"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be downloaded at http://www.pfi.iastate.edu/Calendar/FarmtoRestaurant.pdf (please note that registration deadlines are outdated on the PDF) "This will be a comprehensive, informal and fun day of learning for people who want to benefit from the growing demand for local foods,"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. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - To get off the IOWA-TOPICS list, send any message to: [log in to unmask]