Podcasts about food hub

In this interview Ana Ljubojević and Nikolina Kovačević tell us how they grew Mali Plac, an innovative food hub in Slovenia that connects farmers directly with consumers. They discuss the mission of Mali Plac, how it helps people “find their tribe,” their customer demographics, the logistics of operations, and the pickup model that allows farmers to interact directly with customers. The conversation highlights the importance of building relationships and respect within the community, showcasing how Mali Plac has evolved over the years to become a vital part of the local food system.They discuss the evolution of their order management system from spreadsheets to implementing the Local Line platform, and how it accommodates the evolving needs of farmers and customers as their food hub grows. The discussion also covers the agricultural landscape in Slovenia, highlighting seasonal variations, types of crops grown, and the innovative solutions they employ to minimize food waste and enhance communication with their community. Ana and Nikolina discuss the importance of cash payments in local markets, the unique payment systems and taxation in Slovenia, and how these factors contribute to community building. They also discuss the cultural aspects of food consumption, advice for starting a food hub and the challenges and opportunities of expanding into new markets. Connect With Guest:Instagram: @maliplaczaprihodnostWebsite: www.maliplac.si Podcast Sponsors: Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support:Rimol Greenhouse Systems designs and manufactures greenhouses that are built to be intensely rugged, reliably durable, and uniquely attractive – to meet all your growing needs. Rimol Greenhouses are guaranteed to hold up through any weather conditions, while providing exceptional value and an easy installation for vegetable growers of all sizes. Learn more about the Rimol difference and why growers love Rimol high tunnels at Rimol.com Farmhand is the all-in-one virtual assistant created for CSA farmers. With five-star member support, custom websites, shop management, and seamless billing, Farmhand makes it effortless to market, manage, and grow a thriving CSA. Learn more and set up a demo with the founder at farmhand.partners/gfm. BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – all powered by a single, gear-driven machine that's tailored to the size and scale of your operation. To learn more, view sale pricing, or locate your nearest dealer, visit BCS America. Local Line is the all-in-one sales platform for direct-market farms and food hubs of all sizes. Increase your sales and streamline your processes with features including e-commerce, inventory management, subscriptions, online payments, and box builder. As a GFM podcast listener, Local Line is offering a free premium feature for one year with your subscription using the coupon code GFM2025 at localline.co. Subscribe To Our Magazine -all new subscriptions include a FREE 28-Day Trial

In this episode our Sales Director, Abbi, takes the mic, and we depart from Tech for one week only!We had the pleasure of chatting with a variety of guests from the brand new MarketHalls location, including Paddington Bear himself, Richard from Farmgirl, Hayley, the head of property for MarketHalls, and many more. Here are three key takeaways that stood out to me:The Power of Community Engagement

This initiative supports the development and expansion of community food hubs to increase the availability of local, climate-smart, and nutritious foods in schools and other institutions across California.

We're still feeling winter, but Ozark-grown fresh produce is very much part of this time of year. On today's show, we take a trip to Spring Creek Hub in Springdale. We also look forward to warmer weather and the 2nd annual Darby Challenge in Fort Smith. Plus, Michael Tilley from Talk Business and Politics looks back at last week and more.

Loubie Rusch knows a hell of a lot about local plants. How to grow them. What you can and can't eat. How to cook or prepare them for consumption. She also knows a lot about local food systems and how connection to the land preserves indigenous food plants and the environment at large. We got into a whole bunch of converging topics in the food security space and yet, after over an hour there was so much we left untouched. It's not the usual food fare for this show, but we started to unpack some compelling matters around access to land, farming methods, food ways and retail markets. All of it is fascinating, but just the tip of the iceberg. There's a whole avenue of the local food story that I've barely explored, but there are some pearls in here that might help take a few steps towards a better understanding of the hidden cost of Big Food.  Local Wild Food Hub - Loubie's BooksSustainability InstituteSend us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

What if YOU buying YOUR groceries could help feed another family in need?At first glance, The Entrance Food Hub looks like a tiny supermarket—but what Miranda and her team have built is something much bigger. Located inside The Entrance Public School, this community-driven food hub is a lifeline for families doing it tough. And the best part? ANYONE can shop there—and every purchase helps someone else put food on the table.In this episode, we chat about:

On today's show, Alex Ball of Old City Acres sits down -again- with Jordan Schiebel of Middle Way Farm to discuss his newest project, Grinnell Farm to Table located in Grinnell, Iowa. We dig deep on managing a multi-farm food hub, Justins's sales in the farm and diversifying your food business to be more resilient. Jordan is a wealth of knowledge and someone I've really enjoyed watching as he's evolved his food business over the last couple of years. Folks who make the show possible... Farmhand is the only all-in-one virtual assistant built by and for farmers. Sign up for a free trial with the link in the show notes, because NOW is the best time to dial in those systems for the next growing season. ASAP (Appalachian Sustainable Agriculture Project) will offer the Business of Farming Conference on Saturday, February 22, in Asheville, North Carolina. Find out more at asapconnections.org. Since 1972 Ohio earth food has been the go-to source for soil testing, consulting, fertilizers, seed starting soils, foliar sprays and disease and insect controls. Visit them at ohioearthfood.com. ... and, as always, our work is powered by the individual growers who support us every month over at patreon.com/notillgrowers. You can pick up a copy of The Living Soil Handbook if you don't have one already, as well as a No-Till Growers hat or other merch, check out our YouTube channel, and you can ask you questions or share your insights into ecological market gardening on our free growers forum at notillgrowers.community.chat

Tijdens de slotbijeenkomst van Aan de landbouwtafel gaan we in discussie over de toekomst van de Nederlandse landbouw. Hoe hangt de vlag erbij? Waar zijn we het inmiddels over eens? Hoe kan Nederland optimaal voedsel verbouwen binnen ecologische grenzen?Wat is de toekomst van de Nederlandse landbouw? De afgelopen maanden zijn we binnen en buiten De Balie met boeren, banken, supermarkten en andere spelers om de (landbouw)tafel gaan zitten. Waar zijn we het over eens? Kunnen we abstracte doelen omzetten in concrete stappen?In samenwerking met Nationaal Klimaat Platform en Food Hub.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Brendan Barry, Sinn Féin Councillor, Paul Mulligan, Founder of Chef in the Box, Food Hub, Drumshanbo and Pat Rigney, Founder of The Shed Distillery, Drumshanbo, Leitrim.

