|
Eleven seasons in, Dine on the Land has become one of the Midwest’s most recognized and original agritourism dining experiences. Thank you.
We did not arrive here polished. We arrived here pruned—through hard and sharp circumstances that, at times, could have crushed us.
We have hosted dinners with rain threatening all day and no barn to run to, only to watch the clouds break before they ever touched the table. We have stood days before opening with no electricity, no license or permit in hand, and even half the table missing after a storm, and still made it to golden hour with drinks poured, bites passed, and guests welcomed.
We once set the table on five acres. Now we set it across thirty-five. We have gone from guests accidentally being sent into our family home to use the restroom—thanks to a sweet miscommunication by my grandmother—to porta potties, and now to plumbed restrooms that feel downright luxurious for a farm.
And some of the same dear friends and family who showed up for that very first dinner still come back each season, tying aprons, pouring drinks, carrying plates, and helping us make the evening feel seamless and special.
That is the thing about Locavore. What guests experience as beauty has often been forged through hardship, faith, creativity, and teamwork. Every season has shaped us. Every challenge has cut away something unnecessary. The branch has been pruned, cut back—and made more fruitful.
And now, here we stand at the edge of a new decade.
Season 11 feels like a milestone in every way. As I look at what is ahead, I cannot help but see the mercy of God in the long arc of it all—in the building, the breaking, the beauty, the provision, the people, and the table that keeps stretching.
The heart behind Locavore has always been deeper than dinner. It has always been about creating a place where people feel welcomed, seen, delighted, and restored. A place where beauty is healing, hospitality is love made tangible, and gathering still has the power to make people feel better about life.
This season, more than ever, we feel the weight and wonder of what has been built here—through faithful work, through the hands of many, and by grace.
The chefs are extraordinary. The farm is fuller. The story is deeper. And there is more for you to taste, see, and experience with us than ever before.
We would be honored to welcome you to the table.
With love,
Mrs. Farmer Jones
| 
