The Boston Local Food Festival on Saturday, October 2 was a mashup of people and food on Boston’s waterfront by the Children’s Museum. The event—a first for Boston—brought farmers, fisherfolk, restaurateurs, artisanal food producers, and eaters from the Boston area together to share their passion for local food.
I shivered in the pre-dawn chill as I walked across the deserted Congress Street bridge at 6 am Saturday morning to begin my volunteer stint, but by the time I left that afternoon, it was a perfect sunny fall day and the festival was so packed, I could barely make my way out.
From free samples of milk, chocolate, hummus, and the smoked fish patés from Nantucket Wild Gourmet & Smokehouse to the dishes from local restaurants and vendors, all priced at under $5, everywhere I looked and smelled, there was food, glorious food. In between the eating opportunities were learning opportunities galore: Educational exhibits, food demos, and a seafood “throwdown” between chefs Didi Emmons and Jason Bond.
In addition to generating excitement and support for local food, one of the goals of the festival was to ”facilitate collaborations between local food farms, businesses, and public and non-profit organizations” and the festival organizers, the Sustainable Business Network of Greater Boston, certainly succeeded.
Jeff Barry, founder of Boston Organics, an organic produce delivery service, and a sponsor and supporter of the Local Food Festival, told me, “Putting this event together has created so many good connections. Boston Organics provided produce from farms, breads from Nashoba Bakery, and food for sandwiches for the volunteers, but we couldn’t figure out how to get all the stuff here [when they needed it]. We knew that Katsiroubas Bros. [a wholesale fruit and produce company] was bringing a truck, so even though I didn’t know them, I called them yesterday to ask for help and they delivered it for us.”
Barry concluded: “The food system and infrastructure are dominated by the larger entities. This event came together through using informal networks, and that’s how the local food system will come together.”