1James, 9, of Carbondale, picks flowers from the Sustainable Settings garden to garnish food platters for the party.
2James, 9, of Carbondale, picks flowers from the Sustainable Settings garden to garnish food platters for the party.
3Some of the crops growing in this greenhouse were served at the dinner.
4Some of the crops growing in this greenhouse were served at the dinner.
5A rooster and his hens help oversee party preparations.
6A rooster and his hens help oversee party preparations.
7A marching band leads guests from cocktails in the garden to dinner under the tent.
8A marching band leads guests from cocktails in the garden to dinner under the tent.
9Guests could purchase farm products at a pop-up market during the event.
10Guests could purchase farm products at a pop-up market during the event.
11Diners quenched their thirst with a wide variety of beverages, including Big B's cider, and wines and CapRock gin and vodka from Jack Rabbit Hill Farm.
12Diners quenched their thirst with a wide variety of beverages, including Big B's cider, and wines and CapRock gin and vodka from Jack Rabbit Hill Farm.
13Valley chefs Mark Hardin, Chris Randall, and Mark Fischer (from left to right) prepare a roasted pig for diners. Earlier in the week, the chefs had the opportunity to participate in the blessing and slaughter of the animals served at the dinner.
14Valley chefs Mark Hardin, Chris Randall, and Mark Fischer (from left to right) prepare a roasted pig for diners. Earlier in the week, the chefs had the opportunity to participate in the blessing and slaughter of the animals served at the dinner.
15The buffet meal included dozens of dishes, all sourced—at least in part—from Sustainable Settings.
16The buffet meal included dozens of dishes, all sourced—at least in part—from Sustainable Settings.
17Lloyd Nelson, the LeVans' business partner in Biodynamic Source, and his girlfriend, Emily, proudly display their plates of harvest bounty.
18Lloyd Nelson, the LeVans' business partner in Biodynamic Source, and his girlfriend, Emily, proudly display their plates of harvest bounty.
19Chef Barclay Dodge (left) of Bosq and Sustainable Settings co-founder Brook LeVan were all smiles as guests helped themselves to the delicious meal.
20Chef Barclay Dodge (left) of Bosq and Sustainable Settings co-founder Brook LeVan were all smiles as guests helped themselves to the delicious meal.
21Rose LeVan (second from right), co-founder of Sustainable Settings , stands with friends during her husband, Brook's, presentation.
22Rose LeVan (second from right), co-founder of Sustainable Settings , stands with friends during her husband, Brook's, presentation.
23Festivities continue into the evening with Mount Sopris standing tall in the background.
24Festivities continue into the evening with Mount Sopris standing tall in the background.
This annual fundraiser brings together growers, chefs, musicians, and the greater community to celebrate the bounty of the season at Sustainable Settings’ 244-acre headquarters on the Thompson Creek Ranch outside of Carbondale. The event gives new meaning to the concept “know farmers, know food.” Founded in 2001 by food evangelists Brook and Rose Le Van, and located in Carbondale since 2003, Sustainable Settings works to build fertile soil and produce healthy, safe, and local biodynamic food while also educating and inspiring young ranchers and farmers.
