The USDA is helping fund an effort to get products from local farms into the kitchens of large institutions in the region, such as colleges and hospitals. Officials say the demand for food from closer to home continues to grow, but the infrastructure to supply it has not kept up. WAMC”s Pioneer Valley Bureau Chief Paul Tuthill reports
The 38th annual summer conference of the Northeast Organic Farming Association is taking place today through Sunday on the UMass Amherst campus. One of this year’s keynote speakers is Jeffrey Smith. Smith is a consumer advocate who for more than a decade has been sounding an alarm about genetically modified organisms, or G-M-O’s, in food. WAMC’s Pioneer Valley Bureau Chief Paul Tuthill spoke with Smith.
We head to the kitchen of The Old Inn on the Green in New Marlborough, MA to learn from Peter Platt how his establishment is using locally found and grown food in their menu. They participate in Berkshire Grown’s Farmed + Foraged program and events.
A key Connecticut lawmaker says efforts to enact state legislation requiring labeling of genetically modified food died in the face of threatened lawsuits by food producers. WAMC’s Lucas Willard reports…
Representative Richard Roy, the House chairman of the Environment Committee, said Thursday that he unsuccessfully lobbied House Speaker Christopher Donovan and Governor Dannel P. Malloy. The legislation got no further than his committee.
A new index ranks Vermont No. 1 in its commitment to raising and eating locally grown food.
The ranking is based on the number of farmers markets and community supported agriculture programs per state resident. In CSAs, customers pay a lump sum up front and receive weekly deliveries of produce during harvest seasons.
According to the Strolling of the Heifers Locavore Index, Vermont has 99 farmers markets and 164 CSAs for fewer than 622,000 people.
The other top states on the list are Iowa, Montana, Maine and Hawaii.
We can pretty much agree there’s nothing like farm fresh, and making delectable dishes with those ingredients. Heck with hot houses, and the storage mechanisms these days, we can get farm fresh all year round. So it kind of makes you feel bad if you grab that jarred tomato sauce from the pantry… or reach for that pop-tart in the morning to jump start the kid’s day. Well, no more my friends; we can do it all from scratch. (If we’re so inclined.) Alana Chernila has created some of the yummiest recipes for some of our old standbys, and it’s not as hard as you would think.