Our Executive Chef, Anthony, recently attended the Real Food – Real Local – Real Good Institute conference in Athens, Ohio. Three full days of workshops and local tours, the conference aimed to be a source of inspiration, concrete tools, and new bonds that will help to build more sustainable and diverse foodsheds and localized economies.
Attendees came from far and wide and topics covered included Connecting Local Foods and Health, Building Your Local Food System, Hand to Mouth: Documenting the Evolution of a Local Food Economy, and Understanding Local Food Value Chains & How to Build Them in Your Community.
Chef
Anthony also was able to visit Snowville Creamery, a small scale milk processing plant located on a pasture-based dairy farm in the foothills of Meigs County. Snowville is known for their philosophy that the key to better milk is to return to dairy farming and milk processing with the attributes of outdoor grass grazing and lower production per cow, and their dedication to processing and packaging their milk and cream on the farm for immediate delivery to local grocery stores and retailer grocers’ distribution centers. Snowville also provides milk and cream for Jeni’s Splending Ice Creams.
Also on the tour list was Shade Winery, a micro-winery working to revive old traditions as well as make new ones, and 
The Athens Farmers Market, in its 40th year and touted as one of the nation’s best, among other local restaurants and businesses.
At the Inn, we are dedicated to using fresh, local products in our award-winning restaurant and we look forward to the amazing food Chef Anthony will create as he continues to make connections with local farmers and food businesses.
Tags: 30MileMeal, Athens, Chef Anthony, Local Food, Restaurant
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