The Girl Scouts’ New Locavore Badge: What You Have to Do to Earn It
Last week, NPR reported that the Girl Scouts of the USA had just revised its badges for the first time in 20 years. The update included introducing a new “Locavore” badge for senior scouts ages 14-16. But what do the scouts have to do to earn it? A fair amount of research. SFoodie just obtained a copy of the locavore badge guide from the Girl Scouts of Northern California, and the steps required constitute a solid course in local food sourcing and cooking. The girls start out slowly, first interviewing a local cook or a grocery store manager about the food system, and then identifying seasons when certain fruits and vegetables grow locally or ferreting through their fridge to identify products they can find local substitutes for. San Francisco Weekly blog.
Carrot City: Creating Places for Urban Agriculture – the book
Showcasing the best examples of current design, Carrot City presents strategies for reintroducing urban agriculture to our cities. Over forty innovative projects explore creative approaches to making space for urban food production, ranging from ambitious urban plans to simple measures for growing food at home. Carrot City demonstrates how the production of food can lead to visually striking and artistically interesting solutions that create community and provide residents with immediate access to fresh, healthful ingredients. Written by Mark Gorgolewski, June Komisar and Joe Nasr. Book announcement.
Carrot City: Designing for Urban Agriculture – the exhibit
Carrot City is a traveling exhibit that shows how the design of buildings and cities can enable the production of food in the city. It explores the relationships between design and urban food systems as well as the impact that agricultural issues have on the design of urban spaces and buildings. The exhibit explores these issues at four different scales, the city scale, the community scale, home and work and the products that make all of this possible. This traveling exhibition was first mounted from February to April 2009 at the Design Exchange in Toronto, and has since been shown in Montreal, New York City and Providence, USA and Berlin, Germany. It is now in Hartford, CT, USA. Website.
Locavore-dom taken to the extreme—by bike
I stepped out onto my front porch one day this summer just in time to see my farmer pedaling down the street with a trailer full of tools. To an outsider, such a vision must seem like a sketch right out of Portlandia, the television show that spoofs my hometown’s supposedly eccentric ways. Here in real-world Portland, however, it’s a normal sight. The farm from which I get most of my vegetables, aptly named Sidewalk’s End, is one of several local examples of something called “dispersed urban agriculture.” Rather than farming all in one place, the two young farmers who run Sidewalk’s End, Holly Mills and Caitlin Arnold, cultivate five urban backyards around southeast Portland. To get from one to the next, they often use bikes. Grist story.
US Food Policy Council List
The following list includes councils of various types, with different approaches and at various stages of development. Due to the evolving nature of this work, we recommend that you check with the council to ensure accuracy of the information below. Also, if you would like us to add your council to this list or if the information included here for your council is incorrect, please email email@example.com. Community Food Security Coalition post.
Growing up, Sherri Harvel did not want to be a farmer; she really didn’t know anything about farming at all. One day someone knocked on her door at her apartment complex asking if she wanted a space in the community garden. “I just said yes, I don’t think I thought about it too much,” says Sherri. And just like that, she began growing food for herself and her family. Farm Aid post.
As Farmers’ Markets Go Mainstream, Some Fear a Glut
John Spineti started selling plump tomatoes and shiny squash at farmers’ markets in the early 1970s and saw his profits boom as markets became more popular. But just as farmers’ markets have become mainstream, Mr. Spineti said business has gone bust. John Spineti started selling plump tomatoes and shiny squash at farmers’ markets in the early 1970s and saw his profits boom as markets became more popular. But just as farmers’ markets have become mainstream, Mr. Spineti said business has gone bust. The New York Times story.
Eco Etiquette: What’s The Greenest Thanksgiving Turkey?
I’m about to order my Thanksgiving turkey and I’d like to get my family the healthiest, most eco-sensitive one I can afford. What are my options?
Above all, the best way to find a truly tree-hugging turkey is to know who raised it; so trot over to your local farmers market to see if anyone is taking orders for Thanksgiving turkeys, or find a sustainable farm near you via LocalHarvest or Eatwild. If you’re concerned about cost, take an approach that won’t ruffle any feathers: Buy a smaller bird, and make up the difference with an extra side dish or a larger portion of stuffing. Your guests will gobble it up! Huffington Post post.
Sacramento foodie’s cookbook will drive locavores wild
Are you the type of person who fishes shad out of the Sacramento River and who treks along the American River to forage for blackberries, fennel, miner’s lettuce and all sorts of other goodies? Do you go down to Napa to shoot wild turkeys grown fat on thieved grapes from the vineyards or crawl into Dixon to blow away a few quail for dinner? Local food writer Hank Shaw is best known for his food blog Hunter Angler Gardener Cook (http://honest-food.net), where he chronicles his gourmet approach to wild food. Shaw has recently come out with a new book: Hunt, Gather, Cook: Finding the Forgotten Feast (Rodale, $25.99) is the must read for the hunter/fisher/forager and all-around foodie. Sacramento News & Review review.
Xpress Reviews—First Look at New Books, September 16, 2011
Suszko, Marilou K. The Locavore’s Kitchen: A Cook’s Guide to Seasonal Eating and Preserving. Ohio Univ. 2011. 284p. photogs. index. ISBN 9780821419380. pap. $32.95. COOKING
As foodie culture goes mainstream, more and more of the American public will be talking about eating seasonal, locally sourced produce and meat. In this entry in a cookbook genre that is quickly becoming crowded, Suszko (Farms & Foods of Ohio) gives a contemporary nod to the old ways with simple, traditional recipes and a chapter on preserving. This is not a glossy, flashy book; it has few photos and illustrations (the tutorial on canning, however, is fully illustrated with photos). But it is stuffed with classic dishes (arranged by season) like roast chicken, peach pie, and beef stew as well as more contemporary recipes, including Roasted Sweet Potato Mash with Cider and Ginger, Sweet Pumpkin with Yogurt Sauce, and Pesto-Stuffed Pork Tenderloin. Sidebars expertly explain things like the difference between free-range and pastured chicken or the storage recommendations for various produce. Verdict Although its understated aesthetics may cause some to overlook this cookbook, it is chock-full of recipes people will want to cook. Highly recommended.—Ann Wilberton, Pace Univ. Lib., New York. Library Journal review. (about 10th book in list)
AND IF YOU HAVE TIME
Tanya Steel on the Locavore Movement
Tanya Steel, editor in chief of Epicurious.com, discusses the Locavore movement. Video. (Ad precedes video)