CHICAGO -
As we approach Thanksgiving, here's some food for thought. Do you know where your food comes from?
We know eating locally produced food is better for the environment because there aren't as many transportation costs. But, locally grown food is also good for the family farm, Chicago's top Chefs, and anyone who eats their food! WGN's Micah Materre takes us down on the farm to Fairbury, Illinois, about two-and-a-half hours straight south of Chicago.
We're on the oldest farm in Livingston County. Marty and Kris Travis, and their 18 year old son Will,are the current stewards.
"In 1830 my 4th great grandfather settled here, bought 160 acres from the government for $1.25 an acre. I mean, it's a lot to take care of," says Marty Travis.
Marty was a carpenter building Shaker reproduction furniture until about five years ago. His family began growing vegetables, selling them to a local grocery store, and encouraging other small farmers in the area to do the same. But they had more food than markets, until Marty met the Chefs at Chicago's Frontera Grill.
"...and the managing Chef Bryan Enyart said to us, there's a cornmeal we used to get from Iroquois nation in New York and we can't get it anymore. The Iroquois nation had developed this cottage industry of grilling this corn, roasting it, milling it, and selling it to restaurants all over the nation and then their Chief died."
Only one company in North America still sold the seed. They bought a pound-and-a-half and planted eight rows.
"The first year most of the ears looked about like that."
But they saved nine pounds of seed from those measly ears...
..."and we were able to take 63 pounds of roasted corn meal to Frontera. Bryan sat on the counter and dang near cried."
Their exotic crops grew. Marty shows Micah around the North field.
"This is the Japanese carrot or Japanese turnips we had... and we get down here a little further squash for squash blossoms. Fall carrots are way sweeter than any other time of year cause the cold weather pushes all that sugar into the root."
In their "spare" time, the Travises founded Stewards of the Land. It's a group of 25 small family farms, many of the farmers 18 and younger, who are also granting wishes for Chicago Chefs.
11 year old Derek Stoller lives just down the road from the Travises. Derek spent two years growing brightly colored Indian corn to create a prize winning mural for a 4-H art contest.
"The painted mountain we grew last year and then this year they wanted it a little more more of it up at Frontera. They use it in a soup. And then the green corn they just wanted to try it out this year so we don't know what they're gonna do with it."
Now Derek is torn between being an artist, a carpenter like Marty, or a farmer when he grows up. His father, Bryan Stoller, is so proud.
"Marty's been a good inspiration. I think he could have taken a look and said you know this is a farming operation is for adults. But he has this vision for kids coming on in the next generation."
Chicago Chefs have been known to track down the Travises in alleys during deliveries. Trattoria No10's Executive Chef Doug D'Avico loves Spence Farms's Marris Piper potatoes for his hand made gnocchi.
"These guys work hard, and all the work goes into this and it turns around and makes us look good cause of the flavor the quality is there and it helps us showcase what we do out in the Chicagoland area."
So as the Travises finish roasting their corn and wait for winter to settle in, they'll take a little time off, test some new seeds, and try to figure out what crops Chicago Chefs and their customers may want next summer.
We asked Kris Travis, what is success? "Success to me is to be able to have like Derek Stoller,an 11 year old kid, become passionate about being able to grow food for people that's healthy and for being able to share that with his family and his community. What matters is that the land is gonna be saved."
In Fairbury, Illinois, there are still some things money can't buy. Spence Farm is one of them.
"Our little family cemetery is just down the road. And all those generations before us are buried there. So, we can't screw up, they're watching you know... (LAUGHS)
If you'd like more information, click here.
http://www.thespencefarm.com/
http://www.thestewardsoftheland.com/
http://www.fronterakitchens.com
http://www.trattoriaten.com
We're on the oldest farm in Livingston County. Marty and Kris Travis, and their 18 year old son Will,are the current stewards.
"In 1830 my 4th great grandfather settled here, bought 160 acres from the government for $1.25 an acre. I mean, it's a lot to take care of," says Marty Travis.
Marty was a carpenter building Shaker reproduction furniture until about five years ago. His family began growing vegetables, selling them to a local grocery store, and encouraging other small farmers in the area to do the same. But they had more food than markets, until Marty met the Chefs at Chicago's Frontera Grill.
"...and the managing Chef Bryan Enyart said to us, there's a cornmeal we used to get from Iroquois nation in New York and we can't get it anymore. The Iroquois nation had developed this cottage industry of grilling this corn, roasting it, milling it, and selling it to restaurants all over the nation and then their Chief died."
Only one company in North America still sold the seed. They bought a pound-and-a-half and planted eight rows.
"The first year most of the ears looked about like that."
But they saved nine pounds of seed from those measly ears...
..."and we were able to take 63 pounds of roasted corn meal to Frontera. Bryan sat on the counter and dang near cried."
Their exotic crops grew. Marty shows Micah around the North field.
"This is the Japanese carrot or Japanese turnips we had... and we get down here a little further squash for squash blossoms. Fall carrots are way sweeter than any other time of year cause the cold weather pushes all that sugar into the root."
In their "spare" time, the Travises founded Stewards of the Land. It's a group of 25 small family farms, many of the farmers 18 and younger, who are also granting wishes for Chicago Chefs.
11 year old Derek Stoller lives just down the road from the Travises. Derek spent two years growing brightly colored Indian corn to create a prize winning mural for a 4-H art contest.
"The painted mountain we grew last year and then this year they wanted it a little more more of it up at Frontera. They use it in a soup. And then the green corn they just wanted to try it out this year so we don't know what they're gonna do with it."
Now Derek is torn between being an artist, a carpenter like Marty, or a farmer when he grows up. His father, Bryan Stoller, is so proud.
"Marty's been a good inspiration. I think he could have taken a look and said you know this is a farming operation is for adults. But he has this vision for kids coming on in the next generation."
Chicago Chefs have been known to track down the Travises in alleys during deliveries. Trattoria No10's Executive Chef Doug D'Avico loves Spence Farms's Marris Piper potatoes for his hand made gnocchi.
"These guys work hard, and all the work goes into this and it turns around and makes us look good cause of the flavor the quality is there and it helps us showcase what we do out in the Chicagoland area."
So as the Travises finish roasting their corn and wait for winter to settle in, they'll take a little time off, test some new seeds, and try to figure out what crops Chicago Chefs and their customers may want next summer.
We asked Kris Travis, what is success? "Success to me is to be able to have like Derek Stoller,an 11 year old kid, become passionate about being able to grow food for people that's healthy and for being able to share that with his family and his community. What matters is that the land is gonna be saved."
In Fairbury, Illinois, there are still some things money can't buy. Spence Farm is one of them.
"Our little family cemetery is just down the road. And all those generations before us are buried there. So, we can't screw up, they're watching you know... (LAUGHS)
If you'd like more information, click here.
http://www.thespencefarm.com/
http://www.thestewardsoftheland.com/
http://www.fronterakitchens.com
http://www.trattoriaten.com
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