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Second National Farm to Cafeteria Conference
Putting Local Food on the Table: Farms and Food Service in Partnership

June 16-18, 2005

Kenyon College
Gambier, Ohio


Conference Co-sponsors: Community Food Security Coalition, Farm Aid, Kenyon College, Center for Food and Justice, Food Routes, and Ohio Ecological Food and Farm Association

Registration is available at the door starting Thursday June 16 at 10 am at Gund Commons, Kenyon College.

Lodging may be available for Thursday and Friday nights on campus. We are not accepting additional reservations for the shuttle service. Please make your own transportation arrangements.


Jump to: Plenary - Biographies - Workshops - Film Festival - Field Trips - Short Course - Schedule - Scholarships - Refunds - Airport shuttle


Conference Introduction

What do schools in rural Vermont, prisons in Connecticut, universities in Iowa, and hospitals in California all have in common? They are all sourcing regional, farm-fresh products to serve in their cafeterias, as part of an exponentially growing farm to cafeteria movement. Much of this activity is in response to demands from the local populace - with 65% of the national population either overweight or obese, there is a groundswell of support for serving healthy food in institutions.

Since 1996, farm to school programs have been addressing the dual issues of improving children's health and providing new marketing options for family farmers. Today, over 400 school districts in 23 states and approximately 200 colleges and universities have local purchasing programs. In many cases, these programs operate in combination with school gardens, farm visits, curricula integrating farm to school topics, cooking classes, composting, and recycling programs.

Come join us as we celebrate our victories, and share in successes, failures, and strategies, as we learn from each other and network with colleagues. You'll hear from veterans of the initial farm to school and college programs, as well as newcomers. Some of the questions we'll explore are: How can we move beyond pilot projects and "scale up"? How can distribution methods be cost- effective and efficient? What policies can be pursued to further these efforts? What is the economic impact of farm to cafeteria programs on farmers, institutions and communities? How can we educate the public about the amazing array of benefits of eating what is found in one's own back yard?

The opening conference plenary will highlight two of the oldest farm to school programs in the country - the Farmers' Market Salad Bar program in California, and the New North Florida Cooperative program. The speakers will address how they got started, where they are now, and how they have developed into large, sustainable programs. Conference attendees also have the opportunity to hear two thoughtful, inspiring, keynote speakers: David Kline, author of Great Possessions: An Amish Farmer's Journal, and Marion Nestle, author of Food Politics.

Come early or stay late to explore the beautiful surroundings on one of the six field trips. Visit the scenic farm country of Mt. Hope - the largest Amish community in the world, an organic pasture pork operation, the Stratford Ecological Center, the Kenyon College food service facilities, and a diversified livestock farm involved in farmland preservation.

From a wise Amish farmer sharing his insights on our quality of life, to family farmers creating a farm to school program for the Department of Defense - we will have it all in Ohio!

The History and Beauty of Central Ohio

Kenyon College is situated within the village of Gambier in Knox County, a region of rolling farmland, deciduous forests, and small towns in central Ohio. The county seat of Mount Vernon, located five miles from Gambier, features many historic buildings dating to the mid-nineteenth century. A beautiful fourteen-mile bike path follows the route of the Kokosing, recently designated as a state scenic river. The local population includes a growing Amish community; and over half the world's Amish live within an hour of the college.

Kenyon College, the oldest private institution of higher education in Ohio, ranks as one of the finest liberal arts colleges in the country, attracting superior students and a superb faculty and providing them with first-rate academic, residential, and recreational facilities. It's beautiful campus includes some of the finest examples of collegiate Gothic architecture in America.

The Kenyon College Rural Life Center is also the home of a major initiative, Food for Thought, to support family farmers and sustain rural community life by connecting local producers with individual and institutional food buyers. Kenyon faculty and students, working collaboratively with members of the farming community, are creating a viable local food system through projects including the renovation of a defunct warehouse into a food storage facility and community kitchen, creation of a grants program to help farmers produce new goods to meet local demand, coordination with a local agency to make fresh foods available to the county's neediest citizens, marketing to raise consumer consciousness, and ongoing research and evaluation.

