1. Farm-to-Table

2. Your food is killing you, and your
food system is killing your
community ….
Mike Callicrate

8. U.S. Bureau of Labor Statistics - 2006

10. Percentage of Disposable Income Spent
on Food in the US
Source: USDA

12. U.S. Bureau of Labor Statistics - 2006

13. Farm-to-Table Project
 Ag Marketing Cooperative
 Commercial Kitchen
 Restaurant/Microbrewery
 Culinary School
to create a local food system providing locally-grown, quality
foods grown in the MonDak region.

17.  Communities desire to regain control
 People’s growing concern for higher quality food
 Communities desire to build a sustainable food
system that supports local farmers & economies
 Many communities need greater access to food,
especially fresh food
 Co-ops create locally-owned, locally controlled
businesses
 Co-op growth offers another consumer choice
Why this Ag Marketing Cooperative?

18. Farm-to-Table concept
developed during Horizons
Leadership training in 2004

19. WSU Farm to Table Retreat
Sustainable Agriculture

24. Restaurant Concept in Old Bean Plant Overlooking Yellowstone River

26. View from the patio of the restaurant

28. Tour of Mission Mountain Market
Farm-to-Table
committee
members take
trip to Ronan
February, 2006
to tour
Commercial
Kitchen and
microbreweries

29. Pasteurizing system with heat exchanger
for cider, brew, run steam kettles

30. Growler–to-Go
2 Liter Bottle
Empty $25
Full $30
Bayern
Brewery
Missoula, MT

31. Prairie Home Culinary School
 2-Year Associate Degree
 Combine Business with Culinary Skills
 Theoretical Component:
 How to establish an on-going relationship with local
producers
 How to use local products to create a seasonal menu
 How to use lesser known and unfamiliar food items

32. USDA Rural Development Grant
$23,000 for Marketing Study

33. Other Farm-to-Table Partners
 Montana Department of Agriculture – Growth through
Agriculture Program - $34,000
 Northwest Area Foundation Horizons Program- $13,250
 Big Sky Economic Development Trust Fund - $8,800
 PPL Montana - $7,000
 Growth through Agriculture – Prairie Development Center and
Shared-use Commercial Kitchen - $49,400
 Growth Through Agriculture – High Tunnel/Commercial
Vegetable/ Community Garden/Farmer’s Market - $29,800
 NWAF Great Strides Award - $100,000 + $40,000
 Mission Mountain Market/Lake County Development
 Montana State University
 Alternative Energy and Resource Organization
 Grow Montana
 Montana Cooperative Development Center

34. Prairie Development
Center
313 W Valentine
Currently Houses
• Farm-to-Table Co-op
• DCEDC
• Food Bank
• Western Trails
• Eastern Montana
Mental Health
• Space Available
Future Home of
Culinary School

36. Bean or Grain
Hopper
fills 12 oz.
bags
Assembly tubes
for spice packets
We purchased Bud & Jean Clem’s
Western Trails & Cowboy Foods
Business

37. Western Trails Food
Mary Miller makes
pancake mix in the
Hobart Mixer.
Hucklebuddy
Flapjacks use purple
hulless barley &
Huckleberry Syrup
Cowboy Flapjacks
whole wheat &
barley, cinnamon,
cayenne.
Dude Waffle Mix
ginger flavor

38. Western Trails Food
Canen girls
and friend
help package
flax, desired
for omega-3
fatty acids
and soluble
fiber.
Field of flax

39. Western Trails Food
Spice rack filled with
ingredients for soup, pancake
and bread mixes.
Tana Canen watches
daughters packaging barley
flakes.

40. What’s Next for Farm-to-Table?
 Product Extension: Prairie Home Cuisine
 Product in Grocery Stores
 Ag Marketing Co-op Formation
 Grain Cleaning and Grinding
 High Tunnel Production System
 Community Garden & Saturday Farmers Market
 New Product Formulations – Peas, Lentils, Flours, Flax
 Regional Prison Food Industries Program
 Culinary School
 Monkota CSAs, LLC
 ???????

45. Your food is killing you, and your
food system is killing your
community ….
Mike Callicrate

46. Making conscious
decisions about what
you will eat and where
you get it may be the
single most important
thing you can do to
support yourself and
your community