Underwriting support from:
/Courtesy of Bartertown Diner
Owner of Bartertown Diner and organizer for the event /Courtesy of Bartertown Diner
UPDATE: The panel discussion after the dinner service has been cancelled. We received this from Ryan Cappelletti, owner of Bartertown and CVLT, this morning:
"The dinner info is all the same: 5-10 p.m. one time menu featuring all fermented products from The Brinery. Due to staffing issues we are just providing the dinner," says Cappelletti. "Which is the best menu we have ever done! Walk ins welcome or call ahead to reserve a spot."
This Saturday, October 24, an opportunity to join in an open community discussion on the local food system is being held at Bartertown Diner.
The "Get Fermented" event features a special vegan menu prepared by chefs from both Bartertown Diner and CVLT Pizza, as well as fermented products brought by The Brinery of Ann Arbor.
The all-vegan dinner for the event will be served in two settings, one from 5-7 p.m., and another from 7-8:30 p.m. at each restaurant. Reservations to the dinner service can be made by calling ahead to 616-490-4911. Along with a focus on fermented products, the specially created dinner menu will include the restaurant's famed $2 tacos, says Ryan Cappelletti, owner of Bartertown Diner and CVLT pizza.
Following dinner, the talk on local food systems will begin at 8:30 p.m. and go for about an hour. This event is free, and will be held at the "Town Hall" in between the two restaurants at 6 Jefferson Ave SE.
A panel will begin the discussion but anyone is encouraged to participate and be a part of the conversation. The discussion will include topics such as sustainability, labor practices and greenwashing. The public is encouraged to bring ideas of how to create solutions to better the local food system in the Grand Rapids area.
According to Cappelletti, panelists include Mike Houseman, manager of Relish Green Grocer at the Downtown Market and Sarah Scott, a representative from the Heartside community. Other panelists will be a variety of local business representatives and farmers, he says.
Part of the goal of the discussion, he says, is to open up a conversation about the most effective way for people from all demographics to be involved in local food. One of the topics will include how the Downtown Market and local food businesses can not just be available to the upper class, but for everyone to be able to afford to eat local.
Cappelletti aims wth this event to create a way for a small group of people who share in the same heart for the local food community to be able to talk together in a personal way. He encourages people from any demographic to join in the conversation.
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