Food System Economic Partnership (FSEP)

MSU Student Organic Farm Tours

2011-05-12T14:54:00.000-04:00

The MSU Student Organic Farm will be offering tours of their hoophouse facilities this year. Tour dates and times for 2011 are:

May 10, 3:30-5pm

June 22, 10:30am-12 (noon)

July 12, 6-8pm

August 23, 6-8pm

September 30, 12:30-2:30pm

December 5, 10-11am

Tours are at the MSU Horticulture Teaching and Research Center
3291 College Rd, Holt, MI 48824

Tours are $3/adult, payable at the start of the tours. Kids are free.

Register at www.hoophouse.msu.edu under the then Tours tab or email msufarm@msu.edu

Farming Works! - Four Season Farming In Michigan

2011-03-03T13:14:00.003-05:00

FARMING WORKS! - FOUR SEASON FARMING IN MICHIGAN

Food System Economic Partnership (FSEP), a non-profit in Southeast Michigan, works to catalyze change in the food system by developing relationships between farmers and food service directors that supports local agriculture. Michigan is the second most agriculturally diverse state in the nation, yet the demand for locally grown fruits and vegetables greatly outstrips supply. School Food Service Directors, Chefs and cafeterias across the region are turning to locally grown fruits and vegetables as they work to incorporate a greater variety of fresh produce in their meal planning. Locally grown produce travels shorter distances, is picked at its peak freshness and tastes great! However, the majority of produce production in Michigan occurs from May – October.

FSEP works with farmers across the region to meet the growing demand for year-round locally grown produce. By utilizing cold-storage or root cellar technology for storage crops such as beets, carrots, and cabbage and by planning vegetable production in passive solar hoophouses, farmers are able to meet the year-round demand for food.

In a continued effort to increase the availability of locally grown fruits and vegetables year-round, FSEP has worked with area farmers to develop a Four Seasons Produce Cooperative. This work was made possible by a USDA Specialty Crop Block Grant awarded to FSEP. Under the guidance of Business Development Specialist, Jane Bush and with funding and support from the MSU Product Center, eight farming families will begin selling their hoophouse grown spinach this spring.

Tom Kalchik, MSU Product Center Associate Director says "The Michigan Sate University Product Center, in partnership with USDA Rural Development, is pleased to provide the resources to organize Four Seasons Produce Cooperative. The forward looking producers who organized the Cooperative recognize that smaller specialty crop producers must work together to meet the needs of institutional buyers. The Product Center looks forward to providing additional services to help Four Seasons increase its sales, provide jobs for Michigan citizens, and provide additional investment in Michigan agriculture food system."

The Four Seasons Produce Cooperative will host a kick-off event with their first delivery of spinach to Allegiance Hospital in Jackson on Tuesday, March 8th at 11:00am. As part of their Farm to Cafeteria program, Allegiance Hospital will purchase 80 pounds of spinach a week for the next six weeks from the farmers. While many fields are still buried under snow, production in hoophouses is gearing up as the days are getting longer and warmer. Farmers utilizing hoophouse production for vegetables are able to reach markets earlier and generate more income for their farms.

To learn more about the Four-Season Produce Cooperative visit: http://4seasonsproducecoop.org/To learn more about Food System Economic Partnership visit: www.fsepmichigan.org

Winter Composting

2010-11-04T13:29:00.003-04:00

As we experience our first few days of hard frost here in Michigan I find myself making hearty dinners and doing lots of baking, the warmth of the kitchen calling me in from the garden. It's time to put the gardens to bed for the winter and sweep up all the fallen leaves, but what should we do with our compost piles? Having recently learned it can take more than 40 years for a carrot to decompose in a landfill, I've been personally motivated to continue composting my kitchen scraps straight through the winter. Since I've never done this before, I turned to the internet for a little advice. I was delighted to find so many resources out there and wanted to share one with you.

How to Do Things tells me, I can still compost without a heat source in the winter; it will just take a little longer for things to break down. Knowing how much my plants love the compost I make during the spring and summer, I'm delighted to make even more, and it's so easy! Click on the link above to see for yourself.

As we say goodbye to our sunny afternoons and gardening days, remember you don't have to say goodbye to your compost pile. Don't have a garden, no worries, you can still compost and share with your neighbors, friends and family. With just a little bit of extra effort we can compost our kitchen waste and keep the stuff that decomposes easily out of our landfills.

Markets are Open!

2010-06-08T08:54:00.007-04:00

It seems like just yesterday we were anxiously awaiting the first signs of spring. Now, Farmers Markets are open all across the region and with each passing day the markets are filling up with all sorts of great, locally grown produce.

So what will you find this week?

