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.
www.slowfoodwise.org
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.
www.wctc.edu/web/areas/culinary/culmanage/culinary.php
The
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.
www.wisconsincmaa.org/default.aspx...
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.
www.uwex.edu
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.
www.ecotrust.org/foodfarms/