IOGA-ASAP-SSF Sept 14 Field Day: Growing Farm to Fork Businesses

 

 

To register for this event ($10 in advance, %15 at the door) click here

Start at the SSF

9.30 a.m. with a tour of U of I’s Sustainable Student Farm, 3505 S. Lincoln Ave. Urbana, Il 61801, led by  Farm Manager Matt Turino.

At 10.30 we will head over to the I Hotel (1900 S 1st St, Champaign, IL 61820) for the following program:
10:45 a.m.  Dr. Carmen Ugarte and team members will discuss a new Illinois Local Grains Initiative
11:10 a.m. Brian Jacobson will describe how Food Science and Human Nutrition’s Food Processing Pilot Plant is partnering with U of I’s dining services before Dr. Juan Andrade explains how their research can help optimize processing for local product development—
12:15 p.m. Lunch will feature SSF produce and Chefarmer Ken Myszka of Epiphany Farms who will discuss how to grow a farm to fork business.
1:30 p.m. Dr. Fred Kolb and Bill Davison will recognize Jack Erisman, Pana Farmer, and discuss the release of U of I’s new wheat variety!
2:30 p.m. Interested folks will go to campus to tour the FSHN Pilot Processing Plant.

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