Activities

11 – 11:30 a.m.
Join Chef Channon Mondoux as she shares a traditional French Canadian crepe recipe and talks about the influence her Meme had on her cooking style.

11 a.m. – 2 p.m.
Get excited about this growing season by planting your very own herb that you can take home and keep at your windowsill, or transplant in your outdoor garden.

11 a.m. – 2 p.m.
Stop by the composting station led by students from the Office for Sustainability of Western Michigan University, and learn about the basics of converting your food scraps into highly valuable soil amendment - compost. Meet the worms that are champions of this process in their vermicomposting bins!

11 – 11:45 a.m.
Trent Thompson and Bridgett Blough
Join Trent and Bridgett from Of The Land, and learn about their mission to cultivate a resilient food system on their 20 acre organic farm in Battle Creek. Using the power of a story, they sell produce, prepared foods, and events on their property, which also serves as a convening point for other farmers and the community. Learn about some of their strategies and their mission forward to make healthy food accessible for everyone.

11 a.m. – 12 p.m. and 1 – 2 p.m.
Join forager and mycologist Garbrielle Cerberville on this interactive walk around the site and explore edible plants that are available in our region.

12 – 1 p.m.
Join Sustainable Food Systems Director, Rachel Bair, on this interactive tour of the beautiful property of the Food Innovation Center, learn about its history, its purpose, and the vision forward.

12 – 12:45 p.m.
Channon Mondoux
How does a poor Canadian kid with no formal culinary training become a chef, food writer and historian and manifest their work in video, written publications, a multimedia e-book, a Food Network competition and food styling and photography for numerous publications? Join Chef Channon Mondoux for a fun and insightful look at how early television cooking programs influenced her work and approach to cooking.

12 – 12:30 p.m.
A demo featuring how to create delicious meals with Michigan ingredients, even in early spring. Utilizing storage and frozen crops, this demo will showcase how local food can be celebrated year-round in Michigan.