Gaining Ground

From 2010 to 2013, the nonprofit group Gaining Ground took the lead in growing Chattanooga's local food scene.  But their $1.65 million in grant money ran out, so a new group,  Harvested Here, now helps local farmers get their products into Chattanooga's restaurants and stores.  Whitney Marks, the sales and marketing director for Harvested Here, joins us to explain exactly what they do.

On September 22nd and 23rd, the first-ever TasteBuds Farm Tour will offer a chance to meet local farmers and get a personal tour of some of the places Chattanooga-area food is grown. 

From August 6th through August 10th, seventeen restaurants will take place in the Chattanooga's third Harvested Here Restaurant Week, organized by Gaining Ground.  The restaurants will highlight menu choices created with locally-sourced ingredients.

Cooking with Local Kohlrabi and Fennel

May 30, 2012

Have you ever cooked with vegetables such as kohlrabi, fennel, or swiss chard? These are just a few of the ingredients commonly used in the new cookbook series from Gaining Ground. The cookbook series is called Eat Up, and the Spring Edition is available at many local farmer markets in the area.