Until next time, Jeremy & Kate Hansen

I agree with you, Jeremy, that further follow-up needs to be done and
other areas need to be explored in future gatherings. Thank you very
much for hosting this first, hopefully in a series, of very important
meetings.

A few thoughts:  

 1.  I don't see any mention of seasonal in the discussion.  Perhaps it was brought up at the meeting. The beauty of local (both for chefs and customers) is following the seasons and keeping products in their proper frame.  This means our local strawberries are a June and July crop not April and May.  By the way I can supply all the strawberries you would want.  A young couple in Kettle Falls is raising a bunch.  We can use season extenders such as hoop houses and row covers but our food has a season.  I am not too excited about greenhouse tomatoes in January.  I really like Chefs on the Farm as a guide in this respect.

  2.  This farmer-chef connection has to be intentional--it just not going to happen.  The creation of a local buying guide will be useful but it will not do the trick.  In Stevens County we have a Farm to Table Buying Guide that we publish every year (5000 copies).  This year there are 30 farmers listed.  I will be happy to provide copies if you like but its primary use is connecting local citizens with those farmers who want to direct market their products.  The coop in and of itself will not do the trick.  It can play an important role but there has to be more if you want farmers to raise crops for your restaurant.

  3. Why would farmers raise crops for your restaurant when they can get a better price at the farmer's market plus knowing there is a market for the crops he or she is growing?  I think there is a way around this by guaranteeing the market before the growing season starts and it comes from Vancouver BC.  I really like the model of Chef Bishop (Bishop's Restaurant and his excellent film "Deconstructing Supper").  I met with him a few years ago and he talked about the farm he and his staff use to provide products for the restaurant.  Early in the year his staff meets with the farmer to plan the production for the year. Staff periodically goes to the farm to see how the crops are doing and plan their menus accordingly. This understanding lets the farmer know what to grow and guarantees a market and it provides the product the restaurant wants. I could see a small group of restaurants in Spokane working with another small group of farmers to plan production.

4. Cosmetic pretty products come at a pretty large cost to our environment.

4.  It is entirely possible in our area to have a year-round supply of beef, pork and lamb but it requires a little different orientation (probably whole animal use) and storage.

Al Kowitz

----------------------------------------

From: "Jeremy L. Hansen" <JLhans...@SanteSpokane.com>
Sent: Thursday, May 07, 2009 11:20 PM
To: "EatSpokane.Org" <eatspokaneorg@googlegroups.com>
Subject: May 3rd Potluck & meeting follow-up

1st EatSpokane Meeting Notes
At: Santé Restaurant & Charcuterie
May 3, 2009
On Sunday May 3, 2009 a group of Spokane area chefs, food producers,
food distributors and other interested parties met to continue
discussions on how best to facilitate the use of local products in
Spokane area restaurants and beyond. The meeting was hosted by Jeremy
and Kate Hansen, the owners of Santé restaurant located in the Liberty
Building, downtown Spokane. Jeremy welcomed all the participants, who
shared a potluck dinner and explained that this meeting is a follow-up
to a similar conversation that was conducted at the Chef's Summit, at
Quilisascut Farm in the late winter of 2009. The purpose of this
meeting was to further identify and address the various challenges
that make it difficult for local chefs to use local products on a
regular basis. The following is a brief summary of the discussion. For
more information about this meeting or similar matters please contact
Jeremy Hansen at JLHans...@SanteSpokane.com or go to www.eatspokane.org
to join the google group discussion already in progress.
. Pat Munts, with WSU Extension has started to prepare a list of local
producers. As a possibility, this list might then be useful for chefs
to use as a product reference guide.

. It was noted that given the short growing season in the Spokane
area, that the "local" food shed may need to include the Yakima Valley
and possibly the Willamette Valley.

. Damaging frost can occur late in the spring and before fall, making
it difficult to keep up with the consistent demands of restaurants.

. The growing season can also be adversely affected by periods when it
is too hot.

. The challenges facing food distributors were discussed at length,
with a particular emphasis on local vegetables.

