"The American Family Farm" --its history, evolution and impact on us all
Culinary Historians of Chicago
Pig Roast Picnic--a feast!
and program on
"The American Family Farm"
--its history, evolution and impact on us all
Farmer Jon Hoek,
Manager, Animal Husbandry
Belstra Group Farms, DeMotte, Indiana
Saturday, Aug. 28, 2010
10 a.m. to 1:30 p.m.
Washburne Culinary Institute of Kennedy King College 740 W. 63rd St, Chicago
(Easily accessible by CTA Green Line)
Free Parking in secure lot behind institute
Please join us at the state-of-the-art Washburne Culinary Institute, which provost William Reynolds has so generously donated for today's event. We'll hear Jon Hoek, our visiting Indiana pig farmer (and proud of it!) whose powerpoint will take us on an American journey to answer: Where does our food come from? Why do farms have to be so big today? Who is a farmer today?
As farmer Hoek explains it, dramatic changes have taken place in farming over the last 20 years. For example, in 1987 the typical dairy herd was 80 head; today it is 550 head. and the size of pork-producing operations has risen from 1,200 to 30,000 head. Such growth has allowed U.S. family farmers to be more competitive and sustainable than ever before. We will have on hand several Indiana farm families who will help show how they meet the needs of an ever growing urban population in a sustainably responsible way.
Following the presentation, it's picnic time! Our farm families will serve a true feast they've cooked specially for you with all the trimmings.
Relish tray; Side dishes and cheeses (from Fair Oaks Farms, Fair Oaks, IN);
Belstra Farm's whole spit-roasted roast pig; Indiana Sweet Corn; Salad; Pies, Beverages
(Special thank you to Phil Wingo of TailGateCharters.com who is supplying the cooker and accommodations for our visiting farmers.)
SEATING IS LIMITED FOR THIS SPECIAL EVENT, so we suggest you reserve early to guarantee your seat!
Cost of the lecture and lunch is $5.00 for Culinary Historians members and $15 for Culinary Historian member guests and non-members.
You may reserve by mailing a check to Culinary Historians of Chicago, 280 Laurel Avenue, Highland Park, IL 60035 or by credit card at Brown Paper Tickets: www.brownpapertickets. com/event/122124. (Any non-member who paid a member fee will pay the difference at the door.)
Any questions, please call 847/432-8255 or email: Culinary.Historians@gmail.com.
Please retrieve Chicago Foodways Roundtable newsletter by either:
Clicking on this link to open Out and About for August, 2010 at www.culinaryhistorians.org/newsletters/foodways/Fdw1008.pdf
Or Do-It-Yourself by going to www.CulinaryHistorians.org, then:
- Click on the Foodways tab on the left
- Find the link to "For Editions of the CHC Chicago Foodways Roundtable Out and About Newsletter"
- Select the edition for August, 2010 and peruse the archives at your leisure.
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Washburne Culinary Institute
740 West 63rd Street
Chicago, IL 60621
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|