Eat Local First

Have you heard of Farm to Table? What is it, you ask?

Farm-to-table is a phrase that can mean different things to different people. At its heart, farm-to-table means that the food on the table came directly from a specific farm without going through a store, market, or distributor along the way. However, it is not a regulated phrase, so it can be owned by anyone who considers its offerings to fit the definition. Similar terms include locally sourced, farm-fresh, and farm-to-fork. The process of farm to fork is beneficial to know and something we all need to learn. So we’re here to help!

One hundred twenty local businesses here in Whatcom County offer just that.  Everything from apples to zucchini, locally made spirits to specialty cheese, pasture-raised animals to organic produce. 

We have a few of these listed on our Local Guide. To read more, click on the links below:

Local food means food grown, caught, raised, and made right here in Washington State. Let us help connect you with local food growers and producers.

  • The food is local—and sometimes seasonal.
  • The produce is more nutritious.
  • A connection between the farmer, and those who consume it.
  • The farm-to-table concept puts money directly into the farmer’s hands.

Whatcom County farm production is in the top three percent of all counties nationwide and is the largest producer of red raspberries in the country. The county is also well known for its production of dairy products.  When you eat locally, you have the opportunity to meet the farmers or learn their stories. As a result, you better understand their farming practices and are consuming more nutrient-rich food.

On the Farmstead,  we raise pasture feed Beef.  Little known about the breed, called Wagyu, however popularity is increasing and so is the demand. 

WAGYU Breed History in USA
  • Wagyu cattle were first imported in 1975 when two black and two red bulls were imported Morris Whitney.  In 1989 the Japanese began to reduce their tariffs on imported beef and that encouraged U.S. producers to produce a high quality product for Japan.  In the 1990’s there were several importations of quality Wagyu.  Most were black, but a few were Red Wagyu.  These cattle have the greatest influence on the U.S. herd and those in many other countries.
WAGYU Beef — Delicious and Healthy
  • The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience.  That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.
  • Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA).  Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.

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