By Natalie Fullerton, KRC’s Our Local Food – South Central Coordinator

Can it be possible it’s just a few days away from October! Our Local Food – South Central members have had a busy month of exciting activities. The Old Town Farmers Market kicked off September with the 9th annual Iron Chef Competition on the 3rd. Four chefs from around Wichita demonstrated their unique culinary skills by preparing dishes made from ingredients collected at the market. All chefs used a secret ingredient announced at the beginning of the competition. This ingredient was…..arugula! The winning chef was Chef Paul Frueimuth from the Hyatt’s Harvest Kitchen in Downtown Wichita with his Italian inspired dish. Chefs were also awarded titles such as “most creative” dish and “best use of secret ingredient.” This crowd drawing attraction sent irresistible aromas throughout the market. It’s a good thing samples were given out to the hungry crowd after the chefs had finished their artful dishes!

On September, 17 OLF-SC member, Janzen Family Farms along with Our Local Food – South Central and Slow Food Wichita/ Flint Hills hosted a farm tour and picnic at the Janzen’s farm. Janzen Family Farms is a grass-fed beef and organic grain operation near Newton, KS. Despite the rainy, cool weather [which was warmly welcomed] many great folks came with homemade pies, cobblers, garden fresh veggies, casseroles, and many other goodies made with local ingredients! Norm Oeding, farm manager, gave everyone a tour of the farm and flour mill. Highlights of the tour included sight of a baby calf born the night before, and a quick lesson in milling flour! The flour Norm mills is used to make his Little Red Hen Bakery bread available at Food for Thought and Whole Foods locations in Wichita. No doubt the the most popular activity of the evening was eating! Nobody left this picnic hungry! A special thanks from Our Local Food -South Central to Norm Oeding, the Janzen family, and Slow Food Wichita / Flint Hills for a fantastic afternoon of fun and food!