sustainability

Calling All Gardeners!

/ Ren

The sun is shining and the soil is beginning to warm up, so now’s the time to order seeds and plant lettuce seedlings. We’re just a month away from planting potatoes, spinach, lettuce and peas!

red-world-iii

Photo credit: ecstaticist / Foter.com / CC BY-NC-SA

If you need more sunshine or more land, think of joining the gardeners at the Mayo Yowell Community Garden – we’re taking requests now for plots in Madison, Virginia’s only community garden..

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Thank you for your response. ✨

Carty Yowell has been getting the soil ready and will do the last prep before mid-March. Drive by and see those plots just waiting for someone to use them! The garden is on the east side of Route 29, between Shelby and Gibbs Roads (just south of Lam’s Furniture).

Roscoe Barnes is returning as the on-site coordinator this year, which is great news. Roscoe did a terrific job last year of keeping in touch with gardeners and keeping the perimeter of the garden under control!

This year we have good news – we have received a grant from the Piedmont Environmental Council to help us promote and maintain the garden. We are hoping to stretch the PEC dollars by seeking donations of key equipment and supplies as well. If you have a working wheelbarrow to donate or manure you can deliver, please let me know!

Our community garden kick-off is scheduled for 2 pm, Sunday, March 24. James Barnes of the PEC will demonstrate how you can build suitable housing for birds that need a boost in Madison County – bluebirds, wood duck, kestrals, screech owls, barn owls, and bats. If you want to be a good bird landlord but don’t want to build your own housing, James can take orders for pre-made housing.

Please spread the word about signing up for plots in the community garden and about our Community Garden Kick-off at 2 pm March 24.

See you at the garden!

Jan Richter

About That Stanford Study

/ Ren

Regarding that “Stanford Study”, the good people at Austin’s Sustainable Food Center writes to say..

On September 3, 2012 the New York Times published an article about a Stanford University study that allegedly dispels the nutritional advantages of organic food.  The response from the sustainable agriculture community regarding this study has been tremendous. Below we have provided links to articles we feel provide the best response to the claims made by this study.

Charcuterie – A Documentary

/ Ren

Another gorgeously-produced, compelling story from award-winning Austin director Christian Remde  – Charcuterie – A Documentary..

“Charcuterie is defined as the cookery of meat but in the past 700 years, it’s become so much more.  From the Pâtés and Terrines of France to the Salumi of Italy and Spain, the world of Charcuterie is rich with tradition.  This short documentary highlights two of Charcuterie’s rising stars, Lawrence and Lee Ann Kocurek of Kocurek Family Charcuterie in Austin, Texas.”

With their deeply-traditional, yet contemporary interpretations,  I can tell you from personal experience that Kocurek Family Charcuterie are artisans in the finest sense of that term.  From Chorizo Verde to Currywurst to Cheek-to-Cheek Terrine (and well beyond),  Lawrence and Lee Ann’s passion for their craft is evident in every morsel of their hand-crafted goods.  Find @KFACharcuterie at Austin area Farmer’s Markets or online at http://www.kocurekfamilycharcuterie.com/.  Pass the duck rillettes, please!   –Ren

Related articles

Farm to Trailer

/ Ren

The word ‘organic’ gets tossed around a lot these days, but what does it really mean for consumers who are looking to eat well, but not spend a lot of money?

Farm To Trailer, a new documentary from local film producer Christian Remde highlights the award-winning Odd Duck food trailer in Austin, Texas and chef Bryce Gilmore’s use of only locally-grown, organic food for their menu. The film also examines the Farm To Table movement, how it’s effecting the Austin food scene and the benefits for consumers.

The film was really cool for me to watch, as it honors some of the very people and causes that I’ve come  depend upon for my own nourishment (indeed, it is where most of the food on this blog comes from).  Thank you, Christian!  Thank you, Austin!

Related articles
  • Farmers’ Markets in Austin (edibleaustin.com)

Family Farms and Local Foods Education Day

/ Ren

 

FAMILY FARMS AND LOCAL FOODS EDUCATION DAY
Citizens Gather at the Capitol to Speak with Legislators

 

AUSTIN, TX (February 8, 2011) – Local food supporters from all over Texas will gather at the State Capitol on Monday, February 21 from 10 a.m. to 3 p.m. to meet with legislators about issues concerning family farms and local foods.  The education day is a free event, open to the public, and organized by the Farm and Ranch Freedom Alliance (FARFA), a Texas-based non-profit that advocates for independent agriculture and citizens who support local foods.

“We are mobilizing citizens from across the state who support their local food community, purchase foods locally, and value their relationship with their farmers, ranchers, and food producers,” said Judith McGeary, director of FARFA and a leader in local food advocacy in Texas and nationally.

