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Creating Change…..

Creating Change…. ….because you REALLY are what you eat. Food and Farming Team Objectives: Continue to publish annual Local Food Directory Consumer education including local/organic/environment awareness Supporting local food security

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Creating Change…..

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  1. Creating Change….. ….because you REALLY are what you eat

  2. Food and Farming Team Objectives: • Continue to publish annual Local Food Directory • Consumer education including local/organic/environment awareness • Supporting local food security • Connecting small/urban farmers to affordable programs and land • Promotion/outreach to support local food, profitable farms, community and ecological growing practices.

  3. “Don’t eat anything your great grandmother wouldn’t recognize as food”Michael Pollan You are listening to…. “Water From Another Time”John McCutcheon

  4. Food System Problems • Exist at every level in the industrial food production system • Are having an impact on our health • Are impacting our ecological, social and economical environment in less than desirable ways • Are hidden, for the most part, from us

  5. We need “a little water from another time” “Consider the associations that have since ancient times clustered around the idea of food – associations of mutual care, generosity, neighborliness, festivity, communal joy, religious ceremony…” - Wendell Berry, “The Unsettling of America”

  6. Food takes … Time

  7. Food requires…. Relationship

  8. Food requires… Connection

  9. Personal Food Networksfood, skills, knowledge, supplies, education, advocacy, equipment, services

  10. Personal Food Networks Key Concepts… Living food…. from ecological, living production methods that are rich in microbial life and are nutrient dense

  11. Personal Food Networks Key Concepts… Health… of soil, plants, animals and people; avoidance of chemicals, additives, toxins Daniel Goleman, author of “Ecological Intelligence” tells us that we have not developed the sensitivities to the minute levels and types of toxins we now encounter in our food.

  12. Personal Food Networks Key Concepts… Differentiation… between formal/public food networks from the informal/personal food networks. Use the formal networks as a point of departure, not a point of arrival, for the development of personal food networks.

  13. Personal Food Networks Key Concepts… Redefining quality…. What does it mean to YOU? absence of toxins? variety in appearance? richness in flavor? raised humanely? nutrient dense? OR the standardized, sanitized, shrink wrapped, mistreated, nutrient poor food from the industrial food system

  14. “CPR” for our food The questions to answer as we look at our food: • Is it Clean? • How was it Processed? • How was it Raised?

  15. Our “To Do” list…. • get to know producers • Ask questions • Associate with people of “like mind” • Talk/source/congregate/coordinate • ESTABLISH RELATIONSHIPS around food • Create space and TIME for food • Drink a “little water from another time” – you’ll enjoy it!

  16. So, how about if your … • Food • Health • Local economy • Community • Environment Were all 10% better? Take the time! Make the shift!

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