Annual Farmer-Chef Conference In Buffalo, NY

Jan. 21, 2011 - PRLog -- Media Contact:   Cherie Messore
         716.866.3875
         FarmerChefEvents@gmail.com

Third Annual Farmer-Chef Conference to be Held in Buffalo:
Keynote Speaker is Farmer-Guru Joel Salatin

Farmers, restaurateurs and related industry professionals will gather for the third annual Field & Fork Network’s Farmer-Chef Conference presented by Wegmans on Monday, February 21 at the Hyatt Regency Buffalo.
The theme of this year’s annual conference, “Bridging the Farm to Table Gap,”  builds valuable connections between regional farms and restaurants and other food providers to heighten awareness WNY’s vast agricultural products, their quality and accessibility to restaurants and the food industry at-large.
“Using locally grown products is a boon to our economy,” says Lisa Tucker, president of the Field & Fork Network. “Regional farms grow nutrient-rich produce, raise animals for food responsibly and employ a local workforce. Restaurants and food-related businesses save money when buying locally and have access to fresh, healthy, high-quality products. It’s a win-win for everyone.”
There are nearly 7,500 farms in the eight counties of Western New York with a diverse range of crops, livestock, dairy and other products available year-round.  This makes our region an exemplar in the farm-to-table movement. Tucker continues, “In 2008, there were a handful of farm-to-table restaurants in our area.  By our 2010 conference, there were more restaurants, hotels and institutions sourcing local products than ever before.   This growth is encouraging.  Our annual conference is a superb way to foster collaboration and to continue nourishing the local food movement here  in WNY.”  
A variety of programs and workshops will address seasonal menu planning, various topics in butchery, institutional food procurement, value chain management and appreciating local wines.  This year’s keynote speaker is Joel Salatin, farmer and owner of Polyface Farm in Swope, Virginia, and a leader in the farm-to-table movement. He’s passionate about small farms, local food systems and the need for communities to
Third Annual Farmer-Chef Conference to be Held in Buffalo  - page 2

support a sustainable regional food paradigm. Salatin’s work was cited in the documentary films FRESH (which will be screened during the conference) and Food, Inc., and in Michael Pollan’s book The Omnivore’s Dilemma.   Informal topical discussions will be held over lunch, with each table presided by a local expert. New this year, discussion topics include urban agriculture, school gardens,  aquaponics and composting/recycle at your business.

The day-long conference is $65 per attendee or $85 per attendee including a marketplace table. For more information, visit www.fieldandforknetwork.com.
In addition to Wegmans, this year’s conference is sponsored by the Lexington Cooperative Market, Rich Products, Niagara Community College’s Culinary Institute, Curtin Family Group Restaurants,Trattoria Aroma, Northeast Organic Farming Association of New York (NOFA-NY), Edible Buffalo, American Culinary Federation of Greater Buffalo,Western New York Foundation and Carmelo's Restaurant.
Field & Fork Network is a not-for-profit organization committed to building a local food system in Western New York that supports our economy. Through networking, consumer outreach and education, the Field & Fork Network endeavors to build a thriving local food system and provide our region with access to fresh, healthy food.

                                   
Photo: Joel Salatin, keynote speaker
Please Note: Keynote speaker Joel Salatin is available for pre-interview by phone. Field & Fork Network President Lisa Tucker is available for pre-interview by phone or in person.  Please contact Cherie Messore to make arrangements.

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Field & Fork Network is a not-for-profit organization committed to building a local food system in Western New York that supports our economy. Through networking, consumer outreach and education, the Field & Fork Network endeavors to build a thriving local food system and provide our region with access to fresh, healthy food.