. Restaurants and retail outlets want certainty of supply.

. It is difficult to meet needs if there is uncertainty regarding
availability.

. It was noted that it is difficult for some farmers to accept that
not all of their crops meet grading standards.

. This also presents a difficult situation for distributors who don't
want to be stuck with product that is blemished or otherwise difficult
to place with retailers.

. Chefs may be able to use products that are blemished but are
otherwise in good condition, but distribution is a challenge.

. In addition to being locally produced, chefs are interested in
knowing more about the practices of farmers and need to know that the
product is safe and sanitary to use.

. It was noted that one of the keys to the use of local products is
the development of a personal relationship between the farmer and
chefs.

. It was noted that many producers find it easier to sell to local
Farmers Markets or retail outlets due to a guarantee of sale
beforehand.

. Some, but not many producers prefer to distribute their products
directly.

. It was noted that there is a tendency among producers to grow
products that are well known and established such as tomatoes. As a
result, there tends to be an abundance of certain products and a
limited or uncertain supply of others.

. Participants in the meeting were encouraged to support the "Plant a
Row for Hunger" program, which involves planting an extra row(s) of
food in home gardens for local food banks.

. It was noted that the interest in locally grown produce and "exotic"
products has been increased as a result of cooking shows on cable
television.

. There is a local food cooperative that will be opening in downtown
Spokane this fall.

. It was noted that this coop could be a drop-off and collection point
that could potentially facilitate the connection between local farmers
and chefs.

. The participants in this meeting included:

Gregg Dohrn
Amy Klamper
Tara V. Tribbett
Pat Munts
Ben Tobin
Dan Jackson
Lisa Blashill
David, Erica, Olivia Blaine
Karen and Michael Berube
Jeremy, Kate and Kayliegh Hansen, kater...@santespokane.com
John Christman
Dave Morrow
Clint McIntosh
Peter and Elaine Tobin
Sabrina Sorger
Roian Dedor
DJ Felice
Craig Higashi
Curtis and Missy Smith
Tofu Phil
*If we have missed anyone, please let us know.

. An afterthought: Most of the discussion at the May 3rd meeting
focused on fresh vegetables. It may be appropriate to have follow-up
discussions on the challenges and opportunities associated with other
local food groups, such as:
Grains;
Fruits;
Dairy products;
Meats; and/or
Beer and wine.

Please respond to this email or post your thoughts on EatSpokane.org
regarding topics that weren't discussed and are relevant for the next
meeting. Any ideas or possible connections are welcome. A special
thanks to Greg Dohrn for taking notes, speakers Pat Munts and Craig
Higashi of Spokane Produce.

Until next time, Jeremy & Kate Hansen

Al, I thought you brought up some really good points that I wanted to reply to. I was sorry to have missed the meeting and wished I could've been there, so here is my two cents.
  About the seasonal element of farming. I think that as a chef, is something we can deal with, it's just about teaching your customers what the seasons are and they eventually get it. I would however like to see farmers time their crops so we can have quick growth items like green beans, peas, or arugula all year, from around late May until October. I think that is something that is pretty easily done with proper management and planting in cycles. I don't neccasarily think we need tomatoes all year or greenhouse tomatoes, but it would be nice to extend our season, since it is so short, by having farmers start some things indoors.
I do agree, the farmer-chef connection has to be intentional. It is about proper planning. I plan for the season on my menu, which I've never been able to really change more than five or six times a year, but then fill the gaps with an organic product from a broadliner until it's ready, or if it's runs out quicker than I thought. I also try to help my farmers out by using their extra products in a chefs tasting, wine dinner, or a special. I think that relationship is key to both of our success.I try to plan with my farmers in the begining of the season by picking seeds, but you still never know how fast or slow something will grow. So I try to build flexibility into my menu. I keep my seasonal ingredients very general, so that I have the ability to change the ingredients to heirloom and products I buy from farmers. There is also an andvantage there as well, my servers will have a great story to tell when selling a dish, when a particular product comes
 into season.
--- On Sun, 5/10/09, AKowitz <akow...@communityagcenter.org> wrote:

