Category Archives: entrepreneurs

DAWN Launches Rural Worker Cooperatives Assistance Program | Democracy at Work Network

I do think that one of the emerging trends that is coming to community food system work – especially markets – will be worker cooperatives. Take advantage of the excellent peer work that DAWN offers to learn more about this and to assist rural farmers and producers in your area.

DAWN Launches Rural Worker Cooperatives Assistance Program | Democracy at Work Network.

Kits for shoppers

In the arc in the maturation of a market shopper, it is clear that one type of shopper quickly adopts the grower mentality and begins to supplement their purchases with items they grow themselves, often with advice from the market vendors they buy from. A savvy market would do well to capitalize on that thirst for knowledge with products that allow backyard growing or canning or preserving. One of my favorite examples (although not a market vendor!) is the oyster starter kit that Taylor’s Seafood sells out of their store front in Puget Sound. Designed for people with waterfront property, it teaches these folks to harvest a small amount and offers basic understanding to those with this valuable real estate of the need for a balanced ecosystem.
This mushroom kit is a great idea and versions of it should be available in markets across the US. Another example might be a box of slightly damaged fruit with ingredients and instructions for making a pie, or culled tomatoes with small bunches of herbs and instructions for sauce.
We spend a great deal of time attracting new shoppers to our markets, but need to take the time to keep the longtime ones too.

Our Story – Back to the Roots | Mushroom Kit – Yields up to 1 1/2 lbs in 10 Days.

New campus HQ OK’d for Nicholls culinary school

Believe it or not, my food obsessed city of New Orleans is NOT the home of a dozen first-rate culinary schools; well, actually zero would be the number that we currently have. There has long been talk of Johnson and Wales putting a school in the NOLa area, but this program and school in a new campus headquarters along the Mississippi River Delta of Louisiana (about 50 miles outside of New Orleans) appeals to me more.
Chef John Folse has been extremely dedicated in building this program and his deep commitment to finding homegrown food professionals is commendable, as has been his long time support of the region’s farmers markets. On top of that, he has the encyclopedia on Cajun and Creole cuisine, a highly regarded reference book: Folse Encyclopedia and his cheese making operation is also excellent and one of the few artisanal cheese operations at this level in our state: Bittersweet Plantation

So, to wrap up, a good guy who has done as much as he can to build food systems in his home state. More like him are always welcome.

New campus HQ OK'd for Nicholls culinary school.

How Veggie Co-ops and Ice Cream Collaboratives Could Save the Economy | Mother Jones

This entrepreneur throws some great numbers out in this excellent blog post and also entices us all with visions of local ice cream and veggies at what he, very interestingly calls a winter food bazaar. That typology term may fit in quite nicely to the project that we call Market CITY (Characteristics, Indicators and Typology)
His reference to Civic Economics and Ken Meter’s work is not surprising, since their reports (along with Michael Shuman at BALLE and Jeffrey O’Hara at Union of Concerned Scientists) make up much of the data that we are using to build the economic argument for local food systems.

How Veggie Co-ops and Ice Cream Collaboratives Could Save the Economy | Mother Jones.

Chicago Outdoor Produce Stands Serving Underserved Areas Approved By City Council

Hopefully, many of you are planning on heading to the Midwest for the PPS September International Public Market Conference on September 21-23, 2012. If you do, it might be worth an extra few days to drive or take the train to Chicago and see their growing local food presence. Every time I go, I find another sustainable project or food system piece to check out. It certainly has to do with the current federal administration’s own interest (and connection to the new mayor) in their home city, and probably also has to do with the last mayor’s interest in greening the city; Daley was the one who put the rooftop garden on city hall after all.

The cart approach that Mayor Emmanuel is offering in the press release attached here has its supporters and detractors. I, for one think before we use these less balanced fixes to try to address food insecurity and sovereignty issues, the farmers market movement needs to be better at knowing how to identify the types of markets that work in these different situations. Or, at least, make sure that the powers that be have farmers needs in mind and have time to build food producers’ long range direct marketing plans. Those types of markets would be collected using the research that myself and others are working on: identifying characteristics, indicators to get typology of markets. My project, using the acronym Market CITY, will be bringing together researchers, practioners and stakeholders to start to build the typology framework. More on that later.
But, do start to plan your Midwestern fact-finding trip and I hope you can find time to seek out these regional farming initiatives when you travel.

Chicago Outdoor Produce Stands Serving Underserved Areas Approved By City Council.

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