Last night, the Sustainable Food Center held its annual Farm to Plate fundraiser at Barr Mansion with several hundred local food supporters.
I was there at the media table, where we enjoyed bites from all kinds of restaurants, including Wu Chow, which served one of the best bites: a pork dumpling from its dim sum menu. We also enjoyed the pickled shrimp bite from Salt Traders, pork banh mi nachos from Greenhouse Craft Food and a brisket pate from Cafe Josie.
It was a delight to see AISD serving its popular vegan lentil chili alongside some of the city’s best restaurants. The City of Austin received SFC’s Changemaker Award, and executive director Ronda Rutledge gave a toast to Andrew Smiley, a longtime SFC employee who is leaving after more than a decade as one of the city’s most impassioned local food activists.
