On Oct. 3,  edmontonCHEFS.ca took members on a trip out of town – back to the farm!  Starting with the Stawnichy Processing Facility, home of the famous Mundare sausage, then on to Spring Creek Organic Cattle Ranch, lunch at Brownalta Farm and finishing at Bugling Flats Elk Farm, about 20 people were able to learn so much about how and where the food we enjoy is processed, just outside our “front door”.  The day began at 9:30am, and because of the amazing hospitality of all the host facilities, we didn’t return to Edmonton until almost 7pm!  Everyone that welcomed us into their business was so accommodating, and answered so many questions, we ended up spending so much more time at each location than expected!  Though the weather was a bit on the inclement side, everyone heartily braced the chill to tour outdoor facilities, feeding beautiful elk, even meeting long-lashed llamas at Bugling Flats Elk Farm.

Special thanks to Chefs Norm Brownlee and Hong Chew for organizing such an incredible day, and for taking on the driving duties.  An extra special shoutout to Brownalta Farm for hosting our delicious lunch, and for introducing us to a modern family farm operation.  Big thanks to Chef David Whitaker, edmontonCHEFS.ca photo-documentarian in residence!  Keep watching our events page for more upcoming activities!