Buffalo Diner with Focus on Local Ingredients Featured on Food Network Nov. 16th

Food Network’s Guy Fieri with Tucker & Erin Curtin, owners of Lake Effect Diner, The Steer & Dug’s Dive

Lake Effect Diner in Buffalo will be featured November 16, 2009 @ 10 p.m. on the Food Network’s “Diners, Drive-Ins and Dives”.  The episode spotlighting the local diner was filmed over a two week period this past August when Guy Fieri and his crew came to town.  Here to showcase eight of Buffalo’s eating establishments for his popular show, Fieri also found time to film a pilot for a new television show featuring “ultimate” tailgating.

The crew from Page Productions, who produces “Diners, Drive-Ins and Dives”, began corresponding with Tucker and Erin Curtin, owners of Lake Effect Diner, in May. The producers were originally interested in Dug’s Dive, a sister restaurant owned by the couple, but decided on the Lake Effect Diner because of the volume and diversity of artisan local foods being processed and served there. The six to eight minute segment will feature preparations of House Cured and Smoked Ham with Red Eye Gravy, House Ground Italian Sausage, and the Italian Haddock Dinner with tomatoes and fresh basil.

“It is a once in a lifetime opportunity for us to hit the national spotlight,” exclaims Tucker Curtin, who believes that the experience has helped define the establishment and build greater camaraderie amongst his staff members.  The staff has been preparing for weeks in anticipation of its television debut. “It is not uncommon to see business increase by 300 % the day after the show airs,” said Jeremy Greene, the on-location producer of the Lake Effect segment.  The Curtins are ready though, “The trick here is being as efficient and consistent as ever so that the increase in business won’t just be a flash in the pan,” said Curtin.

A public screening of the “Diners, Drive-Ins and Dives” featuring Lake Effect Diner will be held at The Steer @ 3151 Main Street (next door to the diner).  The Lake Effect segment is to be featured first at 10 p.m. sharp, so be sure to arrive in time to get a good seat! The Steer is a sibling restaurant of the Diner and will offer samples of the food items showcased on the program.

 

Farm-to-Table in Chautauqua

Fall is certainly one of Western New York’s more beautiful seasons, and the rolling, foliage-covered hills of Chautauqua County is an idyllic spot from which to view it.  I was pleased to have been asked to co-host The Athenaeum Hotel’s first Farm-to-Table dinner last weekend, so Saturday morning I hopped in the car and made my way down state.

The Athenaeum is a stunning example of late 19^th century Victorian architecture, and its location upon the grounds of the significant Chautauqua Institution makes any visit a remarkable getaway.  Though late fall is considered off-season, and most of the residents have closed up their summer homes and the Institution’s event calendar is clear, it makes for a peaceful and romantic excursion.

Bruce Stanton, General Manager of The Athenaeum, and this season’s chef-in-residence, Ross Warhol, worked together to develop a true farm-to-table dinner.  Chef Warhol visited farms and wineries all over Western New York in order to gather the appropriate ingredients for the dinner, and was even a guest on my recent Chef-to-Farm tour where he found the wine for the evening’s second course at Arrowhead Spring Vineyards.

Chef Ross Warhol

Chef Warhol is a Western New York native who has worked in the kitchen of Chef Daniel Johengen of Daniel’s, and studied under Chef Steven Dufree, former Head Pastry Chef at Thomas Keller’s French Laundry in California (considered by many to be the best restaurant in the United States).  Chef Ross is a graduate of Culinary Institute of America, Hyde Park and the Culinary Institute of America, Napa Valley, where he graduated at the top of his class and received the Excellence in Baking and Pastry award. He is currently awaiting word on an internship at elBulli in Barcelona.

Dinner began with a brief social hour in the lobby with lovely hors d’oeuvres and the chance to meet many of the farmers whose products were being featured on the menu. Once we were seated at tables for eight in a dining room which overlooks the lake, we enjoyed a remarkable five course meal with brief introductions of each course made by Mr. Stanton, and in some cases, myself.  It was a great opportunity to be able to discuss the Field & Fork Network and the efforts we’ve made to develop and support the farm-to-table movement here in Western New York.