Apples

Asparagus

Broccoli

Collard Greens

Garlic

Green Onions

Herbs

Kale

Micro Greens

Lettuces (Red, Green, Romaine)

Onions

Parsnips

Potatoes

Radishes

Rhubarb

Spinach

Strawberries

Swiss Chard

Zucchini

Registration Open

2010-06-02T15:38:00.004-04:00

Are you interested in local food work? Have you wondered how to start a new farm business or how to grow your farm to school project? Would you like to meet more people working in the local food movement and network? Here's your chance to do all this and more!

5th Annual FSEP Conference
June 24, 2010
Jackson Career Center

View conference brochure and Register today at http://www.fsepmichigan.org/

Volunteer Opportunity

2010-05-13T07:10:00.002-04:00

Paradise Farms and Dahlem Eco Farm in Jackson County are looking for volunteers to help put up their new passive solar hoophouse. Join in on the fun on Tuesday, May 18th from 9am - 5pm (or later). Lunch will be provided for volunteers. Contact Lisa Brown at gardenchick78@yahoo.com for more information and to RSVP.

Marketing to Schools Guide Now Available

2010-04-14T15:54:00.002-04:00

The Marketing Michigan Products To Schools: A Step-by-Step Guide for farmers is now available from Michigan Farm to School. Visit: www.mifarmtoschool.msu.edu/index.php?q=marketing-guide to download your free copy today!

Register Today!

2010-03-23T14:11:00.003-04:00

Just a reminder that the last day to register for the National Farm to Cafeteria Conference at the reduced rate is Friday, March 26th. Go to: www.farmtocafeteriaconference.org to register today!

Upcoming Workshop

2010-03-12T09:32:00.003-05:00

The Taylor Conservatory Foundation, Taylor Garden Club and Wayne County Community College District present:

Growing Great Gardens
Saturday, March 20
Registration: $30

Speakers include: Iris Lee Underwood, Yule Love It Lavender Farm
George Papadelis, Telly's Greenhouse

For more information go to: www.taylorgardenclub.org

Upcoming Workshop Opportunity

2010-03-02T18:33:00.002-05:00

Please join us for: GROWING FOR LOCAL MARKETS - a workshop for farmers in Southeast Michigan. Monday, March 8th at 10am - Adrian Public Library, 143 E. Maumee St., Adrian, Michigan. Call (734) 222.3817 to register or for more information.

Food Safety from Farm to Plate

2010-02-22T12:49:00.002-05:00

Choices 2010 is holding a conference on March 10-11, 2010 at the Kellogg Hotel and Conference Center in East Lansing. This year's conference theme is Collaboration: There's Room at the Table. This annual conference is known for its idea of being the “conference that celebrates food, health and collaboration.”

On Thursday, March 11th one of the breakout sessions is Food Safety from Farm to Plate. This presentation will be lead by Jan Sietz, Eileen Haraminac, and Phillip Tocco from MSU Extension. All three presenters have a strong background in nutrition and agriculture and hope to educate workshop members in food safety.
Participants will learn to "explain the importance of purchasing food from reputable supplier, define the HACCP food safety process and describe when HACCP is to be followed by food processors, and list procedures consumers need to follow to ensure and maintain the safety of foods purchased."

This conference is a great opportunity for anyone to come and learn about current food issues. This workshop too is highly recommended. For more information about registration or any other questions, please visit the Choices Conference website at:
http://web7.anr.msu.edu/choices/Home.aspx

2010 MSU Student Organic Farm Workshops and Tours

2010-02-01T14:20:00.002-05:00

Come check out MSU's Organic Farm located at the Horticulture Teaching and Research Center (3291 College Rd, Holt, MI 48842) during one of several tours open to farmers and the general public.

These tours are being held:
Monday, March 15 3-4:30pm
Tuesday, April 20 2:30-4pm
Monday, May 10 3-4:30pm
Friday, June 18 10-11:30am
Monday, July 19 6-7:30pm
Monday, August 9 6-7:30pm
Tuesday, September 14 3-4:30pm

Workshops focusing on year-round production and marketing opportunities are also being held. These have limited space are reserved for commercial farmers.

Workshop dates include:
Thursday, June 24 9:30am-4pm
Monday, September 27 9:30am-4pm

Both tours and workshops are free of cost! But registration is required. To register contact Adam Montri at admontri@msu.edu or 517-355-5191 X1407.

