Chef's Epiphany Benefits Local Food Community
Check out what farm-to-table restaurateur is growing on his downstate farm
Learning On-Farm About Ken Myszka’s Epiphany
I was downstate in the Bloomington area to report on Mariah’s Mums and More for my latest Buy Fresh Buy Local Illinois article (about agritourism). Since I was in the area, I was pleased to have the opportunity to visit with Ken Myszka — regenerative farmer, awesome farm-to-table chef, and a leader in Illinois’ farm to table community.
Scroll down for a photo essay from my visit to his Epiphany Farms Estates, and then keep scrolling for this weekend’s regional farmers markets schedule.
You Don’t Get More Plant-Based Than Tofu
Jenny Yang of Chicago’s Phoenix Bean/Jenny’s Tofu was so kind to share these photos of her company’s booth for its first-ever appearance at the Plant Based World Expo 2023. The event is taking place in New York City today (September 7) and tomorrow (September 8).
Many of us in Chicago already know Jenny from her uniquely flavorful fresh tofu and tofu products, sold at several area farmers markets and numerous grocery stores. It’s great to see her and her team getting out and telling the world about why their tofu is the best.
Can’t wait to debrief Jenny about what she found at the Expo when she gets back to town.
When the Farm-to-Table Chef Owns the Farm
Ken Myszka grew up in Bloomington, Illinois and developed a talent for cooking in his teens. He started his restaurant eduction at Culinary Institute of America in Hyde Park, New York, then studied Hospitality Management at the University of Nevada at Las Vegas and learned while working in kitchens under renowned chefs such as Thomas Keller, Guy Savoy, and Bradley Ogden. He also did turns working in restaurants in New York City and Colorado Springs.
Then — before he emerged as a leading farm-to-table chef in his own right — Ken came back home; bought property in Downs, near Bloomington; and built the farm that would, over a very short period of time, establish him as a leader in our region’s sustainable agriculture and farm-to-table sectors.
The local-is-best philosophy he developed during his formative years as a chef became cemented as he learned from books such as Michael Pollan’s The Omnivore’s Dilemma about the urgent need to build a better food system.
His awakening is reflected in the name of his farm — Epiphany Farms Estates — and Epiphany Farms restaurant, the flagship of his hospitality group of Bloomington restaurants that also includes Anju Above, Harmony Korean Barb-B-Que and Bakery & Pickle.
“I just had this epiphany. I could actually go back home, I could grow it, I could supply it, my servers could work there, the food waste would go back to the farm,” Myszka said.
After I toured the farm with Ken, it would be easier to list what he doesn’t grow than what he does. Most of the harvests go to the restaurants and on to his customers’ plates; he also has a Community Supported Agriculture (CSA) subscription service.
My only disappointment was that Barb and I needed to get back to Chicago, and the restaurants are only open in the evenings. So that’s still on my bucket list. Gonna scratch that off soon.
Here are photos from the farm.
Garlic curing in a barn.
The tastiest crabapples I’ve ever tried.
Grapes.
Sweet corn.
Hoophouse and field-grown tomatoes.
Green bell peppers and chili peppers in the packing shed.
Protective shelters for pasture-raised chickens.
Duck eggs.
I’ve seen plenty of goats on farms…
… but this peacock was a first.
The farm’s dogs.
The farm also includes a beautiful events space.