Whole Foods Market Announces It Will Label All GMO Foods

Great Hot News!

Whole Foods Market, the nation’s leading supermarket chain focused on organic and natural foods, has announced that it will begin labeling all products containing genetically modified ingredients throughout its U.S. and Canadian locations by 2018.

This moves makes Whole Foods the first national grocery chain to set such a deadline and commit to total transparency on the prevalence of genetically modified ingredients.

“We are putting a stake in the ground on GMO labeling to support the consumer’s right to know,” said Walter Robb, co-CEO of Whole Foods Market, in a press release. “The prevalence of GMOs in the U.S. paired with nonexistent mandatory labeling makes it very difficult for retailers to source non-GMO options and for consumers to choose non-GMO products. Accordingly, we are stepping up our support of certified organic agriculture, where GMOs are not allowed, and we are working together with our supplier partners to grow our non-GMO supply chain to ensure we can continue to provide these choices in the future.”

Whole Foods came under scrutiny last year for its slow commitment to support California’s Proposition 37, which would have made it the first state to require labeling of genetically modified foods had it not lost by a narrow margin last November. The retailer came under attack in 2011 when an investigation found genetically modified ingredients in its private-label cereal brands. And it was also targeted last year by the faceless organization, Organic Spies, in undercover video encounters that showed an overwhelming number of Whole Foods employees (in California) who were misinformed about genetically modified ingredients, particularly when it came to whether or not Whole Foods Market actually carried foods containing GMOs.

Click Here to continue article on the Organic Authority website.

March 8th, 2013 - Jill Ettinger - Organic Authority

Image from Whole Food Market

This has been a beautiful cold and slightly frustrating day. Even as I am displeased that the server crashed for my largest website, Green Dove, the one that offers Local Food Bloomington, I know that it will be resolved. Still I am having to work at not feeling uncomfortable about what is on line at the moment. Visitors will see text, maybe some images and some pages are simply blank! If you visit any of the pages,you will see what I mean.

That said, the following images is an example of one of the Savory-Vegi Scones


March is the month we celebrate WOMEN'S HISTORY and Abilities; at the First Friday opening table in the Wellness Arts Gallery, 725 West Kirkwood Avenue of my café in Bloomington, we shared a taste of some of my favorite heritage foods, sweet potatoes, kale, onions and garlic in soup and scones.

Stop by first Friday in April and join the herbal food fun.


We enjoyed

Sweet Potato Kale soup - I love it for the different textures and taste. It is packed full of nutrients and great taste. Most likely I will include garlic, as I rarely cook without it. A variety of homegrown herbs, dried in the autumn and having great fragrance and taste, I am enjoying the new taste imparted to my foods when bringing turmeric and cumin into the mix. Any veggies or mushrooms I have on hand will be considered for how well they support sweet potato and kale. With every soup I make begins with a clear idea of its foundation, once that is established, things develop based on what I find in the cabinets and the mood I am in at that particular time.

Eclairs always remind me of my mother. Only she would purchase hers from a bakery. There were a lot more bakeries when I was growing up. There were a lot more, small neighborhood shops and the mobile Ice Cream Man. My éclairs are made from an altered puff pastry recipe, of certified organic grains of whole wheat, whole wheat pastry and brown rice flour. The filling may be a jelly, rice cream or any favorite cream recipe. For sweetner I mostly use honey, and for milk, it is either Almond or Coconut.

Vegi-Scones are savory vegetable and bean pastry made using a variety of certified organic grains including whole wheat, brown rice flour, bean flours, other traditional grains, non-alliuminum baking, local eggs Lacinato Kale (some call it Dinosaur Kale because of its appearance), onions, garlic, herbs, celery and carrot.

Chocolate Fondu made with fine chocolate to dip fresh fruits and cheeses.

Assorted Quilter's Comfort Gourmet Jellies as usual were available for sampling. Jellies were Player's Pub's Bluesy Green with Cranberry, Carob Chamomile Mint SRTONG Coffee with ground cacao nibs, Chocolate Chamomile Mint SRTONG Coffee with ground cacao nibs, Ruby Bloom Amber Herbal Beer Jelly, Rose Petal Rose Wine Jelly and Strong Coffee Jelly.

Cucumber Sandwiches of whole wheat bread spread with cream cheese, topped with a slice of cucumber and a dollop of Everything Dip.

Everything Dip a combination of plain yogurt with our L.A.O. Everything Seasoning available to spread on savory scones, top our Cucumber Sandwiches, and for dipping veggies, etc.