SocialBites Food Hub is a dynamic dining concept located in Sandy Springs, Georgia, which combines a variety of food offerings with entertainment and social activities. It's Metro Atlanta's first food hub and provides a unique dining experience by featuring multiple food options under one roof. Visitors can choose from four different food concepts—INKED Tacos, The Original Hot Chicken, Flametown Burgers, and Pinsa Roman Pizza—catering to various tastes from tacos to burgers to artisanal pizzas. Guests order from a centralized location and enjoy tableside service, allowing for a more relaxed experience. Beyond the food, SocialBites also emphasizes social connection. It offers engaging activities like oversized games (e.g., Connect 4, Tic Tac Toe and more!), trivia nights, live music, and a bar called BarSocial that serves a wide range of drinks, including craft cocktails and boozy milkshakes. The venue is designed with multiple patios for outdoor seating and includes spaces that can be used for private events. This food hub represents an innovative approach to restaurant spaces by converting a previously closed restaurant into a lively communal dining and entertainment hub, making it an attractive option for both casual meals and social gatherings​ Web: www.gosocialbites.com Follow: @socialbitesfoodhub & @barsocialsandysprings ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Elke zaterdag- en zondagochtend tussen 6 en 7 uur horen NPO Radio 1-luisteraars de mooiste cultuurtips in Een Uur Cultuur. In deze aflevering ontvangt Eva Koreman creatief directeur van Food Hub (https://foodhub.nl/over-ons/) Joszi Smeets (https://www.instagram.com/joszismeets/). Joszi staat dit weekend met Food Hub op Dutch Design Week (https://www.worlddesignembassies.com/project/op-zoek-naar-een-nieuwe-taal-voor-voedsel-en-landbouw/). Ze deelt haar cultuurtips met Eva en de luisteraar. De tips van Joszi: Boek: Braiding Sweetgrass (https://www.goodreads.com/book/show/17465709-braiding-sweetgrass), heks heks heks (https://uitgeverijpluim.nl/heks-heks-heks), De acht grote lessen van de natuur (https://www.uitgeverijtenhave.nl/boek/de-acht-grote-lessen-van-de-natuur/) Podcast: Goede Gesprekken (https://decorrespondent.nl/15262/wat-moet-je-doen-als-je-het-wij-zij-denken-in-wordt-getrokken-durf-in-het-midden-te-blijven-staan-zegt-deze-filosoof/e017e425-b5a4-0ccb-098d-3b340fe012c4), Market Gardener (https://www.hetnoordbrabantsmuseum.nl/bezoek/tentoonstellingen/veranderland/) Tentoonstelling: Soil Life, (https://platformpost.nl/en/program/nijmegen-soil-life-christine-hvidt-masharu-sanne) De tuinen van de toekomst (https://www.hetnoordbrabantsmuseum.nl/bezoek/tentoonstellingen/veranderland/), Veranderland (https://www.hetnoordbrabantsmuseum.nl/bezoek/tentoonstellingen/veranderland/) Openbare kunst: Broken Circle/Spriral Hall (https://brokencircle.nl/) Theater: De Jaren (https://www.hnt.nl/voorstellingen/6859/het-nationale-theater-internationaal-theater-amsterdam-eline-arbo/de-jaren) Muziek: Wende (https://open.spotify.com/track/4PeDLck6ey7Z8E27K1yyb6?si=ebab85c94a4d4af3&nd=1&dlsi=0656ecdc6caa435f), Elmer (https://open.spotify.com/track/1j3P5pmvUmNB6YXk7FXxbi?si=7a0bbcc4a5fd4249&nd=1&dlsi=7e0a00da2fb14442) Festival: Into the Great Wide Open (https://intothegreatwideopen.nl/) Film: My octopus teacher (https://www.imdb.com/title/tt12888462/) Film (bios): A new kind of wilderness (https://cinedeli.nl/film/a-new-kind-of-wilderness-29-augustus-te-zien/) Kindercultuur: Klokhuis podcast (https://open.spotify.com/episode/1KV90MM7qnRq4RaONYJRd1?si=e06f2bdf2c8c4c55&nd=1&dlsi=6040f5219772433f) Documentaire (online): Het Water Komt (https://ntr.nl/site/tekst/Het+water+komt/127) Club/uitgaansavond: Het zusje van Debbie (https://www.instagram.com/hetzusjevandebbie/?hl=nl) Gratis: NS Wandelingen (https://www.ns.nl/dagje-uit/wandelen) Heb je cultuurtips die we niet mogen missen? Mail de redactie: eenuurcultuur@vpro.nl

How can first-generation farmers successfully build a thriving community-supported agriculture (CSA) program? In this episode of the Thriving Farmer Podcast, Michael interviews Emma Jagoz, founder and owner of Moon Valley Farm in Woodsboro, Maryland. Moon Valley Farm operates on 70 acres, growing specialty and staple vegetables and herbs for a year-round CSA program and restaurants in DC, Maryland, and Northern Virginia. Tune in as Emma shares her inspiring journey from a beginner farmer to the leader of a successful organic farm dedicated to supporting local food systems and schools.   Episode Highlights: Farming Journey: How did Emma get started in farming? [0:58] Market Growth: How did the market for Moon Valley's products grow? [6:48] Food Hub Development: What was the process of building out the food hub? [16:50] Production Systems: What is their production system like? [24:49] Organic Certification: What went into the decision to go certified organic? [28:58] Future Plans: What is in store for the future of Moon Valley Farm? [35:45] Don't miss Emma's valuable insights on the importance of community connection, team dynamics, and sustainable farming practices. About the Guest: Emma Jagoz is a first-generation organic vegetable farmer and food hub owner who started Moon Valley Farm in 2012 on borrowed suburban land while raising two young children. Today, the farm serves a customizable, year-round CSA program, over 100 restaurants, and multiple school districts across Maryland. Emma is also the Organic seat for the Maryland Agriculture Commission and was awarded 'Farmer of the Foodshed' in 2024 by Future Harvest. Her mission focuses on responsible land stewardship and improving regional food security through regenerative agriculture. Connect with Moon Valley Farm: Website: Moon Valley FarmInstagram: Follow on InstagramFacebook: Like on Facebook   The Thriving Farmer Podcast Team would like to thank our amazing sponsor, Farm on Central! Here at the Farm on Central, garlic is one of our staple overwinter crops. We use it in everything—garlic salt, infused honey, fire cider—you name it! But now, you can grow your very own garlic, straight from our farm to your garden. We offer seed garlic with three amazing varieties: Music, German White, and German Red. These varieties thrive in zones 2-7, and with a little extra care, they'll do great in zones 8-9, too. Plus, we've got free shipping on our 1lb, 3lb bags, 10 lbs and discounts for bigger orders. Get your seed garlic today at shop.farmoncentral.com and get ready for your own fresh garlic harvest next summer! Happy planting!  

In this episode of Voices from the Field, NCAT Agriculture Specialist Gabriella Soto-Velez sits down with Dr. Saleh Azizi, Director of the Hawai'i Food Hub Hui and the Islands & Remote Areas Regional Food Business Center. Together, they delve into the historical context of Hawaii's food system, exploring the impacts of colonialism and the resulting health challenges faced by the native population. Saleh explains the critical role of food hubs in supporting local agriculture and food security, and he and Gabriella discuss the unique collaboration between Hawai'i's Regional Food Business Center, the Good Food Alliance Hawaii, and the US Virgin Islands Good Food Coalition. Tune in to learn more about how these partnerships are shaping a more resilient and sustainable food system for island communities. Related ATTRA Resources:·       Food Hubs: A Producer Guide·       Feasibility Study for a Texas Organic Food Hub·       Episode 194. Kansas City Food Hub and KC Farm·       Farm to Food Hub to School  Other Related Resources:·       Hawai'i Food Hub Hui·       Hawai'i Good Food Alliance·       US Virgin Islands Good Food·       Islands & Remote Areas Regional Food Business CenterContact Gabriella Soto-Velez at gabriellas@ncat.orgPlease complete a brief survey to let us know your thoughts about the content of this podcast.You can get in touch with NCAT/ATTRA specialists and find access to our trusted, practical sustainable-agriculture publications, webinars, videos, and other resources at ATTRA.NCAT.ORG.

