URBANA, Ill. — 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.
— Lauren Quinn, Ph.D.
Communications and Marketing
University of Illinois
College of Agricultural, Consumer and Environmental Sciences
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