Food for Thought is designed to be replicable in other rural areas and should serve as a model for college/community efforts nationwide. For more information on Food for Thought and the Rural Life Center, visit our web site at http://rurallife.kenyon.edu

Plenary

Starting Small, Growing Big, and Becoming Sustainable

Less than a decade ago, two farm to school programs were initiated - one in Santa Monica, California and the other in the Florida panhandle. Today, the originators of these programs have expanded beyond their wildest expectations and they are here to tell how they've developed from small pilot programs to large, sustainable operations. Prepared to be awed, informed, and inspired.

Speakers: Rodney Taylor, Director Nutrition Services, Riverside Unified School District; Vonda Richardson, Extension Marketing Specialist at Florida A&M University and New North Florida Cooperative; Glyen Holmes, Executive Director, New North Florida Cooperative.

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Biographies

David Kline has honed a keen understanding of nature and community life from careful observation on his farm in Fredericksburg, Ohio. He has shared these insights in two books--Great Possessions: An Amish Farmer's Journal and Scratching the Woodchuck: Nature on An Amish Farm--countless articles, and numerous talks. He serves as editor of Farming Magazine, whose essays, poetry, and practical farming tips promote a humane and sustainable approach to the land. Mr. Kline's address will explore the many ways in which the food we eat affects our quality of life.

Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. Her first faculty position was in the Department of Biology at Brandeis University. From 1976-86 she was Associate Dean of the University of California San Francisco (UCSF) School of Medicine, where she taught nutrition to medical students, residents, and practicing physicians, and directed a nutrition education center sponsored by the American Cancer Society. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and managing editor of the 1988 Surgeon General's Report on Nutrition and Health. She has been a member of the FDA Food Advisory Committee and Science Board, the USDA/DHHS 1995 Dietary Guidelines Advisory Committee, and American Cancer Society committees that issue dietary guidelines for cancer prevention. Her research focuses on the analysis of scientific, social, cultural, and economic factors that influence dietary recommendations and practices. She is the author of Food Politics: How the Food Industry Influences Nutrition and Health (2002) and Safe Food: Bacteria, Biotechnology, and Bioterrorism (2003), both from University of California Press. In 2003, Food Politics won awards from the Association for American Publishers (outstanding professional and scholarly title in nursing and allied health), James Beard Foundation (literary), and World Hunger Year (Harry Chapin media). Safe Food won the Steinhardt School of Education's Griffiths Research Award in 2004.

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Workshop, Field Trip, and Short Course Schedule
(see descriptions below)

Workshop Session 1, Thursday, June 16th, 3:30 - 5:00 pm
Introduction to Farm to Institution
Developing a Farm to Cafeteria Curricula
Policy Advocacy 101
How to Approach Institutional Buyers
USDA's Role in Supporting Farm to School

Workshop Session 2, Friday, June 17th, 10:30 am - Noon
Farm to Hospital: Connecting Health Care and Local Agriculture
Organizing a Farm to School Program
Food Service Management Companies
Educating About Food: Why is it Important?
The Department of Defense Farm to School Program
Supporting Mid-sized Farms Through Institutional Sales

Workshop Session 3, Friday, June 17th, 1:30 - 3:00 pm
Ohio Examples of Farm to Cafeteria
Are Farm to School Programs Making a Difference?
Bringing Farming Home: Engaging Parents and Reaching the Public
School Food Policies
Advanced Issues in Farm to Cafeteria
Farm to Cafeteria: A Review of Federal Legislation

Workshop Session 4, Friday, June 17th, 3:30 - 5:00 pm
Engaging Student Support in Farm to College Projects
Beyond the Classroom: Youth Food and Farm Projects
Economic Impact of Local Food Marketing
Food Policies Promoting Healthy Food Environments at State, Regional and Institutional Levels
Distribution Issues in Farm to Cafeteria Projects
Funding Opportunities for Farm to Cafeteria

Workshop Descriptions

Track One - Farm to Institution 101:

Introduction to Farm to Institution
More and more schools, colleges, hospitals and other institutions around the country are developing programs to purchase products from local farms for their cafeterias. A strong movement of farm to institution projects has emerged over the last five years. What are the key elements of successful programs? What can we learn from existing projects? Hear about the projects that have stood the test of time: how they started, how they secured support, and how they organized supply & distribution.

