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Chicago Tribune: Restaurants take a freshlook at local produce

"Restaurants take a fresh look at local produce" describes ways that restaurants are serving more locally grown produce, to the benefit of their businesses, clientele, and farmers. The article features Bronwyn Weaver, co-founder of Heritage Prairie Farm, and a member of CRAFT (Collaborative Regional Alliance for Farmer Training), facilitated by the Learning Center. Weaver explains how restaurant partnerships help small farms:

"When they embrace local foods, it really can make a huge difference to the farming community; it really helps to make us viable."

CRAFT was founded in 1997 by a group of family farmers and works to train our next generation of organic, biodynamic, and/or sustainable farmers. It is part of the Learning Center's Farmer Training Initiative. CRAFT members gain access to hands-on training and learn skills that will help them advance from farming novice to starting and running their own farm.

Read the full story to learn more about how local and chain restaurants have increased their use of local food and what that means for farmers and our region's economy.