Community Conversations: Resilience Through Local Food Security

A community conversation about increasing resilience through local food production and working lands

Join Vital Communities, Land for Good, and partners to talk about the working lands that feed and sustain our community in a series of three virtual forums in New Hampshire.

The pandemic has highlighted the critical importance of local farms and working lands. Hear from neighbor farmers about their land challenges and successes and learn about land access tools from Land for Good.

Connect with your neighbors and farmers as we break in smaller groups to talk about the nut and bolts of increasing productive farmland in the region, how to increase resilience through local food security, and how farms are adapting to climate change.

Community Resilience through Local Food Security Series

October 20, 6:30-8 pm: Lebanon/Mascoma Valley

Join The Hanover Co-op Food Stores and local farmers.

Register here

 

October 27, 6:30-8 pm: Kearsarge Region

Join the Kearsarge Food Hub, Spring Ledge Farm, and others.

Register here

 

November 2, 6:30-8 pm: Claremont/Newport area

Join Beaver Pond Farm, the Upper Valley Land Trust, and others.

Register here.

Upper Valley Everyone Eats

We are launching Upper Valley Everyone Eats! Between September 8 and December 18, approximately 2,500 meals from local restaurants will be available weekly across the Upper Valley’s Vermont community meal programs and food pantries. These nutritionally balanced meals, made in part with ingredients from local farms and food businesses, are being  offered through a new Vermont state program which pays hard-hit Vermont restaurants $10 per meal to create nutritious meals for Vermont residents in need of food assistance at this difficult time. Get the details!

2CLA Graduate Spotlight: Digging in on the Climate Crisis

The Climate Change Leadership Academy Class (2CLA) of 2020 graduated in May amidst the COVID-19 pandemic. We would like to highlight the inspiring climate leaders who attended the leadership academy meetings. In addition, we want to share the projects that leaders designed and plan to launch in order to take meaningful action on climate change mitigation and adaptation in the Upper Valley.

The first 2CLA graduate in the spotlight is Cecily Anderson. During her 2CLA experience, Cecily appreciated the smart and articulate facilitators who presented at the meetings. Cecily, who is an illustrator and artist, is passionate about sustainable agriculture and aware of the potential for farming practices to mitigate climate change. She decided to pursue an art-centered, self-driven project she calls The Climate Farmer Project, to celebrate farmers who are leading the way in land-based climate change techniques in the Upper Valley. The main goals of the Climate Farmer Project are to support farmers who are fighting climate change; help local consumers understand the connection between local food choices and climate; and encourage people to implement practices themselves.

Cecily sees value in promoting farmers who are investing in practices such as improving soil fertility and water retention, rotational grazing, cutting farm emissions, and sequestering carbon. In the Upper Valley, many farmers are using their land to draw down carbon. Cecily has a handful of farmers in mind and wants to highlight a diversity of growers from across the board. Her plan is to interview farmers and create portraits that include a description of their farms and how they are working to combat the climate crisis. These portraits would be displayed in public spaces like schools, libraries, co-ops, and farmers markets.

Another goal of the project is to emphasize the growing value that climate-conscious food has for consumers. This may incentivize food retailers to create a system in which farmers are rewarded, through the marketplace, for their climate mitigation and adaptation techniques.

One aspect of The Climate Farmer Project that aligns well with 2CLA’s mission is to inspire home growers and farmers to adopt practices that combat climate change, however big or small. As climate leaders, it is important to call attention to how our food choices support climate action and educate others on how they can take action through land management.

Giving recognition to farmers who are installing mitigation and adaptation practices in the local Upper Valley foodshed is valuable work. COVID-19 threw a wrench in the works, prompting Cecily to pause her project. Moving forward, Cecily hopes to find a funding source and set aside time to launch the thoughtful project she designed.

Isolate and Create: Local restaurant recipes, right from your kitchen

Ever wanted to cook a meal from a local restaurant in your own kitchen? Now you can! Released last Friday, the “Isolate and Create” digital cookbook features delicious recipes from 15 Vermont restaurants. All profits go to the Vermont component of the Restaurant Strong Fund, a national effort to provide grants to restaurant workers who have lost income due to the pandemic.