Speakers: Kristen Markley, Community Food Security Coalition; Kamyar Enshayan, University of Northern Iowa; Sara Tedeschi, Organic Valley, WI

What You Always Wanted to Know About Organizing a Farm to School Program
Hear from all three perspectives - a farmer, food service director and community organizer - on issues to consider when organizing a farm to school program. Ray Denniston will present a "Food Service 101" view of farm to school, while Frank Wiles provides an insider farmer's perspective of what it takes to sell to schools. Anne Carter will address distribution, seasonality, and talk about farm to school as part of a Summer Food Program.

Speakers: Ray Denniston, Johnson City Central School District; Frank Wiles, Our Green Acre Farms, NY; Anne Carter, University of Massachusetts

How to Approach Institutional Buyers
Selling farm products to colleges, schools, hospitals, and other institutions is generally more complex than using direct marketing options. A university food buyer will discuss what he looks for in a vendor, the types of products and volumes he buys, and the form in which he buys it. A farmer will discuss steps to take before approaching a potential buyer, how to present products, and the issues around becoming a Department of Defense vendor. Kelly Erwin, who has worked in both agriculture and food service, will provide insights on how to best make farm to school connections.

Speakers: Randy Shelton, Ohio University; Ben Burkett, Federation of Southern Cooperatives, MS; Kelly Erwin, Massachusetts Department of Agricultural Resources

Farm to Hospital: Connecting Health Care and Local Agriculture
Given the increasing popularity of farm to cafeteria programs, as well as heightened concern about hospital food quality, the time is right for the development and expansion of farm to hospital programs. Linking local farms and hospitals can improve the freshness, quality and nutritional value of hospital food while opening a new institutional market to small farmers and providing food-based preventive health care strategies for hospitals and patients. Learn about health care facilities that are linking with local growers and how patients and facilities are benefiting. Panelists include representatives of large national hospitals and small rural residential care facilities, who will discuss the benefits and barriers to partnering with local agriculture groups. The panel discussion will be followed by time for Q & A from the audience.

Speakers: Jamie Harvey, Institute for a Sustainable Future, MN; Preston Maring, Kaiser Permanente, CA; Robin Gaines, Bartels Lutheran Retirement Community, IA

Track Two - Digging Deeper:

Distribution Issues in Farm to Cafeteria Projects
Distribution is a key component for any farm to cafeteria project. Brokered, cooperative, or non-profit distribution systems can coordinate larger volumes of product to cafeterias than when individual farms coordinate deliveries with food services. Panelists will discuss the success and issues of coordinating, ordering, and distributing farm fresh foods to schools and senior centers in California and Washington, and present research currently examining transportation costs of local food systems, including farm to cafeteria.

Speakers: Judy Blue, California Alliance of Family Farms; Michelle Catalano, Pike Place Market Basket CSA, WA, Tanya Turner, Cooperative Development Specialist at Keystone Development Center

Engaging Student Support in Farm to College Projects
Some farm to college projects are student initiated whereas others are initiated by faculty members or others who have found creative ways to involve students in supporting & promoting the project. This workshop will explore the impact of student involvement on the success of projects, what motivates students to get involved in these projects, the roles students play in projects, and how to maintain momentum, despite the nature of student turnover.

Speakers: Sarah Murray, University of Washington; Allison Shauger Oberlin College, OH; Jennifer DeHart, Allegheny College, PA

Are farm to cafeteria programs really making a difference?
This workshop will be useful to those of you seeking information on evaluation tools and strategies to measure the impacts of farm to cafeteria programs. You will hear from evaluators about the whys and hows of setting up an evaluation plan. Program staff and evaluators will also share data emerging from of selected programs across the country to highlight the impacts of farm to cafeteria programs on students, institutions and farmers.

Speakers: Kai Siedenburg, Facilitator, Community Food Security Coalition; Gail Feenstra, University of California, Sustainable Agriculture Research & Education Program; Erin Croom, Evaluator, University of Vermont

Food Service Management Companies
About 25% of farm to school projects and 50% of farm to college projects are managed on contract by an outside corporation. Several food service corporations are making a company-wide commitment to initiate opportunities for schools and universities to buy local foods. Representatives from several companies will discuss strategies for addressing issues such as vendor insurance, bid requirements, and finding the volume and type of product desired. A farmer certification program initiated by Marriot in North Carolina, in collaboration with Operation Springplant, will also be discussed.

