Index 2026: Food and Fun Are Regenerative

Black granite walls towered above Index, Washington, as we bumped down a dirt road toward Farm to Crag's annual "Climb, Farm, and Feast" event in June.

With just a year of climbing experience, I arrived feeling nervous and very much out of my league. So out of my league. What I didn't expect was to spend the day climbing with renowned alpinist Kate Rutherford.

I followed the trail of campervans and sleepy-eyed climbers to a small gravel parking lot where our crew was gathering. We jogged over, shoelaces untied and climbing packs bouncing, breathlessly apologizing for being late.

Any anxiety I carried vanished almost immediately. Kate welcomed me with a hug, and Farm to Crag board member Emmy ushered me into the circle with cheerful first-things-first questions: "Are you vegetarian? We're so glad you're here. Would you like a pesto sandwich turkey or hummus sandwich?" Just like that, I felt less like a newcomer and more like an old friend.

Farm to Crag brings together climbers, farmers, and outdoor enthusiasts to support regenerative agriculture through community events such as this one. Founded by Kate Rutherford and Esther Smith, the organization’s mission is built on a simple idea: healthy soil grows healthy food, healthy communities, and thriving landscapes. Through gatherings like this one, Farm to Crag connects people directly to farmers.

As I soon found, connection and restoration were the heart of the day.

I watched as a crew of volunteers? climbers? are they with us? crawled like spider monkeys up the steep, black walls of Index past the bright green canopy to set our route. While experienced climbers floated effortlessly up the crags and slabs, I spent much of the morning pushing through uncertainty, testing my limits, and learning to trust the process.

Climbing was only part of the experience. Like so many Farm to Crag events, it was a part of a day-long experience with the natural world that quite literally supports us. We packed up our bags at noon and headed to Carnation Farms to see how regenerative agriculture works. The afternoon was dedicated to conversations with farmers and ranchers, and understanding regenerative agriculture not as a concept, but as an experience through all five senses.

Under the pavilion at Carnation Farms, Esther Smith gathered us for a Food as Medicine conversation. Esther, a climber and physical therapist, explained how animals are raised affects the nutritional quality of the meat. Pasture-raised, organic meat is more nutritionally dense and has a better fat profile that is less inflammatory (higher Omega-3s). It might be more expensive to buy meat from your local farmer, but eating less is more in this case, and the quality of the meat matters to your body.

As Esther spoke, Kate seared up a juicy steak on a camping stove and I did an impromptu braise of farm-fresh greens and squash. The aroma of caramelized vegetables wafted through the crowd as climbers, families, and farmers asked questions and sampled the rich, pasture-raised organic meat. Tasting was believing.

Afterwards, our motley crew wandered the fields with Farm Director Eric Popp. As we ambled past a herd of Oreo-colored cows, Eric explained how every element of the farm contributes to a larger interconnected system. “These heritage breed cows are perfectly adapted to the soil of our valley.” Once the cows are done grazing, they rotate to another field after two days, then the chickens hunt and peck for bugs through the field, aerating the soil and further breaking down nutrients to feed the soil through their droppings. Over our shoulder a shepherd watched over her flock of sheep. Animals, plants, grasses, bugs, and microbes all live as a community, where they exist in reciprocal cycles.

When we returned to the outdoor pavilion, babies were put down for naps, dogs lazed on the grass, and we gathered for a presentation from Russ Flint of Rain Shadow Meats. In a talk focused on whole-animal butchery and thoughtful meat consumption, Russ broke down a leg of lamb with the precision of an artist. He highlighted the importance of honoring the entire animal and reducing waste. “A good butcher is resourceful. If a cut of meat is past its prime, it’s ground into sausage the next day, or simmered into bolognese or a rich stew later in the week. We never let anything go to waste.” His message echoed the theme of the day: regeneration isn’t just about how food is grown. It’s also about how we value, prepare, and consume it. As we rested in the quiet of the afternoon, it felt less like a talk and more like a community gathering of neighbors.

As the sun began to descend toward the horizon, Happy Hour and the Silent Auction began. Patagonia jackets, coolers, and handcrafted earrings, and other donated items lined the tables while we nibbled on a crisp charcuterie buffet. Proceeds from the auction supported Farm to Crag’s Soil & Sustenance program, helping to support the farmers we met today and other regenerative agriculturists who steward the earth with care and intention.

Peeking through the arbor, I noticed the Farm to Crag event crew transformed a patch of grass into an outdoor dining room. A long farm table stretched across the lawn, laden with wildflowers, colorful organic salads sprinkled with edible flowers, caramelized lamb kebabs, and soft pillowy bread. We gathered to feast and to chat about all we had seen and tasted that day.

When I think back, my morning of climbing was not successful. But I had a ton of fun trying.

I watched climbers laugh through failed attempts and cheer each other through hard sends. We wandered railroad tracks and creeks, stepped over ancient roots and moss-covered logs, and shared food around picnic tables with people who had started the day as strangers.

The food and fun were unforgettable. Tomato sandwiches layered with tender bread and luscious pesto, and a peach so sweet and tart that I gobbled it up. When Jess, Julia, and I gushed over the snap peas, Collie laughed and told us they had been harvested the night before from a backyard garden on Vashon Island. Later, after thanking my belayer for a smooth climb, he replied simply, “I’m Eric. I’m a farmer and rancher at Carnation Farms.”

Somewhere between the climbing gear scattered across the grass, the red-headed toddler gnawing on her fist, the farmers, the climbers, and the food that nourished us all, I felt a deep sense of interconnection.

The June Farm to Crag Index event reminded me that climbing and farming share more than I had realized. Both invite us into relationships: with the land, with our communities, and with ourselves. Both require patience, stewardship, resilience, and trust. And both, at their best, leave people and places stronger than they found them. Food fed our bodies, fun fed our souls, and the Index Farm to Crag climb showed me that both can be deeply regenerative.

Get Involved

Farm to Crag’s work depends on a growing community of climbers, farmers, and food lovers who believe healthy soil is fundamental to healthy communities.

Here’s how get involved:

Explore the Farm to Crag Regenerative Mapto discover farms, ranches, and food producers near you.
Sign up for an upcoming Farm to Crag community event to experience regenerative agriculture first hand (climbing is optional! But fun!)
Donate to support Farm to Crag’s programs, including Soil & Sustenance, which helps build resilient local food systems and supports regenerative farmers.

Together, we can help ensure that the landscapes we love to continue to nourish people and the planet.

Thanks to our partners:

Patagonia Seattle (https://www.patagonia.com/stores/wa/seattle/2100-first-avenue/store_seattle.html)

Carnation Farms (https://carnationfarms.org/)

Rainshadow Meats (https://www.rainshadowmeats.com/)' Russ Flint

Fractal Ag (https://fractal.ag/)

M&P Ranches (https://www.mpranches.com/) 💚

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