FARM TO TABLE: why we want to eat this way Casey Miller, R.D.
Before the mid 20th century, weate this way without thinkingabout it or calling it anything
One of the many things that happenedduring this time was that we moved awayfrom rural areas and in to the city
We slowly became more and more disconnected from our food
ALICE WATERS“Food tastes naturally delicious when ithas been grown with care, harvested atthe right moment, and brought to usimmediately, direct from the producer.”
Freshness enhances taste and increases nutrient content
“It wasn’t that the food that Iate there was so fancy, butrather that it was so alive.”Alice Waters
THE MATH• According to Leopold Center for Sustainable Agriculture, in a study of 16 common fruits and vegetables, the average one travelled just under 1500 miles—many being imported from other countries.• The average 18 wheeler gets about 5 miles to the gallon of gas – so to move produce 1500 miles would take 500 gallons of gas.
Small scale farms don’t use asmuch energy and resourcesLess used in:• Growing and Harvesting(tractor fuel, pesticides andfertilizers, water)• Processing (poweringbuildings and machinery)• Packaging (plastic)• Transporting (gas)• Retail (lights/refrigerators)
Investing in LOCAL economy
Community Health Improvement Impact on Acute & Chronic Health
New Orleans…catching on to the trendHollygrove Market & Farm supplies to:• Maurepas Foods (3200 Burgundy)• Sylvain (625 Chartres)• Root (200 Julia)• High Hat (4500 Freret)• Iris (321 N. Peters)
HOLLYGROVE FARM & MARKET “Hollygrove Market and Farm exists to increase access of fresh, local produce to residents of New Orleans.” HM&F has developed and operates a CSA-style cooperative and retail market. Community Supported Agriculture (CSA) is a way to buy local, seasonal food directly from a farmer. What makes us different is that we bring the farm to the table by making fresh produce available to the consumer without the consumer being required to buy shares in a farm.
Crescent City Farmers’ Market TUESDAYS (9 AM TO 1 PM) 200 BROADWAY THURSDAYS (3 PM TO 7 PM) 3700 ORLEANS SATURDAYS (8 AM TO 12 PM) 700 MAGAZINE
GROW DAT YOUTH FARM “NURTURING A DIVERSE GROUP OF YOUNG LEADERS THROUGH THE MEANINGFUL WORK OF GROWING FOOD”
SUPPORT LOCAL FARMERS• FEELING OF BELONGING TO YOUR COMMUNITY• KNOW WHAT YOU’RE EATING
REFERENCES• http://growdatyouthfarm.org/• http://hollygrovemarket.com/• http://www.crescentcityfarmersmarket.org/• http://www.entrepreneur.com/article/220357#ixzz2OWA9sR7B• http://ageconsearch.umn.edu/bitstream/59390/2/eib3.pdf• THE ART OF SIMPLE COOKING BY ALICE WATERS• http://www.greenlearningstation.org/foodsystem_environmental_i mpact.aspx• http://www.leopold.iastate.edu/• http://source.southuniversity.edu/farm-to-table-and-the-local- food-movement-49961.aspx• www.vmi.edu/• http://earlygirleatery.com/farm-to-table/