Hot Tea was Assam Morning, Quilter’s Comfort’s first black tea herbal blend, a mixture of Assam, Red Raspberry Leaves, Elderberries, Red Clover, Elderberries, Sage, Basil, and Nettles and our much appreciated I LOVE Me Tea, a blend of Red Raspberry Leaf, Lemon Balm, Rose Petals, Strawberry Leaf, Hyssop and Thyme.

I have been doing some parallel work with Local Food and learned that links to my sight from search engines are generating a 404 Code. I've contacted my host and hope the problem is resolved very soon. I apologize to any of you who have been trying to access resources on Local Food.




The picture above is of Eclairs prepared for First Friday in Patricia's Wellness Arts Cafe. They were filled with Rose Petal, Rose Petal Wine Jam and Chocolate Chamomile Ginger Mint STRONG Coffee Jam. If in the area, stop in some first Friday to enjoy some herbal tasting. If interested in the menue, check out the cafe page.

Thanks for reading!

Dear Readers,


Thank you for being out there. I hope that 2013 brings you much happiness, joy and great food!


I just posted an update to Local Food News. Following my brief note is an article written by a new local about a great organization, Food NOT BOMBS!


Patricia's Wellness Arts Cafe & Quilter's Comfort Teas is almost ready to announce the winner of the 2nd Annual "Name the Tea Contest". The selection of jellies, herbal, coffee, beer and wine has increased. Currently all are made using Certified Organic or locally sourced herbs from growers using organic and sustainable practices.


Visit Food News at for lots of articles and information concerning food, gardening, and food in the news.


May your gardens be abundant.



FOOD NOT BOMBS!


Bloomington, as most readers would agree, has a notable, functional, people-powered food security infrastructure to address hunger resulting from poverty. The product of decades of continuous hard work, the folks of these community organizations provide the town with a peace of mind that would otherwise not be available, and is (unfortunately) seldom found on this scale in towns throughout the US.


Most of these folks come together with a pretty straightforward goal: provide a consistent source of wholesome nutrition for every member of the community. Food security, like physical and health security, is considered by many a basic human right, and with it comes a collective responsibility. These issues are handled in many ways, from neighbors providing mutual aid, to centralized services provided by local, state and federal government. Some believe that food security can and should be kept without encouraging the exploitation of those providing and receiving these vital services(a constant risk when the solutions to such basic human rights issues are made into commodities). One group of Bloomington residents respond to this concern by not only providing free, nutritious food, but by sourcing it outside any monetary system. Free food, made free.


With the slogan 'Solidarity, not Charity!', B-Town Food Not Bombs has been a fixture in the local community, on and off, for nearly ten years and FNB has been around globally since 1980. As the group's name indicates, they can trace their roots to the Nuclear Disarmament movement of the '80s and are committed against violence and state aggression. The central difference between FNB and other groups/collectives is their penchant for sourcing their delicious (as the author and many residents can attest) vegan or vegetarian meals from no-cost, local sources. These are often vendors such as grocery stores, CSA (Community Supported Agriculture) groups, local farmers and backyardeners whose donated food would have gone to waste for one reason or another, but is otherwise perfectly good and ready for our and our neighbor's plate.


The 'feeding frenzies' are free to all and take place in public spaces (here at Peoples Park most Sunday evenings) as a way to combat hunger but to also encourage real, meaningful discussion and action against poverty and homelessness...an issue that, even here, is kept more silent than it can and should be. That said, the folks are genuine, friendly and encourage a sense of community with all who attend. Cliquish-ness is discouraged by a common ground; fixing hunger.


So, as a member's invitation went one Sunday, 'B-Town Food Not Bombs presents a real, tasty meal! Come one, come all at 5:45 p.m. to People's Park. Bring the whole household, even pets! Tell a friend, tell a foe.' I'll see you there, in hunger and solidarity.


Kyle F is a recently transplanted Bloomington resident interested in food security and community-powered projects in general.'

Local Food News Update

Greetings All, Above is the new logo for Local Food Bloomington. In the next few weeks all primary directory pages will be updated. At some point the overall format will shift. After many unexpected detours, Local Food Bloomington's Local Food News - http://www.greendove.net/foodnews.htm recently updated and with new energy continue into our 12th year! New to the news is "The Green Question" that will features questions we receive via email or from visitors to our office. The first questions addressed is "What does Open Pollinated Mean and Why is it Important to You, Me and Generations to Come?" Thank you to our supporters, we appreciate your interest and invite other local food businesses to join in supporting Local Food Bloomington. Send your information to localfoodbloomington@gmail.com Thanks

HOT TEA MONTH IN BLOOMINGTON, INDIANA

HAPPY NEW YEARS TO EACH OF YOU! MAY YOU ALWAYS HAVE POTABLE WATER AND DELICIOUS .HEALTHY FOOD AND GOOD COMPANY TO SHARE IT WITH!

