Podcasts about local food movement

Sarah Harper and the Fiery World of Stoke The Fire Hot SauceJoin hosts Phil and Kenny for an engaging conversation with Sarah Harper, the self-proclaimed "Sauceress" and CEO of Stoke The Fire Hot Sauce. This episode takes you on a journey from Sarah's fascinating background as a performance artist and Arctic chef to her current life as a passionate pepper farmer and hot sauce creator in British Columbia's Similkameen Valley.Sarah shares the story of how she and her partner Stu transformed their backyard garden into a thriving 7-acre farm with over 40 varieties of specialty hot peppers. Discover how their brand "Stoke The Fire" was born, the inspiration behind their best-selling "Bear Spray" sauce (hint: it involves actual bears!), and their commitment to organic, honey-sweetened products with no refined sugars.The conversation explores Sarah's unique approach to farming, her indigenous partnerships, and her vision for connecting food producers across British Columbia. From her beekeeping adventures to her new commercial kitchen facility, Sarah offers insights into sustainable small-scale farming and the supportive community of food producers in BC.Whether you're a hot sauce enthusiast, a farming aficionado, or simply love stories of passion-driven entrepreneurship, this heartwarming episode showcases the authentic connection between good people, great food, and the land they cultivate. Check out Stoke the fire here: https://www.stokethefirehotsauce.com/Thank you to Field Agent Canada for sponsoring the podcast: https://www.fieldagentcanada.com/ 

Beyond the Basket: The Secret Ingredient to Building a Regenerative Community with Wen-Jay Ying Episode Description: “It's having a genuine interest in your consumers, not just a transactional experience— That is the best way to build community.” —Wen-Jay Ying    Building a thriving community takes more than just a shared interest— it requires genuine connections, a sense of belonging, and a shared vision for a better future. In an age of impersonal online interactions, the power of face-to-face relationships and supporting local businesses has never been more important. Discover how one entrepreneur is redefining the way we think about community through the lens of food. Wen-Jay Ying is the founder and CEO of Local Roots, a community-driven and minority-owned company in New York City. With over 14 years of experience in the local food movement, Wen-Jay continues to innovate and find new ways to connect people to their food sources. Tune in as Justine and Wen-Jay share insights on traditional and online marketing strategies, operational models, the evolution of the local food movement, overcoming common entrepreneurial challenges, reflections on closing the business, and building community and customer relationships. Meet Wen-Jay:  Wen-Jay Ying is the founder and CEO of Local Roots, a community-driven and minority-owned company in New York City. Wen-Jay started Local Roots in 2011 with the goal of making high-quality local and organic ingredients more accessible and convenient for New Yorkers. Under her leadership, Local Roots has grown into a trusted source for seasonal, regeneratively-grown produce and other local food products.  Wen-Jay is passionate about education, transparency, and empowering consumers to make better food choices. With over 14 years of experience in the local food movement, Wen-Jay continues to innovate and find new ways to connect people to their food sources.    Website LinkedIn Instagram Facebook X YouTube Pinterest   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube     Episode Highlights: 01:51 Local Roots: Modernized CSA 04:15 Initial Marketing a Community Building  09:26 Operational Model and Customer Experience 14:37 The Evolution of the Local Food Movement  18:11 Overcoming Financial, Structural, and Operational Challenges 25:01 The Emotional Process of Closing a Business  32:03 Tips on Building a Community  

