Daniel Bowser, center, leads fellow food hub managers on a tour of Global Greens incubator farm. FHMWG participants from left to right include Ryan Marquardt, Ellen Walsh-Rosmann, Andrea Evelsizer, Barbara Stone, Gary Huber, Penny Brown Huber, Giselle Brusekewitz, and Jason Grimm.
Exploring new methods of food preparation is quickly becoming a tradition for farmers involved in the Northeast Iowa Food and Farm Network. Last year, farmers created a workshop to learn how to pit roast pork; this year, the group learned how to spit roast a lamb in the Patagonian style of Asado al Palo. Continue reading
Will Lorentzen, front left, and Adrian White, middle back (behind the tank) describe the process they use to innoculate and soak logs to produce shiitake mushrooms.
Barb Kraus shares insights into her farming systems as part of a Northeast Iowa Food and Farm Network gathering.
Jodi and Jeremy Peake describe the milking system as Dayna Burtness checks out the suction in the teat cup. Nick Nguyen and Landon Corlett look on.
Mike Winnike (standing) describes Slipstream Organic Granola as Francis Thicke (left) Gary Huber, Jennifer Miller, and Andrew Busscher (right) look on.
Part of the crowd lines up in a River Root greenhouse to learn about planting and transplanting techniques.
We survived Food Hub Boot Camp! Pictured from left: Andrea Evelsizer, James Nisly, Ellen Walsh-Rosmann, Daniel Rosmann, Tera Johnson, Zacary Smucker-Bryan, Gary Huber, and Penny Brown-Huber. Not pictured, Phil Jahnke-Sauer
Emily Fagan and Hannah Breckbill of Humble Hands Harvest share their farm’s history.
Martha McFarland explains animal handling to Steffen Mirsky, as group members get an up-close and personal look at the bison.