From: AKowitz <akow...@communityagcenter.org>
Subject: re: May 3rd Potluck & meeting follow-up
To: eatspokaneorg@googlegroups.com
Date: Sunday, May 10, 2009, 8:43 AM

A few thoughts: 

1.  I don't see any mention of seasonal in the discussion.  Perhaps it was brought up at the meeting. The beauty of local (both for chefs and customers) is following the seasons and keeping products in their proper frame.  This means our local strawberries are a June and July crop not April and May.  By the way I can supply all the strawberries you would want.  A young couple in Kettle Falls is raising a bunch.  We can use season extenders such as hoop houses and row covers but our food has a season.  I am not too excited about greenhouse tomatoes in January.  I really like Chefs on the Farm as a guide in this respect.
 2.  This farmer-chef connection has to be intentional--it just not going to happen.  The creation of a local buying guide will be useful but it will not do the trick.  In Stevens County we have a Farm to Table Buying Guide that we publish every year (5000 copies).  This year there are 30 farmers listed.  I will be happy to provide copies if you like but its primary use is connecting local citizens with those farmers who want to direct market their products.  The coop in and of itself will not do the trick.  It can play an important role but there has to be more if you want farmers to raise crops for your restaurant.
 3. Why would farmers raise crops for your restaurant when they can get a better price at the farmer's market plus knowing there is a market for the crops he or she is growing?  I think there is a way around this by guaranteeing the market before the growing season starts and it comes from Vancouver BC.  I really like the model of Chef Bishop (Bishop's Restaurant and his excellent film "Deconstructing Supper").  I met with him a few years ago and he talked about the farm he and his staff use to provide products for the restaurant.  Early in the year his staff meets with the farmer to plan the production for the year. Staff periodically goes to the farm to see how the crops are doing and plan their menus accordingly. This understanding lets the farmer know what to grow and guarantees a market and it provides the product the restaurant wants. I could see a small group of restaurants in Spokane working with another small group of farmers to plan
 production.

4. Cosmetic pretty products come at a pretty large cost to our environment.

4.  It is entirely possible in our area to have a year-round supply of beef, pork and lamb but it requires a little different orientation (probably whole animal use) and storage.
 
Al Kowitz

From: "Jeremy L. Hansen" <JLhans...@SanteSpokane.com>
Sent: Thursday, May 07, 2009 11:20 PM
To: "EatSpokane.Org" <eatspokaneorg@googlegroups.com>
Subject: May 3rd Potluck & meeting follow-up

1st EatSpokane Meeting Notes
At: Santé Restaurant & Charcuterie
May 3, 2009
On Sunday May 3, 2009 a group of Spokane area chefs, food producers,
food distributors and other interested parties met to continue
discussions on how best to facilitate the use of local products in
Spokane area restaurants and beyond. The meeting was hosted by Jeremy
and Kate Hansen, the owners of Santé restaurant located in the Liberty
Building, downtown Spokane. Jeremy welcomed all the participants, who
shared a potluck dinner and explained that this meeting is a follow-up
to a similar conversation that was conducted at the Chef's Summit, at
Quilisascut Farm in the late winter of 2009. The purpose of this
meeting was to further identify and address the various challenges
that make it difficult for local chefs to use local products on a
regular basis. The following is a brief summary of the discussion. For
more information about this meeting or similar matters please contact
Jeremy Hansen at JLHans...@SanteSpokane.com or go to www.eatspokane.org
to join the google group discussion already in progress.
• Pat Munts, with WSU Extension has started to prepare a list of local
producers. As a possibility, this list might then be useful for chefs
to use as a product reference guide.

• It was noted that given the short growing season in the Spokane
area, that the "local" food shed may need to include the Yakima Valley
and possibly the Willamette Valley.

• Damaging frost can occur late in the spring and before fall, making
it difficult to keep up with the consistent demands of restaurants.

• The growing season can also be adversely affected by periods when it
is too hot.