Setting the Table for Wellness: A Regional Conference for schools, camps, parents, students, and farms

2010-01-25T09:24:00.001-05:00

Farm to School presents: Setting the Table for Wellness

When: March 15, 2010

Where: Grand Traverse Resort & Spa in Acme, Michigan

Setting the Table for Wellness is an upcoming conference for school employees, students, farmers, parents and active community members looking for an opportunity to learn the best ways to bring fresh, local foods into cafeterias and unite local food and farms into wellness policies. This is a great chance for anyone interested in the health of community children and the local economy. Food Service Directors, school and camp cooks, school board members, teachers, administrators, parents, PTO members, fundraiser groups, students, school nurses, after-school coordinators, health advocates, food businesses, farmers, garden resource organizations, and funders can all come together to discuss and brainstorm more great ideas to promote wellness into our schools! Some topics of discussion include a new, national online toolbox, how to source local foods through a distributor, fresh food preparation, food and farm classroom ideas, and so much more! Scholarships available for districts who bring a full “team” to the conference.

For more information visit: localdifference.org/farmtoschool

Don’t miss this great opportunity to hear about Farm to School real-life examples, tools for success, networking opportunities, wellness policy assistance, and of course, fabulous local food!

Hosting a 100-Mile Thanksgiving!

2009-11-16T13:18:00.001-05:00

Thanksgiving originally held as a celebration for the bountiful harvests of the year after neighbors, friends, and family worked all summer in the fields. This year why not try to celebrate the harvest that your neighbors have worked hard to produce by hosting a 100 mile Thanksgiving dinner. Go out and get your turkey, squash, potatoes, cranberries, and more from farms and local producers that are within 100 miles of your home. Eat healthier and fresher this year while supporting your neighborhood economy! Here are a couple links to where you can find turkeys and other key ingredients in your thanksgiving feast, as well as a few delicious recipe ideas too!

http://www.localharvest.org/
http://100milediet.org/thanksgiving

Recipe for Roasted Heritage Turkey
By Sandra Kay Miller
Besides the fact that most old fashion Heritage turkeys are also raised the old fashioned way -- with plenty of grass and sunshine -- they need to be cooked quite differently than their modern, factory-farmed counterparts. This tried and true recipe (which serves 10-12 people) will make the best of your Heritage bird this year.
Ingredients:
- 15-pound fresh heritage turkey at room temperature
- Kosher or sea salt & fresh ground pepper
- 4 cups giblet broth (see recipe below)
- Rosemary Maple Butter (see recipe below)
- Oiled parchment paper

Directions:
1. Rub turkey inside and out with salt and pepper.
2. Loosen the skin around the breast with your fingers and insert Rosemary Maple Butter between the meat and the skin as well as on the inside of the bird's cavity.
3. Set bird in deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan.
4. Add the giblet broth to the bottom of the pan. Using a sheet of oiled parchment paper, tent the roasting pan with the oiled parchment paper. Any type of cooking oil can be used. Brush it on both sides with a pastry brush. The parchment paper is easily affixed to the roasting pan with a strip of foil on each end or you can use clean, oiled wooden clothespins. Remove parchment paper and the last 30 minutes of cooking to develop a crispy, golden skin.
5. Pre-heat oven to 425F-450F. Roast the bird until the thigh temperature reaches 140F-150F. Let the bird rest 10-15 minutes before carving to let the juices settle.

A word about basting
Quick roasting at high temperatures means the oven temperature needs to be maintained and frequent basting defeats that purpose. By adding butter under the skin, the bird is self-basted. Baste the bird when you remove the parchment tent. If there is not enough liquid for basting, add either more water or wine.

Giblet Broth
- 2 cups white wine (a deep, oaky chardonnay lends a wonder taste)
- 2 cups water
- Giblets & neck
- Bay leaf
Simmer everything in a small saucepan for 15 minutes. Discard bay leaf and neck. Giblets can be discarded if they aren't your type of thing or they can be finely chopped and added to the broth.

Rosemary Maple Butter
- 1/2� pound butter
- 1/2� cup pure maple syrup
- 1 tablespoon fresh minced rosemary
Bring butter to room temperature and whip all ingredients together.

Sandra Kay Miller raises pastured heritage turkeys on her farm in Pennsylvania. She owned a catering business, a deli and was a chef for a historic hot springs restaurant in southern California. Sandra has contributed to several cookbooks and frequently wrote for the Los Angeles Times Food Section. Her goal is to now raise the quality of food she has had the fortunate opportunity to be exposed to over the last 25 years. Sandra is listed at LocalHarvest.org under Painted Hand Farm in Newburg, PA.

