It's been about a month since this year's Ohio Ecological Food and Farming's yearly Conference where socially and ecologically-minded farmers, producers, educators, and food retailers get together and trade ideas and knowledge. Carriage House Farm's Farm Manager, Richard Stewart, led a group of Chef's Collaborative Members in a discussion panel designed to educate farmers and ranchers on how to work with Chefs and Restaurants. The panel included: Justin Dean (Chefs' Collaborative Board Member and Butcher), Stephen Williams (owner and executive chef of Bouquet Restaurant and President of Chef's Collaborative Ohio River Valley Chapter) and Alice Chalmers (owner of Ohio Valley Food Connection). Each member of the panel provided their expertise on bridging the gap between farm and ranchers and the chef. It was presented to a packed room.
This post is intended, primarily as a follow up with attendees and to provide those that could not attend the presentation and resources provided at the seminar. The Power Point Presentation and files below are only part of the general discussion that was held. For a more detailed audio file of the entire presentation, please contact the Ohio Ecological Food and Farming Association. Through them you will be able to purchase an audio file that will go with the files below. If you have any questions please feel free to ask in the comments section.