Summary: In this episode, Justin and Adam speak with chef Kevin Gillespie about the intersection of Southern cuisine, hunting, and foraging. They explore Kevin's culinary journey, the historical significance of wild game in Southern kitchens, and the evolution of American food traditions. The conversation also touches on the local food movement, sustainable practices in hunting, and the importance of educating the public about food sourcing and preparation. Kevin goes on to discus the challenges and opportunities presented by invasive species, the culinary value of wild game, and how these elements intersect with Southern cuisine. He emphasizes the importance of diversifying food sources and the need for a deeper connection to the food we consume. The discussion also touches on ethical eating, local food movements, and the role of community in embracing wild ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Kevin Gillespie Instagram Red Beard Website Gunshow Restaurant Instagram NÀDAIR Restaurant Instagram Kevin Gillespie X Facebook Takeaways: Kevin Gillespie grew up in a family that sourced their food through hunting and gardening. The reliance on wild game was significant in Southern kitchens historically. Wild food has become an elite form of cuisine in modern times. Education about food sourcing is crucial for sustainability. The local food movement has gained traction post-pandemic. Hunting and foraging traditions have evolved over time. The importance of wild game in Southern cooking is often overlooked. Sustainable practices in hunting can help manage wildlife populations. The perception of food has shifted from necessity to choice. Feral hogs present an opportunity for sustainable meat sourcing. We could fix a lot of problems with invasive species. Diversifying our food sources can lead to better sustainability. Culinary value in wild game can enhance public awareness. Southern cuisine has deep roots in wild game cooking. Cooking with wild game connects us to our food sources. Efforts to embrace wild ingredients should be community-driven. Education about food systems is crucial for change. The joy of cooking comes from the effort involved. Wild game can improve traditional recipes significantly. Cultural significance of food should be accessible to all. Chapters: 00:00 Introduction to Southern Cuisine and Hunting 02:31 Meet Kevin Gillespie: A Culinary Journey 10:11 The Importance of Wild Game in Southern Cooking 15:33 Historical Significance of Hunting and Foraging 21:26 Evolution of American Diet and Food Traditions 28:20 Local Food Movement and Its Implications 30:39 Sustainable Practices in Hunting and Foraging 35:10 The Challenge of Invasive Species 39:53 Culinary Value of Wild Game 41:07 Southern Cuisine and Wild Game Recipes 51:21 Connecting with Food: The Human Experience 53:16 Embracing Wild Ingredients in Cooking Keywords: Southern cuisine, wild game, hunting, foraging, Kevin Gillespie, food traditions, local food movement, sustainable practices, culinary journey, American diet, wild game, southern cuisine, invasive species, culinary value, food systems, hunting, ethical eating, local food movements, food education, community engagement Learn more about your ad choices. Visit megaphone.fm/adchoices

Ryan Cooper is the founder of Bitcoin Ranch and a part of the Milkmen Farms Alliance, who is focused on the economic sustainability of small, independent food producers. He joined Vance Crowe to talk about the collapse of our economy and the challenges of trying to get ahead.Cooper discussed his transition to using Bitcoin for his farm's financial operations, highlighting its stability compared to the declining value of the U.S. dollar. He emphasized the challenges faced by American farmers, including the impact of ethanol mandates and subsidized crop insurance, which distort market conditions. Cooper also criticized the centralized control of the U.S. government and the Federal Reserve, arguing for a shift towards local control and decentralized systems. He advocated for Bitcoin as a potential solution to these issues, citing its scarcity and potential to stabilize economic value over time.https://milkmenfarmsalliance.com/about-ushttps://www.legacyinterviews.comFor 15% off pay with Bitcoin: https://www.legacyinterviews.com/bitcoin

Got Health Questions or Comments?

Join us as we welcome the dynamic duo, Brooks and Abby Bowser of Bowser Family Farms, who take us through their farming evolution from conventional practices to the world of regenerative grazing. Our guests reveal their inspiring journey, learning from pioneers like Gabe Brown, and how they have implemented diverse cover crops and pasture management techniques to nurture their soil and livestock. As Abby transitioned from traditional to regenerative methods, the Bowsers saw firsthand the ecological benefits unfold on their farm. Their candid reflections on the challenges and victories encountered offer valuable insights for anyone interested in sustainable agriculture.Listen in as the conversation shifts to the burgeoning biodiversity that regenerative agriculture brings. Brooks and Abby share observations from their Michigan farm, where wildlife, such as pheasants, has flourished, signaling a restored habitat. They delve into the intricacies of fencing strategies and the impact on cattle, drawing parallels to the needs of flower farming and pollinator habitats. This chapter highlights the necessity of a long-term perspective, underscoring the patience required when making decisions that shape the future of our ecosystems.Finally, we explore the pivotal role of social media in marketing farm produce directly to consumers. The Bowsers discuss their successful strategies that leverage storytelling and education on soil health to connect with their audience. They also touch upon the diversity in their livestock operations and the economics behind the choices they make. Wrapping up the episode, Brooks and Abby extend an invitation to other grazers to join the conversation and share their own experiences, emphasizing the power of community and knowledge sharing in advancing regenerative grazing practices.Links Mentioned in the Episode:Bowser Family FarmsBowser Family Farms on InstagramBowser Family Farms on FacebookVisit our Sponsors:Noble Research InstituteKencove Farm Fence

