about Family Dinner is what you see; we are the deliverers of kale and cookies every week to your doorsteps, and the curators of an Instagram page full of baby animals and pizza in various forms. 

But what is less visible, and of near equal importance, is the quiet ethos behind the cookies and the kale. What we got to talk about in Natick is the heart of Family Dinner and principles that guide us. Here are the Spark Notes: 

• We created Family Dinner to celebrate local food, the people who grow it, and the folks to enjoy it. 
• We optimize for people and the environment and not for profit.
• We use data and predictive analytics to make improvements on the food supply chain and eliminate waste in the system (what's up, NERDS?).
• Really KNOWING where you food comes from is critically important, now more than ever.
• Taste is everything and buying tomatoes in the winter from 7,000 miles away is sad.

By supporting Family Dinner you are supporting this work, and this mission.

Thank you for your support and for being a huge part of what we do every day to move this forward.

With gratitude,

Erin + Tim

WHAT'S IN THE BAG?

Note: If you order a "Meat and Fish Only - Omnivore Share" - you will just receive the meats listed, not the "dairy" items (eggs, yogurt etc). If you order a "Fish and Seafood Only" Share you will receive the fish listed, and not the dairy items

Add- On Grain of the Week - Seeded Honey Loaf from Forge

HALF SHARE

Omnivore Protein - Beef and Eggs from Feather Brook Farms
Pescatarian Protein - Salmon from Red's Best; Eggs from Feather Brook Farms
Vegetarian Proteins - Bean Salad from Topsfield Bake Shop; Eggs from Feather Brook Farms
Paleo Proteins - Beef and Eggs from Feather Brook Farms
Fruits and Veggies - Onions from Langwater Farm; Peaches from Ward's Berry Farm and Kimball Fruit Farm; Kale from Drumlin Farm; Tomatoes from Langwater and Iron Ox Farm
Grain - Pasta from Seven Hills Pasta
Special Treat - Cookies from Forge

WHOLE SHARE

Omnivore Protein - Beef and Eggs from Feather Brook Farms; Salmon from Red's Best; Veggie Broth from Five Way Foods
Pescatarian Protein - Salmon and Albacore Tuna from Red's Best; Veggie Broth from Five Way Foods ; Eggs from Feather Brook Farms
Vegetarian Proteins - Bean Salad from Topsfield Bake Shop; Burgers from Farm House Burger; Eggs from Feather Brook Farms; Veggie Broth from Five Way Foods 
Paleo Proteins - Beef and Eggs from Feather Brook Farms; Salmon from Red's Best
Fruits and Veggies - Onions from Langwater Farm; Peaches from Ward's Berry Farm and Kimball Fruit Farm; Kale from Drumlin Farm; Tomatoes from Langwater and Iron Ox Farm; Carrots from Clark Farm; Bok Choy from Drumlin Farm
Grain - Pasta from Seven Hills Pasta
Special Treat - Cookies from Forge; Bark from Taza

DOUBLE SHARE

Omnivore Protein - Beef, Steak and Eggs from Feather Brook Farms; Salmon from Red's Best; Veggie Broth from Five Way Foods; Butter from Kriemhild Dairy
Pescatarian Protein - Salmon, Swordfish and Albacore Tuna from Red's Best; Veggie Broth from Five Way Foods ; Eggs from Feather Brook Farms; Butter from Kriemhild Dairy
Fruits and Veggies - Onions from Langwater Farm; Peaches from Ward's Berry Farm and Kimball Fruit Farm; Kale from Drumlin Farm; Tomatoes from Langwater and Iron Ox Farm; Carrots from Clark Farm; Bok Choy from Drumlin Farm; Lettuce Mix from Generation Farm; Beans from Iron Ox Farm
Grain - Pasta from Seven Hills Pasta; Seeded Bread from Forge
Special Treat - Cookies from Forge; Bark from Taza

RECIPES

Tomatoes and Pasta: Ina's recipe is more tomatoes than pasta and she simmers the little guys for hours. I do NOT have that kind of time over here. I'll heat them in a good bath of olive oil, add some onions to simmer a moment and mix in the pasta with a truckload of grated cheese.

Salmon and Bok Choy: This recipe says its 30 minutes but you can do it in 20. I believe in you.

Grilled Peaches: I include this recipe at least once a year (I soak mine in bourbon first).