Nick Seccia,CECJon Goetz
A working farmer/chef relationship
Why Buy Local
• Offer fresher food options for visitors • Increase the historic significance of our
food • Source raw ingredients from local family
farms• Utilize local producers in the immediate
economy • Become a leader and model in the local
food community
Buying Local Going Forward
• Working directly with farmers for more defined products
• Continued work with other food service operations to purchase locally raised food
• Continue to make new connections within the local food community
• Refine the framework of how we explain our use of local foods to visitors
• Expand our practices Catering
Where We Use Local
• Michigan Café – Henry Ford Museum
• Employee Dining – Benson Ford Research Center
• Eagle Tavern – Greenfield Village
• Taste of History- Greenfield Village
• Local Roots Events – The Henry Ford
• Special Events – The Henry Ford
• Catering – The Henry Ford
Goetz Farm
• Goetz Farm in Riga Michigan • 65 miles from The Henry Ford • 5th generation family farm since 1880• Connected with The Henry Ford in 2007 at the
annual FSEP conference
Goetz Farm
• Goetz farm was strictly cash crops and livestock and wanted to get into vegetable production and farmers markets
• After farmers markets took off John began looking to expand into wholesale/retail
• Began hoop house production to practice organic growing methods in a concealed area for year round production
• Wants to expand hoop house and expand whole sale business in the form of greens, salad mixes, vegetables, etc.
Hoop House
• Solar sustained “greenhouse”
• Growing season year round
• Organic practices used
• Compost used as main fertilizer
Produce
• Onions • Leeks• Lettuce • Spinach • Beets• Corn• Greens • Tomatoes • Zucchini
• Melons • Peppers • Eggplant • Broccoli • Cabbage • Brussels sprouts • Pumpkins • Gourds • Herbs
Goetz Farm
Goetz Farm
Goetz Farm
Goetz Farm
Goetz Farm
Goetz Farm
Goetz Farm
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