Farm to Fork Festival


This Saturday, October 5, Slow Food in the Tetons and Central Wyoming College have designed a full day dedicated to the celebration and education about local and sustainable food practices. The family-friendly, all-day event takes place at the Center for the Arts. The planned activities present the opportunity for attendees to eat, learn and be inspired by making healthier and more sustainable food choices.

“We created this community festival to celebrate the harvest, eat amazing food, share the many skills of local talented food producers, and to open minds around the critical issues surrounding the food system,” Scott Steen, executive director of Slow Food in the Tetons.

Friday: Harvest dinner

On Friday, kick off the festival with the Farm to Fork Harvest dinner at Trio. Prepared by Paul Wireman, chef and co-owner of Trio, each dish features locally-grown and foraged ingredients. Each course will include an introduction by the coinciding farmer or producer. Wireman views this event as an opportunity to “bring a better understanding about what local foods are available in our community and what local people are doing in our area around food.” This event has limited seats available. Cost is $180 with wine pairings, or $120 without wine. Appetizers are served at 6 p.m., dinner at 6:30 p.m. Call Trio, at 307-734-8038, for reservations.

farm to fork festival

Celebrate the harvest season with the Harvest Dinner at Trio.

Saturday: Farm to Fork Schedule

On Saturday, the full day of food-related activities gets underway with the final farmers market at 11 a.m. The market will take place on the Center for the Arts lawn. Shop the fall harvest from 11 a.m.-4 p.m. The Slow Food Information Tent will be offering guided market tours at 11 a.m. or 2 p.m. This market “will be an intimate and special space highlighting the amazing farmers and ranchers in our valley,” said Ashley Cassat, director of operations of Slow Food in the Tetons.

Fill up for lunch with prepared food options, available at the market from 1:30-4 p.m. Alternatively, there is a free farm-to-table community picnic from 12:30-1:30 p.m. The meal is sourced from local farms, cooked by local chefs and served by Slow Food volunteers and CWC culinary students. Lunch will be served inside the Center for the Arts, with dining commencing on the lawn in the open sunshine or under a large tent. Food is available to the first 500 eaters. Bring a plate, fork and cup, as well as a blanket or chair if you’re inclined.

farm to fork workshop

What the heck do I do with this? A workshop on utilizing ingredients for a delicious meal.


The educational component of this festival’s mission culminates with a variety of morning and afternoon workshops at the Center for the Arts. These workshops include:

Morning Session 11 a.m.-12:30 p.m.

  • Fermenting 101 – sauerkraut: $20.
  • Tips for gardening in the Tetons: $10.
  • Apple pressing and cider making: $20.
  • What the heck do I do with this? Creating delicious meals from seasonal ingredients. Cost: $10.
  • Composting 101: $10.

Afternoon session: 2-3:30 p.m.

  • Peruvian cuisine cooking class: $20.
  • A story of a small farm: free.
  • Pasta making (for kids): $10.
  • Wild fermentation in wine: $30.

Most of these workshops require registration. Sign up for your top choices today, while you still can! Full descriptions available HERE.

workshop farm to fork

Sign up for the fermentation workshop!


The festival concludes with a showing of the film Right to Harm. The film will be introduced by a presentation by Dr. John Ikerd. Ikerd will lead a discussion on small farming communities in America. After the film, Ikerd will be joined by film directors Matt Wechsler and Annie Speicher for viewer questions. The film will be shown at 6:30 p.m., with doors opening at 5:30 p.m. Tickets are $18, and can be purchased HERE.


About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

Comments are closed.