In this episode of Voices from the Field, NCAT Agriculture Specialist Gabriella Soto-Velez sits down with Dr. Saleh Azizi, Director of the Hawai'i Food Hub Hui and the Islands & Remote Areas Regional Food Business Center. Together, they delve into the historical context of Hawaii's food system, exploring the impacts of colonialism and the resulting health challenges faced by the native population. Saleh explains the critical role of food hubs in supporting local agriculture and food security, and he and Gabriella discuss the unique collaboration between Hawai'i's Regional Food Business Center, the Good Food Alliance Hawaii, and the US Virgin Islands Good Food Coalition. Tune in to learn more about how these partnerships are shaping a more resilient and sustainable food system for island communities. Related ATTRA Resources:·       Food Hubs: A Producer Guide·       Feasibility Study for a Texas Organic Food Hub·       Episode 194. Kansas City Food Hub and KC Farm·       Farm to Food Hub to School  Other Related Resources:·       Hawai'i Food Hub Hui·       Hawai'i Good Food Alliance·       US Virgin Islands Good Food·       Islands & Remote Areas Regional Food Business CenterContact Gabriella Soto-Velez at gabriellas@ncat.orgPlease complete a brief survey to let us know your thoughts about the content of this podcast.You can get in touch with NCAT/ATTRA specialists and find access to our trusted, practical sustainable-agriculture publications, webinars, videos, and other resources at ATTRA.NCAT.ORG.

Emilia went down to try out the new Italian food hub 'il Mercato Centrale' this week, after the opening of the mega-market yesterday!See omnystudio.com/listener for privacy information.

Welcome to Season 9 of Choose UCalgary, the University of Calgary's prospective student podcast. The Choose UCalgary Podcast is intended for any prospective student who is hoping to learn more about the University of Calgary. We will chat with key representatives from the UCalgary community to help keep you updated and informed on all things UCalgary. Episode 5: Tune in to hear about the Campus Food Hub! This new and developing resource on campus offers weekly programming as well as access to affordable and healthy foods! In this episode, Heather and David share how the Campus Food Hub is contributing to food literacy and resilience for current and future UCalgary Students!⁠Learn more about the Campus Food Hub: https://www.ucalgary.ca/career-personal-development/programs/student-life/campus-food-hub?utm_source=Google&utm_medium=organicUndergraduate Discover UCalgary Blog: https://discover.ucalgary.ca/portal/discoverucalgary_blog?utm_source=Google&utm_medium=organicOpen House October 26th, 2024! Pre-register here: https://discover.ucalgary.ca/register/?id=46395d5d-d201-4991-9fd4-69c1248cbd44 For more information visit: https://www.ucalgary.ca/future-students Choose from 250+ program combinations: https://www.ucalgary.ca/future-students/undergraduate/explore-programs How to apply to UCalgary: https://www.ucalgary.ca/future-students/undergraduate/apply Connect with a recruiter: https://www.ucalgary.ca/future-students/undergraduate/recruiters Ways to customize your degree: https://www.ucalgary.ca/future-students/undergraduate/choosing-your-degree/customizing-your-degree Follow us on Instagram @choose.ucalgary, YouTube, and the University of Calgary Future Students Facebook page! DM us your questions or any topic you would like to see on the Choose UCalgary Podcast!

Hello plant people and welcome back to Herbal Radio! Over the next couple of weeks, we are thrilled to share two episodes featuring the four esteemed organizations that were the recipients of the 2023 Grants 4 Plants Program. For those unfamiliar with Grants 4 Plants, Mountain Rose Herbs created the grant program back in 2018 to support nonprofits, small businesses, and home herbalists who are working towards making this planet a better place. Since its inception, we've proudly been able to fund many invaluable initiatives leading towards organic and sustainable agriculture, herbal education, protection of native and medicinal plants, and environmental stewardship. This week, we are featuring two of the Regenerative Agriculture Fellows of Saticoy Food Hub, Kim Aguilar and Soli Guitierrez, and the Garden Coordinator of Rosalinda Sauro Sirianni Memorial Garden, Kate Robson.  We hope each of you listening in today will be inspired by the commendable work these organizations are providing for their communities and beyond. Please be sure to check out the links included below to find out how you can support these invaluable initiatives. We'll see you next week when we hear from the other two organizations that won the 2023 Grants 4 Plants program. For now, we thank you for joining us on another botanical adventure!  Learn more about these organizations and the hard-working faces behind them: Saticoy Food Hub is a non-profit organization located in Saticoy, California, which is an unincorporated area of Ventura County. There, they work to build food sovereignty with Saticoy residents and help sustain the organization's three major programs: Saticoy Community Fridge, Saticoy Certified Farmers Market, and Saticoy Sowers. Saticoy Sowers is food and medicine cultivation education that is meant to bring community members together to learn from each other about traditional and regenerative agricultural practices in culturally-relevant ways. The Saticoy Sowers program also provides access to the Food Hub's newly established seed library, nursery, and gleaning tools, thanks in part to the generous support of Mountain Rose Herbs.  Kim Aguilar (they/them) is a community advocate with a background in Environmental Studies and Sociology, holding a B.A. from the University of California, Santa Barbara. They are dedicated to advancing the vision of food sovereignty in Saticoy through food access and self-sufficient food cultivation. In their time at Saticoy Food Hub, they helped develop Saticoy Sowers, a backyard growers program that integrates herbalism and holistic medicine aimed at fostering sustainable practices and community health. Soli Gutierrez (she/her) is a community educator and organizer focused on food sovereignty, traditional regenerative agriculture, and Spanish language access. Born and raised in Ventura County. In 2019, she co-founded the Pesticide-Free Soil Project, which collaborated with schools on compost tea parties and hosted local environmental experts. Since 2021, she has been working in bilingual education, relearning traditional food cultivation methods, and restoring native plant habitats.  If you are a champion for social justice and healthy food systems, you can support their mission by donating HERE. Sign up for the Saticoy Food Hub Newsletter! Follow Saticoy Food Hub's programs on the Instagram accounts below: Saticoy Food Hub Saticoy Community Fridge Saticoy Farmer's Market ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Rosalinda Sauro Sirianni Memorial Garden, founded by North Hills Community Outreach's (NHCO), is a volunteer, community-supported organic garden that provides over 1,000 families with an average of 4,500 lbs. of produce every year that is distributed throughout their three  designated food pantries throughout northern Allegheny County. NHCO strives to provide low-income families access to quality, healthy, and nourishing food, and this mission is the driving force behind the hard work that is poured into the Rosalinda Sauro Sirianni Memorial Garden. If you are interested in helping further the mission of NHCO to provide locally-grown, organic produce to families in need, please consider donating by following the link HERE.  Learn more about garden volunteer opportunities HERE.  Kate Robson (she/her) grew up on a rural farm in Indiana County, PA, where her parents and grandparents took pride in the food they grew. Some of Kate's earliest memories with her family included shucking corn, snapping beans, and squeegeeing tomatoes. After a decade in science and agriculture education, Kate received her Master's Degree in Environmental Science from Point Park University. Her thesis focused on the health, environmental, and community impacts of community gardens in urban areas, and her goal was to get involved with urban agriculture in Pittsburgh, PA. Kate took a position at North Hills Community Outreach, where she focuses on helping community members facing crisis, hardship, and poverty in northern Allegheny County. Kate currently serves as the Garden Coordinator of the Rosalinda Sauro Sirianni Memorial Garden.  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Join our community! Subscribe to the Mountain Rose Herbs newsletter Subscribe to Mountain Rose Herbs on YouTube Follow on Instagram Like on Facebook Follow on Pinterest Read the Mountain Rose Herbs blog Follow on TikTok Strengthening the bonds between people and plants for a healthier world. Mountain Rose Herbs www.mountainroseherbs.com