The Family Farms and Local Foods Education Day is an opportunity for Texas citizens, farmers, and ranchers to speak up for local food systems.  Participants will have the chance to learn about the legislative process, meet legislators and their staff, and work together in support of improved access to local foods.  Prior to the event, participants are asked to make an appointment with their legislators.  On the day of the event, the group will convene for a short meeting about citizen activism, communicating effectively with legislators, and the specific bills that the Legislature is considering.

Topics that will be discussed at the education day include:

HB 75/SB 237, (the “Raw Milk Bill”) to increase access to licensed raw dairy products;
Reducing unnecessary regulation of farmers’ markets;
Allowing “cottage food” producers to sell directly to consumers;
Reducing fees on small-scale cheese-makers; and
 Fair property tax treatment for urban farms, community gardens, and sustainable producers.

“We need laws like these that allow local farmers and rural economies to thrive,” McGeary said.  “Texans have already been voting for local foods with their dollars, buying direct from farmers in ever increasing numbers.  Now it’s time for our legislators to catch up.  If you care about what you eat, come tell your legislators.”

FARFA invites all concerned citizens to join in the conversation by attending this free event.  For more information about how to participate and to RSVP, visit www.farmandranchfreedom.org/upcoming-meetings.

Follow us on Facebook and Twitter!

To receive email updates throughout the legislative session, join our mailing list.
To support our work on the local foods campaign during the legislative session, please make a donation today!

About Farm and Ranch Freedom Alliance (FARFA)

FARFA advocates for farmers, ranchers and homesteaders through public education and lobbying to assure their independence in the production and marketing of their food, and to prevent the imposition of unnecessary regulatory burdens that are not in the public interest.  FARFA also advocates for consumers’ access to healthy foods of their choice. For more information, please visit www.farmandranchfreedom.org.

The Perennial Plate

/ Ren

We are stardust, we are golden,
We are billion year old carbon,
And we got to get ourselves back to the garden..

 

 

“The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating.  The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein.  Taking place over a calendar year in Minneapolis, Minnesota as well as the surrounding food source destinations, Daniel takes the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it.  Recipes, politics, long winters,  urban gardens, ice fishing, blood, hunting and guts… all line the path to the perennial plate.”

 

Farmageddon the Documentary

/ Ren

“How much longer should we defer to a governmental agency that has consistently failed to perform its duties?  The United States Department of Agriculture (USDA) is charged with protecting the American food supply, yet not a week goes by without another food-related health scare seizing headlines across the nation:  listeria in pasteurized milk;  spinach contaminated with E. coli; and potentially unsafe meat from “downer” cattle (animals which are sick or injured and unable to stand).”

“These outbreaks are the results of decades of USDA policy decisions which favor corporations and industrial agriculture over small family farms and local production.  Intensive animal and crop operations can lead to sick animals and tainted vegetables entering the food chain, and regulations which would prevent these incidents are often overlooked when corporate interests are at stake.” –Linda Faillace

[Vimeo 16513455]

http://farmageddonmovie.com/

A film by by Kristin Canty

Featuring Joel Salatin, Jackie Stowers, Mark McAfee, Linda Faillace and Eric Wagoner

Farmageddon
123 Street Ave.
Somerville, MA 02144

Hemp-crusted Wild Alaskan Salmon, Yuzu-Ginger Glaze (and a call to action!)

/ Ren

Wild Alaskan sockeye salmon is pan-seared with hulled hemp seeds, then finished in a hot oven with a sauce of freshly-squeezed yuzu juice, organic tamari and fresh ginger, scallions and shichimi tōgarashi..

Hemp-crusted Wild Alaskan Salmon, Yuzu-Ginger Glaze

Adapted from a recipe by True Food Kitchen

For the Glaze

2 tablespoons freshly-squeezed yuzu juice
1 tablespoon raw palm sugar (to taste, optional)
1 tablespoon yuzu zest
1 tablespoon organic, traditionally fermented tamari
2-3 dashes ume plum vinegar (optional, balance against sugar if using)
1 teaspoon freshly-grated ginger
1/2 teaspoon shichimi togarashi

Put yuzu juice and sugar into a heavy-bottomed saucepan and bring to a low boil.  Lower heat and simmer until reduced in volume by about a third or until thick enough to coat the back of a spoon.  Add remaining ingredients (except scallions and coriander leaves), reduce heat to low and simmer 20 minutes.

