Field Day to Highlight Farm to Fork Businesses
This article was originally published on August 23, 2017 and expired on September 14, 2017. It is provided here for archival purposes and may contain dated information.
The farm-to-fork movement (also known as farm-to-table) is all about strengthening the connection between farmers and consumers. On Sept.14, farmers, chefs, and consumers are invited to a University of Illinois field day to learn more.
The “Growing Farm-to-Fork Businesses” field day is sponsored by the Illinois Organic Growers Association and the Agroecology and Sustainable Agriculture Program at U of I. The event will include tours of the Sustainable Student Farm and the FSHN Pilot Processing Plant, along with presentations by U of I researchers and Extension specialists. Lunch will feature Chefarmer Ken Myszka of Epiphany Farms, and will include a presentation on growing a farm-to-fork business.
The event will begin at 9:30 a.m. at the Sustainable Student Farm at 3505 S. Lincoln Ave., Urbana. Registration is $10 in advance and $15 at the door. Participants can register at www.illinoisorganicgrowers.org.
Pull date: September 14, 2017