Speakers: Dorothy Barker, Operation Springplant, Jamie Moore, Parkhurst Dining, and Don Kulik, Sodexho

Track Three - Food and Farm Education:

Educating about Food: Why is it Important?
Why does education about food and farming matter? Whether you are working at the K-12 or college level, this workshop will help you make a more compelling case for including food and agricultural curricula to your school or college administration. In an interactive panel format, we will explore why food and farming education programs are integral and connected with critical issues of human, societal, and environmental health. Presenters will explore how these programs tie in with broader educational goals; how they can be integrated across disciplines; and, in the case of K-12 education, can be designed to fulfill state educational standards.

Speakers: Howard Sacks, Kenyon College, with Eric Helt, Dharma Farm, Gambier; Kate Barney, Kenyon College '06; Ann Evans, Science and Environmental Education Program, Yolo County (CA) Office of Education

Developing Innovative Farm to School Curricula
Through this workshop, participants will have the chance to learn about the most innovative Farm to School curricula developed today and the nuts and bolts of project development. The session will be divided into two breakouts, one focusing on K-12 and the other on college-level projects. Each session will include presentations from three innovative projects and will address the role of teachers, farmers, students, and outside organizers in curricula development.

K-12 Speakers: Lynn Walters, Cooking with Kids, NM; Dana Hudson and Joseph Kiefer, Vermont FEED Partnership
Partnership College Speakers:
Jack Kloppenburg, University of Wisconsin; Brad Masi, Oberlin College, OH

Beyond the Classroom: Youth Food and Farm Projects
From LA to Boston, young people are growing and, in some cases, selling their own food - and learning valuable skills in the process. Participants will have the chance to meet organizers of three cutting-edge youth food and farm projects and explore how such projects can complement farm to school efforts.

Speakers: Will Bullock, The Food Project, MA; Neelam Sharma, Community Services Unlimited, CA; Hank Herrera, Rooted in Community, NY

Bringing Farming Home: Engaging Parents and Reaching the Public
Through this session participants will learn about curricula-based projects with a public outreach focus. They will also hear about campaign tools, resources, and strategies that groups are using to educate parents and the broader public about where our food comes from and about the benefits of buying sustainably produced, local food.

Speakers: Joani Walsh, FoodRoutes, PA; Diane Hatz, Global Resource Action Center for the Environment, NY; Laura Freden, Farm Aid, MA

Track Four - Policy from the School Board to Congress:

Policy Advocacy 101
Come learn the basics of federal and local policy, how it affects Farm to School issues, and how you can play an influential role. You will learn the basics of the legislative process and how piece of legislation translates into meaningful programs for you. This session will also provide how-to skills on educating your legislators about important nutrition issues and how you can know the best time and method to do so. You as a constituent have a powerful role to play. Come see how you can be involved!

Speakers: Barrett Ebright, Emerson Hunger Fellow, CFSC Sarah Borron, Policy Associate, CFSC

School Food Policies
This workshop will explore school and school district level policies to improve the school food environment. The panel will provide an overview of various school food policies designed to create farm to school connections, remove junk food and unhealthy snacks and beverages, improve nutrition education, and otherwise make schools healthier places to learn. Speakers will discuss their successful campaigns to pass healthy school food policies, giving strategic hints on building coalitions, lobbying, and monitoring how schools implement new rules. With a new Federal law requiring that all public school districts adopt a wellness policy addressing health, nutrition, and physical activity by 2006, this is an opportunity to learn how you can lead the way in your school or school district.

Speakers: Bonnie Hallam, The Food Trust, PA

Food Policies promoting healthy food environments at state, regional and institutional levels
This workshop will explore how policies at the federal, state and institutional levels can improve our food environment. Speakers will cover a range of topics including policies designed to enhance nutrition, expand local food procurement of local food, and protect children from aggressive food advertising. Speakers will describe the challenges, opportunities, and strategies involved in working on these policy issues.

Speakers: Bill Jordan, NYS Department of Agriculture and Markets; Preston Marring, Kaiser Permanente, CA

Farm to Cafeteria: A Review of Federal Legislation
How do federal food, farm, and nutrition policy relate to Farm to School projects? How can I be involved in federal and local policy processes? Come learn the basics of federal and local policy and how you can play an influential role. Kelli Sanger will also provide an insider's view of the Free Fruit and Vegetable Program, discussing it's impact on farmers in Washington state. Other important federal programs for farm to school practitioners will be discussed, including Community Food Projects, Department of Defense Farm to School Program, and school wellness policies.

