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September 6, 2018
Farm 2 Fork Meal Set for Sept. 26
MACOMB, IL — Keep your friends close and your farmers closer.
To celebrate – and recognize – the importance of local foods, the Western Illinois University Sustainability Committee and Sodexo at WIU will co-host the second annual Farm 2 Fork, a locally- produced meal, from 6-8 p.m. Wednesday, Sept. 26 in the Univeristy Union Lamoine Room on the Macomb campus. The Mediterranean-themed dinner will be served at 6:30 p.m.
Tickets – $22.50/general public and $10/WIU students (Rocky Dollars) for the Farm 2 Fork meal – are on sale through Tuesday, Sept. 18. To register, visit www.wiu.edu/Farm2Fork or call (309) 298-1861.
The meal will feature bruschetta with Erice-style tomato sauce and roasted beets, Mediterranean tomato soup, chicken empanadas, ratatouille over polenta, Moroccan roasted potatoes, green beans with tomatoes and baguettes, plus apple tartlets with brown butter pastry.
All foods and drinks served will be sourced from local producers and farmers, with assistance from the Macomb Food Cooperative, a community grocery store. Local providers include: Aaron Ferguson (Farm Fresh Products), Anne Knowles (Hickory Grove Farm), Gloria Delaney-Barman (L&M Hilltop Honey), Taylor Phelps (Phelps Farm), Melissa Riney (Springwater Produce), Sonja Solomonson (Rustic Red Poultry and Produce), Polly Radosh, Sydney Null (Null Family Naturals),
Corey Henderson (Healthy Henderson Farms), Candace Kage (Candy’s Farmhouse Kitchen), Kalona Supernatural and Mark and Mary Lou Matthews (M&M Farms).
Students from Dietetics Professor Lorri Kanauss’ class, Dietetic Communication and Education, will help prepare the meal, while students from Recreation, Park and Tourism Administration Assistant Professor Jeremy Robinett’s event planning class, Programming Principles & Applications in Leisure Services, will assist with the event functions. Profiles of the local food providers will be presented by students in Anthropology Professor Heather McIlvaine-Newsad’s class, Cultural Feast: The Anthropology of Food.
***Report Courtesy of Western Illinois University***