This week, Dana starts a two-part series with Dr. Paul Beck about small scale finishing beef. This episode will discuss nutrition, facility, selection and health considerations for those who might be interested in finishing their own beef on their farm. Finishing Beef Cattle on the Farm AFS-3303 An Introduction to Finishing Beef AFS-3302 Transcripts of [ Read More ]

Given the urgency of responding to climate change, food movements have featured prominently in urban planning, food policy, and sustainability initiatives, over the past decade. However, mainstream frameworks, such as the Local Food Movement, have typically catered to privilege, namely, a white middle class. They tend to overlook food networks that racialized communities have relied upon to survive social marginalization. Many of these communities have come together to support one another during COVID-19, a time when they've experienced profound social and dietary inequities. While the pandemic has presented a parallel crisis to climate change, it has also presented an opportunity to build food movements that are more sustainable, equitable, and inclusive to diverse communities. In this episode, we will understand how we can do so using the framework of food justice. Interview Summary Welcome to Rights Not Charity. This podcast series is about a big idea, ensuring that everyone has enough food, not as a charitable gift, but as a fundamental human right. My name is Audrey Tung, and I'm a PhD student at the University of Victoria. Jade Guthrie, our guest today, is an expert on issues of food justice and food sovereignty, in both theory and practice. She is a Community Food Programs Lead at FoodShare Toronto, and a Community Organizer with Justice for Migrant Workers. Drawing from her background in social work, she applies an intersectional and anti-oppressive approach to your advocacy for the right to food. So what is food justice and how does it come up in your work? So for me, I think that food justice is a way of looking at the food systems that we have, and exploring and dissecting them through a really critical lens. It's really about identifying where and how broader systems of oppression are shaping our experiences and our relationships with food. And then food justice is working to dismantle those systems, to transform our food system into a more just and equitable one. You know, when we talk about food justice, I think it's really about recognizing that things like settler colonialism, and capitalism, white supremacy, patriarchy, these are some of the organizing principles that are very much embedded within our current food system. And, we see, and we feel, this play out every day in people's lives. So we see it in the ways that black and indigenous folks, disabled folks, poor folks, other groups of marginalized people, these are the folks who are disproportionally facing more barriers to accessing food. These are the same people who are policed within the food system, and the same folks who are exploited as workers along the food chain. So when we talk about food justice, it's really kind of acknowledging that we can't talk about these food issues, things like food insecurity, without talking about all of these broader systems that it's rooted in. You know, going back to this notion of Rights Not Charity, I think when we talk about food justice, what becomes clear is that any meaningful so-called solution to the problem of food insecurity, has to take into account these sites of oppression that breed the conditions for food insecurity, right? So we can't just continue looking to temporary Band-Aid solutions, but we need to be thinking about sustainability and long-term transformation. So it's not just about putting food on the table, but it's about things like anti-oppression, anti-racism, asking questions like, "How can we decolonize the entire food system?" I think it is Karen Washington who I heard say this, but that "food justice is an action word." So you've got to talk the talk and walk the walk when it comes to food justice. So it means that we need to be working to transform these systems, to create a food system that's really built for the people, right? Not one that's built on the backs of marginalized folks, which is what we currently have. Thanks for teasing out the complexities of food justice so succinctly and eloquently. I particularly like how you mention that food insecurity can't be disentangled from wider systems of oppression, such as racism. So in your workshops, how do you harness the connective power of food towards social change? I think that food is really special, because our unique relationships with food are incredibly intimate and personal, but at the same time, this notion of having a relationship with food is very universal in the same way. Or like everyone has some sort of relationship with food, even if that relationship might be fraught. And I think also it's important to note that our relationships with food are very much inherently political too. Our experiences with food and the connections that we have with food, are rooted in notions of things like identity, and community, and culture, and race. The stories that we tell about the foods that we eat, or the foods that we love, or the foods that we want to cook, are very much stories about ourselves. So they tell us a lot about how we move through and experience the world. Outside of that, if we're looking at food as this social object, it's a really good meeting point. Food is often this kind of central thing that we all gather around. It really just has this nature of bringing people together and almost acts as like a mediator between folks, right? I think of some of the conversations, the most difficult or the most uncomfortable conversations I've had in my life have often been around a kitchen table, and having food there to mediate that conversation makes things a bit easier, eases the tension a little, right? This notion of sharing a meal while we unpack these difficult things. And so, in all of these ways, food is this special entry point into the conversations we have about our lives and about the world that we live in. So then, in terms of the