It was a lovely day to sit outside and learn the ins and outs of using the wood-fired pizza oven at the Clair Nelson Center. Facility Manager Kyle Flack walked about half a dozen attendees through the process, explaining each step clearly and carefully.

One key takeaway was that the oven must be brought up to temperature gradually over several hours. The process is not difficult, but it does require precision to avoid cracking the oven’s stone surface. If you missed the session, don’t worry—Kyle will offer the training again in the spring.

From Training to Community Gathering

The oven training was more than a practice run. Kyle prepared the oven for the Finland Food Chain’s “Pizza Vision Party,” where wood-fired pizzas were served for supper at the end of the event. Just under 30 people gathered to learn more about the Finland Food Chain, hear what the group has been working on, and help imagine the path forward.

Discussion topics included how to make the best use of a generous $75,000 gift from the Cargill Foundation, needs and barriers within the local food system, improvements to the Finland Food Chain website and big-picture dreams for future community food projects.

Participants offered many thoughtful ideas, including several fresh possibilities for future projects. The Finland Food Chain team collected this input and will use it to guide strategic planning for community-driven food initiatives.

The evening ended with wood-fired pizza made from fresh ingredients. The pizza was well worth it.