Farm-to-table
Despite the growth in the farm-to-table restaurants the movement has been met with some criticism. Critics argue the interest in knowing where your food comes from and ensuring it is locality sourced is just another food fad for millennials. Furthermore, the higher price point that many restaurants are forced to demand, given the higher costs of production and lower economies of scale, also make farm-to-table food less accessible for many people. The movement was originally closed tied to "tree-hugging elitists," who were able to afford farm-to-table food. Lastly, critics argue that the farm-to-table term is not fully understood by consumers. For example, foods advertised as farm-to-table are considered healthier regardless of actual nutritional content.
Yonnette Fleming
Yonnette Fleming has been doing urban gardening and farming for over 16 years. She is a project catalyst and vice president of the Hattie Carthan Community Garden farm. She is the main coordinator for the Hattie Carthan Herban Farm and two community food markets. She has worked to address food security and food justice concerns since 2003. She teaches local children and various communities in New York City creative cooking and urban farming at the Hattie Carthan Farm in Brooklyn. She teaches workshops in herbalism and plant medicine. There is also a Hattie Carthan Herban Farm and Apothecary Market. The Herban farm grows and teaches how to use and cook with medicinal herbs. The cooking classes are free. The workshops teach seniors and youth groups. The Hattie Carthan Garden farms have trained youth chefs. She teaches a food justice course for the Farm School in NYC. She is a member of the Farm School's advisory board.