farm-to-table

Relating to the process of food creation, from the raising of plants or livestock to the end product made available to consumers.

When David Page and Barbara Shinn founded Home in 1993, they applied the sensibilities of a small, laid-back, bistrolike, chef-owned farm-to-table restaurant to American home cooking.

In 2022, the high school, an hour’s drive north of Kansas City, added an elective farm-to-table course run by a family and consumer science teacher, Amy Kanak, who works with an agriculture teacher, Brandi Ellis. Students were already learning to harvest and process livestock and wild game in their agriculture classes, and dissect the organs in science classes.

Having certification in a voluntary program to track farm products from source to point of processing or consumption.