January is HOT Tea Month and PATRICIA’S WELLNESS ARTS CAFÉ & Quilter’s Comfort Teas is celebrating with a "Name a Tea Contest"! Tea Blender, or more aptly, tisane blender, Patricia C. Coleman of Quilter's Comfort is settling in at 725 West Kirkwood Avenue with the introduction of 14 new certified organic Quilter's Comfort proprietary blends, as soon as possible, there will be an introduction of locally sourced blends!

One of the new teas being released does not have a name! Everyone making a purchase during the month of January can submit a name suggestion for the unnamed tea. Current teas include Patricia's Delicious, Cold Thyme, Orange Earl Green, Chamomile HipHop, Owl and Pussy Cat's Berry Green (now a staple at the Runcible Spoon) All Ears and others. The person submitting the name selected by our panel of judges, Ash Burgess, Noah Dadds and Betty Irvine, will receive one bag of tea each month through 2012!

Stop in and enjoy self-serve sampling of the new nameless tea, another tea; tea syrup and tea jelly. I know, some of you are saying "tea jelly?" I have never heard of such a thing. Patricia creates what she calls a "tea essence" from one of her blends and works that into jelly. Yes, every certified organic artisan tea blend is mirrored in jelly and syrup. One taster described the jelly and syrup as subtle, complex and layered. Another expressed how there is a long pleasant mid range of delicate flavors.

If you are in Bloomington, stop in Patricia's Wellness Arts Cafe and experience what BLOOM Mag calls "A Cafe Life No Other". Not in Bloomington, Indiana and would love to taste these delicious and nutritious teas, you can place an order by calling . Visit the Quilter's Comfort website at http://www.quilterscomfort.com. They hope to have it up to date as soon as possible.

Blessings of delicious food,

Blueberries and Jam

Blueberries June 2011

Walking up the gravel drive on a break away from the computer, out of no where, I thought to see how the blueberries were doing. I wanted to eat at least a bowl of them, maybe even ten. It actually was possible I might be able to eat a gallon or six or more. Maybe make a little jam. I thought that might be wishful thinking, with bird netting still waiting to be hung, and birds, well birds, and deer and raccoons and possibly other neighbor creatures always knew when any of the fruits, wild or cultivated were ripe and ready for picking.



Approaching the oldest of the blueberry bushes, each a good foot taller than I, the birds were on alert calling out in alarm, some daring to fly out toward me as I approached the bushes. It was easy to see why as I approached. There were berries ripe for picking. I turned away from the bushes toward the house where I a donned a hat and long sleeved shirt, choose a quart sized stainless bowl, then returned to the garden. Taking a moment to size up the ripe fruit, I went to one side and began picking. The air was filled with bird talk.

That bowl filled quickly and I returned to the house for a larger one. On the short walk back, blue jays and other winged ones swooped quickly in and out of the plants. As soon as the picking begun, I knew that I would have to pick whatever I could because once I walked away, those birds would be in there snatching for anything ripe for picking.




A few hours later, I‘d harvested enough blueberries to make one batch of jam plus a few pints for the pleasure of fresh eating. Since the birds were on to me, that was it for a while. That day onward, still uncovered, they consumed the berries as fast as they ripened. It is what I expected. Last year, well, last year, I recall enjoying maybe a single pint over the weeks of these plants season. The birds were not as generous with my sweet cherries. That is another story or a poem. There are a few berries coming on now, the bird covering is up, and I can take pleasure in eating a handful of two of warm from the branch berries. Smiling in remembrance as I sit down to blueberry rice waffle, , topped with fresh blueberry jam and a light sprinkling of fresh berries and a generous dollop of yoghurt, I am glad for whatever prompted me to check out the plants that day.

Patricia

© All rights reserved. For permission to reprint, contact Patricia at localfoodbloomington@gmail.com

Patricia C. Coleman (aka Food Fairy) has been exploring organic gardening and fruit cultivation of heirloom varieties since the mid 1970's. Early studies included sustainable agriculture practices of heirloom indigenous agricultural plants and practices that also introduced her to permaculture, edible landscaping and the Findhorn Garden. All work one does with love is a form of play and she enjoys many forms of play and is grateful for every opportunity she has to play in this glorious earth garden.

Food for Thought: A Heart-Healthy Menu of Songs presented by Voces Novae and Poetry by Members of the Bloomington Writers Guild

I hope you will come out for "Food for Thought: A Heart-Healthy Menu of Songs and Poetry", Monday, March 16th at 7:30 in City Hall (the Showers Building).
This evening of delicious song and poetry of food is part of the Food for Thought a Traveling Exhibit visiting Bloomington, Indiana, offered by The Center on Aging and Community, and the Bloomington Food Policy Council.

