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  • Acorn Processing Workshop

    Sarah Bassman

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    Join us to re-connect with acorns and learn how to process them into a nutritious local food source! Acorns have been utilized as a food resource by many different people and cultures for millennia. However, many modern cultures have ‘forgotten’ that acorns are even edible! There are many reasons to focus on acorns as a…

  • Locally Grown Beans in the College Cafeteria

    Rachel Carter

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    Vermont’s Farm to Plate Network offers farmer and producer examples of navigating the regional supply food chain to serve ‘local’ at institutions.   School, hospitals, colleges, government agencies, and corporations are demanding food grown and produced in New England. Farmers interested in selling to hospitals, schools, and other organizations are following the food supply chain…

  • Kale For Sale: One attempt to eat locally in Delaware County

    Rebecca Morgan

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    I spent three seasons on an organic vegetable farm in Virginia when I was in my twenties. The farmer there frequently quipped, “Anyone can grow food. The hard part is selling it to the right person.” While “the right person” is not a static demographic across the board, for small-scale farms, it often means someone…

  • Pasture to Plate: New York Gourmets Get Local

    Lindsay Debach

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    Chef Dennis Spinna remembers when he found a lamb carcass at the front door of his Brooklyn restaurant. “The legs were sticking straight up and everything!” He shares this over a cup of coffee on the patio of hip Williamsburg eatery Roebling Tea Room. Dennis is a veteran of the whole carcass program, a sustainable…

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