Friday, May 15, 2015

SFKT 2015 Fayette Farm Tour flyer

Follow the link below to print or download a handy single-page pdf flyer that contains all the info you'll need to attend the May 31 Fayette farm tour featuring Blue Bell Farm and Sullivan Farms. If you click on the directions to each farm you'll be taken to a Google map leading to that destination, or just follow the printed directions. 

Thursday, May 14, 2015

SFKT's 2015 Fayette Farm Tour on Sunday, May 31

Slow Food Katy Trail’s


Sunday, May 31 from 1:00 to 4:00 p.m.


Blue Bell Farm

3030 Highway 240, Fayette, MO • Guided tour 1:00 p.m. to 2:30 p.m.


Sullivan Farms

637 County Road 102, Fayette, MO • Guided tour 3:00 p.m. to 4:00 p.m.

Join Slow Food Katy Trail Sunday, May 31, as we spend the afternoon exploring some of the farms that supply fresh, sustainably grown food to the Central Missouri region. This tour is designed to acquaint you with local farmers and give you an up-close look at their production methods and farming styles. Please feel free to ask them questions about how they grow their food.

The tour follows the order listed above, at the times specified, so please join us at Blue Bell Farm beginning at 12:45 p.m. to get ready for the 1 p.m. tour, then follow us up the road to Sullivan Farms for their 3 p.m. tour. You can find more information about each of the farms and what you’ll see there on tour day at the Slow Food Katy Trail web site.

Blue Bell Farm's one-acre vegetable garden is located beside the event barn to allow easy access to the certified commercial kitchen and wash area. 

We begin at Blue Bell Farm, a seventh-generation Missouri farm that specializes in hosting on-the-farm events. One of Missouri’s oldest Century Farms, it has become a popular venue for weddings, parties and farm-to-table events during the past year. Their farm-raised produce, grown with entirely organic inputs, is often featured. Owner Jamie Bryant will show us around the flourishing vegetable ­operation, then Derek Bryant will guide us through the barn/event center. Herd manager Laura Korte will show us Blue Bell’s thriving grass-fed, grass-finished cattle operation and tell us about the heritage turkeys, pasture-raised chickens and sheep she produces with her own Country Neighbors Farm. Both operations are committed to following organic principles and taking a whole-farm approach to land management. Country Neighbors products may be available for purchase at the end of the tour.

Bill and Brittany Sullivan at the farm with one of their goats.

Next we drive to Sullivan Farms, where young farmers Bill and Brittany Sullivan raise heritage “pasture pork,” grass-fed and grass-finished goat meat, vegetables, eggs, jams, jellies and more. Their hogs are fed whey (a cheese by-product) and non-GMO feed. The Sullivans are passionate about the way they farm, and they believe in raising happy, healthy hogs. They’ll have products available for sale at the end of the tour, including samples and full servings of their popular “shave ice,” made with their own organic syrups in flavors such as elderberry, lime, pomegranate and pineapple.

**** Please leave your dogs at home! • Smoking is prohibited on all farms. ****

Slow Food Katy Trail
is the mid-Missouri chapter of Slow Food USA,
and part of a global movement.

Slow Food advocates for food and farming policy that is good for the public, good for the planet, and good for farmers and workers. Food that is good, clean and fair. Slow Food Katy Trail heartily welcomes new members and new energy for the cause. To join our chapter, please go to and click on Donate. Send us an email at: Follow us on Facebook. Come talk to us on the tour and learn more!

See the Slow Food Katy Trail Facebook page for more info and updates. 

There is no rain date, so check Facebook or the web site for tour cancellation info in the event of heavy rain or storms. You also may email for more info, or call 573-220-5354 on the day of the tour.

Wednesday, August 27, 2014

Dinner on the River: Celebrating Forgotten Southern Foods

Katy Trail

Dinner on the River


Starring heritage ingredients from Slow Food USA’s
“Ark of Taste” endangered foods list

Sunday, Sept. 21 at 4 o’clock
(3 o’clock optional tour of the brewery, barrel room and new winery)

Les Bourgeois A-Frame
on the Missouri River Bluffs at Rocheport

This event is Slow Food Katy Trail’s main fundraiser

for our Harvest-of-the-Month elementary-school program

We loved having our annual fundraiser in Les Bourgeois’ century-old tobacco barn for the last few years. Unfortunately, the barn (which had been losing a few pieces of its wooden walls to the wind every year) finally succumbed this past spring to the ravages of time. The folks at Les Bourgeois were again quick and generous to offer an option at another one of their scenic venues. We think you’ll find this one, with its splendid blufftop river view, just as enjoyable. The food, of course, will be spectacular, as always.