For the purpose of anyone wishing to source local ingredients, I’ve decided that it would be best to simply include the entire menu along with links.

The Athenaeum’s Farm-to-Table Dinner

Haff Acres Rutabaga & Apple Soup with Nutmeg Crème Fraiche ~2008 Traminette, Leonard Oakes Estate Winery – Medina, NY

Roasted Beets, Soft Poached Hen’s Egg, Bacon Jam, Raindance Farm “Sun Cheese”, Chive Oil~2008 Semi Dry Riesling, Arrowhead Spring Vineyards – Cambria, NY

Good Grass Farm Pan-Seared Chicken Breast, Cauliflower Puree, Mustard Greens, Green Heron Grower’s Shiitake Mushrooms, Betts Farms Sautéed Grapes and Whole Grain Mustard Sauce~Proprietors Reserve,  Mazza Chautauqua Cellars – Mayville, NY

Freeman Homestead Pork, Sage Spaetzle, Sautéed Brussels Sprouts, House Made Sauerkraut, Pork Jus~Heinnieweisse Weissebier, Butternut’s Beer and Ale – Garrattsville, NY

Roasted Pumpkin, Vinewood Acres Maple Brown Butter Molasses Biscuit, Vanilla Yogurt Sorbet and Caramel Opaline~Red Ipocras,  Johnson Estate Winery – Westfield, NY

I was very impressed with Chef Warhol’s plating and presentation, as well as how he paid close attention to integrate a textural experience into every course.  The chicken preparation featuring Good Grass Farms Cornish Rock Cross Hen was the best chicken I can recall having ever eaten.  Freeman Homestead’s pork was succulent and flavorful.  Though Chef Warhol’s talents are to be credited for making both of these dishes excellent, the inherent flavor of the meat in both instances was outstanding.

My favorite course of the evening—the second–featured a remarkable and mind blowing bacon jam (Chef Warhol could make a fortune simply by bottling this product), beets, microgreens and Raindance Farms’ take on asiago; the accompanying soft poached sous vide egg was a delight.

Having worked on a number of Western New York farm-to-table events myself, I can tell you that only an extremely dedicated person can prepare a meal of this caliber, in this region, that is virtually 100% local.  Chef Warhol is exceptionally talented, we can only hope that at some point in his career, he will return to Western New York to open a restaurant of his own.

I think this dinner provided a remarkable opportunity for the farmers and producers to experience what a talented chef can do with the ingredients they work so hard to raise.  It was also a pleasure to meet excited guests who, prior to the dinner, were unfamiliar with the farm-to-table movement or the depth and breadth of Western New York’s agricultural bounty.  I am very much looking forward to next year’s event—I hope you are, too!

posted by Christa Glennie Seychew

 

Chef Kate Elliott of Juniper Restaurant is Crowned Champion of Slice, Dice and Spice

Chef Kate Elliott (center) and her team

Canandaigua, NY – The Slice, Dice and Spice team led by Chef Kate Elliott of Juniper in Buffalo smoked the competition in the final round of the Slice, Dice & Spice NY competition on Sunday. The team was comprised of Kathleen Houser (Victor Historical Society), Laura Kenyon (Farmers Market foodie), Russ Kenyon (Kenyon and Kenyon) and Angela Parr (Cornell Cooperative Extension).

Teams were asked to create a meal using common “Market Basket” ingredients, plus secret featured ingredients. All of these were products of the region from local farmers and food producers. Wine pairings were made from the Canandaigua Wine Trail, encompassing several local wineries.