• The challenges facing food distributors were discussed at length,
with a particular emphasis on local vegetables.

• Restaurants and retail outlets want certainty of supply.

• It is difficult to meet needs if there is uncertainty regarding
availability.

• It was noted that it is difficult for some farmers to accept that
not all of their crops meet grading standards.

• This also presents a difficult situation for distributors who don't
want to be stuck with product that is blemished or otherwise difficult
to place with retailers.

• Chefs may be able to use products that are blemished but are
otherwise in good condition, but distribution is a challenge.

• In addition to being locally produced, chefs are interested in
knowing more about the practices of farmers and need to know that the
product is safe and sanitary to use.

• It was noted that one of the keys to the use of local products is
the development of a personal relationship between the farmer and
chefs.

• It was noted that many producers find it easier to sell to local
Farmers Markets or retail outlets due to a guarantee of sale
beforehand.

• Some, but not many producers prefer to distribute their products
directly.

• It was noted that there is a tendency among producers to grow
products that are well known and established such as tomatoes. As a
result, there tends to be an abundance of certain products and a
limited or uncertain supply of others.

• Participants in the meeting were encouraged to support the "Plant a
Row for Hunger" program, which involves planting an extra row(s) of
food in home gardens for local food banks.

• It was noted that the interest in locally grown produce and "exotic"
products has been increased as a result of cooking shows on cable
television.

• There is a local food cooperative that will be opening in downtown
Spokane this fall.

• It was noted that this coop could be a drop-off and collection point
that could potentially facilitate the connection between local farmers
and chefs.

• The participants in this meeting included:

Gregg Dohrn
Amy Klamper
Tara V. Tribbett
Pat Munts
Ben Tobin
Dan Jackson
Lisa Blashill
David, Erica, Olivia Blaine
Karen and Michael Berube
Jeremy, Kate and Kayliegh Hansen, kater...@santespokane.com
John Christman
Dave Morrow
Clint McIntosh
Peter and Elaine Tobin
Sabrina Sorger
Roian Dedor
DJ Felice
Craig Higashi
Curtis and Missy Smith
Tofu Phil
*If we have missed anyone, please let us know.

• An afterthought: Most of the discussion at the May 3rd meeting
focused on fresh vegetables. It may be appropriate to have follow-up
discussions on the challenges and opportunities associated with other
local food groups, such as:
Grains;
Fruits;
Dairy products;
Meats; and/or
Beer and wine.

Please respond to this email or post your thoughts on EatSpokane.org
regarding topics that weren't discussed and are relevant for the next
meeting. Any ideas or possible connections are welcome. A special
thanks to Greg Dohrn for taking notes, speakers Pat Munts and Craig
Higashi of Spokane Produce.

Until next time, Jeremy & Kate Hansen

Al, I thought you brought up some really good points that I wanted to reply to. I was sorry to have missed the meeting and wished I could've been there, so here is my two cents.
   About the seasonal element of farming. I think that as a chef, is something we can deal with, it's just about teaching your customers what the seasons are and they eventually get it. I would however like to see farmers time their crops so we can have quick growth items like green beans, peas, or arugula all year, from around late May until October. I think that is something that is pretty easily done with proper management and planting in cycles. I don't neccasarily think we need tomatoes all year or greenhouse tomatoes, but it would be nice to extend our season, since it is so short, by having farmers start some things indoors.
I do agree, the farmer-chef connection has to be intentional. It is about proper planning. I plan for the season on my menu, which I've never been able to really change more than five or six times a year, but then fill the gaps with an organic product from a broadliner until it's ready, or if it's runs out quicker than I thought. I also try to help my farmers out by using their extra products in a chefs tasting, wine dinner, or a special. I think that relationship is key to both of our success.I try to plan with my farmers in the begining of the season by picking seeds, but you still never know how fast or slow something will grow. So I try to build flexibility into my menu. I keep my seasonal ingredients very general, so that I have the ability to change the ingredients to heirloom and products I buy from farmers. There is also an andvantage there as well, my servers will have a great story to tell when selling a dish, when a particular product comes
 into season.
--- On Sun, 5/10/09, AKowitz <akow...@communityagcenter.org> wrote:

