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

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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

The Perennial Plate

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

“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]

A film by by Kristin Canty

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

123 Street Ave.
Somerville, MA 02144

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

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

Trout Unlimited Alaska

Why Wild

Renewable Resources Coalition


No Dirty Gold

The Pebble Partnership

Anchorage Daily News

Anchorage Daily News, Pebble Blog

  • Fighting the Alaskan wilderness mine | Bobby Andrew and George Wilson Jr (
  • The end of the greatest American fishery? (
  • Jewelers Choose Salmon Over Gold (

Greenling – The Farmers’ Market Delivered

I’m pleased to announce that Mitch’s name (mitch*** 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.