Today we sat down with four similar-minded folks to talk about our personal experiences with various Food Hub models. We let the conversation go free-form like we were sitting on the front porch at one of our farms and chatting with friends. It was a great and insightful conversation for all of us and we vowed to record another episode in the future to get updates on our respective projects.  Megan Kinney- Director of Cooperative Distribution-North Coast Growers Association https://www.northcoastgrowersassociation.org/ As the director of Harvest Hub, Megan seeks to increase our community's access to local food infrastructure like cold storage and distribution systems. This includes coordinating the Harvest Box program (a multi-farm CSA-style produce box), the Farm-to-Freezer project (a freezer for use by NCGA members), and overseeing the operations of Harvest Hub. She sits on the board of Humboldt Made and is the co-chair of the Food Access Working Group in the Humboldt COAD. She is a registered and certified Trainer with the Produce Safety Alliance through Cornell University. Megan is honored to have been awarded the Community Alliance with Family Farmers 2022 Farmers' Market Champion of the Year and is a graduate of the Food Systems Leadership Cohort and Leadership Redwood Coast in 2023. Amy Neukom- Co Owner Neukom Family Farms https://www.instagram.com/neukomfamilyfarm/ Neukom Family Farms is a small family farm located along the Trinity River in Inland Northern Humboldt County. We dry farm tree fruit including peaches. pluots, plums, figs, apples, Asian and European pears. We also grow a variety of annuals such as heirloom and slicer tomatoes, melons, winter squash, and dried beans utilizing water conservation techniques. Most of our land is kept natural for the abundance of wildlife in our area. Dru Zucchino- Executive Director- TRACTOR Food and Farms https://tractorfoodandfarms.com/ Hailing from the Old North State, Dru is the Executive Director of TRACTOR Food and Farms. He has over a decade of experience in North Carolina agriculture, ranging from conventional blueberry production in Pender County to biodynamic fruit orchards in Mitchell County. He holds a BA in English Literature and a BFA in Creative Writing from the University of North Carolina-Wilmington. He lives in Mitchell County, where he, his wife, Jessica, and two children keep busy managing small fruit plots and orchards. Chris Jagger- Co-Owner Blue Fox Farm, Not Only Farmers Podcast https://www.instagram.com/bluefoxfarm/ https://open.spotify.com/show/12YRGbk9IYMh4gbR0pTkEh?si=cb16eecee40a49e5 Chris and Melanie started farming in Santa Cruz, CA in the late 90's and took the classic route of on-farm internships with several mentors until they had the gumption to start their own farm in southern Oregon in the early 2000's. Blue Fox Farm started as a 1-acre farm, scaled to 45 acres, and is now back at 5 acres in production. Chris has supplemented their farm income with his Blue Fox Ag Services consulting business, helping farmers scale efficiently and farm cost-effectively. Chris also has a labor-of-love podcast Not Only Farmers, where he chats with interesting people doing things in agriculture. 

Madison is hosting this August meeting to daylight some new and returning grant opportunities.

The Cape Breton Food Hub has a new Executive Director and more than half a million dollars in new funding. 

Eureka cops revealed the suspected ‘whip-its' user in a vehicular killing, Cal Poly Humboldt's president is stepping down after his Arcata campus received national attention during pro-Palestinian protests, Arcata approved 139 acres for high-density housing in its southwestern Creamery District, two people were arrested after a horrible 4th of July fireworks fiasco in Crescent City, the LA Times covered the local Eel River swimmer who found likely human remains, a popular tattoo artist received an over 10-year prison sentence for killing a former intimate partner, a local Facebook group targeting male cheaters and abusers is receiving attention, Humboldt County's top reps denounced political violence after a bullet missed Trump's head at a rally, U.S. Congressman Jared Huffman formed a task force to raise awareness about Project 2025, Eureka's Tasty Hub is set to host food trucks and vendors along with a commissary kitchen, Cal Poly Humboldt soccer is offering free entry to regular season home games this season, summers are big for Cal Poly Humboldt export Duke Manyweather who trains some of the NFL's best offensive linemen, and a reminder that Eureka High grad Mike Patton is considered one of rock music's most talented vocalists. TLDR Humboldt features episode transcripts. Check humboldtlastweek.com/tldr. HumAlong Alternative Radio plays rock with energy, passion, and distorted guitars. Take it with you at humalt.com. Humboldt Last Week would like to thank its local partners for keeping the lights on. Please support Belle Starr Clothing, North Coast Co-op, Bongo Boy Studio, Beck's Bakery, Photography by Shi, North Coast Journal, RHBB, and KJNY.

Green Antler's waterfowl podcast listeners are able to enjoy a tasty food hub discussion with the Strathcona region

A hub for locally-produced food in Western Newfoundland just became even more environmentally friendly with the purchase of an electric vehicle. The Western NL Food Hub is an online store that's a project of Food First NL It sells food produced around the Western region. Now, it has a sweet new ride that's saving money AND allowing it to expand its services. Richard Butt is program coordinator with Western NL Food Hub.

