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.