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Growing with Integrity, Eating with Intention
Granville, Ohio
Saturday, February 13, 2010 through Sunday, February 14, 2010 |
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The conference will have a full offering of informative, hands-on, educational workshops, exhibitors, networking opportunities, and dynamic keynote speakers—Joel Salatin and Ann Cooper.
Featured in this summer’s release, Food, Inc., and in Michael Pollan’s The Omnivore’s Dilemma, speaker and author, Joel Salatin is one of the best-known farmers of the sustainable food movement.
Joel says his farm, Polyface, Inc., arguably represents America’s premier non-industrial food production oasis.
The farm services more than 1,500 families, 10 retail outlets, and 30 restaurants through on-farm sales and metropolitan buying clubs with grass-fed beef, pastured poultry, eggs, pork, forage-based rabbits, and pastured turkey. His mother Lucille, wife Teresa, daughter Rachel, son Daniel, daughter-in-law Sheri, grandsons Travis and Andrew, and granddaughter Lauryn, work fulltime together on the family farm.
Polyface Farm’s mission is to develop emotionally, economically, environmentally enhancing agricultural enterprises and to encourage others to follow the model. He has spread his knowledge about sustainable farming as a speaker and a regular contributor to Stockman Grass Farmer, Acres USA and the American Agriculturalist..
He is the author of Pastured Poultry Profits, Salad Bar Beef: You Can Farm; Family Friendly Farming: A Multi-Generational Home-Based Business Testament; Holy Cows and Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food; Everything I Want to Do is Illegal: War Stories from the Local Food Front; and You Can Farm: The Entrepreneur's Guide to Start and Succeed in a Farming Business.
Joel’s speaking and writing reflect dirt-under-the-fingernails experience punctuated with mischievous humor. He passionately defends small farms, local food systems, and the right to opt out of the conventional food paradigm.
Renegade lunch lady, author, activist, and chef, Ann Cooper transforms cafeterias into culinary classrooms for students, one school lunch at a time.
At The Ross School in East Hampton, NY, Chef Ann served as the executive chef and director of wellness and nutrition, developing an integrated school lunch curriculum centered on regional, organic, seasonal and sustainable meals. Since then, Chef Ann has transformed public school cafeterias in New York, California and Colorado.
Currently, Chef Ann is the director of nutrition services for the Berkeley Unified School District, improving meals for over 9,000 students. She is also involved in revamping school lunches in the Boulder Valley School District in Colorado.
In her work with public schools, Chef Ann is at the forefront of the movement to transform the National School Lunch Program into one that places greater emphasis on the health of students than the financial health of a select few agribusiness corporations. Chef Ann's lunch menus emphasize regional, organic, fresh foods, and nutritional education, helping students build a connection between their personal health and where their food comes from.
Chef Ann, the past president of The American Culinary Federation of Central Vermont, is a graduate of The Culinary Institute of America, and the former president and current board member for Women's Chefs and Restaurateurs. She also sat on the U.S. Department of Agriculture National Organic Standards Board and Chefs Collaborative.
Chef Ann is the author of four books: Lunch Lessons: Changing the Way We Feed Our Children, In Mother's Kitchen: Celebrated Women Chefs Share Beloved Family Recipes, Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It, and A Woman's Place is in the Kitchen: The Evolution of Women Chefs.
A fun and educational kids’ conference, great homemade meals featuring local organic foods, a child care area, an interesting cast of exhibitors, creative informational sessions, and Saturday evening entertainment will round out this year’s annual OEFFA conference.
For more information about the OEFFA conference, please visit the OEFFA website at www.oeffa.org or call Renee Hunt at (614) 421-2022 Ext. 205. For more information about Joel Salatin, go to http://www.polyfacefarms.com/. For more information about Ann Cooper, go to http://www.chefann.com/. |
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Renee Hunt / (614) 421-2022 / 
http://www.oeffa.org |
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