Kudos to Cathy Sherick of Clark College, who initiated and implemented the 2017 Food Summit on Feb. 10.
Although hosted by Clark College, it was a community, county and state event. Stakeholders included food growers, consumers, agriculture gurus, and experts on innovation and change. It addressed our most fundamental need — food.
I came as a foodie and was not disappointed. Starting with locally roasted coffee and nutritious scones baked by Clark College culinary program students, I transitioned to a moving smorgasbord of appetizers that fed us well throughout a lively networking lunch.
The menu of breakout sessions was equally tantalizing. I chose the morning session titled Distribution Dilemma and the Dynamic Eco-System session in the afternoon. The workshops were packed with wannabe entrepreneurs, private citizens and practicing micropreneurs. We learned, shared and established new social networks. We received practical advice from a chicken farmer who uses sheep in her pasture to deter killer hawks.