The winning meal consisted of three courses. The first course was a deconstructed pirogi with spaetzle, cabbage, Dijon mustard, brussel sprouts and Hartmann’s Andouille sausage (paired with Rohrbach’s Scotch Ale and Red Jacket Orchards Tart Cherry). The entrée was a seared chicken breast with beets, goat cheese and Arbor Hill Riesling with a toasted pumpkin seed and micro-collared greens garnish (paired with Imagine Moore Riesling and Red Jacket Orchards Apple Cider). The final course was a Red Jacket Orchards apple basil crisp with a pine nut and brown sugar crust and a basil caramel cream cheese topping (paired with Mrs. Brahm’s Cranberry Wine and Red Jacket Orchards Healthy Purple).

“This was a great time and I am really happy with the results,” said winning Chef Kate Elliott. “All the chefs were great. It was a great competition and we all played to win.”

Voting criteria included the teams’ ability to plan a creative menu highlighting the main elements of the meal, use of Market Basket ingredients, and the featured ingredients (Hartmann’s sausages, Bejo’s Seeds pointy headed cabbage, Pedersen Farms cabbage, pumpkin, Sweet Expressions chocolate and Baldwin Richardson’s Butterscotch Caramel Topping) and wine pairing. How well the chef delegated to and directed the amateur participants was also taken into consideration.

Slice, Dice and Spice NY is a Finger Lakes Visitors Connection program that hosts a variety of events during the 2009 growing season in and around the Finger Lakes area to showcase the culinary and agricultural assets and talents of the region. Slice, Dice and Spice NY is currently in its second year and this year’s program culminated with the Slice, Dice, and Spice NY Cook-offs. The preliminary round of the Cook-off was Oct. 19 and the finals were on Oct. 25.

Sponsors of featured products and market basket products included: Canandaigua Wine Trail, Hartmann’s Old World Sausage, U.S. Food Service, Bejo Seeds, Wegmans, Arbor Hill – The Grapery, Baldwin Richardson Foods, Clearview Farms, Firefly Farm, Happy Goat Farm, Pedersen Farms, Red Jacket Orchards, Rohrbach Brewing Company, Sugarbush Hollow, Sweet Expressions, The Birkett Mills and Yancey’s Fancy.

“We are really fortunate to have so many quality local products in the Finger Lakes. It amazes me how the chefs did a great job at utilizing all of the products and really showcasing what the region has to offer,” said Valerie Knoblauch, president of Finger Lakes Visitors Connection.

For more information on the competition, contact the Finger Lakes Visitors Connection at 877-386-4669 or visit www.slicediceandspiceny.com.

 

WNY’s Chef Kate Elliott of Juniper Restaurant is Finalist in Fingerlakes Chef Competition

Canandaigua, NY ­– On Monday, nine chefs from the Finger Lakes and Buffalo area and their teams of amateur “foodies” battled it out in the Slice, Dice and Spice NY preliminary rounds at the New York Wine and Culinary Center. Three winning chefs and their teams will head to the final round next Sunday in this Iron Chef-like competition to crown this year’s Slice, Dice and Spice NY champion!

The teams had an hour to make three courses using primarily Finger Lakes ingredients and local produce from Bejo Seeds, Pedersen Farms, Firefly Farm, and Clearview Farms. Certain ingredients were surprises that they had to incorporate into their dishes in one way or another.

The first heat of the day was won by Michael Bommelje of Warfield’s Restaurant in Clifton Springs. His dishes were a beet and horseradish cheddar bruschetta with rainbow carrot salad, grilled pork chop with creamy polenta in a spicy Red Jacket Orchards apple cider apricot sauce, and a plum and apricot cobbler with a tart Cherry Stomp reduction. Michael’s team of foodies consisted of Marti Casper (Stephens Media Group), Therese Taylor (Stephens Media Group), Janet Kneiss, and Kristie Credit (Stephens Media Group).

Kate Elliott of Juniper in Buffalo won the second heat. Her dishes were seared sea bass with butternut squash, tenderloin with Arbor Hill Sherry Wine Barbecue sauce and parsley root spaetzle, and gingerbread with a rosemary whipped cream paired with Rohrbach’s Vanilla Porter. Kate’s team was Kathleen Houser (Victor Historical Society), Laura Kenyon (Farmers Market foodie), Russ Kenyon (Finger Lakes Visitors Connection), and Angela Parr (Cornell Cooperative Extension).

