Farm to Fork

BLOOMINGTON--One small group of people is trying to change the way Central Illinois eats.

And the way they think about food.

It started with a farm and has grown into a movement.

When you first talk to Stuart Hummel, you can immediately tell he's passionate about two things.
Food and farming.
Except his type of farming isn't exactly what most people are used to in Central Illinois.

"It's just observing nature and figuring out how we can set systems in place that will almost operate themselves," explains Hummel.

The farm is a self-contained eco-system.
The pigs till the land.
The goats and cows make fertilizer and the chickens help spread it.

Fresh concepts for produce are also coming from Epiphany Farms Enterprise outside of Downs and Bloomington.
It's the middle of December, but lots of vegetables are still growing.

"We're putting together a model for the next generation. How to provide and work with nature and how to attach a restaurant system," adds Hummel.

From farm to fork.
Everything grown here gets used at Station 220 restaurant.
Where Hummel and owner Ken Myszka are chefs.

"We really search for inspiration and seasonality and ingredients at the farm and bring that to the restaurant and execute it," says Myszka.

The two split their time between the farm they own and the restaurant, getting inspiration for dishes with most ingredients coming from their farm.
From noodles homemade with their own eggs, to pork from their pigs.

"As a chef, I wanna give them the best product possible. As a producer, I wanna produce the most traditionally dense, sustainable food possible. So they combine harmoniously," explains Myszka.

They say their masterpiece is a work in progress, but they're in it for the long haul.
It's become their lifestyle.
And they hope it becomes a part of the community's, too.

"What we're trying to do here is change a food system," says Myszka. "Inspire a community to provide for itself and really lead the world into the next generation."

Station 220's menu is changes every season because of coordination between the farm and the restaurant.
Leftovers from  the restaurant are sent back to the animals or for composting on the farm.

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