Speakers: Thomas Forster, Community Food Security Coalition; Sarah Borron, Community Food Security Coalition; Kelli Sanger, Washington State Department of Agriculture

Track Five - Food Farming and Rural Communities:

Supporting Mid-sized Farms through Institutional Sales
Institutional sales present a large new market for family farmers, especially for those with sufficient volume to meet their demands. Medium sized farmers are struggling in today's marketplace, too large for direct marketing and squeezed out by a lack of infrastructure and profitable markets. This workshop will examine the issues confronting medium sized farmers and some possible solutions.

Speakers: Gail Feenstra, University of California, Sustainable Agriculture and Research Education Program

Innovative Ways to Build Support for Accessing Healthy Food - Examples from Ohio
Accessing healthy food is a challenge that calls for creative approaches and diverse partnerships. Mary Ida Compton, a local food organizer, will share how growing food for an annual school event was instrumental in raising awareness about nutritious locally grown food. Bill Dawson, will share the Franklin Park Conservatory (FPC) Master Plan, which includes a solar greenhouse, a kitchen facility and production gardens where local youth and others will grow produce for the FPC Farmers Market. Noreen Warnock, will discuss how partnerships the Foodshed Project has made with Child Development Council of Franklin County, Inc. (CDCFC Head Start), Franklin Park Conservatory, Ohio State Extension, local restaurants and businesses, the Columbus Health Department and others have grown the ability to access healthy locally grown food in Columbus.

Speakers: Mary Ida Compton, Compton Foundation; Bill Dawson, Growing to Green, Franklin Park Conservatory; Noreen Warnock, Greater Columbus Foodshed Project

Economic Impact of Local food marketing
Economic development officials and local and state governments often do not think of local food and farm businesses as "economic development" or "jobs." Yet, when presented with local food dollar figures, local officials are likely to respond positively. This workshop will explore how we might document the economic impacts of growing local food and farm businesses meeting local and regional demand. Examples from several regions will be shared.

Speakers: Rich Pirog, Leopold Center for Sustainable Agriculture, IA; Kamyar Enshayan, University of Northern Iowa; Ken Meter, Crossroads Resource Center, MN

Track Six - Additional Workshops:

Funding Opportunities to support farm to cafeteria programs
Several innovative projects are limited or have to be abandoned due to by funding issues. This workshop will focus on how to find funding for farm to cafeteria projects. Representatives from federal funding agencies, private foundations and other sources will discuss emerging grant opportunities for funding farm to cafeteria projects, provide information on how to approach specific opportunities, and answer your questions about finding the right source of funds to support your projects.

Speakers: Liz Tuckermanty, USDA; Alesia Swan, USDA Risk Management Agency; Mary Ida Compton, Compton Foundation; Ted Quaday, Farm Aid, MA

Spending Defense Dollars Wisely: The DoD Farm to School Program
Several years ago, the DoD offered its produce-buying services to federal institutions such as hospitals, federal offices, and schools. It now operates farm to school programs in over 10 states. The "how-to's" of this program will be discussed, as well as the specifics of how it works in North Carolina. Over a million dollars has been spent on farm produce in North Carolina through the DoD Farm to School program.

Speakers: Ken Wilmoth, Department of Defense; Ted Fogleman, North Carolina Department of Agriculture

USDA's Role in Supporting Farm to Cafeteria Programs
This workshop will focus on the resources USDA has to offer to farm to cafeteria programs, from the perspectives of both farmers and food service. A new booklet developed by USDA specifically to guide food service staff in developing a program will be discussed, including the regulatory aspect of buying from farmers.

Speakers: Todd Barrett, USDA, Food & Nutrition Service; Debra Tropp, USDA, Agriculture Marketing Service

Advanced Issues in Farm to Cafeteria
Experienced farm to cafeteria supporters and organizers will address some of the advanced issues of implementing farm to cafeteria projects. Issues covered will include how to find and establish successful working relationships with farmers, building coalitions and collaborations to support local programs and how to tackle food processing needs for farm to cafeteria projects.

