On October 30th, Bard hosted a Farm-to-Table event, costing only $10 per person. Julian and I went, not really knowing what to expect, but loving the idea of “Farm-to-Table,” which has become really popular lately. It was a buffet with kale salad and fresh dressing, a squash pasta bake, meatballs, potato salad, and the best darn apple pie I’ve ever had, with fresh whipped cream of course! The apples came from Rose Hill Farm and the unsalted butter from Ronny Brook Farm. Me-oh-my-oh-Pie bake shop as well as John Paul Sliva and two Bard students made all 34 pies. Yum!