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 feedback form.
“On the face of it, any attempt to create a regional, small-farm based, decentralized, product-diverse food system seems to fly in the face of conventional business wisdom. Distribution systems, farm equipment, marketing costs, and access to shelf-space in supermarkets and restaurant coolers all favor large-scale, specialized production. Why fight so hard to get upstream? Why not let the current pull us effortlessly along?
One answer might be a love of good food, the desire to save open space and habitat for wildlife, environmental concerns, interest in keeping a broad economic base, a love of farming, a desire to participate in community life that values relationships, and a show of gratitude for the people who grow our food. Those desires unite us in a common goal to save local agriculture and preserve the family farm.”

- Mark Mulcahy

Specialty Topics
The Farmers and Chefs title pages provide monthly specialty topics for each profession as well as a brief description of submenus - basic topics designed to facilitate
collaboration between food growers and food buyers.
For Educators
and local food system coordinators, look under Resources: For Organizers to find links to workshop planning guides and under About Us for a history of the Farmer Chef Connection project in SE Wisconsin.