Food travels from farm to table at annual event

Locally raised livestock was the main dish during the My Farm, Your Table event at the American Legion Hall on Sept. 29. The event focuses on teaching about crops and the process of moving those products from the field to the table.

The locally sourced food provided a meal for those attending the evening portion of the event for a minimal cost. The livestock donated to the event included pork, beef and lamb, which were incorporated into seven different dishes highlighting different food preparation.

The event was hosted in partnership of WSU Extension and the East Adams Library District for the second consecutive this year. Initially intended to be outdoors, the event was moved inside the Legion Hall due to inclement weather conditions.

The vendors included the businesses providing the food for the meal, as well as other area producers. There were also goats, sheep and a cow outside of the venue for farmers to provide information on their livestock for visitors.

A new vendor to the event was Haden’s Hummus, represented by Sylvia Haden. The company makes two products from their garbanzo beans: hummus and paste to use as an egg alternative.

Haden makes and packages the products herself, and rotates between two varieties of garbanzos. The crop is able to be harvested by combine, with a different header used than wheat.

The hummus is sold in well-known grocery stores in Spokane, as well as businesses in Harrington, Cheney and Wilbur. The Haden farm is based out of Wilbur and operated by the family.

Haden explained they are now focused on putting Aquafaba, an egg substitute, on the shelves. The product resembles a gelatin, but activates when whisked to create a whipped cream texture and appearance.

Aquafaba is made from the broth that is created after boiling garbanzo beans for nearly eight hours, Haden explained. The product allows consumers who are allergic to eggs to consume a similar product with high protein levels.

Haden provided a sample of hummus at the event, and across the room, more taste-testing was occurring with Alice Weber’s homemade salsa. Weber served peach and tomato-based salsa, with the peach salsa proving to be a fan-favorite for attendees.

Weber recommended using the peach salsa with cooking pork chops or in wraps with sirloin steak.

During the afternoon, WSU Extension’s Mark Heistuman presented about antibiotics and the myths involved with the use of antibiotics in livestock. Heistuman raised livestock for over 30 years, and is now focused on educating others through his role with the Extension Office.

Heistuman said there is a new interest from the public to know where their food comes from. Consumers have three primary factors of importance when selecting food products: quality, taste and safety.

A common priority for producers and consumers is the humane treatment of livestock. There are a variety of options available for antibiotic use on small scale farms, and feed lot operations benefit from having a veterinarian onsite or on call to assist with the care of any health issue that may arise, Heistuman explained.

Heistuman touched briefly on sustainability, explaining that the world population continues to grow while the amount of farmland worldwide is decreasing.

Growers will have to find alternative ways to produce their crop in order to fill the needs of the population.

Regulatory agencies are in place to ensure the final product is safe for human consumption. The agencies monitor impact of insects on crops, human and animal antibiotics, drug residue testing in meat, pesticides and water quality.

Heistuman said it is important to remain concerned with the use of antibiotics in animals and continually adjust the regulations to ensure they are effective and safe for both animals and humans.

The primary concerns now are trace amounts of antibiotics in meat, antibiotics in the water and trace amounts in manure, which is then used on fields where crops are grown. The use of all nontherapeutic antibiotics is monitored and only used under the direction and approval of a veterinarian.

In 2011, a survey shows that 20 percent of antibiotics were used for humans, totaling 7.7 million pounds. Eighty percent of antibiotics were used for the production of meat, but Heistuman said is also important to take into consideration the size of the animals.

Just like with humans, Heistuman said livestock also needs vaccinations to eliminate autoimmune issues and diseases.

He added regulatory agencies also need to continue to work together to have a plan in place in case a major disease finds its way to the United States.

The event concluded with eight different savory tasting menu items provided by Chef Dawn Nelson and assistants. Nelson is based out of Colville, and used recipes from her cookbooks when preparing the food.

The meal included a variety of preparations of lamb, pork and beef, with attendees having an opportunity to try each meal on a tasting plate.

For dessert, McKinney’s Farm to Table Produce donated apples, which were used to create apple nachos.

The event will continue next year with a continuing focus to help educate the public about food production, as well as how to utilize different ingredients. With the popularity of the meal, it is also expected to continue at next year’s event.