{"id":70872,"date":"2024-07-19T13:40:00","date_gmt":"2024-07-19T17:40:00","guid":{"rendered":"https:\/\/thelaurelofasheville.com\/updatestage\/?p=70872"},"modified":"2024-07-19T13:40:00","modified_gmt":"2024-07-19T17:40:00","slug":"three-events-remaining-in-utopian-seed-projects-2024-trial-to-table-series","status":"publish","type":"post","link":"https:\/\/thelaurelofasheville.com\/updatestage\/lifestyle\/three-events-remaining-in-utopian-seed-projects-2024-trial-to-table-series\/","title":{"rendered":"Three Events Remaining in Utopian Seed Project\u2019s 2024 Trial to Table Series"},"content":{"rendered":"
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Strawberry Cassava Danish by Chef Mallory Foster. Photo by Sarah Tew<\/p><\/div>\n

By Emma Castleberry<\/p>\n

The Utopian Seed Project has three events remaining this year in its Trial to Table event series, a communal dining experience through which new crop types are prepared by talented local chefs and attendees can learn more about the nonprofit\u2019s work and mission to shift the regional food and farming system towards embracing more crop types. The future of farming is threatened by climate change, which causes unpredictable seasons, temperature swings and flooding events that can wipe out entire harvests. \u201cGrowing food is going to be more challenging going forward,\u201d says Utopian Seed Project founder and executive director Chris Smith. \u201cAnd one of the ways we can stand up against that is by having more diversity in the food system.\u201d<\/p>\n

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pl\u0113b urban winery. Photo by Sarah Tew<\/p><\/div>\n

The Trial to Table events are a crucial part of the Utopian Seed Project mission because these events educate and familiarize attendees with the flavor, texture and application of new crop types. \u201cWe\u2019re really trying to get farmers the tools to be able to explore and grow different crops and varieties,\u201d says Smith, \u201cbut we also need the demand side to back it up. We need consumers to know what taro is and how to cut it and eat it.\u201d<\/p>\n

Not only does agrobiodiversity make our regional farming system more resilient to climate change but it also creates a more interesting and exciting eating experience. Chefs at each Trial to Table are given a pantry list from the Utopian Seed Project\u2019s farm, which features a variety of unique crops and ingredients they can work with, from dahlia seed oil to sochan to Japanese knotweed syrup. Each chef makes a short speech about their dishes at every event.<\/p>\n

Chef Michelle Bailey has been working with Smith and the Utopian Seed Project for several years and has participated in a few Trial to Table events, including this year\u2019s April event at Hickory Nut Gap Farm. \u201cI\u2019ve still just barely scratched the surface with working with some of the ingredients that [Smith] has, most of which he introduced to me for the first time,\u201d she says.<\/p>\n

The Utopian Seed Project has been hosting Trial to Table events since 2019 and they have always sold out. Attendance numbers are capped to ensure an intimate and meaningful gathering that\u2019s focused around the chefs and the food. \u201cThis is meant to be fun,\u201d says Smith, \u201cand I want you to enjoy the food, but it\u2019s also serious work.\u201d<\/p>\n

Trial to Table events make the Utopian Seed Project\u2019s mission tangible by translating research and experimental farming into a real-world effect on the food system. The next Trial to Table event is on August 17 at Old North Farm in Cleveland County, followed by a September 14 event at Ivory Road in South Asheville and an October 12 event at The Mule, Devil\u2019s Foot Brewing Company\u2019s event space in Asheville.<\/p>\n

Tickets for each event are sold on a pay-what-you-can model with a minimum price of $25 and a recommended price of $50. Learn more and purchase tickets at TheUtopianSeedProject.org\/trial-to-table<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

The Utopian Seed Project has three events remaining this year in its Trial to Table event series, a communal dining experience through which new crop types are prepared by talented local chefs and attendees can learn more about the nonprofit\u2019s work.<\/p>\n","protected":false},"author":14,"featured_media":70874,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102,57,103],"tags":[],"class_list":["post-70872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-lifestyle","category-sustainability"],"yoast_head":"\nThree Events Remaining in Utopian Seed Project\u2019s 2024 Trial to Table Series - The Laurel of Asheville<\/title>\n<meta name=\"description\" content=\"The Utopian Seed Project has three events remaining this year in its Trial to Table event series, a communal dining experience through which new crop types are prepared by talented local chefs and attendees can learn more about the nonprofit\u2019s work.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thelaurelofasheville.com\/updatestage\/lifestyle\/three-events-remaining-in-utopian-seed-projects-2024-trial-to-table-series\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Three Events Remaining in Utopian Seed Project\u2019s 2024 Trial to Table Series - 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