What is Working Lands Alliance?
The Working Lands Alliance (WLA) is a broad-based coalition, whose supporters include farmers, conservation organizations, food security groups, local government associations, and others. These groups (currently over 200) have joined together in an effort to halt the loss of Connecticut’s remaining farmland. WLA is a project of American Farmland Trust (www.farmland.org). Founded in 1980, American Farmland Trust has helped win permanent protection for over a million acres of American farmland. AFT's hard work and sound strategies unite farmers, environmentalists and policymakers.
Special gratitude to the chefs who kindly offered their time and talent in order to prepare menu items and to all of the farm businesses who generously donated their wonderful locally grown products, including Aiki Farms, Bloomfield Schools Harris AgriScience Center, Gresczyk Farm, The Garlic Farm, Holcomb Farm CSA, Maple Lane Farms, and UConn Dairy. Many thanks also to Slow Food – Connecticut Chapter for their generous contribution in support of our efforts to serve locally grown food items.
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Kale & Potato Soup- Kale grown at Bloomfield's Harris Agriscience Center Prepared by Bloomfield Farm-to-Schools Program
Nanna’s Bread & Butter Pickles - Cupola Hollow Farm, West Suffield
Salad Greens & Shoots – Raised by Robert Burns, Aiki Farms, Ledyard
Curried Winter Vegetables -Root vegetables from Holcomb Farm CSA, West Granby Prepared by Chris Prosperi, Metro Bis Restaurant, Simsbury
Cheddar & Juustoleipa Cheese - UConn Dairy, Storrs
Pears & Apples – Belltown Orchards, Glastonbury
Roast Beef Sandwich- Natural beef provided by Four Mile River Farm, Old Lyme, Artisan Bread – Fabled Foods Bakery, Deep River Prepared by Jason Collin, The Firebox Restaurant, Hartford
Lamb Pastitsio- Lamb raised by Beaver Brook Farm, Lyme, Jersey Milk Feta Cheese, Beaver Brook Farm, Lyme, Fresh Milk, Mountain Dairy, Storrs, Parmesan Cheese, Calabro Cheese Co. East Haven Prepared by UConn Dining Services Local Routes Program
Nanna’s Bread & Butter Pickles - Cupola Hollow Farm, West Suffield
Salad Greens & Shoots – Raised by Robert Burns, Aiki Farms, Ledyard
Curried Winter Vegetables -Root vegetables from Holcomb Farm CSA, West Granby Prepared by Chris Prosperi, Metro Bis Restaurant, Simsbury
Cheddar & Juustoleipa Cheese - UConn Dairy, Storrs
Pears & Apples – Belltown Orchards, Glastonbury
Roast Beef Sandwich- Natural beef provided by Four Mile River Farm, Old Lyme, Artisan Bread – Fabled Foods Bakery, Deep River Prepared by Jason Collin, The Firebox Restaurant, Hartford
Lamb Pastitsio- Lamb raised by Beaver Brook Farm, Lyme, Jersey Milk Feta Cheese, Beaver Brook Farm, Lyme, Fresh Milk, Mountain Dairy, Storrs, Parmesan Cheese, Calabro Cheese Co. East Haven Prepared by UConn Dining Services Local Routes Program
Apple Cider from Belltown Orchards, Glastonbury
Black Currant Juice from Maple Lane Farms, Preston
Seltzer & Water from Hosmer Mountain Soda, Willimantic
Black Currant Juice from Maple Lane Farms, Preston
Seltzer & Water from Hosmer Mountain Soda, Willimantic
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