Food for Thought: A Heart-Healthy Menu of Songs presented by Voces Novae and Poetry about Food by Lee Chapman, Patricia Coleman, Jenny Kander, Tonia Matthew, Patsy Rahn, Shana Ritter and Thomas Tokarski. of the Bloomington Writers Guild. The event begins at 7:30 pm

Food for Thought is an interactive exhibit, created by Indiana Humanities, will be on display at Bloomington’s City Hall from May 6 – 20, 2011 during regular hours (Monday – Friday 8 a.m. – 5 p.m.; Saturday 7 a.m. – 1 p.m.). The Food For Thought traveling exhibit continues its adventure across the state when it makes a stop at Bloomington’s City Hall (in the Atrium) May 6 – 20. The Center on Aging and Community and the Bloomington Food Policy Council will partner to host the exhibit.

Stop by the exhibit (City Hall Hours: Monday – Friday 8 a.m. – 5 p.m., Saturday 7 a.m. – 1 p.m.) to learn about Hoosier food through the engaging displays, and take part in engaging programs to discover how Bloomington has contributed to Indiana’s food culture.

Morel Mushrom Haiku and Pictures

A week ago Tuesday, my son in law and daughter visited for his birthday. Before coming in to say hello, they spent about ten minutes walking around the house and these are the beautiful morels they found in that short time!

I wrote a few (very quick)Haiku's to accompany them.

*********************************************************************************

Blessings of mushrooms to all.

Abundant Morels
Look before you take a step
Mushrooms everywhere




Morels cooking with
onions and garlic cozy
along the pans edge





Look at the size of
These morels tall, full fleshed
Delicate of taste




I want to bite these
Morel mushrooms all up, NOW
even uncooked




I know I am ahead of the season, yet, I am wondering if the Chanterelle's will be as abundant. If so, yum yum yum!

Food for Thought Traveling Exhibit in Bloomington, Indiana

Food for Thought traveling exhibit. The Center on Aging and Community, and the Bloomington Food Policy Council are hosting the exhibit and a lineup of events connected to it.

Food for Thought is an interactive exhibit, created by Indiana Humanities, will be on display at Bloomington’s City Hall from May 6 – 20, 2011 during regular hours (Monday – Friday 8 a.m. – 5 p.m.; Saturday 7 a.m. – 1 p.m.). The Food For Thought traveling exhibit continues its adventure across the state when it makes a stop at Bloomington’s City Hall (in the Atrium) May 6 – 20. The Center on Aging and Community and the Bloomington Food Policy Council will partner to host the exhibit.
Stop by the exhibit (City Hall Hours: Monday – Friday 8 a.m. – 5 p.m., Saturday 7 a.m. – 1 p.m.) to learn about Hoosier food through the engaging displays, and take part in engaging programs to discover how Bloomington has contributed to Indiana’s food culture.

~ May 6 (11 a.m. – 3 p.m.), there will be a Senior Expo story tent at the Twin Lakes Sports and Recreation Center, where you can share your own fun, touching, or ridiculous food stories with each other. Also on this day, check out the launch of Food Flix, an intergenerational filmmaking initiative, in Bellevue Gallery between 5 p.m. – 8 p.m.
~May 7 and 14 (8 a.m. – 1 p.m.), head to the Food For Thought exhibit and pop by the Farmers Market as well.

~ May 7 (10 a.m.), anthropologist Anya Peterson Royce will discuss the history and culture of chocolate at 10 a.m. in the McCloskey Room, Bloomington City Hall. Did I mention there will be free samples? Finally, May 7 also includes a talk at 11:30 a.m. by Nancy Hiller called “From Producers to Consumers: The Hoosier Cabinet in Kitchen History.” Arrive by 11:25 a.m. for a chance to win the door prize, a freshly baked persimmon pudding made with homegrown fruit and a vintage Bloomington recipe! Nancy will be signing copies of her book, which would make a great Mother’s Day present.

~May 16 (7:30-8:30 p.m.), Food For Thought is bringing a heart-healthy menu of songs and poems all about food, presented by Voces Novae and the Writers Guild, to City Hall.

Attend the Inter-generational Picnic, held at Lake Lemon, on May 28 (3-6 p.m.).
Also on the schedule is a discussion about African-American food traditions in Indiana. Stay tuned for details!

Learn more about the Food for Thought traveling exhibit here. And, watch videos from the Story Silo,here.