For the Salmon

Fresh wild Alaskan salmon fillets
Hulled hemp seeds to coat
Raw coconut oil
2 scallions, thinly sliced
1 tablespoon fresh coriander leaves, chopped

Coat salmon fillets with hemp seed then place in refrigerator for 30 minutes.   Heat coconut oil in a heavy skillet over medium heat until shimmering, then place hemp-coated salmon in the hot oil, presentation side down.

Sauté until light golden brown then gently turn over and pour yuzu-ginger glaze over the top.  Place pan with salmon in a 400 degree oven and roast until just done, about 8 minutes depending on thickness.

Transfer cooked fish to dinner plates, then add scrape pan juices into the yuzu-ginger glaze, add scallions and coriander leaves, stir and pour back over the salmon.  Serve immediately.

From Red Gold

“The Bristol Bay region of Southwest Alaska is home to the Kvichak and Nushagak rivers, the two most prolific sockeye salmon runs left in the world.  Foreign mining companies Northern Dynasty Minerals and Anglo American have partnered to propose development of what could be one of the world’s largest open-pit and underground mines at the headwaters of the two river systems.  Mine backers claim the Pebble exploration site is the second largest combined deposit of copper, gold, and molybdenum ever discovered, and has an estimated value of more than $300 billion.

Despite promises of a clean project by officials, the accident-plagued history of hard rock mining has sparked deep concern from Alaskans who love and depend upon Bristol Bay’s incredible wild salmon fishery.  Red Gold documents the growing unrest among Alaska Native, commercial, and sport-fishermen.  It’s a portrait of a unique way of life that will not survive if the salmon don’t return with Bristol Bay’s tide...”

For More Information:

Red Gold Film
www.redgoldfilm.com

Trout Unlimited Alaska
www.savebristolbay.org

Why Wild
www.whywild.org

Renewable Resources Coalition
www.renewableresourcescoalition.org

Earthworks
www.earthworksaction.org

No Dirty Gold
www.nodirtygold.org

The Pebble Partnership
www.pebblepartnership.com

Anchorage Daily News
www.adn.com

Anchorage Daily News, Pebble Blog
http://community.adn.com/adn/blog/61223

Related Articles
  • Fighting the Alaskan wilderness mine | Bobby Andrew and George Wilson Jr (guardian.co.uk)
  • The end of the greatest American fishery? (salon.com)
  • Jewelers Choose Salmon Over Gold (food.change.org)

Greenling – The Farmers’ Market Delivered

/ Ren

I’m pleased to announce that Mitch’s name (mitch***@gmail.com) was pulled from the virtual hat this morning as the winner of the $50 gift certificate from Greenling Organic Delivery!

Mitch, please email me with your address information and I’ll send you the card right away.

Thank you all for participating, and please be sure to check back soon for another giveaway!

This contest is now closed.

read on for a chance to win a $50 gift certificate..

With three major, year-around farmers’ markets offering a dizzying array of fresh fruits and vegetables, pastured meats, eggs, dairy, artisan cheeses, baked goods (and much, much more), there’s just no tastier place than Austin for the conscientious eater.

But what if you just can’t get to the market?  Enter the organic delivery service.. from Austin, North to Georgetown and South to San Antonio, “if it’s available locally and is organically produced or sustainably raised”, chances are that Greenling Organic Delivery has you covered.

Started in 2005, Greenling offers goods from more than 100 farmers, producers and artisans to thousands of customers (including me!) every week.  A member of Texas Organic Farmers & Gardeners Association and the  Organic Trade Association, Greenling is a major contributor to the success of the sustainable food movement.

Here’s what Skip Connett of nearby Green Gate Farms has to say..

Neat, huh?

In appreciation, I’m giving away one $50 Gift Certificate, valid anywhere Greenling delivers.  To enter your name in the drawing, simply verify your zipcode at Greenling’s website, then come back here and leave a brief comment about what good food means to you.  Contest is open to Texas residents, 18 years old or over, with a mailing address in Greenling’s delivery area.  I’ll draw one winner at random from the eligible entries one week from now.

Pretty Good Cheese for Most Normal People

/ Ren

“Pretty Good Cheese for Most Normal People” is the first line on the website of the Laurel Valley Creamery, a small, family-run operation in America’s heartland.  “This farm became part of our family in 1947 when Nick’s grandparents moved here from Boone County, West Virginia.  Betty and Fuzzy raised their four children, Rodney, Richard, Cathy and Christi here on the farm.  They   milked cows and raised food for both the cows and the family.  Fuzzy and Betty made their living here on the farm; to say they worked hard is an understatement. Nick grew up on the farm working with his grandparents, parents, aunt and uncles. Fuzzy passed away in 1994 and the farm began to decline soon after. In 2001 we moved onto the farm in a care taking capacity and began hobby farming.   In 2003 we purchased the farm from granny and in 2005 we began dairy farming, and in 2009 we began cheese making. We have in no way returned the farm to its former glory, but I hope we are well on the way.”