Creator Jenna Rice (above, left), who runs her own business as a freelance photographer, web designer and graphic designer, was inspired after seeing a friend in Boston start a similar project. She reached out to restaurants she knew for recipes and was connected to more by her friend Zea Luce and the Vermont Fresh Network

For help on the culinary side, she enlisted her sister, Nora Rice (above, right). Nora, who graduated last year from Ashburton Chefs Academy in the United Kingdom, had been working at the Herb Farm, a renowned restaurant in Woodinville, WA. Back in Hartland, Vermont to stay home and safe, the two teamed up to cook and photograph each dish.  

The digital cookbook has been an immediate success, with over $2,000 earned already. “I was surprised just by how willing everyone was to contribute a recipe and how many people have purchased it so far,” Jenna said. “I think it shows that we live in a pretty special and giving, supportive, community.” 

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The Isolate and Create digital cookbook can be purchased for $20 and includes delicious recipes from Putney Mountain Spirits in Putney, Mad River Distillers in Waitsfield, Kate Wise Cocktails and Spruce Peak in Stowe, Skunk Hollow Tavern and The Hartland Diner in Hartland, Public House Pub and Chef Brad’s Crazy Side in Quechee, Odyssey Events in Bridgewater, Michael’s On The Hill Restaurant in Waterbury Center, Bistro de Margot in Burlington, Piecemeal Pies in White River Junction, Richmond Community Kitchen in Richmond, Artisan Eats in Windsor, and Let’s Pretend Catering in South Hero.

All profits go to the Vermont component of the Restaurant Strong Fund, a national effort to provide grants to restaurant workers who have lost income due to the pandemic. 

Farmers Markets are Opening: What to Expect

Local as usual, and safe in new ways. Many farmers markets will be operating this summer, but it’s not business as usual! Vendors and market staff are required to follow state guidance to ensure the safest environment for shoppers and vendors alike. (See here for Vermont guidance and New Hampshire Emergency Order details). Please be patient with vendors and market staff. They are doing their best to comply with the guidance and still be able to offer local products to their communities. As the public health situation evolves over the season the rules markets must follow may change. Please be flexible as markets work to adapt.

Find an up-to-date list of open farmers markets at the Vital Communities Online Guide, and follow our Facebook and Instagram feeds for updates. Here is what you can expect at markets this season:

Everyone will be happy to see you! Despite all the changes and new rules, markets will still be the place to see smiling eyes, from a safe distance, and get fresh local products.

SNAP/EBT will still be accepted! Other forms of market currency will vary market to market.

There will be a way to pre-order products in advance, and pick them up at the market site. Check the market website/social media to learn how to order in advance. In some cases there will be a list of vendor contacts, in others an online ordering system.

Bring a face mask, and wash your hands when you get there. Vendors and market staff are required to wear protective equipment. You can help by bringing your own mask to wear while you shop. Markets will have hand washing stations or sanitizer available at the market entrance.

Vendor booths will not be self-serve. Only vendors are allowed to handle their products. You will verbally tell the vendor your choices and they will place it in a bag for you.

Most produce will be pre-bagged to limit the number of people who have handled your food. Vendors may also be packaging products and pricing them in such a way that they do not have to make change.

Prepared food, beverages, and yummy things will be sold, and may be made at the market, but will be packaged and must be consumed off-site. This includes coffee, ice cream, kettle corn, etc.

Markets will not have entertainment, activities, music, or other things that might tempt people to linger and congregate. However, keep an eye out on social media for fun kids activities and other socially distant ways to connect with your market, as many markets are planning this type of activity.

Send one person to shop whenever possible. Please leave children and pets at home if you are able to. This will help ensure social distancing and allow vendors to serve more customers.

The layout of the market will be different. Each market has worked hard to arrange a new layout that ensures safe distance between booths and between vendors and shoppers. There will be one entrance, one exit, traffic will flow one-way through the market.

Stay home if you are unwell or may have been exposed to the virus. We must protect each other during these challenging times. Send someone to the market in your place.

 

Thank you to Molly Drummond for the beautiful photos.