Knowing precisely what farm your produce or meat comes from is virtually impossible when shopping at large, chain grocery stores. Even products grown in Indiana travel outside the state for processing and then return to store shelves. One Franklin couple hopes to help consumers understand how and where their food is produced.
Sarah and Cory Campbell opened Field To Fork in Franklin in May. The market specializes in locally grown and sourced meats, as well as hydroponically grown produce and dairy. The Campbells have always been interested in living the farm-to-table lifestyle for their family. Now they’re sharing what they’ve learned with Franklin residents.
“We started living this transparent lifestyle with our food for our family,” Sarah Campbell says. “Originally I thought I wanted to open a food truck to serve farm-to-table-style food. My husband wasn’t into that idea, so I got to thinking and proposed the idea of a market, and he agreed.”
The Campbells work with local farmers, growers and producers to bring customers the freshest possible products. They purchase dairy from Snowville Creamery in Ohio because a majority of the dairy farmers in the state sell in bulk to large corporations.
“We’re looking to educate our customers,” Campbell says. “It’s something we’re working on very diligently and intentionally with our local food board in Johnson County. We live in a very pro-agricultural community. We want to work together within the community to educate each consumer.”
During the height of the 2020 shutdowns, Campbell noticed many people had lost fundamental skills such as changing a flat tire or replacing the oil in a car.
“I think because the United States is such a prosperous country, we’ve had some of these fundamental tasks performed for us over the last several years,” Campbell says. “Many people realized they would have to do some of those things themselves during the shutdown and didn’t necessarily know how to do them. We’re just trying to take the temperature of the community to see in what areas they might need more help and bring in a local expert to impart their wisdom.”
Campbell says local consumers must get to know their local farmers. With supply-chain issues increasing after the 2020 shutdowns, the Campbells say people should rely on themselves for food.
“We don’t want to fearmonger, as people get enough of that on a daily basis with all that is going on in our world right now,” Campbell says. “Local farmers can be a source to alleviate that anxiety about food shortages. We want to be a staple in the community where you don’t have to worry about running out of things.”
Field To Fork also has a bistro inside that sells coffee from Indiana roasters, and five different sandwiches made with local bread, meat, cheese and produce. The couple hopes their market also offers the community a place to get together and enjoy each other’s company.
“I think people have read that we have a conference room in the market, and that might look intimidating,” Campbell says. “But really it’s our daily-use, communal seating area. I love seeing it on a Saturday full of people enjoying coffee, sandwiches and wine, and getting to know their neighbors. The community can use it if someone wants to come and utilize the area for a presentation.”
The market also offers an impressive collection of hand-selected wines that can’t be found at any other store or restaurant within 50 miles. The wines pair perfectly with charcuterie from Pig’s Tale Charcuterie.
The Campbells met through their full-time jobs as air traffic controllers. Field To Fork is a passion project for the pair. They hope the market will serve as a retirement plan after their careers. They spend much of their time traveling to pick up items from local vendors throughout the city.
The community has welcomed Field To Fork with open arms. Campbell says shopping local can be expensive, but she knows the quality of the products they sell and feels their superiority speaks for itself.
“It’s only been a short time since we opened, but the response has been amazing,” Campbell says. “I think everyone is excited for the market to be there and hopeful we can remain a staple in the area. We’ve received a lot of support, but we’re still running into people who don’t realize we are here.”
Field To Fork is located at 90 West Jefferson Street in Franklin. For more information, call 463-710-6170 or visit fieldtofork.shop.
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