The Nolans are hoping to produce a feature-length documentary about what its like to try to carry on their family’s farming tradition and to help people renew their relationship with food production.

“From Grass to Cheese is a feature documentary that chronicles the ups and downs of a family-run dairy farm in Ohio during it’s first year of cheese production. From Grass to Cheese will tell the story of Nick and Celeste Nolan, their five children, and what it’s like to start up a family farm in the age of industrial agriculture..

..The current goal is to raise $28,000.00 to complete a feature-length documentary in 2011. This estimated budget would allow the filmmakers 1 to 2 trips per season to the farm (6-8 trips over a year), roughly 5 days per visit, during the first year of cheese production. The estimated budget for the film will help to cover costs including: rental gear, equipment purchases, gas, and in part, post production expenses such as editing, legal, promotions, and film festivals. Upon completion, the film will be sent to festivals and the filmmakers will seek DVD distribution. The film will also be distributed to farming/food advocates in order to spread the philosophies of community based farming..”


Slow Money Austin

/ Ren

*** FOR RELEASE 4/12/2010 ***

Former Odwalla & Sweet Leaf Tea CEOs Join Visionary Investors
& Fellow Food Entrepreneurs To Talk Slow Money, April 21 & April 22

Austin, TX — April 12, 2010 — This April, companion events redefine the value of a healthy Central Texas food system, and reassess the role risk capital plays in fueling its growth. Joining the conversation are leading investors, entrepreneurs and regional sustainable food advocates.

The April 21 Slow Money Austin Showcase, held in partnership with the Sustainable Food Center and the City of Austin, provides an afternoon-­‐long program laying out the players, the issues and the opportunities involved in a healthy food system. With this event, Slow Money Austin brings together consumers, food businesses, civic leaders and investors to learn about the regional food chain, and explore funding alternatives essential to the continued growth of the regional food economy.

The following day, April 22, Slow Money Austin and nationally recognized Barr Mansion host a special Earth Day dinner prepared by the Dai Due Supper Club.

The dinner program combines a delectable exploration of the diverse, sustainably grown riches Central Texas has to offer with a continued dialog about funding growth in our region. In addition to a keynote presentation by Odwalla and Adina for Life founder Greg Steltenpohl.

At both events, made possible by underwriting sponsors Whole Foods Market and Barr Mansion, local food entrepreneurs embracing organic methods and focused on sustainability will discuss challenges and capital needs, suggesting myriad opportunities for investment and expansion. Presenters include food and beverage producers, distributors, restaurants, service providers and support businesses.

Collectively, these events and their participants present a complete picture of current local food enterprises, and a glimpse at what a more advanced, sustainable regional food system could look like.

For more information, please visit http://www.slowmoneyaustin.org

Join Us on April 21 & April 22!

Vote for your favorite Farmers’ Market, America!

/ Ren

No Farms No Food

The message is simple and couldn’t be more clear—America’s farms and ranches provide an unparalleled abundance of fresh, healthy and local food, but they are rapidly disappearing.

Eighty-six percent of America’s fruits and vegetables are grown near metro regions, where they are in the path of development. And every hour we lose 125 acres of farm and ranch land. That’s why supporting local food and farms is more important than ever!

Take action to support healthy farms, healthy farmland, and healthy communities

American Farmland Trust

Tell Supermarkets, No More Fishy Business!

/ Ren

You can help save the oceans every time you go grocery shopping. Consumers buy half their seafood at supermarkets, yet most supermarkets don’t consider where the seafood they sell comes from or how it was caught. Destructive fishing practices and overfishing are two of the gravest threats facing our oceans, and experts predict if current trends continue, global fisheries will collapse in 50 40 years.

Take action – Flex your power as a consumer. Tell the largest U.S. supermarket retailers to adopt sustainable seafood policies, stop selling destructively fished seafood, and provide informative labeling so customers, like us, can choose the most sustainable seafood and avoid the most imperiled fish. Don’t delay, ocean protection starts with all of us.

screenshot

Local Food

/ Ren

From Wikipedia

Local food (also regional food or food patriotism) or the local food movement is a “collaborative effort to build more locally based, self-reliant food economies – one in which sustainable food production, processing, distribution, and consumption is integrated to enhance the economic, environmental and social health of a particular place” and is considered to be a part of the broader sustainability movement. It is part of the concept of local purchasing and local economies, a preference to buy locally produced goods and services. Those who prefer to eat locally grown/produced food sometimes call themselves “localvores” or locavores.