Veggies to Table is pleased to announce its brand-new Zoom Supper Club Series starting Feb. 17 with a focus on local food, community building, and education. Enjoy great food and lively conversation while making a difference in the lives of those living in the crisis of hunger in Maine — 167,000 Mainers daily, including one out of every six children. 

Each Zoom Supper Club will feature an inspiring speaker discussing topics such as gardening, homesteading, and sustainable living, an interactive question and answer period and numerous prizes! There will be a themed meal unique to each event to be prepared at home and eaten together during the online presentation. 

Newcastle-based Veggies to Table is a non-profit that grows and donates top-quality organic produce and flowers to community members experiencing hunger and needing joy. It also provides education and community-building through its volunteer program and events.

Tickets for the February and March Supper Clubs are $35 for one event / $60 for both. Ticket price includes admission and prize eligibility. Sign up by February 8th for early bird rates of $30 for one event / $55 for both. All proceeds will support Veggies to Table’s mission.

The Feb. 17 kick-off Zoom event welcomes Petra Page-Mann of Fruition Seeds. Her thought-provoking presentation “Growing Our Gardens, Growing Ourselves,” will focus not merely on the how of gardening but also the why. A garden can be so much more than just a means to put food on the table; it can be filled with intention, purpose, and meaning. Inspired by the writing of Robin Wall Kimmerer Braiding Sweetgrass, this talk is sure to captivate and motivate.

The February meal theme will be “Winter Comfort Food” inviting us to consider comfort, home, and winter nourishment.

On March 16 Kirsten Lie-Nielsen of Hostile Valley Living will discuss becoming a modern Maine homesteader, living off the land, and how to access this lifestyle. She will relate her personal journey renovating a 200-year-old Maine homestead, raising animals and growing her own food. Kirsten will help us delve into garden planning for year-round abundance and preserving the harvest.

The accompanying meal theme “From the Pantry,” will have us digging into last summer’s garden stash or utilizing foods from the cupboard, freezer, or root cellar.

On April 14 Irene Brady Barber of Coastal Maine Botanical Gardens will join us to explore how to incorporate native Maine edibles into the garden to welcome pollinators. More information and tickets coming soon.

Participants of each event will be eligible for prizes that will be awarded for the best use of theme, local food, recipes and photos as well as a random drawing of all ticket holders. Prizes will include Reny’s and Oxbow Brewery gift cards, Veggies to Table merchandise, Crossroads Coffee, sustainable living items from du Jardin, and more.

Veggies to Table: Website: https://veggiestotable.org/supperclub; Email: info@veggiestotable.org