workshops that we run at FoodShare, when we look at food from this perspective, the idea of facilitating workshops that center around food, whether it's cooking together or sharing a meal, or even just having a workshop where we're talking about our own food stories and our own experiences within the food system, using food as this mediator makes a lot of sense. I personally think that one of the best ways we can get to know other people is over food. When you're making a new friend, often the first plan you make together is going to a new restaurant or cooking together. And so, if we're talking about trying to build connections and build relationships, and that's what we need in order to organize and actually push for social change. It's like, at the core of all of that is this sense of community and connectedness, and building these relationships with folks. And so, I don't think there's any better way to do it than in the kitchen or by sharing a meal together. In some of the workshops I do, one example of this would be, I love to bring up different dishes that have a history in a variety of cultures around the world. So an example would be a curry. So many people have so many different versions of curry, and so when you bring it up there's this great way to build bridges across perceived differences. I might talk about my grandma's Jamaican curried chicken, while someone else might talk about a curry from India or a curry from Thailand. There's so many connections we can make to folks who might look different from us, or might have different experiences from us. And then at the same time, having a conversation about something like curry can also open up a lot of space for scaling conversations up to take a more critical look at systems. So you might not think about systemic racism the minute we start talking about curry, but it's a really good way to open up a conversation about migration or a newcomer experience. The ingredients we use to make curry might lead to a conversation about cooking on a budget, which would lead to a conversation about food insecurity and experiences of poverty. I think food is this rich vein that we can dive into, in terms of, not only building a sense of connection, but also then taking our conversations up to the next level and applying this critical lens to it, if that makes sense. That was beautiful Jade. I understand that many of these important conversations can be uncomfortable for many people, so I appreciate how you emphasize the solidarity and celebration in all of this as well. So at FoodShare, how do you connect grassroots organizing with advocacy for structural social supports as well? I think a lot of it is just understanding your positionality as a nonprofit, and figuring out how you are in the best position to support folks who are already doing this work on the ground. I think it's really important as a nonprofit to recognize that the nonprofit industrial complex can be, and is often, extremely harmful and perpetuates a lot of violence against marginalized communities and people. So nonprofits that could help through a lens of charity and goodwill, that often perpetuate systems of oppression that are already in place. So, by perpetuating these systems that often allows states and governments to shirk their responsibilities, and at the same time, replicates a lot of depressive power dynamics that are keeping people down to begin with. As a nonprofit, it's really, really important to really recognize the power and the privilege and the high level of access to resources that we have. And then within that recognition, then to be really intentional about resource sharing, and wealth redistribution, and accountability to the communities that we're working with. At FoodShare, we have a clear understanding of how we see food justice working, what our principles are around food justice, what our principles are around supporting liberation. And so in terms of then connecting with grassroots organizing or advocacy that's happening on the ground, there's a very intentional process about who we partner with and who we don't partner with. As a nonprofit, if you're going to have these radical values or progressive principles, ensuring that the folks we're partnering with on the ground, also those same principles and have those shared values and that shared mission. One example of how we do this is we have a supportive partnerships platform at FoodShare where we'll partner with grassroots organizations and different community initiatives to provide things like mentorship, as well as access to resources like admin support, or even access to a FoodShare company vehicle. Our staff will help them with fundraising, with capacity development and training and that kind of stuff. And I think there's some really clear guidelines around who we partner with, and a lot of that has to do with having a kind of shared vision of what transforming our food system should look like. And so, moving away from notions of charity and moving away from notions of goodwill around food, and finding the folks on the ground who are already doing such incredible work around food justice. The folks who already know what a transformed food system that is equitable and just should look like, and have been doing that work for years and years and years. And finding those folks who have those shared values and figuring out, okay, how do we, as a nonprofit, rework what we've been given to work with to support the work that these folks are already doing? So an example of that would be over the course of the pandemic. Obviously there's been an increased need for emergency food aid, and FoodShare started this emergency Good Food fund to get Good Food Boxes, which are produce boxes, out to communities who disproportionately were feeling the weight of the pandemic, and the weight of poverty and food insecurity. And so when we opened that fund up and that project, it was really important to ensure that we were partnering with BIPOC-led groups who were working on the ground. People who understand, have lived experiences of these systems, and are working from this space of grassroots organizing rather than top-down approach.

