Sustainable Agricultural Tour Company to visit northwestern Illinois

MOUNT CARROLL, Ill.—Those with an appetite for learning how to switch from processed foods to a more healthful—and delicious—way of cooking will have their fill this summer when Learn Great Foods rolls into this idyllic Illinois farming town of Mount Carroll.

The tour’s first stop will be at Mount Carroll’s Campbell Center (formerly Shimer College) from noon to 6 p.m., Sunday, July 10.

The day will include a series of 15-minute cooking classes by creative Midwestern chefs in the Center’s Hathaway Hall, as well as the opportunity to sample a variety of healthful foods. Participants will meet local sustainable food producers to discuss organic growing and production techniques. The day is free and open to the public.

Agricultural culinary tours will be offered in northwest Illinois later this summer, and attendees at the July 10 event will have first priority to register for tours and future cooking classes. Three Family Sustainable Farm Days are underway at Angelic Organics Farm in Caledonia, with cooking class, gourmet dinner and children’s activities on Tuesdays, July 12, 19 and 26. Just eight Sustainable Farm Tours will be offered, with food tours from Galena and Mount Carroll, cooking class, and gourmet dinner on weekends Saturday, July 23 to Sunday, Aug. 14. All tours and farm days are held from noon to 6 p.m.

“Learn Great Foods provides a real opportunity to meet directly with farmers and enjoy an interactive food channel class with dynamic chefs, in gorgeous and fun farm settings,” said Ann Dougherty, Learn Great Foods founder. Class sizes are limited, so early registration is recommended. Interested parties may register online at

Mount Carroll is approximately 50 miles southwest of Rockford on Highway 78. The Campbell Center is on Highway 78, north of Highway 64.

Learn Great Foods is a natural foods tour company offering cooking classes and sustainable farm tours locally, regionally, and nationally. Their mission is to link sustainable farms, creative chefs, and environmental knowledge with their clients. For more information, visit

From the July 6-12, 2005, issue

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