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Inside Kendall

Culinary Students Embark on Second Annual “Farm to Table” Trip at SIU

Kendall College has again partnered with Southern Illinois University’s School of Agriculture in Carbondale, Illinois to create an exciting week-long farm-to-table seminar for our culinary bachelor’s degree students. From September 7 – 11, seven students will travel to Carbondale with Kendall faculty to experience firsthand how raw product is grown, raised, harvested and processed for consumption. With an emphasis on sustainability, organics and the richness of the Midwestern farm, students will tour dairy, beef and swine farms, as well as visit a slaughterhouse. They will experience the latest developments in vermiculture (worm composting), aquaculture (farm-raised fish), and viticulture (wine-making). Students will also tour two organic produce farms, forage for wild mushrooms with a fungus expert and learn about advancements in modern soybean production.

By night the group will be housed at a local working farm, the “Green Retreat,” and be able to grill their own meals on the farm’s open barbeque pit. While there, the Kendall group will prepare an al fresco dinner for 100 guests using ingredients from a local farm, as well as agricultural school products. The meal will be served to the greater Carbondale community in a barn on campus. The week will conclude with a multi-course vineyard dinner at nearby Hedman’s Winery, one of Southern Illinois’ American Viticultural Area vintners (Illinois’ first designated wine “appellation”).

 
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