"Putting Your Farm on the Menu" workshops coming soon

Wednesday, Feb. 19 in Cedar Rapids
Monday, Feb. 24 in Des Moines

Farmers interested in marketing locally grown products to restaurants
and other food service buyers are invited to attend one of two all-day
workshops sponsored this month by Practical Farmers of Iowa. The first
will be Wednesday, Feb. 19 in Cedar Rapids and the second Monday, Feb.
24 in Des Moines. Titled "Putting Your Farm on the Menu," the workshops
will feature farmers, chefs and restaurant owners sharing the how-to's
of marketing locally grown vegetables, meats and other products directly
to restaurants and other food service buyers.
Registration deadline for the Cedar Rapids workshop at the Prairiewoods
Center is Feb. 14, and Feb. 18 for the Des Moines workshop at the Hotel
Fort Des Moines.
Workshop cost is $25, which includes all sessions, an Iowa-grown lunch
and a resource manual. To register, contact Katherine Parker at
515-232-5661 ext. 105, or [log in to unmask] Information on
the workshops can be downloaded at
http://www.pfi.iastate.edu/Calendar/FarmtoRestaurant.pdf (please note
that registration deadlines are outdated on the PDF)

"This will be a comprehensive, informal and fun day of learning for
people who want to benefit from the growing demand for local foods,"
coordinator Shelly Gradwell said. "We'll cover everything from
post-harvest handling and processing to working with food buyers."
Iowans spend $8 billion annually on food, and half of that is spent in
restaurants and other businesses that serve meals. These workshops are
aimed at keeping more of those food dollars in Iowa and with Iowa
farmers.

The morning session will feature farmer roundtables. Topics include crop
selection, production and harvest methods; meat production and
processing; food safety; and collaboration options for farmers.

Farmers, chefs, restaurant owners and other food service professionals
who have pioneered successful farm to restaurant connections in Iowa
will lead the afternoon workshop sessions. Topics will include assessing
restaurant and similar markets; making contacts and working with chefs
and restaurant owners; post-harvest handling, packaging and delivery
methods; quality control; branding and pricing products; licenses,
insurance and other legal requirements; and partnerships to educate
consumers and strengthen local food systems.

Afternoon presenters at the Cedar Rapids workshop include Kamyar
Enshayan, Center for Energy and Environmental Education, University of
Northern Iowa; Chef Kurt Friese, owner of Devotay and Adagio restaurants
in Iowa City; Robin Gaines, Bartels Lutheran Retirement Community,
Waverly; Connie Burns, GROWN Locally Cooperative in Postville; and Jill
Weber, nutrition field specialist, Iowa State University.

Afternoon presenters at the Des Moines workshop include Chef David
North, Hotel Pattee, Perry; Chef Jeremy Morrow, 43 Restaurant, Des
Moines; Kamal Hammouda, owner, Caf=E9 Phoenix, Grinnell; and Neil
Hamilton, director, Agricultural Law Center, Drake University.

PFI is a non-profit sustainable agriculture group dedicated to farming
that is profitable, environmentally sound, and healthy for consumers and
communities. Founded in 1985, PFI has over 600 farmer and non-farmer
members. Each year, the group organizes several all-Iowa meals
throughout the state and promotes and fosters local-food systems in
general. For more information about PFI, call 515-232-5661 or visit
www.pfi.iastate.edu.

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