Foods that Starve Cancer

Foods that Starve Cancer
MEDICINAL FOOD NEWS~ July 2010 No.233 ~

Sometimes, big break throughs happen when you look at a problem from a new perspective. Instead of asking why does a cancer grow, medical researchers asked how does a cancer grow. This led to the observation that, for a cancer to grow, it needs to be fed. Each cell in our body is in direct contact with a blood vessel that brings it nourishment and takes away waste products. The same is true for a cancer cell. As a cancer grows and spreads, as the number of cancer cells multiplies, the blood vessel system supplying these new cells also has to grow. The cancer can only grow if each of its new cells has a blood vessel next to it to give it food. This process of new blood vessel growth (either for normal or cancer cells) is called angiogenesis. If angiogenesis is stopped, cells cannot grow. There are now some cancer specialists who believe to stop cancers from growing, stop angiogenesis.

Scientists have developed cell models of angiogenesis in the lab. They can now study factors that inhibit or slow down angiogenesis. Their findings show that many food and food ingredients are anti-angiogenic, they stop the growth of new blood vessels.

Although there are currently few clinical trials which have shown that the introduction of such anti-angiogenic foods into the diet can effectively slow down or stop cancer growth, the initial reports are very encouraging. The foods and beverages which have been identified so far would be very easy to incorporate into a "normal diet. Cancer patients looking for ways to accompany more traditional cancer treatments may want to start by adding anti-angiogenic foods to their diet.

Table 1: Foods and Beverages with Anti-angiogenic properties

Fruits: strawberries, blackberries, raspberries, blueberries oranges, lemons, apples, pineapples, cherries, red grapes

Vegetables:bok choy, soy beans, kale, artichokes, pumpkin, tomato

Sea food: tuna, sea cucumber
olive oil, grape seed oil

Spices:turmeric, nutmeg, parsley, garlic

Other:ginseng, dark chocolate

1. Additional reading
2. Dulak, L. 2005. Nutreaceuticals as anti-angiogenic agents: hopes and realities. J. Physiology Pharmacology, 56, Suppl 1, 51-691.

REPRINTED FROM Medicinal Food News - http://www.medicinalfoodnews.com/vol14/foods-that-starve-cancer

Interesting video -

GE Alfalfa: Brought To You By Land O'Lakes

by Adriana Velez • March 02, 2011 Reprinted from Change.org

Topics:
• Dairy •
• Gene Modification •
• Ingredients & Labeling
• I can't believe it's that butter.
•

When most of us hear "genetically engineered (GE) seeds" we think of Monsanto. But the new Roundup Ready, GE alfalfa seeds that the U.S. Department of Agriculture (USDA) just deregulated were actually co-developed by Forage Genetics International, a subsidiary of butter producer, Land O'Lakes. And the company isn't shy about saying so, either: On January 27, Land O'Lakes posted Forage Genetics' press release announcing the deregulation.

• Forage Genetics is leasing their seed to Monsanto, so the deregulation of GE alfalfa is probably good news to Land O'Lakes' cooperative members. This kind of vertical integration (GE seeds for alfalfa fed to cows that produce milk for Land O'Lakes butter) is good for their bottom line. But is it good news to consumers?

• Survey after survey shows that consumers continue to be wary of GMOs. Just this week, MSNBC.com conducted a poll showing that a whopping 95.2 percent of respondents believe genetically modified foods should be labeled because "It's an ethical issue — consumers should be informed so they can make a choice." Just 3.7 percent say, "No. The U.S. government says they are safe and that's good enough for me." And an even smaller percentage of respondents (1.1 percent) are apathetic.

• Obviously this poll should not be mistaken for a scientifically rigorous study, but it is nonetheless revealing. If Land O'Lakes customers knew that the company's butter came from GMO-fed cows, would they choose a different brand? If they knew its subsidiary was developing genetically modified seeds, would they choose a different tub of butter?

• As a butter-lover who has purchased Land O'Lakes butter countless times, I say absolutely — I will buy a different brand of butter from now on.

• I started buying Land O'Lakes butter years ago when my favorite cooking magazine recommended it as the editors' favorite. I shop at a food co-op that carries it along with several other choices, including organic and smaller brands. Price notwithstanding, I'm going with the independently owned, organic butter from now on. As a member of an unapologetically butter-obsessed family, I can tell you that that's no small change.

