University News

Farm 2 Fork Meal Set for Sept. 19

September 4, 2019

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MACOMB, IL – In your lifetime, you may need a lawyer or a doctor, but every day – often three times a day – you need a farmer.

To celebrate - and recognize - the importance of local food and agriculture, the Western Illinois University Sustainability Committee and WIU Catering by Sodexo will co-host the third annual Farm 2 Fork, a locally- produced meal, from 5-7 p.m. Thursday, Sept. 19 in the University Union Heritage Room on the Macomb campus. Appetizers will be available starting at 5 p.m., with dinner served at 5:30.

Tickets – $35/general public and $8/children 18 and younger and WIU students (may use Rocky Dollars) for the Farm 2 Fork meal – are on sale through Friday, Sept. 13. To register, visit or call (309) 298-1861.

The meal will feature appetizers (bacon popcorn, cheddar basil bites and fruit bruschetta); kale salad with honey vinaigrette; choice of entrée (chicken roulade, grilled pork chops or vegetarian stuffed peppers, each served with au gratin potatoes and roasted vegetables); apple crisp with cinnamon whipped cream; and infused cucumber mint water and chilled apple cider punch.

All foods and drinks served will be sourced from local producers and farmers, with assistance from the Macomb Food Cooperative, a community grocery store. Some of the producers and other vendors will display products and information about their businesses during a table fair beginning at 5 p.m. Farm2Fork t-shirts will also be available for purchase ($10), along with Farm2Fork aprons ($15). Proceeds from the dinner and t-shirt and apron sales will be used to source solar-powered lighting and charging stations at a bus stop in the Macomb community.

Students from Professor Lorri Kanauss' class (Dietetic Communication and Education) will help prepare the meal, while students from Assistant Professor Jeremy Robinett's event planning class (Programming Principles & Applications in Leisure Services) will assist with the event functions. Profiles of the local food providers will be presented by students in Anthropology Professor Heather McIlvaine-Newsad's class (Applied Anthropological Methods), while decoration and set-up will be completed by students from Instructor Jill Cassady's class (Principles of Food Preparation).

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