Join Chef Andy Teixeira as he focuses on sourcing local ingredients and sustainability with a culinary demo featuring Rhode Island Johnnycakes, Rhody Coyote Cider Glazed Pork Belly, and Greenhouse Fig Jam. The session will highlight the 100% heirloom original Narragansett Native American flint corn from Davis Farm. It is the same flint corn Chef Andy brought to Iowa where he made Johnnycakes for the Hog Farmers Bureau.  He will also highlight the pork used from Blackbird farm and the hard cider, Rhody Coyote, that he produces on the property from local orchard apples and figs that he grows in one of his greenhouses.