Thanks for “Raising the Barn” With Us!
Written by Rachel Wohlander
November 4, 2019

The Terra Cultura team is thrilled to announce an upcoming evening dining experience on the farm, in collaboration with the Central Coast’s own Robbie Brown, known better in the culinary world as The Climate Foodie!

Hello Dear Friends of Terra Cultura!

We want to thank those of you who came to our Barnraiser event on October 13th. By day, you came to Terra Cultura to get your hands dirty with us, and to see all we’ve accomplished in the past year. By night, you feasted and celebrated with us at the Aromas Grange, and enjoyed live music and an art exhibition. We’re so grateful for your show of support, through your labor, love, and generosity. We want to thank you even if you couldn’t make it to the event. We’re so lucky to be part of a community that understands the timely need for social, environmental, and economic support systems. You, our neighbors and friends, have helped us in so many ways to establish Terra Cultura, and we are grateful every day. We’ve come so far, and it’s only the beginning.

They say it takes a village to raise a child. In this case it takes a community to raise an educational eco-arts farm. In helping us to “raise the farm” you are helping us to increase access to our eco-literacy programs, giving more students the opportunity to get their hands dirty on the farm! Click below to learn more about how you can help us expand our programs and reach our goal for 2019

Terra Cultura x The Climate Foodie

Farm to Table Dinner Pop-Up

Saturday, September 28th, 5pm – 7:30pm

Experience an evening meal that celebrates sustainability by using seasonal and plant-based ingredients, and cooking methods rooted in Japanese macrobiotic cuisine. The dinner will be hosted in our picturesque communal kitchen, encouraging conversation and connection. This reservation-only event is limited to just 12 guests, so secure your spot now!

The plant-based menu will feature locally grown vegetables, mushrooms, nuts, and sources of umami such as kombu, shio koji, and miso which are commonly found in Japanese ingredients. Each plate will include a serving of five distinct dishes, one soup, and a beverage. Please note that the cuisine will contain soy, gluten, sesame seeds, and nuts.

Written by Rachel Wohlander

Rachel Wohlander is a co-founder, and the executive director of culture and education at Terra Cultura. She is an interdisciplinary artist and educator with a background in performing arts and creative writing.

1 Comment

  1. George Kosta

    George Kosta , Nathan’s father
    gjk52@hotmail.com
    Glad Nathan is involved with the farm!