Connecting Food, Farmers, and COMMUNITY

Most people don’t think twice about where their food comes from. They eat what’s on the grocery store shelves or what’s served at a restaurant, rarely pausing to consider the deeper connection between agriculture, community, and their own plate.

That disconnect is what drove me to shine a light on how essential sourcing is—not just for our local economy, but for our health and well-being.

I found that same passion in Chef Mitchell Weber, owner of SAGRA Food & Wine. Mitch’s work strengthens our community in more ways than one: by serving unforgettable dishes and by championing local farmers with every menu choice. His approach is clear and unwavering: locally obsessed, seasonally focused.

When Mitch shared his idea for SAGRA di Zucca, a culinary ode to squash, I was immediately on board. His process began with a 30-minute drive through the Driftless to Harmony Valley Farm, where he sourced every ingredient for the seven-course dinner. But it didn’t stop there—after walking the fields and connecting with the land, Mitch wanted diners to feel that same connection and extend gratitude to those who made it possible.

Together, we created postcards for every guest, pre-stamped and addressed to the farm. After the meal, diners could write directly to the people who grew their food. By winter, Harmony Valley was flooded with thank-you notes—heartfelt reminders that their work mattered, and that their community was behind them.