Locavore News — World


Co-op sourcing policy aims to reduce supply chain complexity

More details have emerged about The Co-operative Food’s policy to source more British meat and poultry. Around 630 farmers have already joined The Co-operative’s new farming groups, from which all its own-brand pork, chicken, Hampshire pork, Hereford and Aberdeen-Angus premium beef and premium Cambrian lamb will be sourced. The Co-operative claimed the groups will improve the accountability of suppliers and reduce the complexity of the supply chain. Farmers Guardian story.

The Locavore Exodus

New York chefs are staging a mass exodus, according to an Atlantic story published Monday. What used to be the nation’s “epicenter for all things culinary” is now a shrinking relic of bygone gastronomic glory. Why are they leaving? Cities like Portland and Austin offer chefs lower rent and fewer business expenses. They have vibrant food cultures without the price tag. NPR’s Jane Black said the going rate for Manhattan cooks is $10 an hour, $12 “if you are lucky.” But Atlantic reporter Alexander Abad-Santos mentions another motive “underscoring” the chefs’ exodus: namely, New York’s chefs have become locavores, and are looking for better stomping ground. The American Conservative post.

‘Texas Baker’s Bill’ opening new doors for home-grown bakeries

In 2011, Texas lawmakers passed a bill making it legal to sell certain homemade food from home like cake or cupcakes that don’t require refrigeration…jams, jellies, that sort of thing. Austinite Jade Browne is pretty darn good at making macarons. She got so good at it, earlier this year she decided to start her own business. Governor Perry just signed House Bill 970. So starting September 1, bakers like Jade will be able to take their business out into the world. MyFox Austin story.

Are Food Hubs the Key to Expanding Regional Food Systems?

The local-focused distribution centers are drawing the attention of USDA. It was 2004, and the re-emergence of local and regional food systems was still relatively novel across the nation—perhaps especially in the Southeast United States (despite the fact that until the last half-century, local and regional food was all there was). And yet it was in Durham, N.C., that some industrious individuals, with the help of the Carolina Farm Stewardship Association and a $48,000 Tobacco Trust Fund Commission grant, envisioned a company that could work with organic farmers to distribute their goods to retailers. TakePart story.

Locavore Award seeks three winners

This year the annual Victoria A. Simons Locavore Award has been expanded to three winners, each receiving a plaque and a stipend of $1,000 in a public ceremony at the Columbia County Fair on Labor Day. The award recognizes outstanding vision and accomplishment for increasing the availability, quantity, quality or distribution of local foods reaching local mouths. The number and quality of nominations for the award triggered the change, according to organizers. Chatham Register-Star story.

Travel guide: Ways for locavores to improvise on the road

Sarah Elton is a regular at the farmers market near her home in Toronto. She religiously checks labels and menus to make sure her food hasn’t traveled far before arriving on her plate. Yet, while traveling to organic farms in India, China and France to research her new book, “Consumed: Food for a Finite Planet,” she found that her locavore ways weren’t always sustainable. So she developed some new strategies. San Jose Mercury News interview.

New Orleans restaurants rise to the Eat Local Challenge

The Eat Local Challenge, held in June each year, is in full swing. Farmer’s markets brimming with local produce provide home cooks with fresh flavors — some familiar, some surprising. Meanwhile, more than 40 local restaurants have added the “Eat Local” stamp to their menus, promising New Orleanians that they can dine out and still meet the challenge of supporting regional farmers and fishermen. The Advocate story.

Wildlife along the Potomac

Locavores can be tiresome with their insistence on sourcing (and discussing) everything they put in their precious little mouths. Bill Heavey ran the risk of being a bore in his account of attempting to hunt, fish, grow or forage as much of his food as possible, “It’s Only Slow Food Until You Try to Eat It,” but escaped thanks to good humor, poking fun at hard-core foodies and himself while still finding merit in the movement. He won me over deep into the exercise by introducing a nutcase named Kirk Lombard, or “Lombard of the Intertidal,” who specializes in foraging fish and shellfish around San Francisco Bay. The Wall Street Journal article.

Local bread makers help a locavore get her carb fix

They wanted to start selling homemade bread in their wine tasting room and at nearby farmers markets, but the Santa Barbara Farmers Market Assn. required that they grow the wheat themselves, thus marking the first time bureaucratic red tape has made the world better. After some trial and error, they started to grow their own wheat in Ballard Canyon, which they grind into flour at their Lompoc bakery. Los Angeles Times, Daily Dish blog

They say it takes a village to raise a child, and the same might be true of an economy. Wallowa County agencies, businesses, and nonprofits are locking arms to find solvency behind a common theme of “buying locally.” The Chamber’s coupon Buckskin Bucks campaign – with help from Wallowa Memorial Hospital, local cities, and private businesses – already has re-inserted more than $20,000 into the local economy during the current fiscal year alone. The hospital and some other local employers use Buckskin Bucks in employee bonus programs. The employers purchase the Bucks as bonuses for employees, who can redeem them only at participating retail outlets. Wallowa County Chieftain story.


Rebuilding the Foodshed

In this first webinar on the Community Resilience Guides brought to you by Post Carbon Institute, Transition US, and Chelsea Green Publishing, Philip Ackerman-Leist – author of Rebuilding the Foodshed –  talks about how to redesign our food systems. Webinar.


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