How a FarmHER Feeds Music City: Impact on Nashville's Conference & Catering скачать в хорошем качестве

How a FarmHER Feeds Music City: Impact on Nashville's Conference & Catering

This week on Eating at a Meeting LIVE, I’m celebrating a woman who has been doing this work long before it was trendy — and doing it right. In honor of Women’s HERstory Month and the UN International Year of the Woman Farmer, I’m proud to introduce this week’s farmHER: Lauren Palmer of Bloomsbury Farm. As the owner and farmer behind Bloomsbury Farm — 400-plus acres of certified organic land outside Smyrna, Tennessee — Lauren has spent 17 years growing food the right way: no pesticides, healthy soil, and total transparency about every step of the process. She started selling organic vegetables and sprouts at the Franklin Farmers Market in 2009. Today, her produce shows up in Nashville restaurant kitchens, Whole Foods, local CSA boxes, catering menus at the Music City Center, and on the tables of events and farm-to-table dinners held right on the farm itself. I'm bringing Lauren onto Eating at a Meeting because her story is exactly what meeting planners, catering teams, and hospitality professionals need to hear right now. And why Music City Center’s Executive Chef, Max Knoepfel, recommended her. We talk a lot about farm-to-table menus. But how many of us actually know the farmer? How many of us understand what USDA Certified Organic really means — or how a weather system in Middle Tennessee can change what's available for a banquet in Nashville the following week? Lauren is shifting toward regenerative agriculture, running a farm school for kids, hosting corporate retreats and private dinners on the land, and doing it all as a woman building something from the ground up. If your job involves food — planning it, sourcing it, serving it, or talking about it — you need to know where it comes from and who grew it. Lauren is going to show us what that really looks like. This Women’s HERstory Month, let’s celebrate the farmHERs who feed us. Join us LIVE this week — bring your questions and let’s get to know the woman behind the food. 🌱