The final heat of the day was won by Nick Rada of Doc’s Seafood and Steakhouse in Canandaigua. Nick’s dishes were a surf and sausage kasha salad with Hartmann’s sausage and Birkett Mills kasha, pan roasted scallops with tricolored cauliflower puree, and a pear and bacon tartlet with maple whipped cream. His team was Karin Cross (WYSL contest winner), Dennis Ferlito (Bejo Seeds), Nancy Yacci (Slice, Dice and Spice fan), and Kathy Maltman (Finger Lakes Visitors Connection).

These three chefs and their teams will battle it out one more time in the final round on Oct. 25 from 1-4 p.m. In addition to the finals competition, there will also be tasting booths. The event is free and open to the public.

The New York Wine and Culinary Center will be open to the public on the day of the finals. Their restaurant, tasting lounge and gift shop will be fully operational during the Slice, Dice and Spice NY competition.

For more information on Slice, Dice and Spice NY, please call AJ Shear at (585) 394-3915 or visit www.SliceDiceandSpiceNY.com.

Slice, Dice and Spice NY is a Finger Lakes Visitors Connection program that hosts a variety of events during the 2009 growing season in and around the Finger Lakes area to showcase the culinary and agricultural assets and talents of the region. Slice, Dice and Spice NY is currently in its second year and this year’s program culminates in October with the Slice, Dice, and Spice NY Cook-offs. The preliminary round of the Cook-off is Oct. 19 and the finals are on Oct. 25.

 

Join Us for a Screening of the Award-Winning Food Documentary TABLELAND and Savor A Local Food Tasting Afterward

Click on this image to view a trailer for the film

Update: Chefs Announce their Tasting Menu for TABLELAND Event! Tickets Still Available!

Here is what our guests will be tasting after the screening:

Verbena Grille – Red Hubbard Squash Soup using squash from Oles Family Farm
Lake Effect Diner/The Steer/Dug’s Dive – Raisin Acres Sliders using fresh, grass-fed beef from Raisin Acres
Torches – Hand carved smoke ham sandwiches using heritage breed pork from T-Meadow Farm
Carmelo’s Ristorante – Yellow Tomato Basil Soup with Parmesan Cream and Crispy pancetta. Chef Carmelo will be using ingredients from Flavor Farm.
Shango Bistro – Jambalaya using products from Painted Meadow Farm.
Trattoria Aroma – Hunter’s Stew
The Roycroft Inn – Cheddar & Beer Fondue made with Flying Bison Beer
Juniper Restaurant – Gingerbread with White Cow Dairy’s Creme Bulgare
The Sustainable Chef (Rich’s) – Green Apple Spice Cake with Maple Mousse and Apple Sorbet using apples from Blackman Homestead Farm
SAMPLE – Virgin Autumn Martinis using products from Becker Farms
McCullagh Coffee – Ecoverde Green & Fair Trade Coffee

Tickets are still available here!  $30 advance and $35 at the door!

Edible Buffalo announces the screening of the award-winning documentary TABLELAND on November 2, 2009 at the Market Arcade Films & Arts Centre in Buffalo.  Voted ‘Best Feature’ at the 2008 New York City Food Film Festival, TABLELAND takes the audience on a culinary expedition in search of the people, place and taste of North American small-scale, sustainable food production. Following the film, guests will experience a local food tasting showcasing chefs who have embraced sourcing menu ingredients from local farmers and includes some of the region’s top restaurants.

TABLELAND is a tantalizing and thought-provoking film that deals with four important issues; sustainability, economics and marketing, health and taste education, and eating locally and seasonally. These are all discussed and debated by farmers, chefs, and activists who have many years of experience and knowledge of these issues.  TABLELAND contrasts our current damaging and dangerous industrial food system with positive working models of a healthier, sane alternative, with as much focus on delicious food and where it comes from as the economic and ethical forces behind it.

