Connecticut Food Bank, in conjunction with Feeding America, marks national Hunger Action Month each September when we, along with our partners in the fight against hunger, mobilize everyone everywhere to get involved in ending hunger in America

Nationwide, one in six Americans struggles with hunger. We can do better as a community and we must do better. That’s why Connecticut Food Bank and our national network of food banks are asking everyone to “Speak Out Against Hunger” in Connecticut

• ORGANIZE a virtual food drive to benefit Connecticut Food Bank or a food/fund drive to benefit your local food pantry, soup kitchen or shelter.

• VOLUNTEER at Connecticut Food Bank or your local food pantry, soup kitchen or shelter.

Join us for the Northeast’s premier culinary festival October 4-6! The Greenwich 2012 Food + Wine Festival is a three-day event that benefits the Hole in the Wall Gang Camp and will include live entertainment from The Gregg Allman Band, Big Head Todd and the Monsters, The Felice Brothers, the Ian Murray Band and Will Hoge, among others. 

Our celebrity chefs and acclaimed culinary guests will include James Beard award-winning chefs, Ted Allen, host of Food Network’s “Chopped,” and local luminaries like Bill Taibe of LeFarm and The Whelk, Rui Correia of Douro and Piri Q, Debra Ponzek of Aux Délices and Frederic Kieffer of l’escale.

Highly regarded chef Noel Jones, who left ON20 in Hartford’s Polytechnic Club earlier this month, has resurfaced at Ivoryton’s historic Copper Beech Inn. Named Best Country Inn for 2009-2010 by Connecticut Magazine, the Copper Beech Inn is one of Connecticut’s premier venues for dining and lodging. It’s also one of its prettiest.

Jones says he is excited about being in partnership with the Copper Beech Inn. He will be assuming the duties of Executive Chef and Food & Beverage Director. “There will be tremendous talent in the kitchen,” Jones enthuses. “This is one of the best teams I’ve ever assembled.”

Diners can count on Jones’ trademark imaginative and beautifully plated food.

Millstone Farms has come up with a way to preserve our seasonal bounty. Summer tomatoes and other vegetables can be enjoyed all winter long with their fall workshops on Canning Tomatoes and Pickling. These workshops take place at the always beautiful Millstone Farm in Wilton, and are led by by veteran farmer Annie Farrell. If you haven't made it out to Millstone yet, this is a great reason to get closer to the source. Information on these workshops can be found below:

The Celebration of Connecticut Farms is the State’s oldest and largest farm-to-chef event.  This year’s gala will also mark the 10^th Anniversary of Connecticut Farmland Trust. Ashlawn Farm, the location of the Lyme Farmer’s Market and Ashlawn Farm Coffee, will host the event on Sunday, September 9^th, from 12:00 to 4:30pm. 

Over 25 of Connecticut’s best restaurants will be preparing food on-the-day, brought in fresh from farms and producers all over the state.  Come and sample food by G-Zen, Metro Bis, Max Downtown, the Dressing Room, Zinc and many others.  For the first time ever, the Celebration will also feature some of Connecticut’s best food trucks – we don’t want to miss out on the growing sector of great food on-the-go, including Skinny Pines Pizza and Caseus Fromagerie Bistro (the Cheese Truck).