Speakers: Bill Jordan, NYS Department of Agriculture and Markets; Jim Churchill, Community Alliance with Family Farmers; Doug Wubben, Wisconsin Homegrown Lunch

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Friday Night at the Movies

Conference attendees will have the opportunity of enjoying the Friday Night Film Festival, with films dedicated to food, farming, globalization, GMOs, and other timely topics. The films available for viewing are:

Supersize Me
The Future of Food
The Real Dirt on Farmer John
Global Banquet
Fed Up
My Father's Garden
Our Food Our Future
The Meatrix
The View from Malabar

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Field Trips

Thursday, June 16th

Field Trip #1: Lannings (Mt. Vernon) & Kenyon Food Service (FULL)
Located in Mount Vernon, Lannings Foods is a retail and wholesale food distributor for fresh produce, meat, poultry, pork, and dairy products. Lannings has been working closely with Kenyon College to provide local food to their dining service. Following a tour of Lannings' climate controlled storage areas and their USDA approved custom meat cutting, processing, and packaging facilities, the tour will return to Kenyon for a conversation over lunch with Kenyon's dining hall manager and chef, Lannings' owner, and the County agricultural extension agent to share their experiences incorporating local foods at Kenyon. First bus leaves Kenyon at 8:15am (returns about 10:00am). Second bus leaves at 9:30am (returns by 11:15am). Lunch following the return of the second group, finishing up by 1:00pm. Cost: $35

Field Trip #2: Kline Farm, Mt. Hope, OH (FULL)
Travel from Gambier through scenic farm country to Mt. Hope, at the center of the largest Amish community in the world. Farmer, author, magazine publisher (and conference keynote speaker) David Kline will show you around his 80 acre grass-based organic dairy farm. The Kline's farm demonstrates Amish values of protecting the health of the land, maintaining the strength of the community, and acting as stewards on the earth. Box lunch included. Leave Kenyon at 8:30 and return by 1:00. Cost: $35

Field Trip #3: Curly Tail Farm (Fredericktown) & Middle Ground Café (Gambier)
Ed Snavely raises old breeds of pasture pork on his 110 organic acres in Fredericktown and direct markets his product to many restaurants. You'll have a chance to hear about the 5-year rotation he's developed to counter weed problems, understand more about the closed-loop production system on his farm, and hear from him about challenges and opportunities in developing partnerships with restaurants. After returning to Gambier, you'll enjoy lunch from Middle Ground Café, one of Ed's customers, while talking to owner Joel Gunderson about his relationships with farmers. Leave Kenyon at 8:30, return and complete lunch by 1:00. Cost $35

Saturday, June 18th

Field Trip #1: Dharma Farm, Gambier, OH
Grass farmers Kate and Eric Helt are your hosts at this diversified Knox County farm, where they raise sheep, goats, and poultry. Their herds and flocks include about 100 Texel sheep (with their guard llamas), Nubian and Boer goats (for dairy and meat, respectively), laying hens and broilers, an occasional beef steer, and vegetables for their own consumption. The Helts are involved in farmland preservation efforts and in post-secondary education, regularly hosting Kenyon students undertaking independent study courses in sustainable agriculture. The Helts will be happy to speak with you about raising food and the challenges of sustainable agriculture today. Depart at 9:00 and return to the Kenyon campus by noon. Box lunch included. Cost: $35

Field Trip #2: Stratford Ecological Center, Delaware, OH
Stratford Ecological Center combines the resources of a State Nature Preserve with a demonstration farm as "living laboratories" and offers year-round hands-on outdoor experiences for all ages. The property contains buttonbush swamps, a pond, stream and forests, field crops, livestock (dairy and beef cattle, hogs, goats, sheep and chickens), sugar bush with maple sugar shack, beehives, greenhouses, a small orchard, herb and flower gardens and an organic vegetable garden. This is the place in Central Ohio where school aged kids learn about their place in the food chain. For college students, internships in sustainable agriculture and environmental education are available during the spring, summer and fall months. Director and farmer Jeff Dickinson will guide a group around the beautiful acreage and answer questions about their crop rotations, school visits, internships, and more. Depart from Gambier at 8:00 and return by 1:00 p.m. Box lunch included. Cost: $35

