Agenda for 2015 F2C2:
Keynote: Farm to Table at the End of the Road
Many consider 1971, the year Chez Panisse opened in Berkeley, the beginning of the farm to table movement. In 1987 it was The Herbfarm that brought a sense of place back to dining the Pacific Northwest. While these venerable restaurants reintroduced affluent urban dwellers to the sources of their food, farm to table was considered a special occasion experience. In June 2014 Lynne Curry and her two partners opened the Lostine Tavern at the end of the road in northeastern Oregon. Bringing farm to table back to the community that produced the food was their goal. Their vision was of a gathering place that served a menu of locally grown and produced food at a price point in reach of their community of 213 people. Along with the opening of Lostine Tavern came the challenges of rebuilding infrastructure to source food locally, the weather fluctuations of four distinct seasons and the reality of bottom line. Chef Robin Leventhal from Walla Walla Culinary Institute will join chef and writer Lynne Curry on stage to revisit the first year of business at the Lostine Tavern and take a look ahead to the coming year.
Lynne Curry, chef and owner, Lostine Tavern
Robin Leventhal, chef and instructor, Wine Country Culinary Institute
In 2008, the Seattle Chefs Collaborative was one of the first organizations to oppose large-scale mining in the Bristol Bay region of Alaska. SCC members have wielded pens and sauté pans as tools to show their support of Bristol Bay’s wild salmon, the fishing communities that rely on Bristol Bays annual salmon returns, and the pristine environment that makes it all possible. Seven years later, the battle to protect Bristol Bay's sustainable salmon fisheries from short-term foreign mining interests continues without resolve. A screening of the documentary film short, In the Same Boat, will take us to Bristol Bay to meet multigenerational fishing families and renew our resolve to protect national treasure that sustains a unique culture and thriving renewable fishing industry. Conversation following the film will update us on the latest in Bristol Bay, the progress made and what chefs and eaters can do to help save one of the last great wild salmon fisheries left in the world.
The producer and buyer business networking sessions are the heart of F2C2, allowing these two busy sectors of our industry to meet and discuss product sales without the pressure of day to day business deadlines. By popular demand, we have moved the business networking to the morning half of F2C2. Bring your business cards and information on the products you will be promoting!
Seattle's Best Lunch of the Year
Afternoon Breakout Session #1
Diversity in the Workplace
According to the Bureau of Labor Statistics, about 60 percent of chefs or head cooks are white. Only nine percent are black, less than half the percentage of Latino chefs. In this session, we will begin to unpack the current state of the kitchen as it pertains to the racial makeup of the back of house staff. It is the aim of this session to help chefs/owners envision growth opportunities for their staff, to give management fodder to inspire their staff to use their work ethic to make the leap to leadership positions, all while making necessary training available for kitchen staff to actually succeed.
Life Cycle Assessment: Sustainable Business Practices and Beer
Sustainably producing food is a gnarly job. Do you save money or save the environment? There are so many choices to make that it can be hard to figure out the best option, or to even figure out if a choice you make fixes one thing by making another thing worse. Wouldn’t it be great if you could get cheap, accurate and quick information about sustainability and the food you make, buy and sell? Using beer as an example, this session will show how the combination of software and the science of Life Cycle Assessment (LCA) are making that vision a reality. Then we’ll apply what we learned to beef, apples and grain.
Tech Tools for Food Producers & Buyers
Shovels, hooks and knives. The basic tools used by farmers, fishers and ranchers have changed little over the centuries. But the way food producers communicate with buyers has been changing faster than most of us can keep up with it! Computers and smart phones have become indispensable tools for getting the business of food done. These devices can help you to buy or sell great, local products and services, if you know what tools to use. Join us to learn about a few new tools, or share one that you have found.
Afternoon Breakout Session #2
Mobile Poultry Processing Unit: a tool for farmers & chefs
There is a growing demand for pastured poultry – birds that are raised outside rather than contained inside a facility. The benefits of pasturing poultry are many – birds are freer to peck and scratch; fertility of farmland is increase naturally; and many say the flavor and texture of these birds is incomparable. As important as how the birds are raised is how the birds are slaughtered. Humane on-farm slaughter and processing is often the best way to go. The challenge for farmers lies in meeting strict USDA regulations in order to be able to wholesale their products to restaurants and markets. Learn how the Mobile Poultry Processing Unit (MPPU) developed by NW Agricultural Business Center is helping to close the gap between farmers who raise pastured poultry (and rabbits) and the chefs and buyers who want to source these delicious products for their businesses.
Restaurants Without Walls
If you are a chef, chances are you have thought about having your own restaurant. The reality of it is that opening a restaurant is a complicated and expensive process, even more so doing it with a focus on local and sustainable practices. Food trucks, pop up restaurants and bringing the restaurant to the guest are food trends that are hot right now and offer alternatives to the traditional restaurant scene. This panel of chefs will discuss the advantages and challenges of operating a restaurant without walls with a focus on using local and sustainable product.
Tipping Point: the gratuity system in a $15 per hour world
Earlier this year Seattle voted to increase the minimum wage to $15 per hour over the next three years for large businesses and over seven years for businesses with less than 500 employees. Most of the buyers and producers represented at F2C2 fall under the 500 or less category. What does this mean for members of the food industry? And what about the practice of tipping? Our panel of restaurant professionals will address these issues and their potential impacts of increased wages and the bottom line.
Afternoon Tasting Reception