Arvien biežāk veikalu plauktos mēs redzēsim pārtikas produktus, kas gatavoti no kaltētiem sienāžiem, aļģēm un citām mums neierastām ēdiena sastāvdaļām. Zivju zirņi, vegantatu, faba, griksi, nutriboom. Pirmoreiz dzirdat šādus vārdus vai salikumus? Tā ir tikai neliela daļa no inovatīvajiem pārtikas produktiem, ko ražo Latvijā.. Kas ir inovatīvā pārtika - objektīva nepieciešamība vai modes kliedziens, spriežam raidījumā Kā labāk dzīvot. Skaidro Latvijas Tehnoloģiskais centra projektu vadītāja Dzintra Švarcbaha, Latvijas Biozinātņu un Tehnoloģiju universitātes zinātniece, "Food HUB" vadītāja Ilze Laukalēja-Broka un "Rimi Baltic Agile" pārmaiņu un inovāciju vadītājs Andris Vedigs. Dzintra Švarcbaha norāda, ka uz jēdzienu inovatīvs var dažādi paraudzīties. "Mums ir inovatīvi ir kukaiņu maize, bet pajautājiet cilvēkiem Ķīnā vai Taizemē, viņi tādu ēd visu laiku un neuzskata, ka tas ir kaut inovatīvs. Vai bio noārdāmie trauki pie mums ir inovatīvi, bet cilvēki mazāk turīgās valstīs ir spiesti ēst no palmu lapām," skaidro Dzintra Švarcbaha. "Aug gan pieprasījums, gan piedāvājums pēc vegāniem un veģetāriem produktiem. Reizēm ir mīnuss - produkts ir dārgs un cilvēki ne vienmēr to var pirkt regulāri, otrs - cik dārgi izmaksā ražotājiem un no ražošanas viedokļa. Lai saražotu veselīgo produktu CO2 nospiedums ir ārkārtīgi liels. Cilvēks, kurš domā, ka ka ēd veselīgi, viņš nemaz tik veselīgi neēd. Varbūt planētai veselīgāk būtu, ja viņš tomēr ēstu vietējās izejvielas," atzīst Dzintra Švarcbaha. Inovatīvs - tas nozīmē, kas nav ierasts un ir jauns. Ilze Laukalēja-Broka piebilst, ka inovācija var būt arī klasisku tradicionālu ēdienu citāda pasniegšana. Piemēram, maina detaļu un tas būs inovatīvs produkts. Var ražot sieru un domāt, kā samazināt atlikumus un uzlabot tehnoloģisko procesu.  ASV skābēti kāposti liekas brīnums un kāpēc tas vajadzīgs. Viņa dalās pieredzē, ka Amerikā, ja liek skābētus produktus ēst, tas ir kā mums liek kukaiņus ēst. Atkarīgs, kur esam un kā uztveram produktus.   Andris Vedigs uzskata, ka jau tagad veikalu plauktos daudz inovatīvu produktu.  

About the Show:"Feeding the community is not just about sustenance, but about nurturing a sense of togetherness and resilience through local efforts."- Anthony MirisciottaAbout the Guest:Anthony Mirisciotta is the Executive Director of the Spring Creek Food Hub, which operates in Northwest Arkansas with a focus on addressing food insecurity and supporting local agriculture. With a rich background in farming and food systems, Anthony brings years of experience from managing organic farmers cooperatives in Northern Vermont to working with organic wholesalers in California. He has a profound understanding of the need for strong, local food systems and the role technology plays in modern farming. His passion for sustainability and education in the food industry is evident in his work and his plans for the Spring Creek Food Hub, aiming to grow the agency's relationships with local farmers and the wider community.Episode Summary:In this insightful episode of I Am Northwest Arkansas, host Randy Wilburn welcomes Anthony Mirisciotta, who leads the Spring Creek Food Hub, a transformative platform within the local food system. This conversation takes listeners on an educational journey through the intersection of business, culture, entrepreneurship, and life in the Ozarks, focusing on food security and the importance of local farming.Randy engages with Anthony in a deep dive into what makes the Spring Creek Food Hub a unique addition to Northwest Arkansas' vibrant food ecosystem. With the episode intricately woven with SEO-optimized keywords like "food insecurity," "local agriculture," "sustainability," and "regional food systems," the audience is led through Anthony's journey to Arkansas and his strategic vision for expanding the food hub. The summary encapsulates the hub's plans to move into a new, larger facility, the Market Center of the Ozarks, in Summer 2024, exploring the anticipated impact on local communities and the region's agricultural future.Key Takeaways:The Spring Creek Food Hub plays a key role in the aggregation and distribution of local food in Northwest Arkansas, emphasizing farmer recognition and economic viability.Anthony discusses the unique characteristics of working with Northwest Arkansas farmers and the potential for the Food Hub to support small-scale farmers in scaling up their operations.Food insecurity is a major concern for the Food Hub, with intentions to engage in educational initiatives and increase fresh food access to all community members.The upcoming move to the Market Center of the Ozarks will create synergy with the Arkansas Food Innovation Center, further supporting local agriculture and extending food seasonality.The episode underscores the critical nature of community involvement in supporting local food systems and the Food Hub's future goals for educational programming and outreach.All this and more on this episode of the I Am Northwest Arkansas podcast.Important Links and Mentions on the Show*Email Spring Creek Food HubWebsite Spring Creek Food HubSpring Creek Food Hub on FacebookSpring...

Pippa speaks to the founder of the Food Hub Jessica Merton. See omnystudio.com/listener for privacy information.

A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub (KFH) is stepping up the use of food grown by Kohala farmers. “The Hāwī-based KFH aggregates and markets food for small … Continue reading → The post Show 559, January 6, 2024: Kohala Food Hub and Mauna Kea Resort, Hawaii Island appeared first on SoCal Restaurant Show.

The Mendo Lake Food Hub is a network that connects farmers and the goods they produce with grateful consumers who want to partake in fresh, local, and nutritious food.

What can you learn from a food hub model of connecting local producers with chefs and consumers?   On this episode of the Thriving Farmer Podcast, Michael is joined by Jeff Bednar, the innovative force behind Profound Foods in North Texas. Since 2014, Jeff and his wife, Lee, have been revolutionizing local food systems and specializing in hydroponic produce. Jeff connects consumers directly to locally-grown food through his online marketplace, all while fostering community education and supporting future food entrepreneurs.  Tune in to hear all about how Jeff built a farm and food hub with a solid reputation for quality, consistency and education.   You'll hear: About how Jeff got started in farming  0:58 How they started selling to chefs and restaurants 6:05 About how the food hub pricing model works 10:20 What their marketing looks like 14:28 How Jeff has assembled the Profound Foods team 18:10 About how the Profound Foods dinners work 23:06 What Jeff would do differently if he could start over again 33:08 How Jeff and Lee keep their whole family involved 37:31 About Jeff's favorite product in the food hub 41:07 What the future holds for Profound Foods 42:52 About the Guest:  Jeff Bednar founded Profound Microfarms in 2014. They specialize in growing over 150 varieties of high-quality hydroponic lettuces, rare culinary herbs, and microgreens on 10 acres just north of Dallas, Texas, using sustainable agricultural practices in controlled environments.  In 2018, Jeff founded Profound Foods which is a North Texas food hub dedicated to providing locally grown and sustainably produced food to the Dallas/Fort Worth area. Their mission is to build and support a sustainable food system by connecting local farmers and consumers through their online marketplace. In addition to providing fresh, local food, Profound Foods and Profound Microfarms are committed to educating the community about the importance of sustainable agriculture and supporting local farmers. They offer educational workshops, farm tours, a food entrepreneur incubator kitchen and intern opportunities to connect people with their food sources and promote a more sustainable food system.   Resources: Website - www.profoundfoods.comInstagram - www.instagram.com/profoundfoodsFacebook - www.facebook.com/profoundfoods The Thriving Farmer Podcast Team would like to thank our amazing sponsor! MyDigitalFarmer.com was created by CSA farmer and marketing specialist Corinna Bench to help farmers learn the marketing fundamentals — so you can stop feeling uncertain, frustrated, guilty, or inadequate when it comes to selling your products. In the My Digital Farmer podcast, you'll be exposed to the fundamentals of marketing theory and practice so you can apply them to your own farm and business. She'll cover marketing funnels, copywriting, website messaging, CSA marketing, lead generation, brand building, social media, customer retention, Facebook ads, sales pages, Facebook groups, YouTube, Instagram, email marketing, and stellar customer service. She also interviews other farmers to find out what's working (and not working) in farm marketing so you can feel more confident in your ability to convert leads, increase sales, and build a strong brand for your farm. Subscribe to her show at https://www.mydigitalfarmer.com/podcast  

