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