Chefs invited to the farm for a deep dive into sustainable food Have you ever wondered what happens at SFF Chef Camp? Sean Powers from WILLradio.tv.online NPR stopped by to talk and listen to ten chefs, instructors, and organizers during… Continue Reading
Greg Wade, master baker at Little Goat restaurant in Chicago, taught “From Grain to Bread” on September 29th. He discussed and demonstrated making country sourdough, focaccia, naan, and baguettes in a wood fired bread oven. Growing, harvesting and milling grain… Continue Reading
On June 23rd and 24th, 12 chefs and over a dozen presenters participated in our 4th Chef Camp. Highlights of the event were the tour and discussion about logistics of the Spence Farm, beekeeping session, harvesting from the fields, butchering,… Continue Reading
How does a farm business maintain profitability? What is a productive hive? How do we keep our soils healthy? Chefs who attended our recent Chef Camps found this and more out at their camps. Our second Chef Camp was held… Continue Reading
The Spence Farm Foundation has hosted three Chef Camp 2-day programs, which have focused on sustainability education. What are some of the benefits of this camp? Some chefs purchase enormous amounts of specialty products from growers in Central Illinois. In an… Continue Reading