• Clearly there are other dairy companies out there that exploit workers, don't treat cows humanely, pollute, and help manipulate dairy prices. There are many consumers who refuse to purchase dairy products at all out of protest to the entire industry. But Land O'Lakes doesn't care about those people — they care about their customers. And if their customers say no to GMOs, they may start listening. So vote with your dollars, butter lovers. And everyone, let's keep working toward larger change. Sign Food & Water Watch's petition asking the Obama Administration to protect farmers and consumers from Monsanto's GE crops.

http://www.change.org/petitions/stop-monsantos-takeover-at-the-usda

http://www.care2.com/causes/real-food/blog/breaking-usda-approves-ge-alfalfa/

USDA Approved the Unrestricted Cultivation of Genetically Engineered (GE) Alfalfa

Dear Readers,

Even with strong opposition form consumers, the organic community here and abroad , the USDA approved the unrestricted cultivation of genetically engineered (GE) alfalfa. The measure included no requirements to prevent contamination of organic and non-GE crops and the regulation does not contain a provision to label so consumers will not be able to identify products made from the GE alfalfa and avoid if they choose to do so. For me and perhaps other with food, chemical and environmental allergies this poses a real dilemma. It also poses a problem for all organic growers and producers growing or using alfalfa as a feed as many EU countries will not allow any imports of GE crops or products that may be contaminated with GE crops. I will follow this note with an article reprint that will provide a clearer look at GE crops.

The organic community has spoken out almost universally against this decision, exemplified by statements from National Co-op Grocers Association (NCGA), the Center for Food Safety, EcoFarm, Organic Farming Research Foundation (OFRF) and the Organic Trade Association (OTA). OTA has provided a web page with talking points to help individuals quickly create an email or letter expressing opposition to the decision. It’s important that we all speak up to show that this decision is not acceptable and has not gone unnoticed. Please let the White House know that you do NOT support the deregulation of GE alfalfa!

Sign Food & Water Watch's petition asking the Obama Administration to protect farmers and consumers from Monsanto's GE crops.

Click here to say no to help stop monsanto's GEing our foodhttp://www.change.org/petitions/stop-monsantos-takeover-at-the-usda

Quilter's Comfort "Bluesy Green" tea at the Players Pub!

This St. Patrick's night "Wear the Green, Enjoy the Blues"at the Players Pub as they introduce their new special tea: Players Pub's Bluesy Green" a Certified Organic herbal tea blended specially for them in Bloomington by Quilters Comfort. Quilter's Comfort blends organic herbs and teas in small batches. Quilter's Comfort's Patricia C. Coleman, tea blender, has been crafting herbal brews since the mid 1970's.

So stop by the Pub wearing your green and enjoy a cup of Bluesy Green tea on the house and of course there will also be some really good Blues music to enjoy.

For more information about the Pub, check out the Players Pub's calendar - http://www.theplayerspub.com/calendar.php

For more information about Quilter's Comfort visit http://www.quilterscomfort.com/

Winter Guild Gathering - Bloomington, Indiana

Winter Guild Gathering, Saturday, January 22nd, 9AM to 5PM at Harmony School, 202 E. 2nd Street, Bloomington. For more information contact the Local Growers Guild or visit the Bloomington Winter Farmer's Market on Saturday mornings at Harmony. Wildcrafting and Mushroom Identification, Garden planning, community orchard and more.

Open Call For Papers - The Essential Principles of Small- and Mid-Scale Food Value Chain Development

The Journal of Agriculture, Food Systems, and Community Development announces
Two SPECIAL TOPIC Calls for Papers

The Journal of Agriculture, Food Systems, and Community Development is the only international, online, peer-reviewed journal focused on the practice and applied research interests of agriculture and food systems development professionals and scholars. For details about JAFSCD (ISSN 2152-0801 online, quarterly) and author guidelines, visit www.AgDevJournal.com/submissions. Use our query form to submit a paper or concept for a paper.

The Journal welcomes articles at any time on any subject related to the development aspects of agriculture and food systems. Content can focus on:
• conservation and farmland protection
• value-adding
• cooperative marketing
• value chains
• distribution
• farm labor
• market research
• consumer decision‐making drivers, or
• other topics.

Upcoming calls for manuscripts:

The Essential Principles of Small- and Mid-Scale Food Value Chain
Development

Manuscripts are due
February 15, 2011

Food value chains (FVCs) are a hot topic among agriculture and food systems development professionals. In FVCs, farmers and ranchers are treated as strategic partners, not as interchangeable — and exploitable — input suppliers. Values-based food supply chains (value chains) are strategic alliances between farms, ranches, and other supply-chain partners who distribute rewards equitably across the supply chain. They can include farm-to-institutions (schools, hospitals, prisons), multiproducer processors and wholesalers, multifarm CSAs, food hubs, food webs and networks, and the like. All partners in these business alliances recognize that creating maximum value for the product depends on significant interdependence, collaboration, and mutual support. [1]

