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Saturday, November 9 • 10:00am - 11:15am
Chefs are the Answer, Let's Stop Being the Problem

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Americans eat on average 4.5 meals a week in a restaurant. Yet, few independent restaurants offer any locally sourced food at all. Why? Because the customer is not driving the supply chain for sustainable farms. You are.
Let's talk about how farmers can use technology, work with the wholesale consumer, & focus their product line to get the food from the farm to the fork more efficiently.


Lauren Kendzierski

Farmer / Chef / Professor / Brewer, Black Rabbit Farm

Saturday November 9, 2019 10:00am - 11:15am EST
Classroom 210

Attendees (6)