After the film presentation, guests will be invited to the theater lobby to indulge in a local food tasting prepared by top local chefs who have committed to using local ingredients on their menus. This taste of local will include food prepared by these restaurants; Hutch’s, Carmelo’s Ristorante, Verbena Grille, Torches, Shango, SAMPLE, Juniper, the Aroma Group Restaurants, The Roycroft Inn, Curtin Group Restaurants (Lake Effect Diner, The Steer and Dug’s Dive) and Rich’s. Participating farms whose products will be featured include; Flavor Farm, Painted Meadow Farm, Raisin Acres, Tom Tower Farm, Oles Family Farm, White Cow Dairy, and Blackman Homestead Farm.

All of the proceeds of the event will benefit the non-profit organization Field & Fork Network. The mission of Field & Fork Network is to provide the building blocks to create a local food network in the eight counties of Western New York. By bringing food producers (farmers & artisans) and food buyers (chefs, retailers, processors, distributors, and institutional purchasers) together through outreach and education, Field & Fork Network is committed to creating a practical economic engine for local, sustainable agriculture and to provide our region with access to fresh, healthy food. To learn more about Field & Fork Network visit the here.

The film screening and local food showcase will be at the Market Arcade Films & Arts Centre at 639 Main Street in Buffalo. Doors open at 6:30pm and the film begins promptly at 7pm. The film is approximately 78 minutes in length. The local food showcase will follow the screening at approximately 8:15pm in the lobby of the theater. Tickets for this film and food event are $30 advance and $35 at the door. Tickets are available through Brown Paper Tickets or by calling 716-565-2306.  For more information about the film and to view trailers please visit www.p1-productions.com/tableland.

 

Fresh Produce Just Became More Accessible to Residents of Buffalo’s West Side

Curbside Croft, one of Buffalo’s flourishing west side urban farms, just announced they are now able to accept EBT and food stamps as payment! This is great news as everyone deserves access to fresh healthy foods.

They are harvesting a variety of vegetables and herbs right now including heirloom tomatoes! Here is a list of what is available:

Giant Musselburgh leeks

A variety of heirloom tomatoes: Aunt Ruby’s German Green, Cherokee Purple, St. Pierre, Flame, Favorita

A variety of heirloom carrots: st. valery, shin kudora, lunar white

Tomatillo

Summer squash

Zucchini

Cucumber

Yellow hot pepper

Broccoli florets

Red malabar spinach

White eggplant

Coriander

Basil – 4 varieties

Bronze fennel

Daikon seedpods – great salad addition

Chard

Nasturtium

Kale

Collards

Red orach

Pole beans – green and purple podded

New Zealand spinach

Curbside Croft is located on the corner of West Ave. & Vermont Street. They open for business on Tues and Thurs 4pm-6pm and Saturdays 10am-12pm.

 

Just went to Market for My Shiitake Fix…

So I just got back from visiting my friends, Julie & Steve Rockcastle of Green Heron Growers, at the Williamsville Farmers Market. While I was there getting my shiitake mushroom fix, I ran into my friend and Edible Buffalo contributor Lauren Maynard (and fellow shiitake lover) who happened to be picking up her 3lbs. of shiitake (for only $40).

As mentioned in the previous post, Green Heron Growers has just started coming to market as their shiitakes are in full bloom and ready for picking. Below is a pic of what a log looks like right before harvest time.  Isn’t it beautiful?

Shiitakes are an incredibly flavorful mushroom and have a rich, earthy, almost smoky flavor. I urge you to try the Shiitake Pate recipe I posted previously (and if you aren’t that industrious you can always purchase the pate right from Green Heron Growers). Julie shared with me their Recipe of the Week, Killer Baked Shiitake, which sounds equally as delicious.

