Plan Your 2007 Homegrown Thanksgiving

Share your Thanksgiving menu with us and win $100 to spend at Whole Foods Market

Whole Foods Local Producer Loan Program

At this year's concert, for the first time, the concessions featured all fresh, local, organic and/or family farmed food! And concertgoers were thrilled with the homegrown food. Now we're asking you to follow our lead and serve a Homegrown Thanksgiving meal. We'd like you to plan one fabulous Thanksgiving menu for your friends and family that will make Willie, Neil, John and Dave proud. The meal can be as traditional or as creative as you want it to be but the food should be grown locally, produced by a family farm, or certified organic.

The four best menus will each receive a $100 gift certificate to Whole Foods Market! Gift certificates courtesy of the Whole Foods Market's Local Producer Loan Program

View this year's winners!

How to enter:

  • Plan a great Thanksgiving menu, with local, organic and/or family farmed food.
  • Serve your meal on Thanksgiving day and take a few pictures to record how beautiful everything looked. Don't forget to tell your friends and family why it is such a special meal.
  • E-mail us a copy of the menu you served and 1 or 2 photos. Send everything to memberservices@farmaid.org.
  • Submit your entry by end of day on Nov. 26, 2007.
  • Make your entry as creative as you want with maps and photos or just a simple list of what you are serving.
  • Make sure your entry includes each item and ingredient you served on Thanksgiving day, whether the ingredients were local, organic and/or from a family farmer and how they were sourced.
  • We'll announce the winners on Nov. 29, 2007

Resources

Judges

Each judge will choose their favorite menu while keeping the following criteria in mind:
  • To what extent does the menu use family farmer identified, local, organic or humanely raised products?
  • How much creativity is demonstrated in the use of ingredients and planning of the menu?
  • Does the contestant live in an area where sourcing is difficult?
  • How tasty does the menu sound?
  • How creative is the presentation of the entry?
The Ditty Bops

The Ditty Bops

The Ditty Bops formed in 2003 and began to play around Los Angeles as a four-piece acoustic band with Amanda on mandolin, dulcimer, and washboard and Abby on guitar and piano. This summer they trekked coast-to-coast through farming communities of America in support of organic farming and renewing interest in locally grown food. By targeting visits to co-ops, restaurants, health food stores, organic dairy suppliers and vegetable growers, The Ditty Bops brought attention to the struggles and achievements of family farms in the US. They ended their trek at Farm Aid 2007, where they wowed the crowds with their music.

Laura Freden

Diane Hatz

As founder and director of Sustainable Table, Diane Hatz develops and manages creative projects to raise awareness and educate consumers about issues surrounding the sustainable food and agriculture movement, while promoting solutions to the problems caused by factory farms. Diane is Executive Producer of the award-winning, critically acclaimed, animated films The Meatrix, The Meatrix II: Revolting, and The Meatrix II ½ as well as Project and Marketing Director for the Meatrix campaign, both online and off. Diane is also Project Director for The Eat Well Guide, an online consumer directory of sustainably-raised meat and dairy products in the United States and Canada.

Chef Colin Alevras

Chef Colin Alevras

Colin Alverasfocuses on using local and sustainable, farmer-driven ingredients to create an ever-changing menu of fresh, simple, yet decadent fare at the Tasting Room Restaurant in New York City. The Tasting Room Restaurant was one of the participants in our Fresh From the Family Farm Restaurant campaign during this year's concert in NYC. Colin has become a Greenmarket fixture as he shops daily for that evening's offerings. He has also developed relationships with local farmers with whom he closely works to grow and raise specialty products for his dishes. Complementing the brunch and dinner menus is an extensive American wine list that focuses on small, unique producers and vintages. The restaurant also offers hand-crafted, classic cocktails that are mixed with home-made sodas and fresh-pressed fruit juices to reflect the restaurant's seasonal and market-fresh philosophy.

Laura Freden

Laura Freden

Laura Freden is Farm Aid's Program Manager. She spends her time talking to farmers and farm groups about what is going on in farm country, and answering every possible farm trivia question Farm Aid staff can think of. When we have a question like: "How many gallons of manure spilled off the coast of North Carolina in what year?", Laura can find the answer. Check out Laura's column and ask Laura your food and farm questions. In her spare time, Laura works on recipes and dreams of a future on her very own sheep farm and fiber arts studio.

Don't forget to watch the Farm Aid 2007 TV Special

The Farm Aid 2007 TV special will air on HDNet on Sunday, Nov. 25, 2007 at 9 p.m. EDT. It will include highlights of the 2007 concert plus some great Farm Aid moments.