Papers can explore specific components within a chain (a farmer co-op or association), interactions of two or more links in a chain (farmers, wholesalers, processors, retailers, and eaters), or an entire chain. Examples include:
• Case studies of successful or failed FVC programs
• Research and education strategies that help build resilient FVCs
• How are FVCs playing a role in rural development?
• The role of FVCs in increasingly multifunctional rural landscapes
• Systematic analyses of key differences between FVCs and traditional food supply chains
• Local and global FVCs: influence of globalization on FVCs; should these be accepted or mediated?
• Overview analysis of the values chain sector (comparisons or outcomes across many cases)
• Implications of new food safety legislation on values chains
• Storage and transportation logistics
• Branding and geographical identity
• Performance and impact analysis
• Scaling up
• Building trust and transparency
• Business planning and/or record-keeping
[1] Adapted with permission from Stevenson, G. W., & Pirog, R. (2008). Values-based supply chains: Strategies for agrifood enterprises of the middle. In T. Lyson, G. W. Stevenson, & R. Welsh (Eds.), Food and the mid-level farm: Renewing an agriculture of the middle. Cambridge, MA: MIT Press.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Food System Planning Theory and Practice

Manuscripts are due
April 20, 2011

Food Systems Planning is a nascent field in the planning profession. Until recently, planners have largely ignored the food production, distribution, and consumption sectors, considering them to be issues of the free market. However, bolstered by growing societal concerns about the equity and environmental sustainability of the global food system, planners are becoming increasingly engaged in local efforts to analyze and address food system challenges and opportunities.

In additional to planning professionals, food system planning is increasingly practiced by architects, landscape architects, and a growing number of nongovernmental organizations and public agencies. In this special topic focus, we encourage practicing planners and other professionals who are engaged in food system planning, as well as planning scholars and students, to submit applied research–based papers such as case studies, surveys, focus groups and the like as well as commentary and reflective essays on a wide range of topics.

Examples of topics include food deserts, swamps, and oases; siting of community gardens and public, farmers' and mobile markets,; development of food oases; innovations in emergency food assistance; retail access; regional planning and economic development related to farm and agribusiness retention and expansion; mapping of food distribution systems; farmland protection; metropolitan agriculture; food policy councils; or integrating food policy into state and federal agencies. As there is little attention paid to their work in the literature, rural planners are especially encouraged to submit manuscripts.

Thank you Local Food Readers

May this brief end of the year note find you each well in every part of your life. Thank you for supporting Local Food Bloomington!

We hope to have new volunteers in 2011 and will continue to share local food information with you and improve on the Local Food Bloomington website, home to Local Food News, celebrating its 10th Anniversary!

Interested in supporting Local Food? Contact us with your ideas. Together we can share more about local food!

Send your tax deductible donations to:

Local Food Bloomington
P.O. Box 8172
Bloomington, Indiana 47407

Food Safety Bill - from Natural News

NEW FOOD SAFETY BILL S.510
NaturalNews) Despite an incredible outpouring of public opposition to
the U.S. Food and Drug Administration (FDA) "Food Safety Modernization
Act", or S. 510, the Senate voted 73 to 25 to pass the bill anyway.
And data presented by Maplight.org, a nonprofit, nonpartisan research
organization, shows that big industry groups and large food producers
spent millions of dollars buying off Congressmen to garner support for
it. Senators that ended up supporting the bill received nearly $10
million in political contributions from interest groups.
http://www.naturalnews.com/030586_S_510_corruption.html

TOP TEN LIES ABOUT NEW FOOD BILL
Once again Mike Adams from Natural News has posted an article that
you should read outlining the top 10 lies (not the only ones) that
mainstream is spewing.
http://www.naturalnews.com/030587_Senate_Bill_510_Food_Safety.html

Call for Papers - Journal of Agriculture,Food Systems, and Community Development

Journal of Agriculture,Food Systems, and Community Development


ATTENTION: Professionals Researchers Graduate Students



CALL FOR PAPERS



The Essential Principles of Small- and Mid-Scale

Food Value Chain Development



Manuscripts due February 15, 2011



For details about JAFSCD and author guidelines, visit www.AgDevJournal.com/submissions.



JAFSCD invites researchers, ag/food system development professionals, and others to submit applied research papers, critical reflection essays, commentaries, and other manuscripts that provide critical insights into small- and mid-scale food value chain development.



Food value chains (FVCs) are a hot topic among agriculture and food systems development professionals. In FVCs, farmers and ranchers are treated as strategic partners, not as interchangeable — and exploitable — input suppliers. Values-based food supply chains (value chains) are strategic alliances between farms, ranches, and other supply-chain partners who distribute rewards equitably across the supply chain. They can include farm-to-institutions (schools, hospitals, prisons), multiproducer processors and wholesalers, multifarm CSAs, food hubs, food webs and networks, and the like. All partners in these business alliances recognize that creating maximum value for the product depends on significant interdependence, collaboration, and mutual support.[1]



Research suggests that successful mid-scale FVCs are built on three foundations:

* Appropriate volumes of high-quality, differentiated, market-engaging food products, coupled with value-adding stories of people, land, and practices;
* Strategic partnerships based on trusting, transparent, and win/win business relationships; and
* Effective, efficient supply-chain management and logistics, including product marketing, aggregation, processing, distribution, and record-keeping.

