Farmers and Chefs Partner to Help Ohioans Connect with the Land
PHOTO: Agritourism events like farm-to-table dinners are helping Ohioans learn more about the role of local foods in a sustainable food system. Photo credit: Ely Brothers.
August 18, 2014
WESTERVILLE, Ohio - With an increasing interest in local foods, some Ohio growers and producers are using agritourism to help people connect with the land and learn how the food they eat is grown. Tours, weddings, and farm-to-table dinners are among the events regularly held across the state, showcasing Ohio's agricultural tradition and the fresh, seasonal offerings of area farms.
Val Jorgensen, the owner of Jorgensen Farms in Westerville, says opening her gates provides an opportunity for people to learn about the role of local foods in building a sustainable food system.
"A lot of the consumers I meet at farmers markets are committed to buying local food, but sometimes they don't have the opportunity to really visualize or understand where that food is coming from," says Jorgensen. "This gets them one step closer."
Agritourism also allows farming operations to diversify their income. Jorgensen is hosting a benefit dinner Sunday, Sept. 7th called The Farmers Table, where diners can tour her organic farm and enjoy an evening of local food and drinks prepared by top area chefs. Farms throughout the state also offer 'you-pick' fruit, fall festivals, and educational activities.
While the majority of Jorgensen's operation is used for growing and production, she says she enjoys holding events to give consumers a glimpse of what happens on the farm.
"The biggest reward for me is being able to stand back, either just before or during an event, and watch the enjoyment of others," says Jorgensen. "That gives me a sense of making a difference in people's lives where they can really connect."
She adds events like The Farmers Table also allow farmers and producers to share the beauty and bounty of Ohio agriculture.
"It's going to be something where they can experience the ultimate in seasonal food right here at the farm," says Jorgensen. "The exciting part is we're able to pull together not only the growers, but the chefs and the community."