In 2012, Farm to Restaurant won Sustainable Santa Fe’s award for Best Food System!
Farm to Restaurant
Farm to Restaurant, Now a Social Enterprise: SQUASH BLOSSOM
In 2012, Farm to Table became the home of the Farm to Restaurant program. Our work in this realm included farmer trainings about wholesale opportunities and buyer requirements, educating the public about the benefits of locally grown and prepared foods, organizing the logistics to get food from farm to restaurant in both Santa Fe and Albuquerque and facilitating sales of local food. The program’s recent three years at Farm to Table served as an incubation period in which we were able to stabilize, strengthen, and grow the connection between farmers and chefs. We are proud of the assistance we were able to provide.
We couldn’t be happier to see it now take form as it’s own entity: Squash Blossom, under the leadership of our Farm to Restaurant Director, Nina Yozell-Epstein, who has been with the program since 2010. We assisted Nina in founding Squash Blossom as a social enterprise, run by the mission to: “provide a dependable income stream for local farmers, bring healthier food to our community, and strengthen our local economy.”
Through this new model, we see the possibility for a long healthy continuation of our Farm to Restaurant work. We wish Nina all the best with her new enterprise and will be keeping you all posted on her success. Squash Blossom has already been recognized for its potential and has been selected as a finalist in this year’s bizMix start-up business competition, sponsored by the city of Santa Fe’s Economic Development Department, the Santa Fe Chamber of Commerce and others.