Killer Baked Shiitake

1 Tbsp. Olive Oil
1 Tbsp. Sesame Oil
1 Tbsp. tamari or soy sauce
2-3 Tbsp. white wine
Pinch of black pepper
1-2 Cloves of crushed garlic
1 lb. whole, fresh shiitake mushrooms

Mix oil, tamari (or soy sauce), wine, garlic and spices in a small bowl. Stir vigorously as the ingredients tend to separate. Set aside.

Cut the mushroom stems from the caps. Place gills face up. Do not slice mushrooms. (Stems can be dried and used for soup base or discarded). Baste the sauce onto the gills of the mushrooms, make sure the gills become saturated with the sauce.

In a 350 degree oven, bake mushrooms uncovered for 30-40 minutes.  Or you can barbecue on an open grill. Serve hot.  Unbelievable good!! Serves 2-4.  (from Paul Stamets Growing Gourmet and Medicinal Mushrooms)

I urge all you mushroom lovers to go to the Williamsville Farmers Market and purchase some organically grown shiitake mushrooms.  While you are there you should also pick up a jar of dried ones too!!!

 

Shiitakes Galore! Green Heron Brings their Tasty Fungi to the Williamsville Farmers Market

I’m excited about having just received word Green Heron Growers harvested over 30lbs of shiitake mushrooms from their farm and will be bringing them to the Farmers Market at the Williamsville Mill this weekend! The price is $40/3lbs.  Why this may sound like a lot of mushrooms, the beauty of shiitakes (aside from their yummy, smoky flavor) is that they freeze well.  So I recommend buying them in large quantities so you have them throughout the year.

Below is a great Shiitake pate recipe that Julie Rockcastle, owner of Green Heron Growers, shared with me, which is also published in our summer issue.  This also freezes well if you want to make it in advance for a party or to have on hand as a yummy snack.

Shiitake Hazelnut Pate

4 oz. Shiitake Mushrooms
3 tbsp. butter
1 clove garlic, minced
¼ cup toasted hazelnuts
3 oz. Neufchatel cheese
1/8 tsp. thyme
¼ tsp. salt
1/8 tsp. pepper
2 tsp. dry sherry
1 tsp. fresh parsley leaves

Trim and discard woody ends from the mushroom stems.  In a food processor, finely chop mushroom caps and stems.  In a skillet over medium heat, melt the butter.  Add the mushrooms and garlic, sauté for 5 minutes.  Stir in thyme, pepper and salt.  In a food processor, chop parsley.  Add the hazelnuts and process.  Add Neufchatel cheese and process until smooth.  Add sherry and mushroom mixture.  Process until well mixed.  Spread or mold in a serving dish.  Cover with plastic wrap.  Chill in the refrigerator for at least 1 hour.  Serve with crackers.  Yield 1 cup.

As certified organic growers, Green Heron also sells processed whole organic chickens, eggs and a variety of vegetables.  Check them out at the market and tell them edible Buffalo sent you!

 

Get Your Zucchini Ready for the 2nd Annual Zucchini Derby this Weekend!

For anyone who grows or has grown zucchini, you know that it is very easy to have an over abundance of this versatile summer squash.  They are easy to grow and they are also easy to overgrow. If you aren’t careful, some zucchini can grow to be quite large and at that point, inedible.  So what do you do with all of this extra squash??

You take it to the 2nd Annual Zucchini Derby.  Back by popular demand, this fun-filled zucchini celebration takes place at the Holland Farmers Market this Sunday, September 6.  Located on Rt. 16 in Holland next to Ronni’s Pizza and the Fire Hall.

The events are as follow:

Best decorated - anyone can enter, the kids really let their imaginations go. This event will be judged about 12:00. Winners 1st. 2nd & 3rd

Heaviest weigh-in – can enter all day long. Winners (1st, 2nd & 3rd) will be announced towards the end of market.

The Toss – we will be marking how far you can throw a zucchini. This can run through out the day, announced towards the end of the market. Winners 1st, 2nd & 3rd.