Field Trip #3: Worthington Farmers Market and Seven Stars Restaurant (FULL)
Quaint downtown Worthington hosts one of the Columbus area's most beloved Saturday farmers market. Visitors will have the chance to roam the market and then meet with Executive Chef Tom Smith of the historic Worthington Inn's Seven Stars Restaurant. Tom has made a name for himself on the Columbus food scene for his commitment to using the freshest ingredients he can find, purchased from local growers. Tom will talk to you about the opportunities and challenges of buying locally and prepare your lunch based on the day's market produce. You'll also have the chance to speak with Mike Laughlin of Northridge Organic Farm, one of Tom's suppliers, to hear about this relationship from the grower's side. While enjoying Tom's creation, both farmer and chef will be available to answer your questions. Limited space available Depart Gambier at 8:00 and return to Gambier by 1:30. Bus will stop at airport en route back to Gambier, at approximately 12:30. Cost: $35

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Short Course for Food Service

Join with farm to cafeteria enthusiasts from around the country for the second National Farm to Cafeteria Conference. On Friday, June 17th, 1:30 - 5:30 pm a special half-day session will be held for food service directors. Designed by food service directors and staff from around the country, this half-day program will examine the issues critical to food service departments at schools, colleges, and other institutions interested in starting programs to buy products from local farmers. Food service staff will discuss ideas on how to collaborate with teachers, professors, parents, students and others to build a successful program, how to effectively promote the program, and how to sustain motivation for front-line entry level people. Other topics to be discussed include how to start or expand projects, work with raw products coming from local farms, and how the bid process can help make farm purchases a viable option. For more information call 310-822-5410. No additional cost

Speakers: Ray Denniston, Johnson City Community School District; Randy Shelton, Ohio University; Ruth Blackburn, University of Michigan; Doug Davis, Burlington Vermont Food Service Director; Abbie Nelson, VT FEED; John Turenne; Gina Fusco, Bon Appetit; Don Kulick, Sodexho

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Conference Schedule

Thursday, June 16
6:30 - 8:00 Breakfast
8:30 - 1:00 Curly Tail Farm and Middle Ground Café Tour
8:30 - 1:00 Kline Farm, Mt. Hope Tour
9:30 - 1:00 Lannings and Kenyon Food Service Tour
1:30 - 3:00 Conference welcome and opening panel
3:00 - 3:30 Break
3:30 - 5:00 Workshop Session 1
5:30 - 7:00 Dinner
7:30 - 9:00 Keynote Address: David Kline
9:00 - 11:00 Local Traditional Music
Light Refreshments
Friday, June 17
6:30 - 8:00 Breakfast
8:00 - 9:00 Networking
9:00 - 10:00 Keynote Address: Marion Nestle
10:00 - 10:30 Break
10:30 - Noon Workshop Session II
Noon - 1:30 Lunch
1:30 - 5:30 Food Service Director Short Course
1:30 - 3:00 Workshop Session III
3:00 - 3:30 Break
3:30 - 5:00 Workshop Session IV
5:30 - 7:00 Dinner and Wrap-up
7:30 - 11:00 Friday Night at the Movies
Light Refreshments
Saturday, June 18
6:30 - 8:00 Breakfast
8:00 - 1:00 Stratford Ecological Center Tour
8:00 - 1:30 Worthington Farmers Market and Seven Stars Restaurant Tour
9:00 - noon Dharma Farm Tour

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Scholarships

Note: All scholarships have been filled. Applications are no longer being accepted.

In order to share scholarship funds more widely, scholarships are provided to first time recipients only. If you received a scholarship from CFSC previously, please do not apply. In most cases only one scholarship per organization will be awarded. Top priority will be given farmers and food service staff. Scholarships are not available for field trips or short courses. Scholarships will be reviewed weekly on a first come, first served basis.

Refunds

No refunds will be given for cancellations requested after June 1. For cancellations received prior to June 1, a full refund minus a $50 service charge will be made.

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Airport Shuttle

We are no longer accepting additional reservations for shuttle service. Please make your own transportation arrangements. For driving directions, refer to http://www.kenyon.edu/x1153.xml

The Kenyon College shuttle schedule is based on the information we received with attendees' advanced registration. If you have a shuttle reservation, proceed to the Kenyon College/CFSC welcome table in the baggage claim area of Columbus Airport. You will be directed to the next available shuttle.

If you have difficulty in meeting the shuttle, please call: 740-427-5000.