Tuesday Night, from 7 to 8:30PM, at Rapture, Left of Center (*****POLITICAL ORGANIZATION) will host a event about the future of local food. The organizers will answer questions like “is the local food movement a passing fad for the wealthy” and “how do we expand beyond the farmer’s market to something accessible to—and affordable by—everybody?”
Kate Collier, an owner of Feast! and founding director of the Local Food Hub, and Melissa Wiley, director of the Piedmont Environmental Council’s “Buy Fresh, Buy Local” campaign, will share their visions of how to overcome these hurdles. They’ll address how local food initiatives can make a lasting impact on preserving farmland, supporting family farms, and promoting agricultural diversity and sustainable environmental practices.
Come join the discussion. Drinks available and light fare provided.
Sponsored by: Integral Yoga Natural Foods
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Tagged as: farming, Food, Local, sustainable
Location?
will share their visions of how to overcome these hurdles
I have a vision of an undersized basil sandwich for under nine dollars.
Thanks for adding the rapturous location.
are there cheap healthy local foods that can be bought in huge quantities and hoarded and stored unrefrigerated, old-worldish? not in a creepy survivalist-apocalypse sense, but in an my-ass-ain’t-got-a-job can’t eat way?
I mean, can i get a barrel of apples, potatoes, cucumbers and just leave them sitting in a pantry for a month? And can you really just leave a VA Ham hanging in your kitchen and hack slices off of it occasionally (is there a beef alternative–i don’t groove on eatin’ no swine). What about hard air-storeable long-term cheese? Hardtack biscuits.
Anyone around here making this kind of stuff, or do i just buy 100 cans of beefaroni?
go deer hunting. make deer jerky. then learn how to can
creepy. so i have to kill stuff? i just wanted to SHOP, not murder.
you said cheap local meat. and all of those can be unrefrigerated if canned correctly
shen, doesn’t canning ruin nutritional value of produce? i just get the idea that i have to eat fresh, and would like to eat local. i guess gardening is the only way. deer meat tastes especially lousy to me.
why are you against refrigeration?
i’m all-for the fridge, but need to lay-in a month or two of food before life-savings run out. Shen has been my nutritionist-of-trust; i’ll just buy a shit-ton of canned tuna and some kind of greenery in cans. Just thought there might be an old workaround.
i’ve read Mark Kurlansky’s book SALT, lots of interesting curing methods in that and in other book COD for meat and fish and veggies. Just reluctant to bury food in backyard in bamboo tubes or Viking ship-hull barrel-staves. There’s also botulism, scurvy, pelligra, and a few other concerns.
Simona’s shiny new President is gonna fix this shit soon, right, and i can go back to endives, avocado salads, Oysters Rockefeller and cornish hens?
it reduces a bit, but doesn’t “ruin”. it’s a good way to preserve food is all. You should garden too, it’s fun
it reduces a bit, but doesn’t “ruin”. it’s a good way to preserve food is all. You should garden too, it’s fun
If I were to go hunting it would make the deer jerky and nervous. Also I think you meant can-can but that’s mostly reindeer at Christmas time, the average deer is not a good dancer.
i think potatoes are the only ones of those that don’t have to be refrigerated.
I’m not exactly sure how it works,but wasn’t salt used to preserve meat before refrigeration. Don’t know if you salt it raw or cooked, but I’m sure Google knows what to do.
curing salts are still used to make bacon and they keep meat from turning grey.