It's been more than three months since Food First NL relaunched its western Newfoundland food network in Corner Brook. The Food Hub offers locally produced, affordable food in an effort to ensure a dependable supply. Now they're expanding the program. The CBC's Alex Kennedy stopped by the food hub and spoke with program coordinator Richard Butt to get an update.

Welcome back to our third episode of a five-part miniseries exploring how a focus on local food builds relationships with people and the environment.  If you haven't followed this miniseries, you may want to go back and listen from episode 26, Localizing the Regional Food System.   In our last episode we explored the community food web, a local alternative to the globalized food system that centers our relationships with our communities and with the land.    In this episode, we look at some relationships that people have with their foodways and some of the impacts that are felt when these relationships are damaged.  Then we'll hear how some folks are restoring their communities' relationships with the land and with each other. At the end, we'll hear what Vermont Farmers Food Center is doing to help build back those community relationships in Rutland.   Steve Gorelick, Managing and Programs Director for Local Futures, believes that the globalized accumulation economy has isolated us from true community.  Steve says that before globalization, our agriculturally based communities were inherently more interconnected, and that this isolation has many serious effects.   Farmer and Vermont Farmers Food Center founder, Greg Cox, believes that global agribusiness' goal is yield, and that individual and community health has suffered in the wake of this approach.     Shane Rogers of Food Solutions New England, believes that social inequities have been exacerbated by an unaccountable global food system, and that communities are their own best experts for rebalancing the power dynamic that a globalized system creates.   Many communities that have been marginalized by the global yield-based economy are rebuilding their relationships with their foodways and creating more just systems while doing so.  We have explored many of these stories on Root Words over the past few years.   In episode 4, Sugaring in Vermont, Vermont Abenaki chef Jessee Lawyer describes his experience practicing traditional indigenous maple sugaring.  In episodes 10, 11, 15, and 16, We explore the Vermont Abenaki's quest for food sovereignty and preservation of their cultural food traditions, and hear from some allies in these efforts.     In episode 18 Taking Space, Vermont RELEAF Collective, I spoke with Olivia Pena, founder of Vermont RELEAF Collective, a network by Black Indigenous, & People of Color advancing Racial Equity in Land, Environment, Agriculture, & Foodways.  This Vermont BIPOC network amplifies and lifts marginalized voices, while building community and sharing opportunities around foodways and land stewardship.     If you haven't listened to our older episodes, they show some real depth to our communities' cultural and social practices around food, and they are worth a listen.   Instead of replaying a segment from one of these earlier episodes, I'd like to play a piece from an unaired interview I did with Rich Holshuh in October of 2021.  Rich is a citizen of the Elnu Abenaki Tribe, and working on the Atowi project that hopes to create balance with communities and with place.  Forced removal separated indigenous people from their land and foodways abruptly.  This and the cultural genocide that followed makes it very difficult for indigenous people to maintain their relationship with place and with their food system.  Rich's Atowi project is doing some really amazing work in partnership with the Brattleboro Retreat Farm and SuSu ComUNITY farm to address this reality.  Stay tuned for more on this work in future episodes of Root Words.   Many BIPOC organizations and networks are leading the way to reestablish relationships between communities and with place.    To learn about the work of Atowi and of SuSu CommUNITY Farm, check out atowi.org, and susucommunityfarm.org.     Here in Rutland, farmer and VFFC board president, Greg Cox feels that most people no longer know where our food comes from and we've been detached from our connection to place and to seasonal change because of it, resulting in poor mental and physical health for us as individuals and for our communities as a whole.  Greg feels that communities can be saved by rebuilding economic viability, beginning with a local food economy.  This belief led Greg and others to create the Vermont Farmers Food Center in 2012.     By focusing on seasonal community gathering around food, VFFC creates the space for authentic community connections and empathetic relationships between people and sets the stage for healing and restoration while reconnecting people to their home's natural cycles and rhythms.  By using local food as common ground, VFFC facilitates a place-based culture that engages the community.   Heidi Lynch is the executive director for Vermont Farmers Food Center.  Under Heidi's guidance, VFFC leads a grassroots effort to become more connected to community and place by gathering around local food.    A built awareness around our connections to nature and community through a local food web creates space for dialog, understanding, and healing.  We are all connected to place by our food and to each other through our community food web.  When you become a supporter of VFFC, you establish a local relationship with farmers, food producers, and community members.  You establish a relationship with place.  For more information on becoming a member of the community at VFFC, visit VFFC's website at vermontfarmersfoodcenter.org.    Food is the heart of one of our most intimate relationships with nature. We have the opportunity to connect with the land, the farmers, and our community when we restore relationships through the foods we choose to eat. Through a shared sense of place we can build trust and start healing our relationships with each other.   Rebuilding trust and our relationships with each other and with the land we occupy creates a strong foundation for food web resilience, but in order to bring the food system home you need a physical place, and it needs to be big and accessible. On the next Root Words we'll hear how a grassroots community effort worked to rescue an aging piece of the community's industrial past.     This episode was produced by Stephen Abatiell and Julia Anderson.   Special thanks to Steve Gorelick, Shane Rogers, Rich Holshuh, Greg Cox, and Heidi Lynch.   To learn more, check out the Atowi project at atowi.org, and SuSu CommUNITY Farm at susucommunityfarm.org.     For more information on the community at VFFC, visit vermontfarmersfoodcenter.org.  This Root Words series has been underwritten by Windswept Farm and Rutland Fluoride Action.    Barry Cohen of Windswept Farm strongly supports VFFC and is very encouraged with the Food Hub plan. Barry says, “My farm as well as my partner, The Squier Family Farm, expect to use the food hub facilities with it benefiting our process and profit.”   The folks at Rutland Fluoride Action are dedicated to ending fluoridation of the Rutland City water supply, learn more at RutlandFluorideAction.org. Root Words is produced in the heart of Rutland County Vermont and is made possible by generous support from listeners like you.  You can support Root Words by visiting us Online

(Oct 16, 2023) The much-beloved local food movement in the Adirondacks is going through some growing pains. The food hub that supports many farms nearly went out of business and is going through a big transition. The Essex Food Hub wants to continue the work of the Hub on the Hill. Also: A proposed green hydrogen facility in Massena is under construction. It'll employ 90 people when it's completed.