The Derby – Post time for the derby is 11:00. The market will provide wooden wheels & axles for your cars (zucchini’s). You can paint or decorate your car any way you like. We will mark your distance (you get 3 chances for your best mark) Winners 1st, 2nd & 3rd.

Events can be entered all day long (8:30 – 1:00) The Derby is at 11:00. All events have 1st, 2nd & 3rd places and nice prizes will be given to each winner.

It is suggested you bring more than 1 zucchini for different events.  For more info. please call 537-9590.

 

Fredonia Graduate Finds Passion and Success in Running the Fredonia Farmers Market

Senior year is a tough time for many college students. It’s a year riddled with difficult decisions waiting to be made and the end to what many people call “the best years of my life.” As a result, most students go on to a job they don’t care much about, thinking only about their college loans.

Heidi Frame, a recent SUNY Fredonia graduate, is an exception to this general principle. She found a position she is truly passionate about—running the Fredonia Farmer’s Market.

This is not Heidi’s first encounter with local food. Her passion for the self-sustaining community came through a course offered at Fredonia, titled Sustainability in America. The class gave her a great respect for farmers, especially after taking a field trip to local farm and CSA Gong Garden. After the class, she became involved in running Earth Week programs on campus that advocated eating locally, and even sat on a panel with other members of the community for an event.

The farmer’s market had an open position, and Heidi was recommended to fill it by professor Christina Jarvis. The previous coordinators, Susan Mackay and Barbara Sam, founded the Fredonia Farmer’s Market about five years ago and are still very active in its running. Heidi brings a new, fresh outlook to events planning, but still has her ideas approved by Market Manager Barbara Sam before putting them into action.

Heidi has taken it upon herself to make each Saturday unique. Each market runs from 8am-1pm, but from 10:30-12:30 there is a special program. These include concerts from local musicians, crafts for kids, bike sales and lectures. There have also been cooking with produce demonstrations from local restaurant The White Inn and a Pet Appreciation Day. While each weekend is different, Heidi is working to promote August 29 as a bigger event.

The Awareness Fair that will be held on this day is due in part to the recycling containers that were donated in Fredonia. This is also the first weekend after classes at SUNY Fredonia begin, and Heidi is looking to attract the student population out to the Barker Commons, getting them involved in the community. In a way, it is a sort of celebration that the students are back in town. Activities for the day include a concert by student Ned Campbell, crafts for kids and a visit by local artist Aaron Walters who will show how he uses beach trash to make art. The Fredonia campus has made immense progress in terms of recycling, and this, Heidi hopes, will spread that awareness and enthusiasm to the community. Fredonia is already a very conscious community, and for those who are very active in recycling, this event will serve as a renewal of enthusiasm for sustainability.

Although Heidi’s position is only considered part time, she is obviously putting in many more hours. On top of the events planning, she calls each vendor every week to find out who will be there, collects the weekly fee, updates the facebook page and writes the press releases. Every Saturday, she is at the commons at 7 am to help the farmers set up for the market, and stays late to help them clean up. Heidi has also worked hard to bring new vendors to the market, and a full market has 22 vendors.

Although this wasn’t Heidi’s original goal, it suits her well, and she is learning that she likes this sort of social role. Plans always change depending on what comes along, but she thinks that the Fredonia Farmer’s Market may serve as a stepping stone to running a bigger market. She is still going ahead with her original plan—she will be starting grad school at Fredonia in the fall for English Literature, and eventually pursuing a PhD in order to become an English professor. Also in the fall she will be a Teacher’s Assistant, teaching a class of unruly freshman the finer points of English Comp.

For Heidi, running the market is a way for her to help bring food and food making back to the family endeavor. It is a way for her to connect to the people who are the backbone of the community; those that she believes have the most honorable profession. It is also a way for her to connect the farmers to the community, especially the student population. Heidi has become a valuable asset to the Fredonia community so quickly after graduation, it is truly admirable.

posted by Ashley Zengerski