From: AKowitz <akow...@communityagcenter.org>
Subject: re: May 3rd Potluck & meeting follow-up
To: eatspokaneorg@googlegroups.com
Date: Sunday, May 10, 2009, 8:43 AM

A few thoughts: 

1.  I don't see any mention of seasonal in the discussion.  Perhaps it was brought up at the meeting. The beauty of local (both for chefs and customers) is following the seasons and keeping products in their proper frame.  This means our local strawberries are a June and July crop not April and May.  By the way I can supply all the strawberries you would want.  A young couple in Kettle Falls is raising a bunch.  We can use season extenders such as hoop houses and row covers but our food has a season.  I am not too excited about greenhouse tomatoes in January.  I really like Chefs on the Farm as a guide in this respect.
 2.  This farmer-chef connection has to be intentional--it just not going to happen.  The creation of a local buying guide will be useful but it will not do the trick.  In Stevens County we have a Farm to Table Buying Guide that we publish every year (5000 copies).  This year there are 30 farmers listed.  I will be happy to provide copies if you like but its primary use is connecting local citizens with those farmers who want to direct market their products.  The coop in and of itself will not do the trick.  It can play an important role but there has to be more if you want farmers to raise crops for your restaurant.
 3. Why would farmers raise crops for your restaurant when they can get a better price at the farmer's market plus knowing there is a market for the crops he or she is growing?  I think there is a way around this by guaranteeing the market before the growing season starts and it comes from Vancouver BC.  I really like the model of Chef Bishop (Bishop's Restaurant and his excellent film "Deconstructing Supper").  I met with him a few years ago and he talked about the farm he and his staff use to provide products for the restaurant.  Early in the year his staff meets with the farmer to plan the production for the year. Staff periodically goes to the farm to see how the crops are doing and plan their menus accordingly. This understanding lets the farmer know what to grow and guarantees a market and it provides the product the restaurant wants. I could see a small group of restaurants in Spokane working with another small group of farmers to plan
 production.

4. Cosmetic pretty products come at a pretty large cost to our environment.

4.  It is entirely possible in our area to have a year-round supply of beef, pork and lamb but it requires a little different orientation (probably whole animal use) and storage.
 
Al Kowitz

From: "Jeremy L. Hansen" <JLhans...@SanteSpokane.com>
Sent: Thursday, May 07, 2009 11:20 PM
To: "EatSpokane.Org" <eatspokaneorg@googlegroups.com>
Subject: May 3rd Potluck & meeting follow-up

1st EatSpokane Meeting Notes
At: Santé Restaurant & Charcuterie
May 3, 2009
On Sunday May 3, 2009 a group of Spokane area chefs, food producers,
food distributors and other interested parties met to continue
discussions on how best to facilitate the use of local products in
Spokane area restaurants and beyond. The meeting was hosted by Jeremy
and Kate Hansen, the owners of Santé restaurant located in the Liberty
Building, downtown Spokane. Jeremy welcomed all the participants, who
shared a potluck dinner and explained that this meeting is a follow-up
to a similar conversation that was conducted at the Chef's Summit, at
Quilisascut Farm in the late winter of 2009. The purpose of this
meeting was to further identify and address the various challenges
that make it difficult for local chefs to use local products on a
regular basis. The following is a brief summary of the discussion. For
more information about this meeting or similar matters please contact
Jeremy Hansen at JLHans...@SanteSpokane.com or go to www.eatspokane.org
to join the google group discussion already in progress.
• Pat Munts, with WSU Extension has started to prepare a list of local
producers. As a possibility, this list might then be useful for chefs
to use as a product reference guide.

• It was noted that given the short growing season in the Spokane
area, that the "local" food shed may need to include the Yakima Valley
and possibly the Willamette Valley.

• Damaging frost can occur late in the spring and before fall, making
it difficult to keep up with the consistent demands of restaurants.