Root Words is coming back with a special 4 part mini series this October.  We'll talk with some folks that have dedicated themselves to rejuvenating the food system and community infrastructure as we dig a little deeper into why local food hubs, like Vermont Farmers Food Center in Rutland, Vermont, are so important to the future of our communities. Rural and urban communities across the United States and the world are building local food webs for greater resilience, stronger local economies, better health, and social well being. We hope you enjoy this upcoming mini series from Root Words. Root Words is produced in the heart of Rutland County Vermont and is made possible by generous support from listeners like you.  You can support Root Words by visiting us Online

A one-stop shop connecting customers and local food producers in Western Newfoundland. That's how Food First NL describes the Western Food Hub - a project aimed at addressing food insecurity in this province. The Western Food Hub is celebrating its Grand Re-Opening today in Corner Brook. Josh Smee is the CEO of Food First NL.

It's a drive-through farmer's market, with a delivery option as well. Tara Lehman, executive director of the Portugal Cove-St. Philip's Chamber of Commerce, has been working hard to launch the project. She stopped by the studio to tell us all about it.

Wythe and Melissa chat with Zac Harrison, owner of the modern food hub Fresh Harvest based in southeast Atlanta (close to where Wythe grew up!). Fresh Harvest is a self-described modern CSA and ethical food hub that is committed to sourcing fresh food from farms local to Atlanta, and to making the customer experience easy enough that people will continue to buy local food, week after week. 80% of their artisan foods are sourced from within 70 miles of Atlanta. As Zac says, “People do care where their food is coming from.”We talk about definitions of “local,” how Fresh Harvest works with different growers, smart crop planning for urban markets, farmers markets, the impact of the pandemic, understanding food-consumer demands, how climate is changing small farms' practices, and so much more. Check this one out and dive into links between ethical eating and sustainable growing!Photo courtesy of Andrew Thomas Lee.Heritage Radio Network is a listener supported nonprofit podcast network. Support Fields by becoming a member!Fields is Powered by Simplecast.

The power of technology to transform how America serves its hungry is the focus of the HungerTech Innovation Challenge. Presented by Elevance Health and supported byShipt, TechPoint and AT&T, this year's winners join us today to share how they are harnessing the power of innovation and technology to connect food supply with food demand.   GreenBasket developed CropSpots, a click-and-collect model that delivers farmer's market goods to areas of frequent community engagement instead of homes. With delivery costs not being covered by the Supplemental Nutrition Assistance Program (SNAP), participants can opt-in for group deliveries that allow that cost to be divided and much more manageable. GreenBasket's team is comprised of IUPUI students Shreyas Patel, Drishti Dinesh Jogadia, Nisarg Hiteshkumar Rajpura and Aditya Suresh Nair.  South Bend, Ind.-based Cultivate Food Rescue received a runner-up prize of $5,000 co-sponsored by AT&T and TechPoint. Their platform, ShelfLife, is a customer-facing software solution intended to connect the upstream food supplier and donor in the value chain with a Food Hub central organizer that can easily connect to downstream distribution centers (food pantries) and ultimately the pantry end-user. The company's model is already in use and has helped to expand the amount of food rescued and distributed to over 2 million pounds per month. Cultivate Food Rescue's team includes Jim Conklin and Maxxamillion Hamm.  Learn more about AgriNovus Indiana's HungerTech Innovation Challenge here.  

The shearers quarters at Davaar Station are a popular stop off for locals and tourists on the Te Anau-Mossburn Highway. Anna Macdonald tickles their taste buds with sweets and savouries while Kate fits them in clothing made from wool grown on the family farm.

In this weeks show I was chatting with the extremely informative Dr. Kirstie the Director of Education & Research at the wonderfull Airfeild Estate In dublin. Explaing What is the difference between Organic & Conventional as well as all the estate has to offer from milk to fruits and veg for all to come visit and see. If you want to check out any of the events or visit look up https://www.airfield.ie/ and all their socials Enjoy the show Colman

The Hawai'i Food Hub Hui serves as backbone for about 14 food hubs in Hawai'i,  supporting about 1300 farmers, and moving around $14 million in local food from farm to fork. Which means, they are serving about 20% of Hawaii's farmers, and moving about 20% of their agriculture economy.  Our guest Dr. Saleh Azizi runs the food hub hui as an initiative of the Hawaii Good Food Alliance, which in turn is run by our guest Harmonee Williams, who is Executive Director of The Hawai'i Good Food Alliance, a group of "community leaders who share in the production, aggregation and distribution of food to re-build thriving community food systems."Food hub support has been an initiative of the US Dept of Agriculture since 2009. There are about  250 food hubs throughout the United States.  They are considered critical infrastructure for regional supply chain resilience, and were particularly important during the early months of the COVID pandemic, when highly globalized supply chains proved to be as attenuated and fragile as a spider web - in other words, they can hold up well enough until there's disruption.  The shorter supply chains, which we discuss in this episode, are more able to absorb shocks to the system, able to pivot and can be more nimble in matching supply and demand.  We talk about the definition of food hubs, their  business models, their economic development role, and how they fit into the vision for Hawai'i's food system. For more info: The Hawai'i Good Food Alliance website The USDA Local Food Hub Directory for food hubs throughout the US A Food Hub Resource Library from the Wallace Center at Winrock International Findings of the National Food Hub Survey by the Center for Regional Food Systems at Michigan State University Regional Food Hub Resource Guide (USDA, 2012) And for more information on South Korea's school food distribution system, mentioned in the podcast:Gaddis, J.E., Jeon, J. "Sustainability transitions in agri-food systems: insights from South Korea's universal free, eco-friendly school lunch program." Agric Hum Values 37, 1055–1071 (2020). https://doi.org/10.1007/s10460-020-10137-2Credits: Sound Production: Keola Iseri of the University of Hawai'i, West OahuSound editor:  Rob PeraLogo design:  Sue Woodard, and Waipahu High School student Reiko QuitevisSound creation and theme music: Waipahu High Schools students  Caryssa Shinozawa, Landon Guzman, Syd Sausal

We're back with the second hour of the Garden Show! A lot of information in this second half, so be sure to stay tuned as we spread the seeds of knowledge about...well, seeds. We even get a brief revisit to our friend Phil, who brought the guys some tobacco seeds a few weeks ago. Kelli Kelly from the Fallon Food Hub joins us via phone to tell us all about the program. Pests are always a problem, and we'll fill you in on even more methods for keeping them away. Finally, since it's still cold, you're still going to want to take care of any water features in your garden, so we'll give you the lowdown.See omnystudio.com/listener for privacy information.

