FACT's Soul- (and Appetite-) Satisfying Celebration
Chicago-based animal welfare nonprofit marked 40 years with a farm-to-table dinner
FACT Anniversary Celebration: The Great Pumpkin (Cheesecake)
The dark chocolate-coated pumpkin cheesecake above was created by Duke’s Alehouse and Kitchen in Crystal Lake, Illinois to cap a delicious dinner convened Sunday to celebrate the 40th anniversary of Food Animal Concerns Trust (FACT). It was every bit as decadent (and delicious) as it looks.
Now you might ask, Why is Bob leading off his recap of the dinner with dessert? Well, there is the saying, “Life is short, eat dessert first.” But in truth, my motives are purely mercenary. I’ve been publishing online long enough to know the value of clickbait.
I’m sure that Local Food Forum’s regular audience will read this story just to learn more about FACT and the great work it does. But if this literally cheesecake photo draws in a few more people, then my work here is done.
To get right to the point, here is how FACT describes its impact on its website:
We believe that all food-producing animals should be raised in a humane and healthy manner, and that everyone should have access to safe and humanely produced food. Since 1982, FACT has been leading the charge to make that vision a reality.
We provide critical resources to help farmers adopt humane practices, advocate for food safety, and guide consumers in making healthy food choices. Our impact is powerful and growing.
Improving the Welfare of Farm Animals
Direct grants to farmers support humane farming methods, open pasture, improved living conditions and more. Since 1982, these programs have supported the well-being of 735,000 animals.
Reducing the Overuse of Antibiotics
Thanks in large part to our work, the FDA prohibited the use of medically important antibiotics to make animals grow faster, and most major restaurant chains have adopted policies reducing antibiotic overuse by their meat suppliers. Together, these efforts have led to measurable drops in sales of antibiotics for use in animals.
Ensuring Safe and Healthy Food
FACT played a leading role in convincing the FDA to prohibit the use of dangerous arsenic-containing feed additives in chickens and pigs and to require egg farms to eliminate the food-borne pathogen Salmonella.
We believe in a more equitable food system. On June 19, 2020, we announced our renewed commitment to diversifying our leadership and expanding our outreach to Black, Indigenous, and people of color. As a result, more than half of our February 2021 farmer grants supported BIPOC farmers.
Harry Rhodes, FACT’s executive director since 2019, gave a short presentation describing the organization’s efforts and urging attendees to consider making additional donations. Some readers may know Harry from a previous context: He was founder and for 17 years executive director of Growing Home, the South Side Chicago nonprofit that grows tons of organic produce on its tiny urban farm while providing job opportunities and training for people, such as ex-offenders, who face impediments in seeking employment.
Mike Biver of Terra Vitae Farms in Woodstock, Illinois, also gave a talk. Mike, his wife and his in-laws are creating a cutting-edge regenerative livestock operation. Terra Vitae is a 2022 recipient of a grant from FACT’s Fund-a-Farmer program, and the organization produced the above video about their work.
A living legend in sustainable livestock production and a legend in the making. Greg Gunthorp (right), owner of Gunthorp Farms in LaGrange, Indiana, shares his wisdom with Mike Biver of Terra Vitae Farms prior to the seated dinner. Greg is a longtime leader and advocate for raising food animals on pasture, and he became well known in part because he is a leading farm vendor to Chef Rick Bayless’ Frontera restaurants.
In the center background is Jessica Chipkin, also a vocal animal welfare advocate, whose Crate Free USA organization provides an app that enables consumers to locate sources of cruelty-free meat.
The evening’s feast began with tasty passed appetizers.
It would be wrong to eat passed appetizers without a beverage to go with. The above is a craft beer, and a local brew of course — a Kishwaukee Rye Doppelbock from Woodstock, Illinois.
Zach Dolezal, chef/owner of Duke’s Alehouse and Kitchen, gave a rundown of the dishes on the evening’s menu. After gaining experience in Chicago restaurant kitchens, Zach in 2008 took over his parent’s bar and elevated it into a highly regarded farm-to-table restaurant.
The meal began with a silky-smooth puréed squash soup.
A salad made with local beets and apples followed. Some of the produce served came from Broadview Farm and Gardens in Marengo, Illinois, another recipient of a 2022 FACT Fund-a-Farmer grant.
The main course was marinated chicken drumsticks (from Terra Vitae Farms) with lentils and local lettuce.
Finally, here’s that cheesecake again, so you don’t have to scroll up for dessert.
Congratulations to FACT for its groundbreaking first 40 years with best wishes for much more success.
Fixing an Oops in Tuesday’s Newsletter
The excellent duo that performed at Angelic Organics Learning Center’s Gather & Grow Farm Social was Good Vibrations Chicago (made up of Lilianna Wosko and Jason Miller). Tuesday’s newsletter said the performers were Bowmanville Swing, which had been scheduled to play but had to cancel just before the event.