Papers can explore specific components within a chain (a farmer co-op or association), interactions of two or more links in a chain (farmers, wholesalers, processors, retailers, and eaters), or an entire chain. Examples include:

* Case studies of successful or failed FVC programs
* Research and education strategies that help build resilient FVCs
* How are FVCs playing a role in rural development?
* The role of FVCs in increasingly multifunctional rural landscapes
* Systematic analyses of key differences between FVCs and traditional food supply chains
* Local and global FVCs: influence of globalization on FVCs; should these be accepted or mediated?
* Overview analysis of the values chain sector (comparisons or outcomes across many cases)
* Implications of new food safety legislation on values chains
* Storage and transportation logistics
* Branding and geographical identity
* Performance and impact analysis
* Scaling up
* Building trust and transparency
* Business planning and/or record-keeping

The Journal of Agriculture, Food Systems, and Community Development is a NEW online-only international, peer-reviewed journal focused on applied research and best practices in the development of thriving farming communities and sustainable food systems. Peer reviewers include development practitioners, organization and agency staff, faculty, graduate students, consultants, and farmers from around the world with expertise in a wide range of agriculture and food-systems issues as they relate to community, ecological sustainability, and economic development. JAFSCD is online at www.AgDevJournal.com.



[1] Adapted with permission from Stevenson, G. W. and Pirog, R. (2008). Values-based supply chains: Strategies for agrifood enterprises of the middle. In T. Lyson, G. W. Stevenson, and R. Welsh (Eds.), Food and the Mid-Level Farm: Renewing an Agriculture of the Middle. Cambridge, MA: MIT Press.



OPEN CALL



The Journal welcomes papers at any time on any subject related to the development aspects of agriculture and food systems.



Content can focus specifically on conservation and farmland protection, value-adding, cooperative marketing, value chains, distribution, farm labor, market research, consumer decision-making drivers, and other topics. Authors are encouraged to submit applied research papers, commentary, and thought-provoking articles that inform the emerging field of agriculture and food systems development. Faculty and students, Extension and other educators, planners, consultants, staff with farm agencies and farm and community organizations, and farmers are invited to submit material.



For both calls, manuscripts should focus on the practical application of these innovations: the organization and mechanics of a program or strategy; engagement of stakeholders; challenges and unique solutions; impact analysis; and lessons learned. The Journal encourages "accessible scholarship" -- minimizing jargon, writing in the active voice, and addressing the interests of both practitioners and academics. These papers should inspire and inform new and existing community development efforts to establish and sustain farms. Papers that feature survey results with descriptive statistics, or case studies featuring best practices (or even post-mortem analyses), are highly encouraged.



The Journal of Agriculture, Food Systems, and Community Development
is published by New Leaf Publishing and Consulting (www.NewLeafNet.com).

Bloomington Winter Farmers Market

The Local Growers Guild presents The Bloomington Winter Farmers Market

Saturday mornings 9am – 12pm between December 4, 2010 and March 28, 2011

Fresh produce, meat, and dairy products
along with prepared foods, special events, and live music

For the first time this year, Bloomington residents will have continuous access to food grown by local farmers. As the Bloomington Community Farmers Market season winds down, the Local Growers Guild is kicking off its annual Bloomington Winter Farmers Market, which will be open on Saturday mornings between December 4 and March 28. Please help us spread the word about the extended season! Located in Harmony School at the intersection of 2nd and Woodlawn, the market will offer fresh produce, meat, and dairy products along with prepared foods, special events, and live music.

Available produce will include salad greens, kale, squash, mushrooms, herbs, potatoes and sweet potatoes, garlic, onions, chard, carrots, spinach, apples, and more. Farmers will offer locally raised beef, pork, chicken, and turkey, along with milk, yogurt, eggs, tofu, cheese, and breads. In addition to fresh foods, shoppers can purchase frozen vegetables, relishes, local grains, fresh flowers, fair trade coffee, seeds, organic soil amendments, and potted plants. There will also be a wide range of other farm products and holiday gifts, such as dried herbs, jam, kombucha, herbed vinegars, herbal teas, soaps and salves, fiber, wool, and wreaths.

Visit www.localgrowers.org for more information about the Bloomington Winter Farmers Market, including schedule and parking information, a full list of products and vendors, and recipes showcasing seasonal ingredients.

**PLEASE NOTE, the market will not take place on December 25th and January 1st.

Visit http://www.localgrowers.org/wintermarket.html for more info!