A team of five local chefs, who are graciously donating their time and talents, will be cooking “on stage” in front of the river. They include Craig Cyr of the Wine Cellar & Bistro; Brook Harlan of the Columbia Area Career Center Culinary Arts program; Matt  Robertson and Blaire  DeVine of Les Bourgeois Blufftop Bistro; and Walker  Claridge  of Broadway Brewery.

Each chef will prepare a course that features something from Slow Food’s Ark of Taste, a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods, we keep them in production and on our plates.

Sharing the stage with the chefs will be The Third Switch, serving up an eclectic and lively musical menu of early blues, calypso, classic country and vintage jazz.

Because we want as many people to enjoy this event as possible, we’re offering several price levels (see below). Tickets are available only through the Brown Paper Tickets website.


$85 for current Slow Food members
$100 for non-members

(To renew your membership or join, go to and click on Donate; if you are unsure of your membership status, please email

From a blufftop view of the Missouri River, you’ll enjoy an elegant six-course Southern meal served on white tablecloths under a pavilion. Each course, featuring Ark of Taste endangered foods, will be paired with local wine.
Ticket includes:

Cocktail Reception
“Snack-of-the-South” Boiled Peanuts
Les Bourgeois sparkling wine, Broadway Brewery beer
or Planck & Anchor cocktail

A Six-Course Southern Dinner Paired With Wine
The still-evolving menu will be announced shortly, but will include chef-made Charcuterie, Pickled Watermelon Rind and Skillet Cornbread for starters, followed by Low-Country Boil (description below) and four more heritage-themed courses. Preparations will feature these Ark of Taste foods:

New Orleans Daube Glacé, Hog’s Head Cheese, Traditional Tasso Ham
Wild Gulf-Coast Shrimp
Handmade Filé, American Rabbit, Carolina Gold Rice
American Persimmon, Traditional Sorghum Syrup
American Native Pecan, Tupelo Honey, Norton Grape

Live Music and Great View!


Reserve this table of eight for you and your favorite dining companions. In addition to all the above delicious food, drink and ambience, you’ll also have the loftiest view of the river; a personal server; a private audience with each chef, winemaker and sommelier during dinner; and a bottle of 2003 Dom Pérignon Champagne.


Meet your friends around the picnic table—close to the working chefs, lively band and river view—for a pot of delicious Low-Country Boil, drinks and more. Ticket includes:

Cocktail Reception
“Snack-of-the-South” Boiled Peanuts
Les Bourgeois sparkling wine, Broadway Brewery beer or Planck & Anchor cocktail

Low-Country Boil
A traditional South Carolina stew of Wild Gulf shrimp, Louisiana crawfish, heirloom potatoes, corn, ale, peppers, onions and sausage; served with grilled French bread and paired with your choice of local wine or local beer.

Live Music and Great View!
Only 50 tickets are available at this price.

NOTE: Because we wanted to include as many Ark of Taste foods as possible, we’ll be unable to accommodate special dietary requests for this event. In case of inclement weather, the event will be inside The Blufftop Bistro. Tickets are non-refundable.

Click here to download this information in pdf format for printing.

Tuesday, August 19, 2014

SFKT ends the 2014 season with three farm tours, picks back up in 2015 with Blue Bell Farm and Sullivan Farms

Slow Food Katy Trail's 2014 Farm Tour Series is officially closed for the season, a little earlier than originally planned. We've had a great time visiting seven fascinating farms this summer, and some of you have been right there with us all the way, from those who have their own gardens or small farms and want to pick up tips from the pros, to folks who make it a priority to eat good, healthy food and want to see exactly how it's grown or raised. And the goats, free-range cattle, sheep, chickens, pigs and donkeys were always a hit with the kiddos!

Here's just a quick glimpse at what we experienced during our June, July, and August 2014 tours.

Several families took advantage of the June 1 tour of Goatsbeard Farm to give their children a taste of the farming life. This little girl was ecstatic about petting the goats—can you tell?! Visitors to Goatsbeard also got to tour their cheese-making facility and sample some of their award-winning cheeses, including the Franklin Island Feta that took 2nd Place at the American Cheese Society Conference in the Goat Feta Category this August. Way to go, Ken and Jenn Muno!

It was a glorious day at Altai Meadows on June 1, and the grass-fed, free-range cattle were happy to show off for an appreciative audience. Jeff and Augie Cook also showed us their chicken operation, compost and mulch piles, and many fruit and vegetable beds.

On July 13, Sarah and Craig Cyr (left and middle) told farm-tour visitors how a desire to supply their restaurant, The Wine Cellar & Bistro, and feed their family turned into a passion. With help from Columbia Center for Urban Agriculture (CCUA), the Cyrs have turned their farm into a twice-a-month gardening school for the public. Participants not only get hands-on experience, but garden-fresh lunches prepared on site by chef Craig and wine selected by sommelier Sarah. Liberty Hunter of CCUA (right) explained her role in the project.

