Gunnison Valley Farm-to-Table Conference
Conference Podcasts - Click Here
SCHEDULE
Monday, April 8
Prosser Theater
- 7:00pm Film "Ingredients", Local Popcorn, and Discussion
Tuesday, April 9
Taylor Auditorium
- 8:00 Welcome Jay Helman, WSCU President
- 8:15 Keynote by Dr. Dawn Thilmany, CSU, Agriculture & Resource Economist. "What Motivates Consumers and Buyers? Positioning Local Food Systems to Meet Expectations"
- 9:15 Coffee break
- 9:30 Food Network panel
- Lisa Houston, Edible Aspen
- Kris Holstrom, Southwest Institute for Resilience
- Jonathan Houck, Gunnison County Commissioner
- Maya Silver, Local Farms First
- Holly Conn, Mountain Roots Food Project
- Brian Freeman, Grower's Organic
- Ken Coleman, City of Gunnison Manager
- 10:45 Coffee break
- 11:00 Keynote Presentation by Danica Lee, Department of Environmental Health, City of Denver "Keeping the Stable off the Table: Regulation of Local Food Issues in the Denver Area"
- 12:00 Lunch
- 2:00 Growers Panel
- Mark Watermire, Thistle Whistle Farm
- Bill Parker, Parker Pastures
- Chris Sullivan, Mountain Oven
- Kathleen Curry, Tomichi Creek Natural Beef
- Bruce Talbott, Talbott Farms
- Eric McPhail, CSU Extension
- 3:15 Coffee break
- 3:30 Industry panel
- Mike Busse, Garlic Mike's
- Carolyn Riggs, Brick Cellar
- Jon Coady, Sodexo--WSCU Dining Services
- Chris Greene, the Ruby Bed and Breakfast
- Jason Vernon, Soupcon Restaurant
- Karen Hoskin, Montanya Distillers
University Center Ballroom
- 5:00 Round table discussion and wine tasting: Next Steps for Local Food Systems in the Gunnison Valley
- 7:00 Dinner at University Center
- Local and organic food made by Justin Lee (Sous Chef at The Brick Cellar) and ENVS students
- 8:00 Dessert and Evening Keynote by Chef Elise Wiggins, Panzano restaurant in Denver. "The Macro Effect of Micro Cooking: How Every Little Thing Counts in a Huge Way in the World of Cooking"--this presentation will feature an edible ending!