Local food systems. They're complex. And getting food from farms to restaurants is just one piece of an intricate puzzle which has yet to be mastered, even in places like Wisconsin where agriculture is abundant.This week, we're talking with Dave Swanson, chef and owner of Braise restaurant and culinary school and proprietor of Braise RSA, a hospitality veteran who has been working for over a decade to connect the dots between farms and restaurants.  During our conversation, he offers us an inside look at the state of local food transport, the struggles that have been compounded by the COVID-19 pandemic and the ways folks can support hard-working farmers.

Patios slam shut after two weeks -- how much does that cost owners, and how do servers deal with the uncertainty?; Local Food Movement pioneer creates Bachelor of Food Studies program at Geoge Brown.

Nick Chambers - Living Arts Systems - Valley Roots Food Hub - Chokecherry Farm - Y on Earth Community Podcast The post Episode 103 – Nick Chambers, Founder, Living Arts Systems, and ED, Valley Roots Food Hub first appeared on Y on Earth Community.

This week's episode is a conversation with Lora Lea and Rick Misterly who run a small farm in Northeastern Washington State.Episode Overview:Ricks and Lora Lea’s journey, how the farm got startedThe evolution of the local food movement as Rick and Lora Lea have witnessed itRaising goats for dairyRaw vs pasteurized milkHow cheese is madeAging cheeseImportance of preserving traditional cooking methodsSuccessfully running a small farmRaising ducksAncestral Supplements Referral Link:https://bit.ly/2KqBS7e (10% discount code "yearofplenty")Support the podcast on Patreon:https://www.patreon.com/poldiwielandConnect with Rick and Lora Lea:http://quillisascut.com/IG: @quillisascutDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:linktr.ee/yearofplentyOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Matt is an outdoor loving, tree hugging whale shark guiding, beet stem cooker with a BA in International Policy from Princeton University. He has traveled the world studying agriculture and nutrition and the ways that it shapes the world today.     Matt and Harvey sit down to talk about food quality, food selection, farming, the life of plants and much more! 

In this episode, I interview K. Rashid Nuri, a pioneer in Urban Agriculture and the Local Food Movement. We talk about the importance of growing food locally - via home gardens, community gardens and urban farms - for health and community building, and we discuss why the Coronavirus pandemic and racial reckoning have made local food even more relevant. Support Our Content https://yourhealthatthecrossroads.com/support ------------ Show Notes: https://yourhealthatthecrossroads.com/yhatc098-k-rashid-nuri-local-food-movement/ Subscribe on iTunes: http://apple.co/2evOxpu Subscribe on iHeartRadio: https://www.iheart.com/podcast/269-your-health-at-the-29758459/ Subscribe on Stitcher: https://www.stitcher.com/podcast/your-health-at-the-crossroads ------------ Resources Subscribe for our free newsletter: https://YourHealthAtTheCrossroads.com/subscribe Growing Out Loud: Journey of a Food Revolutionary: https://www.amazon.com/Growing-Out-Loud-Journey-Revolutionary/dp/1733987800#:~:text=Growing%20Out%20Loud%3A%20Journey%20of,9781733987806%3A%20Amazon.com%3A%20Books ------------ Social Media Facebook: facebook.com/shawnb2b Instagram: instagram.com/shawnb2bfitness Twitter: twitter.com/shawnb2bfitness ------------ Podcast Archive: https://YourHealthAtTheCrossroads.com/the-podcast

Michelle shares her story about creating Shagbark Seed and Mill company in Athens, OH to add organic grains and beans to the local food movement. 