John Corn of Mighty Acorn demonstrated his "lay-down" planter, which he built for around $70 from two old bicycles. On the July 13 tour he and wife Sandy Gummersheimer shared a wealth of information about how they grow the premium produce they sell at the Columbia Farmers Market. 

On August 3, Dan and Laura Pugh shared what they've learned about raising sheep, bees, chickens and produce over the past few years of life on their small diversified farm, and told us what's in store for their Columbia Farmers Market customers in the coming years. 

At Terra Bella Farm on August 3 I was so fascinated by host Margot McMillen's tour that I failed to take a single picture, but their barn quilt is still just as striking a landmark for passing motorists as it was in this 2013 shot. We learned about the farm's historic buildings, their use of solar energy, the heritage wheat project they started from 5 grams of heirloom wheat (but isn't available to the public yet!) and the other grains for bakers and bakeries like Uprise Bakery, the produce they grow for local restaurants and the Brick District Farmers Market in Fulton, and much more.

On August 3 at Bluebird Composting, our final stop in 2014, Rana Bains showed us just how his premium blend organic compost is made. Chelsea and Jessica took us through the fabulous produce growing outdoors and in the high tunnel, including a munching tour of their cherry tomato rows, and we saw lots of extremely free-ranging chickens eating very well with the scraps to be found on a compost farm!

We're looking forward to the 2015 growing season, and we hope you'll join us on next year's tours. We'll be kicking off the season with a visit to Blue Bell Farm and Sullivan Farms, both in the Fayette area, at a date and time to be announced after the first of the year. (See these vendor profiles of Blue Bell Farm and Sullivan Farms on the Columbia Farmers Market web site for more information about each farm.) We'll be compiling our full list of farms and tour dates over the winter, so be sure to check back here when you're looking for tour info next spring. Be sure to "like" the SFKT Facebook page for the most up-to-the-minute information about Slow Food Katy Trail activities, and just about anything else that's important to lovers of good, clean and fair food.

Blue Bell Farm in Fayette, one of the farms on the 2015 Slow Food Katy Trail Farm Tour. (Photo by Matt Jernigan)
Bill Sullivan with one of his heritage pigs. Sullivan Farms is another one of the farms to be featured in the 2015 series of farm tours. (Photo by Matt Jernigan)

About Slow Food USA

Slow Food USA seeks to create dramatic and lasting change in the food system. We reconnect Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. We seek to inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat.

About the Slow Food Katy Trail Chapter

Our chapter is a gathering place for people who have a passion for safeguarding local farms, regional and multi-cultural food traditions and for supporting foods grown sustainably and with affection. Our events are venues for building food culture and community. 

Through local-foods dinners, potlucks, tastings, films, farm tours, volunteer days and work with local elementary-school children, Slow Food Katy Trail engages with our community and the broader Slow Food movement. We partner with local and national activists, chefs, farmers and organizations already working for direct change to our food system. We encourage you to join us in our effort.

We heartily welcome new members and new energy for the cause. To learn more about the national organization or to become a Slow Food Katy Trail member, please visit and click on Donate, then Join/Renew.

Saturday, July 26, 2014

Slow Food Katy Trail's Farm Tour Series, Part 3: Honey Creek Farm, Terra Bella Farm & Bluebird Composting

Slow Food Katy Trail’s
2014 Farm Tour Series

Part 3: Honey Creek Farm, Terra Bella Farm & Bluebird Composting

The third tour is on SUNDAY, AUGUST 3 from 12:30 to 4:30 p.m. and features:
HONEY CREEK FARM in Hallsville
(guided tour begins at 12:30 p.m.)
(guided tour begins at 2 p.m.)
(guided tour begins at 3:30 p.m.)

Note: There will be no bring-your-own picnic lunch period this time. 
This is a family-friendly event, so please bring the kids and enjoy a day in the country.

First stop: HONEY CREEK FARM (Hallsville)
Honey Creek Farm is a small diversified farm northeast of Columbia, nestled among pastures divided by a winding creek. Farmers Dan and Laura Pugh grow vegetables and fruit, graze sheep on grass, raise chickens for eggs, and keep honeybees. Their goal is to be sustainable and produce the healthiest food possible by the practices they use. This is their third year farming, and they say they are still learning constantly. Honey Creek Farm sells free-range eggs and produce at the Columbia Farmers Market.

Directions to the Honey Creek Farm (7541 N. Ballew Road, Hallsville) from ColumbiaGo east on I-70 to Exit 133 (Missouri Z). At the end of the ramp, turn left (north) onto State Hwy. Z North/North Rangeline Rd. Drive 1 mile; at the traffic circle, continue straight onto N. Rte. Z. Continue on Z for 5.7 miles, then turn left onto State Rd. HH. Continue for 1/2 mile, then take the first left onto N. Ballew Road. Take Ballew about 1/2 mile to 7541 N. Ballew Road, on the right. The house sits back from the road, but look for the mailbox and the Slow Food Katy Trail Farm Tour sign.

