Bill Davison, Callie Martin, Vanessa Herald, and Marshall Paulsen
Friday Session II
Farm-to-table restaurants, institutional contracts, wholesale distribution—learn how to access these markets and what buyers want from farmers no matter what they grow. We’ll also talk about niche markets for specialty grains and what works to consistently produce, store, and handle food-grade grains.
Bill Davison is an organic farmer turned Extension Educator who focuses on integrating staple crops into local food systems. His Grand Prairie Grain Guild project is helping rebuild a regional grain economy in the Midwest.
Callie Martin is the local product specialist at Coop Partners Warehouse in St. Paul, Minn., and previously worked in the produce department at the Wedge Community Coop. She has also worked on multiple farms.
Vanessa Herald is the farm to institution outreach specialist at the University of Wisconsin-Madison Center for Integrated Agricultural Systems, working with schools, early care centers, hospitals and universities that purchase and serve regionally grown foods in cafeterias.
Marshall Paulsen is the executive chef at Birchwood Café in Minneapolis, helping to shape the restaurant’s “Good Real Food.” He sources seasonal, locally-grown produce and meats from small-scale local farmers.