Oran Hesterman has spent his career inventing and testing systems that create ecologically and economically sustainable ways to provide healthy food to all.
Thanksgiving is the perfect time to celebrate locally-sourced food, at our holiday meal, in our schools and in our food pantries. Groundwork’s Meghan McDermott explains.
In Emmet County, a baker has found a nearby farmer to grow bread-quality wheat. Schools are serving more locally grown food. The Traverse Bay Area Intermediate School District is supporting teachers in farm-to-school and school-garden curriculum so that students learn reading, math and science while learning to love eating healthy food. These were just a few of the stories shared recently at the seventh annual Northwest Michigan Food & Farming Network Summit.
Two chefs enter the room, prepared to demonstrate the latest dish they’ve learned to perfect. The audience is at the edge of their seats, craning to catch a glimpse of every last ingredient and technique required to recreate the recipe at home. But this isn’t the latest stadium battle of Iron Chef or a scene from Chopped. The audience members are no more than 6 years old, and the chefs are only a few years older.
For 15 years, Central Lake Elementary School has participated in the Farmer to Community Fundraiser, a program that has students selling locally grown produce, fish, meat, honey, milk, and jam to raise funds for school field trips in the spring. Dozens of schools are embracing non-traditional fundraisers featuring local products.
FoodCorps service member Meghan McDermott introduced the strange-looking Romanesco cauliflower to students at Traverse Heights. And they loved it!