Root to bloom eating encourages us to enjoy our food to its full potential by using forgotten or
often discarded parts of fruits, flowers and vegetables. This practice can increase the amount
of edible food for consumption, using the same amount of resources, while also reducing food
waste. Join Chow Chow for a flavorful vegetarian whole plant dinner, taking guests on a multisensorial dining journey starting from the seed in the ground all the way to the flower and
its essence. This experience will leave you more mindful about food waste and aware of the
benefits derived from eating plants in their entirety. Learn about natural plant-based dyes with
a demonstration from Echoview Fiber Mill, including indigo and black walnuts, and dyes that
can be made from vegetable scraps including onion skins and avocado pits.