Buddy Boswell of Daily Dinners Personal Chef Service
talks about eating better by cooking fresh food.
He reminisces about what his grandmother taught him.
And he says a gourmet is just somebody who likes good food
with good fresh ingredients.
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So, what’s happened after our
rooftop tour?
Bobbi Anne Hancock
explains how she got the idea for Blazer Gardens
after she heard about Blazer Pantry, which is Crystal
Hardy’s project that provides food for VSU students who don’t have any.
Everybody explained how they heard about Blazer Gardens. Here are few I videoed. Continue reading
Local food for local jobs!
According to their
facebook page,
Valdosta Locally Grown is an online farmers market being formed to bring consumers together with small farms, gardeners, and food producers located around Valdosta , Georgia, all carrying the common thread of dedication to community, environment, health and education. We hope to be operating by the early spring harvest season.They are working on a website. Their primary instigator is Tom Kuettner, whom you can see here at the Hahira Farmers Market: Continue reading
Monthly LAKE Meeting
Help cover food, water, transportation, incarceration, solar energy, biomass, and regular local government meetings. If you can take notes, pictures, or videos at meetings, or find out who’s meeting when, or talk about how things got the way they are, or if you have ideas about how to improve things locally to everyone’s benefit, you can help. See LAKE’s website or this blog, On the LAKE Front, for more ideas, or bring your own.
If you like, you can sign up for this event on LAKE’s new facebook page, which I hope you will like. Continue reading
The UGA Center for Agribusiness and Economic Development has
quantified the economic effects of eating local food in Georgia,
in this report:
The Local Food Impact: What if Georgians Ate Georgia Produce?
Prepared by: Sharon P. Kane, Kent Wolfe, Marcia Jones, and John McKissick Center Report: CR-10-03 May 2010
If Georgians produced all of the fruits and vegetables that they consumed, it could provide a way to close this utilization gap (the difference between state-wide production and consumption) of over $780 million per year. Even if this level can’t be achieved, simply closing the gap in one commoditylettuce, for examplecould mean an additional $83.6 million of direct revenue to local producers.
What is the lettuce gap? The Cordele Dispatch explains it: Continue reading