In this episode we speak with Hoʻōla  Veteran Services co-founder Emily Emmons and Hilo Food Hub Manager Amanda Cox about the range of services offered. We review in detail their goFarm "Growing Veterans" program, their Farm-to-Car online farmers market, and the Hilo Food Hub.This podcast is brought to you by University of Hawaii College of Tropical Ag. and Human Resources (CTAHR), and the Seeds of Wellbeing or SOW Project. This podcast is supported by the Farm and Ranch Stress Assistance Network (FRSAN) grant from the U.S. Department of Agriculture, National Institute of Food and Agriculture and Hawaii Department of Agriculture.Resources:Hoʻōla Farms “A Climate for Change” movie seriesHilo Food HubHawaii Farm2Car ProgramGoFarm Hawaii Growing Veterans Program#wellness #mentalhealth #farming #agriculture #ranching #stress #hawaii #stressmanagement #agproducers #veteranfarmer #horticulturetherapy #farmersmarket #foodhubFind out more about us: Seeds Of Wellbeing website Seeds of Wellbeing Resource Hub All the SOW links

November 3, 2022--Host Elizabeth Archer speaks with Alex Neilson, project coordinator with the Mendo Lake Food Hub, a program of North Coast Opportunities.

Robert Pekin is the CEO & co-founder of Food Connect, the self-described ‘systems enterprise' in Brisbane. You might remember Rob from episode 28 with his brilliant partner Emma-Kate Rose, when we talked at length about their back-story and their soon to be successful $2m equity crowd fund. And from episode 88 last year, with Kungalu and Birri-Gubba Woman Gaala Watson, on an imminent native grains - and milling - breakthrough, and a transformation in governance led by First Nations. Well, when I was in Brisbane for Convergence recently, I dropped in. Rob walked me around this old industrial property as it further transforms into Australia's first multi-function Food Hub, now hosting over 40 enterprises - each outstanding stories in their own right. This was just a quick visit. I'd just recorded with mutual friend Amanda Cahill for what became episode 134, and cycled up to the Shed for a look and some lunch together. I wasn't going to record this either, but as I was being blown away all over again by Rob, alongside Chair of the Food Connect Foundation, Wiradjuri man from Dubbo NSW, Uncle Kel O'Neil, I had to pull out the recorder and share it with you. I've recorded this spatially too, so you'll hear Rob & Kel as they were standing around me. Hope you enjoy that effect. So join us at the Shed, for the conclusion to our Queensland series, and more beginnings for Food Connect. This conversation was recorded at the Food Connect Shed on 14 July 2022. Title slide image: Rob Pekin (bottom) and Uncle Kel O'Neill (top) against the backdrop of the Food Connect Shed (pics sourced from their websites). You can see more photos on the episode web page. Music: Regeneration, composed by Amelia Barden, from the soundtrack of the new film Regenerating Australia, available for community screenings now - https://theregenerators.co/regenerating-australia/ Find more: Food Connect Shed - https://www.foodconnectshed.com.au/ Food Connect Foundation - http://foodconnectfoundation.org.au/ Hear my previous conversations with Rob, with Emma-Kate Rose in episode 28, and Gaala Watson here in episode 88 - https://www.regennarration.com/episodes/088-a-native-grains-native-mills-resurgence-part1 Read a transcript of our conversation including time stamps on the episode web page – ttps://www.regennarration.com/episodes/137-a-transforming-military-industrial-complex And you can now gain access to all of the presentation recordings at Convergence, including Rob with Gaala Watson, via RCS Australia for $150 - https://www.rcsaustralia.com.au/the-rcs-story/rcs-convergence-conference/ Thanks very much to the generous supporters of this podcast, for making this episode possible. If you too value what you hear, please consider joining them to help keep the podcast going. Just head to the website at https://www.regennarration.com/support If you'd like to become a subscriber to the podcast, connect with other listeners and receive other benefits, head to the Patreon page at - https://www.patreon.com/RegenNarration Maybe even wave the flag by picking up something from The RegenNarration shop - https://www.regennarration.com/shop You can also support the podcast by sharing an episode with a friend or colleague, or rating or reviewing the podcast. Thanks for your support!

New Orleans food writer Ian McNulty on a growing hub for Latin American food, with Honduran restaurants leading the way.

How can we use food to strengthen communities? How can small businesses contribute positively to local economies? How can food businesses support sustainable ecology? How can we create nurturing environments for workers? These are questions that chefs and restaurant owners are constantly asking, even as they also struggle to keep their doors open in the midst of many intersecting challenges.This week we talk about all these issues and more with Aisling Rogerson, founder of Dubin's Fumbally Cafe and Stables, which continues to evolve while staying true to its core values. The café was one of the first to embrace a more locavore and multi-ethnic approach to Irish food, and many of the kitchen staff have gone on to create successful food brands and open top restaurants. We talk about how she and her co-founder, Luca D'Alfonso came up with the idea to open the space, its role as a community hub, and how the neighborhood has changed over the years since it opened. Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

This episode of Voices from the Field is part of “Starting a Farm,” an occasional series from Rockiell Woods, who directs NCAT's Gulf States Regional Office in Jackson, Mississippi, and Bill Evans, director of horticulture at Up in Farms food hub in Jackson.   In this episode, their conversation focuses on the importance of reviewing the last growing season and planning the next, along with strategies and topics farmers should address in the process.  Related ATTRA Resources: Starting a Farm Starting a Farm: Soil Considerations Starting a Farm: Water Issues  Evaluating a Farm Enterprise Financing Your Farm: Guidance for Beginning Farmers Planning for Profit in Sustainable Farming Basic Accounting: Guidance for Beginning Farmers Other Resources: Farm Answers Up in Farms  Contact Rockiell Woods via email at rockw@ncat.org.  Please complete a brief survey to let us know your thoughts about the content of this podcast.  You can get in touch with NCAT/ATTRA specialists and find access our trusted, practical sustainable-agriculture publications, webinars, videos, and other resources at ATTRA.NCAT.ORG. Learn about NCAT's other cutting-edge sustainable agriculture programs.  Meet NCAT's sustainable agriculture team. Connect with us on Facebook and Instagram!  

In this episode, we talk with Don McNamara and Donna Rae Faulkner from Oceanside Farms in Homer Alaska. They raise a wide variety of vegetables, fruits, berries, and chickens, ducks and turkeys. They grow all of their produce and nine varieties of Alaska Certified Seed Potatoes without the use of synthetically based chemicals, pesticides, fungicides, or fertilizers.  The farm serves their local market.Don and Donna Rae practice Small Plot Intensive Farming (SPIN) and started out borrowing space in neighbor's yard and selling their produce on surf boards places on saw horses. They now have land near a road for their farm stand and built 10 high tunnels with drip irrigation. They have an honesty box at the farm stand and also sell to the local market through the Alaska Food Hub.They have worked in Kodiak Island villages, which typically has expensive imported food available, to set up hydroponics and growing their own food. Donna Rae, “They've gone from in many cases no in community veg growing to producing quite a lot of food” some are old airport sitesThey are enthusiastic about Korean Natural Farming, creating their own videos for others to learn from. “We want to be soil farmers as much as plant farmers”, says Don.

Episode Fourty-One: Atlanta's First Food Hub with Shawn DeAngelo from Every Body Eats. March is Women's History Month!