National Food Day – October 24

Food day logo

One of the many wonderful aspects of living on this island is that we experience definite transitions to all four seasons. After two months of very warm weather (by our standards) we now enjoy the crisp, clear mornings, balmy afternoons, and cool evenings of Fall. The mix of produce coming into the restaurant reflects the warmer climate of Eastern Washington, and also the cooling temperatures of the island.

Whether our food is coming from Eastern Washington or a couple miles up the road, we are passionate about sourcing sustainably-grown food for our guests. It’s a simple equation: clean farming practices = healthy environment = healthy people. That’s why we ask you to observe Food Day, on October 24.

Founded last year by the non-profit Center for Science in the Public Interest, it is a celebration of healthy food, aimed at tackling the significant number of fatalities caused by the typical American diet of overly processed food. In order for us, as a nation, to be healthy, we need to change how Americans eat, adjust agribusiness practices, and ensure that government policies reflect the needs of the populace. This includes treating the animals that nourish us humanely, without hormones and steroids, and eliminating the chemicals in our foods.

So on October 24th, we challenge you to consume only locally grown, minimally processed, sustainably farmed foods that did not come wrapped in plastic. Can you do it? Let us know your experience. Send your comments to

If you’d like inspiration on what you can do in your own community, take a look at our blog post on the Friday Harbor High School chef and school lunch program.


Recent Posts

Outstanding in the Farm: Sweet Earth Farm Dinner on August 18

Coho Restaurant is known for its farm-to-table menus, but tonight we’re bringing the table to the farm! Join us at Sweet Earth Farm on August 18 for a meal designed to showcase the freshest flavors of the season! This special evening is hosted by Soroptimist Friday Harbor in partnership with

Read More »

Cook Like a Coho Chef: Pork Cassoulet

Pork Cassoulet   For the Beans: 1lb dry white beans, these can be great northern, flageolet, or cannellini 1 bouquet garni tied in cheesecloth with – 4 sprigs thyme – 4 sprigs rosemary – 2 bay leaves 1 stalk of celery, cut into 1” chunks 1 large carrot, cut into

Read More »
Scroll to Top