• The growing season can also be adversely affected by periods when it
is too hot.

• The challenges facing food distributors were discussed at length,
with a particular emphasis on local vegetables.

• Restaurants and retail outlets want certainty of supply.

• It is difficult to meet needs if there is uncertainty regarding
availability.

• It was noted that it is difficult for some farmers to accept that
not all of their crops meet grading standards.

• This also presents a difficult situation for distributors who don't
want to be stuck with product that is blemished or otherwise difficult
to place with retailers.

• Chefs may be able to use products that are blemished but are
otherwise in good condition, but distribution is a challenge.

• In addition to being locally produced, chefs are interested in
knowing more about the practices of farmers and need to know that the
product is safe and sanitary to use.

• It was noted that one of the keys to the use of local products is
the development of a personal relationship between the farmer and
chefs.

• It was noted that many producers find it easier to sell to local
Farmers Markets or retail outlets due to a guarantee of sale
beforehand.

• Some, but not many producers prefer to distribute their products
directly.

• It was noted that there is a tendency among producers to grow
products that are well known and established such as tomatoes. As a
result, there tends to be an abundance of certain products and a
limited or uncertain supply of others.

• Participants in the meeting were encouraged to support the "Plant a
Row for Hunger" program, which involves planting an extra row(s) of
food in home gardens for local food banks.

• It was noted that the interest in locally grown produce and "exotic"
products has been increased as a result of cooking shows on cable
television.

• There is a local food cooperative that will be opening in downtown
Spokane this fall.

• It was noted that this coop could be a drop-off and collection point
that could potentially facilitate the connection between local farmers
and chefs.

• The participants in this meeting included:

Gregg Dohrn
Amy Klamper
Tara V. Tribbett
Pat Munts
Ben Tobin
Dan Jackson
Lisa Blashill
David, Erica, Olivia Blaine
Karen and Michael Berube
Jeremy, Kate and Kayliegh Hansen, kater...@santespokane.com
John Christman
Dave Morrow
Clint McIntosh
Peter and Elaine Tobin
Sabrina Sorger
Roian Dedor
DJ Felice
Craig Higashi
Curtis and Missy Smith
Tofu Phil
*If we have missed anyone, please let us know.

• An afterthought: Most of the discussion at the May 3rd meeting
focused on fresh vegetables. It may be appropriate to have follow-up
discussions on the challenges and opportunities associated with other
local food groups, such as:
Grains;
Fruits;
Dairy products;
Meats; and/or
Beer and wine.

Please respond to this email or post your thoughts on EatSpokane.org
regarding topics that weren't discussed and are relevant for the next
meeting. Any ideas or possible connections are welcome. A special
thanks to Greg Dohrn for taking notes, speakers Pat Munts and Craig
Higashi of Spokane Produce.

Until next time, Jeremy & Kate Hansen

Al,

You are RIGHT ON!!!  Every one of your points is salient and accurate.  As a sustainable pork and beef producer, we're waiting for all your points to be realized by chefs.  Having just gone out to dinner with my mom, eating a tasteless, mushy 10 oz prime rib cut with 6 pea pods and 4 small red potatoes that cost $20, I don't see why there couldn't have been local, grass-finished beef on my plate instead.  I'd have gladly paid more, especially with a great waitress romancing me with the story of the local family farm.  I've been a waitress, I've been a restuarant manager, I'm now a farmer.  It's gotta be a two way street and it's gotta be sustainable for everyone involved.

We did not attend the meeting due to the need to be home with our stock (birthing piglets), and at this point wouldn't make the trip unless we see real interest - it's a 3 hour drive one-way so it's a day (actually two days if we both come) away from mending fence, rotating pasture, pulling weeds (since we don't spray), planting trees, dragging fields, etc.

Mimi

Mimi Feuling & Rob Fredericks
Cascade Creek Farm
Bonners Ferry, Idaho
www.cascadecreekfarm.com
m...@cascadecreekfarm.com
208-267-1325