Sourcing Local Foods on the Wasatch Front – Utah Farm-Chef-Fork
Monday, March 24, 2014 from 8:30 AM to 2:30 PM (MDT)
A workshop for local growers and chefs focusing on improving knowledge, communication, and collaboration to enhance local food sourcing in Northern Utah. Registration coverers all materials, as well as lunch and breaks.
|1. Marketing and Pricing Farm Products for the Restaurant Market|
|2. Food Safety/Good Agricultural Practices (GAPs)|
|3. Winter Growing: Techniques, Issues, and Product Success|
|4. Chef and Grower Networking Activity|
|5. Chef Panel - Preffered Products and Preferences on Communication, Delivery, Samples etc.|
When & Where
University of Nevada Cooperative Extension and Utah State University Extension
Kynda R. Curtis, Ph.D.
Associate Professor and Extension Specialist
Department of Applied Economics
Utah State University
4835 Old Main Hill
Logan, UT 84322-4835