Dr Zieve talks with writer and researcher Kendra Klein about how hospitals and caregivers are looking to the local-food movement to improve both health care and communities. Kendra Klein is a PhD candidate in the Department of Environmental Science, Policy, & Management at UC Berkeley, and a senior program assiciate with the nonprofit Health Care Without Harm, conducting participatory action research within the farm-to-hospital movement, exploring how an ecological nutrition approach to food and health is being used to create food-system change. Her article "A New Prescription For the Local Food Movement" appeared in October 2012 in The Nation. Read more at www.hcwh.org. If you cannot see the audio controls, your browser does not support the audio element

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Melissa Fuster, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.A conversation with Chhaya Kolavalli. The local food movement has been criticized for its overwhelming whiteness. How has the movement responded to these critiques? And what are the implications of these responses? Chhaya Kolavalli confronts whiteness in Kansas City’s local food movement, examining diversity work and discourses of privilege and power. Chhaya Kolavalli is the assistant director of the Centerfor Equality and Social Justice at the University of Kentucky. Her research intersects whiteness, race, and class-based inequality, specifically exploring politics of sustainable, equitable redevelopment in US cities. Photo courtesy of Chhaya Kolavalli.Meant To Be Eaten is powered by Simplecast. 

This week, we bring you another episode of our new podcast, Hard Core. Tune in to find yourself transported to the Finger Lakes region of New York State to hear from many of the makers leading America’s cider revival. We’ll try to answer the question: Can you taste place? By diving deep into the meaning of terroir, we will work to pinpoint what makes the tastiest apple and how the cider industry can use regionality to its advantage.This is episode two of Hard Core. Click here to listen and subscribe to the rest of the series.Meat and Three and Hard Core are powered by Simplecast.  

The Food Next Door program in a progressive social and community initiative that matches unused farmland with newly arrived refugee and migrant farmers who have a background in agriculture; to support small scale, regenerative farming practices. With a focus on prioritising both social and economic impact, this exciting program was founded by Deborah Bogenhuber and offers a model that can build local food systems around communities. Food produced by the program is distributed amongst the farming communities, as well as through Out of the Box Sunraysia, a weekly produce subscription service.There is an abundance of opportunity to scale the program into the future, as this model tests the water and forges new boundaries for local and community agricultural production.

Elizabeth Hoover traveled all over the country talking to indigenous communities about their food traditions, local gardening and agriculture initiatives, and what it could mean to have food self-sufficiency.

It takes an entire community to change the food system. Join the local food movement today by supporting our nonprofit organization: www.asapconnections.org

We talk with Kat Nigro, General Manager of Durham, NC-based Tilthy Rich Compost. Tilthy Rich, a bike-powered food scrap hauler, aims to make composting a common practice accessible to everyone in their hometown of Durham. … Read More

Central Oregon is not as fertile as other parts of the state, but local farmers are having some success feeding the locals with fresh food. Amanda Peacher introduces us to some farmers who are tapping into the appetite for local produce. We also hear from Erious Johnson, who was formerly head of the Civil Rights Division of the Oregon Department of Justice. He sued after learning he was surveilled by his own employer after he tweeted #BlackLivesMatter.

Want to be healthier, contribute to lower pollution and stimulate the local economy? Eating locally grown food can help you do all three! On this edition of Mind-U we'll hear a Northern Illinois University Stem Cafe talk, “Our Daily Spread: Local Farms, Community Gardens and Access to Healthy Food,” Melissa Burlingame, co-manager of NIU’s Communiversity Gardens program, will explore the flaws that make our current food delivery and transportation systems so wasteful. She will examine the political reasons why people in the US are able to get enough calories to become obese but can have difficulty getting enough nutrition to be healthy.

October is National Farm to School month. Hear two leaders of ASAP’s Growing Minds program talk about how kids can impact the local food movement.

