The real work of Earth Day was done last weekend with a massive volunteer effort throughout Central Ohio. Almost 4,000 volunteers picked up trash, planted trees and worked in community gardens. Events like Thursday’s Earth Day celebration at Franklin Park are a forum for inspiration and education. The event gives non-profits and eco-friendly businesses an opportunity to explain their products, missions and campaigns. By trying to achieve a zero waste event we can teach people about recycling and composting and by offering healthy, sustainably produced foods we can introduce people to some fast food alternatives.
When I was asked to organize the food vendors for the Earth Day celebration, I started to think about the sort of vendors that would appeal to me at such an event. I wanted to focus on local, independent businesses and make sure that there were plenty of options for vegetarians and vegans. I knew we would need to have more food options than previous years, because there are so few options close to Franklin Park. As this was the 40th anniversary of Earth Day we were hoping for more attendees than previous year’s, and if you want people to stay and listen to music on a weekday evening, chances are they are going to get hungry.
I remembered that the Columbus vegetarian restaurant blog Nothing Better to Do had featured a Comfest dining guide, so I contacted them to solicit some ideas. We invited some Comfest veterans: Dragonfly and Wellness Forum as well as some of the favorite vendors from previous years: Wholefoods Market and Rad Dog, who were the first vendor to sell out. Another vegan option were the soups and turnovers from Lucky Ladle. I was a fan of the potato and spinach turnovers. Poor Shannon had her umbrella stolen the night before, but she was still all smiles. You can catch her at some of the farmers markets this summer.
Phat Wraps had an enticing display with all of their fresh toppings and they proved to be another popular choice. It’s fun being able to customize your own food. Their permanent location is in the OSU campus area on North High Street, but look for a second location opening soon.
A couple of festival newcomers were Portia’s Creations, featuring Kombucha Bob and Skillet Rustic Urban Food, debuting their new trailer. The pork belly quesadilla with salsa verde from Skillet was my late lunch, and it was delicious. Skillet is a great example of local, seasonal sourcing and they work directly with a number of farmers. I look forward to seeing the trailer out on the streets again soon.
A special thank you goes to Jeni’s Ice Creams and Columbus Brewing Company who gave out free scoops of ice cream and beer to volunteers. It’s amazing how long people will stand in line for a free scoop of ice cream, but it is wonderful stuff. Jeni’s is doing great work teaching people about seasonal eating through the medium of ice cream. It’s almost time for flavors that bloom.
Thanks also to all of the volunteers at the festival and the ever-patient Franklin Park Conservatory staff, especially the electricians.
Some other food highlights awaited those that made it over to the community garden. The live fire cooking theatre was in full swing and we found garden guru Bill Dawson showing off pizzas fresh from the outdoor oven.
Inside the education pavilion were a series of cooking demonstrations. I only made it to one, but I did get to listen to Devon Morgan (pastry chef at Alana’s) teaching us how to reuse and recycle ingredients in the kitchen. Devon showed us how to make chocolate nut balls with leftover cake trimmings and that’s the sort of recycling anyone can get behind.
Some more photos from the event are on flickr.