Over 50 people converged on the Foxhollow Farm Community in Crestwood on a beautiful day in July for good food with a green message. After shopping in Foxhollow’s market for a variety of their organic products including meats, cheese, produce and soap, attendees were treated to the sustainable delicacies of the Mayan Café. In the midst of shopping and dining in this pastoral setting, attendees learned the story of how Foxhollow and the Mayan Café built their working sustainability partnership. Using green farming techniques partnered with sustainable menu planning, this partnership offers customers the best product at the lowest environmental impact. Maggie Barrett, Foxhollow’s fourth generation owner, explained the farm’s sustainable practices and the extent to which they go to ensure organic produce. The Mayan Café’s Anne Shadle shared their journey to working with Foxhollow Farm. Beginning with their involvement with the KY USGBC in 2009 the journey culminated in their current process of menu planning based on seasonal products. Bruce Uca, Mayan Cafe's owner shared the process he went through to plan dishes and menu according to availability. He also encouraged attendees to enrich their diets with locally produced produce and meats and support local farmers at farmers’ markets. At the end of the day, attendees went home having tasted and seen the possibilities of sustainable business initiatives.