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Farmer Chef Connection: Home

The Farmer Chef Connection is an educational website designed to facilitate collaborative, effective relationships between Wisconsin farmers, chefs and professional food buyers.

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CONTACTS AT WIBUYLOCAL.ORG

UWEX Cooperative Extension

Deborah Deacon

P.O.●●●● 550

Br●●ol , Wisconsin, 53104

US

1.26●●●●3837
dd●●●●●@wi.rr.com

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UWEX Cooperative Extension

Deborah Deacon

P.O.●●●● 550

Br●●ol , Wisconsin, 53104

US

1.26●●●●3837
dd●●●●●@wi.rr.com

View this contact

UWEX Cooperative Extension

Deborah Deacon

P.O.●●●● 550

Br●●ol , Wisconsin, 53104

US

1.26●●●●3837
dd●●●●●@wi.rr.com

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Farmer Chef Connection: Home | wibuylocal.org Reviews
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The Farmer Chef Connection is an educational website designed to facilitate collaborative, effective relationships between Wisconsin farmers, chefs and professional food buyers.
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1 marketing
2 chefs
3 farmers
4 restaurants
5 local food
6 free range
7 sustainable agriculture
8 sustainable cuisine
9 organic
10 grass finished
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farmer chef connection,farmers,building relationships,pricing,post harvest handling,packaging,food safety,success stories,chefs,seasonal availability,glossary,restaurant websites,resources,for farmers,for food buyers,for organizers,about us,our history
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Farmer Chef Connection: Home | wibuylocal.org Reviews

https://wibuylocal.org

The Farmer Chef Connection is an educational website designed to facilitate collaborative, effective relationships between Wisconsin farmers, chefs and professional food buyers.

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1

About FCC: Our Collaborators

http://www.wibuylocal.org/aboutus/collaborators.html

About Us: Our Collaborators. Collaborators amplify what you are able to accomplish. It is not just farmers and chefs who need to connect, but organizations as well. Slow Food Wisconsin SE. WCTC Culinary Management Department. Has sponsored use of their education center for two annual Farmer Chef meetings and use of their demonstration kitchen for cooking classes in 2003 and 2005. S agriculture educators and their support staff in. Kenosha, Racine and Walworth. Ecotrust’s Food and Farms Program. In Portla...

2

Resources: For Food Buyers

http://www.wibuylocal.org/resources/buyers.html

Resources: For Food Buyers. Look at these informative, interesting food-related websites that have been carefully selected for members of the culinary profession. 2008 Wisconsin Artisan, Specialty and Farmstead Directory. Profiles the state's artisan, farmstead and specialty cheesemakers from all types of farms - cow, goat and sheep - and includes information on how to source the finest dairy products cheese, bottled milk, yogurt, ice cream and butter. American Livestock Breeds Conservancy. Is designed a...

3

Farmer Chef Connection: Chefs

http://www.wibuylocal.org/chefs/chefs.html

Many chefs are now starting to make their own patés,. Cure their own meats,. The Chefs section is divided into the following submenus:. That change monthly are listed in the right hand column. Chart displays when Wisconsin fruits and vegetables are available from field harvests, hoophouses or storage facilities. Knowing the definitions of various agricultural growing practices listed in this. Will help you communicate with farmers. Are overseen by chefs who promote local, seasonal food on their menus.

4

Chefs: Seasonal Availability

http://www.wibuylocal.org/chefs/seasonal.html

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License. This chart, assembled by Deborah Deacon, is a guide to help you plan a seasonal menu using Wisconsin produce. Or click thumbnail to download in new window. 2008 Deborah Deacon Contact Me.

5

Chefs: Glossary

http://www.wibuylocal.org/chefs/glossary.html

Genetically Modified Organisms (GMOs):. GMOs are plants and animals that have had their genetic make-up altered in the laboratory to exhibit traits that are not naturally theirs. For example, tomato plants can be genetically altered so that the tomatoes will store longer. In general, genes are taken (copied) from one organism with a desired trait and transferred into the genetic code of another organism. Genetic modification is currently allowed in conventional farming in the United States. Vine-ripened"...

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Rae Nell Halbur - KFIZ: October 2007

http://kfizhalbur.blogspot.com/2007_10_01_archive.html

Rae Nell Halbur - KFIZ. Wednesday, October 31, 2007. It will take a bunch of posts for me to get to everything that went on at, and in conjunction with, my trip to the National FFA. Convention. This one will focus on the chaperones. A person would think that a group of adults traveling with a bus load of teens would have to be serious. Well that is NOT the case. Just the opposite! Shrimp Co. at Navy Pier in Chicago. The waiters are trained to ask you trivia questions about Forrest Gump. Call 1-608-224-46...

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Off The Beaten Path: Extreme Floor Makeover

http://onevoice4health.blogspot.com/2007/10/extreme-floor-makeover.html

Wednesday, October 31, 2007. For a few months now we've put off a major remodeling project in our home. We finally took the plunge last week by ripping up the old carpet in the living room and the flooring in the foyer and kitchen. Now we had no other choice but to just do it. As always seems to be the case, the whole project took us longer than we had anticipated, and I barely. Had time to read my emails- let alone post to my blog. Husband and two sons) did a fabulous job! I do love the new look! Sunday...

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Buyers

http://www.ifmwi.org/buyers.aspx

Large volume buyers have many options for sourcing local Wisconsin produce and value added products:. 1 Source local through a distributor. Keep asking your primary vendor for local! Distributors need to know that there is a demand. Be sure to discuss with a distributor how you define local. Do you want produce from Wisconsin, the Midwest, or 100 miles from your institution? 2 Buy from a local produce auction. 3 Purchase farm direct. For information about farms near you. REAPs Farm to Business program.

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Off The Beaten Path: 10/28/07 - 11/4/07

http://onevoice4health.blogspot.com/2007_10_28_archive.html

Thursday, November 1, 2007. Over the past 40 years our nation's soda consumption has almost doubled. Here are just a few of the many shocking statistics:. Of carbonated soft drinks in 1996, compared to. In 1980, and. Do the math. That averages out to at least one 12-ounce can of soda per day for every man, woman and child in America! This trend is particularly troubling, since there are few things worse for your body than soda.". Serving of non-diet pop contains the FDA's recommended daily. Liquid Candy,...

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Farmer Chef Connection: Home

The purpose of this educational website is to provide easy access to. Marketing information for small-scale farmers. Who want to develop the skills needed to sell to local restaurants and for. Chefs who want to use local, sustainably grown food. We welcome your feedback. If you have any suggestions on the website’s content or general layout, please fill out our. Why not let the current pull us effortlessly along? Title pages provide monthly specialty topics for each profession as well as a brief descript...

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WiBuzZ

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