Eating local may seem as simple as buying tomatoes at the farmers market, but there’s a lot of theory to back up why these small acts add up to a resilient food community. Learn about the work of ASAP’s Local Food Research Center at asapconnections.org/local-food-research-center

Grubb For Thought: Emergence of Local Artisans: We talk to Cory Wright from Mitten Crate! We discussed the passion behind the business, the importance of local artisans strengthening the community, the growth of the Local Food Movement, and more! Cory has a lot to say, even his own potential ideas for his own local artisanal food. Download Grubbable (Grubbable.com/download) for all things local & sustainable in Detroit, Cleveland, & Chicago! Big things to come! Check out Mitten Crate: http://www.mittencrate.com/ Artisans Mentioned: Dave's Sweet Tooth: https://www.davessweettooth.com/ Gus & Grey: http://gusandgrey.com/ Lush Gourmet: https://www.lushgourmetfoods.com/ Al Dente: http://aldentepasta.com/ McClure's Pickle's: https://mcclures.com/ Among Friends: http://amongfriendsbakingmixes.com/ Simple Supple Foods: http://www.simplesupplefoods.com/ Caffeine Cookie: http://www.caffeineinformer.com/caffeine-content/smart-cookie Germack: http://www.germack.com/

Healthy food accessibility intersects every aspect of social and economic prosperity in Milwaukee, and Margaret Mittelstadt has worked for years to connect local communities back to the farm in an effort to help the public rediscover what was lost in the modernization of agriculture and urbanization daily life.

What can we do to support food and farms? Here are five ways to join the local food movement: 1. Buying directly from farmers makes a big difference. Farmers markets are a great place to get to know the people who grow our food and to support their efforts. Winter markets start back up in early January throughout the region, making this an ideal time to connect with local farmers each week. 2. Visiting farms is a tangible way to participate in the local food system. Farm tours, pick-your -owns and other on-farm opportunities let people see local farms in action and better understand what it takes to bring farm-fresh foods to the table. 3. Buying local food at grocery stores and restaurants lets them know that there is demand for food grown locally. If you’re not sure whether produce or farm products are local, just ask! Speaking up encourages food buyers to stock more local foods. 4. Talking to public officials, neighbors, friends, and family about why you care about local food helps build a community of supporters. Forming a network of people who value locally-grown food helps build the local food system from the ground up. 5. This is also a great time of year to consider joining a CSA - so keep an eye out for Community Supported Agriculture sign-ups this spring. ASAP has a wealth of resources about how to support local food and farms at www.asapconnections.org

For most of the region, agriculture is in a state of transition. For example, burley tobacco once dominated farming in the Southern Appalachians. It was a major cash crop at the center of the region’s agriculture for over a century. But the economics of tobacco farming changed and by the mid-1990s, it became clear that federal support programs for tobacco farming would eventually end. In many areas in transition, communities turned to local food systems as a means to keep farms and build community resilience. Localized food production allows farms to produce food that is aligned with a community’s needs rather than just global demand. Farms can connect with the community, learn what customers want and produce more the following year. This feedback allows food systems to evolve and grow and serve the communities they are a part of. The loss of tobacco could have been devastating to the Appalachian region’s agricultural base, but the local food movement is helping to build a resilient economy that is anchored in the region’s natural resources and people. Investing in the knowledge and skills of local farmers and other entrepreneurs has helped local farms survive the loss of tobacco. Our region’s local food movement continues to support the development of healthy food systems that benefit the community. ASAP tracks these changes through its Local Food Research Center. Data and writings about the impact of local food systems can be found at www.ASAPConnections.org

This is the latest installment of Harvest Public Media’s Field Notes , in which we talk about important issues related to food production. Joel Salatin has become one of the rock stars of the local food movement. He’s written books, appeared in documentaries and schedules speaking engagements nationwide. Among foodies , he’s a celebrity. The move to source locally has taken hold across the country, but still faces many hurdles. And it’s not for everyone. Harvest Public Media reporter Luke Runyon spoke with Salatin about those challenges from his farm in Virginia’s Shenandoah Valley. Listen to this week's Field Notes to hear highlights from their conversation.

great news for local food....listen to the latest show

There is big interest in locally produced food in Europe – and interest is growing, according to Sophie de Reynal, marketing manager for Nutrimarketing.