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JEFFERSON CITY, MO -- Retailers, chefs, foodservice providers and media from across Missouri were awarded AgriMissouri Excellence Awards Dec. 10 at the Missouri Governor-s Conference on Agriculture at Tan-Tar-A Resort in Osage Beach, MO.

These awards recognize individuals and organizations whose promotion of Missouri grown or processed products has been exemplary.

"The Excellence Awards are our way of recognizing above-and-beyond promotion of Missouri products," said Peter Hofherr, director of the Missouri Department of Agriculture. "It's a win-win scenario. Producers get credit for their fantastic products and businesses get to bring fresh, wholesome and local goods to their tables and shelves."

In the Retail Excellence category, a Gold Award was bestowed upon Hen House Markets, which received Retailer of the Year recognition; Silver Awards went to Summer Fresh Supermarkets and Woods Supermarkets; and a Bronze Award went to Straubs.

Hen House Markets, with 14 stores located throughout the Kansas City area, featured photos of many local farmers along with their products on the front page of its weekly grocery circulars. To further promote a buy local initiative, Hen House Markets featured a farmers table at select stores. The farmers tables provided an opportunity for producers to educate and sample food products to consumers and often would demonstrate signature recipes by regional chefs and producers.

Buy Local signage along with AgriMissouri price cards were displayed throughout stores to bring attention to this assertive initiative from Hen House Markets to source and promote products that are raised, grown and processed within a 1,000-mile radius of the chain's marketplace.

"We work with many local farmers to make our "buy local" campaign such a success," said Fred Ball of Ball Foods Inc. "Receiving this award is a true honor."

In the summer of 2004, Cynthia Haskins, a consultant to the Missouri Department of Agriculture, brought together more than 100 Missouri farmers to build networks between the farmers and the buyers at Hen House Markets. Ball Foods Inc.'s produce division increased local procurement by nearly 70 percent.

"Programs that link the farmers and retailers are a positive step," said David Ball, president of Ball Food Stores Inc. "Consumers like the homegrown feeling that a 'buy local' program brings."

Foodservice award recipients were Parkade Elementary in Columbia; South Elementary in Jefferson City; Jefferson City High School in Jefferson City; and Columbia Public Schools in Columbia.

The Foodservice Director Excellence Award was presented to Deanna House of the Waynesville School District.

The Waynesville School foodservice department sourced and promoted several Missouri food products such as Missouri apples and dairy, and held an annual mini food fair for all second grade students throughout the district in 2003 and 2004. The goal of the theme, "Missouri Products," was to promote healthy eating in a fun, hands-on environment and educate students about the products that are produced in Missouri. Additionally, the school district foodservice department actively pursued sourcing and promoting healthy food that is grown and processed in Missouri.

"We had fun with the mini fair and the teachers have asked that we continue the program," said Ms. House. Redee, the state's apple mascot, visited the school and provided handouts with information about Missouri apples. The Missouri Dental Association provided handouts and information promoting the Say No to Pop campaign. Other state organizations participating in the mini fair were the Missouri Rice Growers, Missouri Corn Growers, Missouri Egg Council, Missouri Soybean Association, Missouri Bee Keepers, Missouri Pork Association and the Dairy Council.

"The school promotions have been a big success," said Ms. Haskins. "Providing the school districts with creative promotional programs helps build enthusiasm for eating healthy."

Media Excellence Awards were presented to Missouri Ruralist, Sauce Magazine and The Produce News at the Gold Level; Silver Level awards went to Columbia Business Times and St. Joseph News Press; and the Bronze Level was awarded to The Holden Image and Southwest Region News Service.

Chef Excellence Awards were made to Chef James Clary of Clary's Restaurant in Springfield at the Gold Level; Silver Level award to Chef DeWayne Schaff of Celebrations Restaurant in Cape Girardeau; and Bronze Level awards went to Chef Stephen Morgan of Pat's Bar and Grill in St. Louis and Chef Marge Radtke of the Vintage Restaurant at Stone Hill Winery in Hermann.

A prepared recipe cook-off took place at the facility among 10 semi-finalists facility in August and September. Entries included recipes for appetizers, entrees, desserts, side dishes, and breakfast. The 2004 Gold Level recipe, "Missouri Mushrooms in Madeira Broth," created by Chef James Clary, featured several Missouri products. Some of the products included goat cheese supplied by Goatsbeard Farms, outside Columbia; shiitake and oyster mushrooms supplied by JT&C Enterprises; and sage provided by Autumn Lane Farms.

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