Earth Day Dinner Provides Cincinnati Residents With Delicious Reasons To Celebrate Local, Seasonal And Organic

La Farge, Wis.
April 14, 2010
Contact P.R. Kristin Heinmets
work 612-372-6458 La Farge, Wis.

Organic Valley Partners with Cincinnati Restaurateurs to Honor 40th Anniversary of Earth Day at Tables Throughout the City

As communities across the nation prepare to commemorate the 40th anniversary of Earth Day on April 22, 2010, the farmer-owned cooperative Organic Valley is partnering with three local Cincinnati chefs to embrace the Earth Dinner tradition.

Acclaimed Cincinnati chefs will offer special Earth Dinner meals to raise funds for Chefs Collaborative, the leading nonprofit network of chefs and farmers that fosters a sustainable food system through advocacy, education and collaboration. Organic Valley will match every dollar donated by restaurant partners.

"The concept for Earth Dinners grew out of a desire to start a tradition that connects citizens more meaningfully with their food, who grew it and particularly, the impact of food production on human health and the health of the earth," said Theresa Marquez, founder of Earth Dinner and chief marketing executive for Organic Valley. "The dinner table is a powerful place. The hope is that when friends, family, farmers and chefs join together with organic, local and seasonal foods, magic happens, story telling starts and we experience the remarkable role that food plays in our lives and our culture."

All three Cincinnati Earth Day dinners will take place on Earth Day, Thursday, April 22. To kick off the celebration, JeanRo Bistro (413 Vine Street) will host a special candlelit Earth Dinner with all proceeds benefiting Chefs Collaborative. To make reservations, call 513-621-1465 or visit

Local 127 (127 West 4th Street), a New American Eatery with an emphasis on farm-to-table dining, will host an Earth Dinner on Thursday, April 22. For reservations, call 513-721-1345 or visit

The same evening, The Wildflower Café (207 E. Main Street/Rt. 42, downtown Mason), a family owned and operated café featuring the freshest local and organic ingredients, will host an Earth Dinner on April 22 at 7 p.m. To make reservations, call 513-492-7514 or visit

Organic Valley also encourages Cincinnati families and friends, schools, and nonprofit organizations to host their own Earth Dinners. Visit to download a free toolkit and a PDF of the new Earth Dinner Book containing helpful tips, quotes and thought-provoking questions to spark meaningful conversation among guests.

Earth Dinner is supported by a broad-based coalition of organizations including Beyond Pesticides, Bioneers, Chefs Collaborative, Healthy Child Healthy World, Earth Day Network, Earth Pledge, Eco Education, Ecotrust, Environmental Working Group, Heifer International, New York Restoration Project, Slow Food USA, Small Planet Institute, Social Venture Network, OM Organics, The Organic Center, Organic Consumers Association, and Waterkeeper Alliance. 

Organic Valley Family of Farms: Independent and Farmer-Owned

Organic Valley is America's largest cooperative of organic farmers and is one of the nation's leading organic brands. Organized in 1988, it represents 1,652 farmers in 33 states and four Canadian provinces, and achieved $520 million in 2009 sales. Focused on its founding mission of saving family farms through organic farming, Organic Valley produces a variety of organic foods, including organic milk, soy, cheese, butter, spreads, creams, eggs, produce and juice, which are sold in supermarkets, natural foods stores and food cooperatives nationwide. The same farmers who produce for Organic Valley also produce a full range of delicious organic meat under the Organic Prairie Family of Farms label. For further information, call 1-888-444-MILK or visit, and the cooperative's farmer website, Organic Valley is also on Twitter @Organic_Valley and Facebook .

Chefs Collaborative

Founded in 1993, Chefs Collaborative is the nation’s leading network of chefs and members of the greater culinary community committed to sourcing and cooking with local, sustainable and delicious ingredients.  For more information, visit the Chefs Collaborative website,

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Kristin Heinmets
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