How To Organize A Farm To Table Event - EP 1089

Today, we talk about what it takes to organize a real Farm to Table Dinner, as well as cover our usual Monday segments.

Featured Event

Chainsaw Milling Demo and Potluck
Sunday at 1 PM
Basecamp Lodge, Lancaster, TN
Join us for a hands-on chainsaw milling demonstration and community potluck! Bring a dish to share and see how we turn logs into lumber right here at the Holler.
Event Details

Sponsors

• AgoristTaxAdvice.com/LFTN – Helping entrepreneurs, homesteaders, and freedom-minded folks handle taxes the smart way. 
• HollerRoast.com – Fresh-roasted coffee for doers. Start your day with luxury and get to work.
  
  
• Farm To Table Dinner Tickets, Nov 15 | $125

Community Highlight

LFTN Stocking Exchange
Time is running out to sign up! We’ll assign your Secret Stocking Santa on November 1, so don’t miss out on this fun community tradition.
Sign Up Here

Tales from the Prepper Pantry

• Convenience meals this week: crockpot lamb ribs. 
• Drying the last round of fall herbs — mint, oregano, and holy basil. 
• Getting ready to fill the freezers with meat now that it’s almost cold enough to butcher. 
• Hoping for a venison this year. 
• Ground meat base for winter meals: beef, pork, and more pork.
  

Weekly Shopping Report

• No shopping trip this week.
  

Frugality Tip

Did you know that if you put something in your online cart at Amazon (and some other online stores), when the price changes they notify you via email. So if you are looking to buy something but it is a little out of your budget, throw it in the cart and you just might be notified when it goes on sale.

Also, when looking around on eBay, go ahead and click that heart, a lot of sellers will send you a discounted offer just for liking an item.

So have a little patience and wait and see if you can save a few dollars on your next online purchase.

Happy savings y'all
~Margo

Operation Independence

We opened up the Basecamp Airbnb — and one hour later it rented for four days! That single booking covered baseline expenses for the property (though not the mortgage). Still, a solid win toward independence.

Main Topic: Organizing a Real Farm to Table Dinner

1. Why We’re Doing One
   We wanted to show what real farm-to-table actually means — not marketing, not a photo op. A community meal built from what local farmers are actually harvesting right now, cooked by people who understand those ingredients.
2. Why It’s Harder Than a Typical Event
   This isn’t catered convenience food.

• The chef has to process everything from raw ingredients, not pre-trimmed or par-cooked product. 
• Every ingredient is sourced directly from farms, not distributors. 
• Timing is critical — you plan the menu around what’s in season, not what’s available year-round from a big box store.
  

This is NOT your typical farm-to-table experience. We’re not highlighting one or two local dishes and then filling the rest from Costco. Every ingredient — except the pepper and the coffee (which I roast) — comes from right here in Tennessee. No shortcuts.

3. What Other Farm to Table Events Get Wrong
   Most are “farm to table” in name only — a token nod to local producers while relying heavily on imported or processed foods. They miss the deeper connection between local abundance, timing, and community.
4. Steps to Organizing One

• Source the food: Build relationships with local growers and producers. 
• Find a venue: Needs to be accessible, scenic, and functional for cooking and serving. 
• Create a semi-flexible menu: Base it on what farmers actually have that week. 
• Explore legalities: Health codes, insurance, and any required permits. 
• Add extras: Things like a wild edible walk turn the dinner into an experience. 
• Sell the tickets: Clear messaging — you’re selling an authentic experience, not a restaurant meal. 
• Handle logistics the day of: Setup, cooking flow, seating, lighting, cleanup.
  

Customer Experience

• How do you keep the night flowing smoothly and still make it feel personal? 
• How do you balance talking about the farms with letting guests simply enjoy the meal? 

Scaling the Concept

• Could this become a recurring or seasonal event? 
• What lessons are you already learning for next time? 

Make It A Great Week.