Hickory Grove Farm
Kennesaw State University

Event Date

To be announced soon!

Event Reservations (required)

Coming Soon


Coming Soon

A portion of the proceeds from this event will support the Atlanta Community Food Bank

The Edible Agriculture is headed Back-to-School!! Join us for "Plow to Chow" at Hickory Grove Farm. Enjoy meeting and 'eating' with some of your favorite local chefs as they partner with local farmers to create 'Georgia-Grown' dishes and an afternoon on the farm you're sure to remember!

Plow to Chow

Hickory Grove Farm at Kennesaw State University

Hickory Grove Farm is the latest addition to Kennesaw State University's award-winning farm-to-campus program.

The Hickory Grove Farm property consists of 25 acres, 15 of which are cleared for planting, and two greenhouses. The farm will produce Swiss chard, broccoli, cauliflower, green cabbage, red cabbage, collards, squash, zucchini, sunflowers, marigolds, beans, hydroponic tomatoes, all colors of bell peppers, cucumbers and farm-fresh eggs. Only non-genetically modified varieties are cultivated, using natural methods of soil preparation, pest control and fertilization. Run by Gary Coltek, director of Culinary and Hospitality Services, Hickory Grove also provides a home to 60 free-range chickens that produce more than 300 organic eggs a week for use in recipes in KSU award-winning dining facility, The Commons. The farm not only provides produce to serve in The Commons, it also serves as a classroom for multiple programs on campus.

The farm-to-campus program was launched in May 2010 with a 2-acre organic farm just outside Cartersville, Ga. The program was expanded in 2011 to include a second 40-acre property with 6,000 square feet of greenhouse space in Ball Ground, Ga. KSU also operates two apiaries at Harmony Hill Organic Farm and Apple Springs Farm. Produce and honey harvested from both farms is served in The Commons year-round.

Event Chef

Master Chef Thorir 'Thor' Erlingsson

Chef de Cuisine

Thorir Erlingsson is an Icelandic Master Chef and has his Master in International Hospitality and Tourism Management from University of South Carolina. Thor joined Kennesaw State University in January 2014. Thor is a full-time Instructor for the Institute for Culinary Sustainability and Hospitality.

Thor graduated from Hotel and Catering School of Iceland in 1994 and opened his own restaurant in 1995. Since then Thor has dedicated most of his time in management for restaurants and hotels around Iceland. He served as interim director for Culinary and Wine Institute at University of South Carolina from 2009 to 2011.