Farm to chef program sizzles in 2009

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TOLEDO — The Center for Innovative Food Technology (CIFT) will launch the fourth year of its farm to chef program with four informational meetings throughout northwest Ohio.

In 2008, over 50 farms and 100 food purveyors participated in the program.

Connections

This program will connect participants through a county-formatted directory sent to all participants. All participants will be able to join and access the Ohio MarketMaker Web site to locate fresh local fruits and vegetables in their area.

The participants will also receive a monthly newsletter to announce what local items are in season, current articles of interest to northwest Ohio, upcoming meetings and a highlighted buyer and seller.

All information will also be accessible from the center’s Web site.

Meeting lineup

Those interested in hearing more about this no-cost program that sells local products to chefs can attend any one of four informational meetings that will be held throughout northwest Ohio. The four meeting sites are:

— March 25, 9:30 a.m. until 11:30 a.m. at the CIFT Conference Center, 5555 Airport Highway, Suite 100, Toledo.

— March 26, 10 a.m. until noon at the USDA Office, 7868 County Route, 140 Suite D, Findlay.

— March 27, 10 a.m. until noon at the Fulton County Extension Office, 8770 state Route 108, Suite A, Wauseon, Ohio.

— March 30, at the Ida Rupp Public Library Community Room, 310 Madison Street, Port Clinton, Ohio.

Register

There is no charge for these meetings; however, reservations will ensure there is enough literature for all in attendance.

To reserve a space, contact Nancy Hansen at the Center for Innovative Food Technology, 419-535-6000, ext. 140 or nhansen@eisc.org.

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