Second stop: TERRA BELLA FARM (Auxvasse)

Next stop on the tour is Terra Bella Farm, near Hatton on State Highway M. Terra Bella is a diverse 160-acre farm with several projects aimed at increasing the public’s access to locally raised foods and increasing interest in the rural community. Owner Margot McMillen, who will lead the tour, is the long-time co-host of KOPN's Farm and Fiddle radio show, a weekly program that "celebrates and explores rural life for today and tomorrow" with guests from our rural area and all over the world.

Terra Bella has been an organic farm since 1999, and though they still follow strictly no-chemical practices, they dropped their certification a few years ago. According to their mission, they are “dedicated to food for the local community, arts for all and the health of the rural ecosystem, including our farmers.” They have vegetable gardens, bee hives, a timber-stand-improvement project, and pasture for cattle and sheep. This year, they're also raising a few red-wattle hogs. The Missouri Grain Project has been buying and selling local grains to local consumers since 2007 and also sponsors a heritage wheat project,now in its fourth year. Terra Bella is also home to the mid-Missouri Barn Quilt Project. Two of their buildings are solar, and their irrigation system is partially solar. Their products, including their local wheat flour and produce, are sold at Shlafly and Clayton Markets in St. Louis and at the Brick District Farmers Market in Fulton.

Directions from Honey Creek Farm to Terra Bella Farm: Turn left onto N. Ballew Rd. and head north for one-half mile. Turn right (east) onto State Rd. HH, and after another half-mile turn left (heading north) onto N. Rte. Z. Go 5.2 miles, then turn right (heading east) onto State Hwy. D/E Rte. D, and continue to follow D for 6 miles. Turn right on State Hwy. M, heading south for 4 miles, then turn left (east) onto State Hwy. E/State Hwy. M. Follow E/M for 1.3 miles, then turn right (south) onto State Hwy. M. The destination, 1303 Rte. M, will be .8 mile down the road on the right. Look for the Slow Food Katy Trail Farm Tour sign. (The trip from Honey Creek to Terra Bella takes about 25 minutes.)
Warning: Their address is 1303 State Hwy. M, Auxvasse, but unless you key in that exact wording, Google will take you to the wrong place. Follow the directions above to get from Honey Creek to Terra Bella. Or you can use these map coordinates to get to Terra Bella from anywhere using your GPS or Google map: 39.014599,-92.011067

Photo by Matt Jernigan

Final stop: BLUEBIRD COMPOSTING (Fulton)

Bluebird Composting helps local farmers, food vendors and families manage their waste, preventing tons of material from ending up wasted in landfills. By combining the various types of waste products (food scraps, wood chips, manure, etc.) in specific amounts, under special conditions, something magical occurs, transforming ordinary waste into premium compost. Bluebird Composting sells their compost, free range eggs, and produce at both the Columbia Farmers Market and the Brick District Farmers Market in Fulton, and you can learn more about them in this profile on the CFM web site.  Bluebird compost is available by the bag or in bulk, and bags will be available for sale on tour day. 

On tour day they’ll demonstrate how their compost is made, and participants will also find free range chickens, pygmy goats, vegetable and herb beds grown following sustainable agricultural practices, and a high tunnel.

Photo by Matt Jernigan

☛ Directions from Terra Bella Farm to Bluebird Composting (4657 State Highway HH, Fulton): From Terra Bella Farm, turn right (heading south) onto State Hwy. M and continue for 4.4 miles, crossing over the I-70 overpass at exit 144 (M/HH). Immediately after crossing the overpass, turn right onto Jade Rd. (I-70 access road) and head west for 1.3 miles. Turn left onto State Hwy. HH and drive for 6.5 miles. Your destination will be on the right, marked by the Slow Food Katy Trail Farm Tour sign.

**** Please leave your dogs at home! • Smoking is prohibited on all farms. ****

Slow Food Katy Trail
is the mid-Missouri chapter of Slow Food USA,
and part of a global movement.

Slow Food advocates for food and farming policy that is good for the public, good for the planet, and good for farmers and workers. Food that is good, clean and fair. Slow Food Katy Trail heartily welcomes new members and new energy for the cause. To join our chapter, please go to and click on Donate. Send us an email at: Follow us on Facebook. Come talk to us on the tour and learn more!

See the Slow Food Katy Trail Facebook page for more info and updates. 
There is no rain date, so check Facebook or the web site for tour cancellation info
in the event of heavy rain or storms. You can also email for more info,
or call 573-220-5354 on the day of the tour.