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
All our volunteer efforts began under the Slow banner. Chef Jack Kaestner from the Oconomowoc Lake Club and Deborah Deacon were 2 of the 5 founding members of this regional chapter and, as leaders, were able to undertake the Farmer Chef Connection as one of the convivium’s signature projects. All the chef presentations, both at WCTC and on farms, have been conducted by members of Slow Food WISE and Slow Food Madison.

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.

Wisconsin Badger Chapter of the Club Managers’ Association has funded the printing and mailing of the Farmer Chef Guide as well as the two symposiums at WCTC. Jack and his manager at the Oconomowoc Lake Club have been instrumental in securing this stipend.

Quite simply,
UW Cooperative Extension’s agriculture educators and their support staff in Kenosha, Racine and Walworth counties have served as indispensable partners. They wrote the Risk Management grant we received, acted as a fiscal agent, obtained several speakers, handled off and on site registrations, printed handouts, brochures, nametags, table tents and undertook most of the mailings.

Ecotrust’s Food and Farms Program in Portland Oregon. Milwaukee is one of seven cities in their national pilot project for the Farmer Chef Connection; the other pilots are in Phoenix, Santa Fe, New York, Memphis, Nashville, and the Bay Area. Last fall we used their Building Local Food Networks toolkit, on line registration and survey software.