Educatering
Here at A Fork Full of Earth, we imagine a fork could be full of many things: compost for the vegetables, hay for the livestock, or a twirl of spaghetti.
We’d like to redefine the common perception of food to include all that we consume and dispose of in order for us to thrive within this dynamic earth ecosystem. To that end, we promise at each event:
- to prepare delicious, seasonal, healthy food while utilizing the goods and services from local farms and business who are sustainably minded
- to encourage people to eat powerfully and joyfully by providing events with engaging and educational information related to what they are eating
- to present an enticing, interactive, and deeply nourishing atmosphere around dining, with the hopes of inspiring people to honor more deeply their body's relationship to food
- to attend to the effects that our food consumption has on our planet by providing resources, in the hopes of cultivating powerful networks among solution-minded people
We offer many options for food service, including:
- one time event catering (weddings, fundraisers, parties)
- multi-day event catering (workshops, retreats, festivals)
All catering by A Fork Full of Earth will include:
- delicious event specific recipes which will enhance the atmosphere around and complement the goals of the client
- food purchases that support local purveyors and artisnal meats and cheeses
- a chance to experience new fair-trade certified foods from other countries and cultures
- a unique menu with custom tailored pricing which can include: information about the farms and businesses that provide for your event, nutritional information about specific recipes or ingredients and hand crafted table cards which highlight these details
- conscientious waste removal, recycling, and composting
Educatering in Schools
Angela currently imparts this philosophy as a full time chef at Marin Academy in San Rafael, California. Working for Acre Gourmet’s Real School Lunch Program. She collaborates with the Marin Farmers Market Association and Marin Organics to bring seasonal foods to the cafeteria’s lunch plan and educatering to the cafe building’s colorful walls. She also belongs to the school’s Eco Council, where sustainability issues are discussed and plans to expand the lunch program into the curriculum are currently underway.