Wedding Bells

Fresh Fare

Appease your appetite for eco cuisine with a cookbook inspired by the Slow Food Movement. By Brittany Curran

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With seasonally structured, eco-friendly recipes, From Earth to Table by Jeff Crump and Bettina Schormann offers creative ways to have a “greener” relationship with food. Featuring meals for all four seasons, Crump and Schormann aligned ManoRun Organic Farm and Ancaster Old Mill Restaurant to show how using local resources can create innovative and delicious meals. While many consider “going green” a new-age idea, Crump, a 12-year Slow Food devotee, believes it’s quite the opposite. “Forty years ago we saw the invention of the microwave and society viewed things like that as progression. The back-story of convenience is unsustainable and not appealing in any way. I think people now know that,” says Crump. After taking a look at the 100-plus recipes in the book, we think From Earth to Table is the perfect addition to any couple’s kitchen. But can a novice chef succeed in the kitchen? According to Crump, anyone can conquer the recipes. “There is a ton of information—a lot of tips and tricks. It is very easy and approachable,” he says. The book incorporates drinks, appetizers, main courses and desserts. The main goal is not only to cook delicious food, but also to appreciate produce at its peak. Let's not forget the stunning photographs by Edward Pond, which illustrate how particularly incredible food is during its prime.