SUMMARY:
Gwen Schwenk's podcast episode explores the collaboration between De La Soil, a chef-driven restaurant in Kenmore, and Tuk Muk Farm. Cody and Andrea Westerfield, co-owners, started De La Soil in 2018 as a private events company, emphasizing creativity and community. Their partnership with Shawn Miller's farm integrates fresh produce daily, enhancing menu flexibility and sustainability. Despite higher costs and logistical challenges, their model fosters community, healthier food, and local economic support. They highlight the importance of community engagement, digital presence, and policy gaps in supporting small, sustainable businesses. The episode underscores the broader ecosystem benefits of local, nutrient-dense food production.
Final Thoughts and Recommendations
Gwen summarizes the key points of the discussion, emphasizing the importance of sustainability, community, and the role of small businesses in creating a resilient ecosystem.
SUMMARY KEYWORDS
sustainability, small businesses, farm-to-table, community ecosystem, local produce, nutrient-dense food, digital visibility, policy gaps, community support, sustainable practices, local relationships, higher costs, resilience, community return on investment, artisanal food.
Links:
https://www.delasoilrestaurant.com/
https://www.tukmukfarm.com/
https://www.cascadia.edu/sustainability
https://www.uwb.edu/campus-sustainability