Cream of Corn Soup
1) Use fresh, local, August corn. Scrape kernels from cobs of 1 dozen ears of corn using a curved-blade knife, if available. Set kernels aside. Boil cobs in water to cover for ½ hour. (I add leftover cobs from corn on the cob if I have them too)
2) Chop ½ small onion, ½ red pepper and a sprig of lovage (about 6 inches or to taste) and sauté in 2 tbsp butter. Add 2 tbsp sifted flour and cook, stirring, for 2 minutes. Add ½ cup milk and ½ cup whipping cream and bring to a boil.
3) Remove cobs from their broth and discard. Add cob liquid to vegetables and bring to a simmer. Don’t boil or soup will curdle. Add salt and pepper to taste. Now add corn kernels. If soup seems too thick add milk until consistency is right. You may add ½ tsp honey to intensify the sweet corn taste.
Serves 6 to 8
Indian Pudding
Ingredients :
1/3 cup flour
1 egg
1 3/4 cups milk
1/4 cup cornmeal
1 1/2 cups milk
pinch of salt
1/2 cup maple syrup
cinammon
½ tsp ginger
1 T. butter
How to Prepare :
Whisk flour, egg, cornmeal, milk and salt over medium heat until it thickens a fair amount, about 10 minutes. Whisk in 1/4 to 1/3 cup maple syrup, a sprinkle of cinnamon, 1/2 teaspoon ginger and 1 tablespoon butter. Turn it into a small, buttered, ovenproof dish of either ceramic or glass and bake for about 1 hour in a preheated 300 degree oven. It will still be a little jiggly, but will look fairly set. Let it cool 10 to 15 minutes before eating,

Tappan Middle School hosts the Fourth Annual School Garden Harvest Dinner

2009-11-02T03:24:00.001-05:00

The Agrarian Adventure is hosting its Fourth Annual School Garden Harvest Dinner at Tappan Middle School. It will be held on Friday, November 6 from 6:30 pm to 8:30 pm. There will also be a School Greenhouse Tour at 5:30 pm. The meal includes dishes featuring the school-grown organic vegetables and preparation is led by Zingerman’s Delicatessen Chef Rodger Bowser. The food is all grown, prepared, and served by students! Come and support the students. Students, family, and public welcome. Ticket prices are as follows:
$8 K-12 Students
$15 Adult
$40 Donor (includes $25 donation)
$65 Sponsor (includes $50 donation)
Ticket prices include a three-course meal with a drink and dessert. Donation will support education programming and are tax-deductible. Tickets are available from 10/27 until 11/5 online at www.agrarianadventure.org. Come join the fun and ask yourself “where’s your food from?”

Farm to School Fundraiser

2009-10-27T17:20:00.002-04:00

Here’s a great idea on how to fundraise for Farm to School from the folks in Ann Arbor.

The Ann Arbor Farm to School Collaborative has been working on raising funds for Farmer Classroom visits and will be launching a “Farmraiser” in the next month. A donation of $30 will sponsor one farmer classroom visit and the donor will receive a locally grown or produced farm item such as honey, jam, maple syrup, etc. Donations can be made on-line and their farm item can be picked up at school. What a great, easy way to raise some money for Farm to School!

National School Lunch Week

2009-10-15T17:47:00.001-04:00

The sound of the bell goes up and hungry children hurry to the cafeteria to get in line and see what’s for lunch. Most days this includes pizza, chicken nuggets, and French fries. This definitely doesn’t sound like the healthiest of lunches but it’s a scenario that is observed at most schools. As it is National School Lunch Week, it is important to think about what children are being served at their school.
Farm to School is working on helping schools learn about the changes they can make in their cafeterias to create healthy alternatives. They help bring together farmers and school districts so students can enjoy fresh fruits and vegetables. Children are taught about why it’s important to make smart food choices and encourages them to always try new things. One student who was brave enough to try the Brussels sprouts offered one week was amazed at how much he enjoyed them and then encouraged the students around him to try some too.
Not only is Farm to School helping children discover the benefits of healthy food choices, local farms are being supported. All the fruit and vegetables come from farms in surrounding area. By connecting the farmers with their school systems everyone is able to benefit. Students are thrilled to try new things and even more excited when they know where their food is coming from; parents and teachers are happy to be able to see their children provided with proper nutrition; and the distribution from local growers helps boost the economy.
Farm to School is a great way for students, teachers, and parents alike to learn about the importance of healthy food choices and provides access to a variety of delicious fruits and vegetables throughout the year from local farmers. National School Lunch Week is a great time to think about what is being served but, it is important to remember that this should be a frequent option for children all year round. Farm to School is here to help create better, healthier lunches during this week and rest of the year.

Upcoming School Garden Grant Opportunities

2009-10-05T16:41:00.002-04:00

Healthy Sprouts Awards
http://www.kidsgardening.com/healthysprouts.asp

To encourage the growth of these health-focused youth gardens, NGA recognizes outstanding programs through the Healthy Sprouts Awards, sponsored by Gardener's Supply Company. These awards support school andyouth garden programs that teach about nutrition and the issue of hunger in the United States.

Eligibility and Application Process: To be eligible for the 2009 Healthy Sprouts Awards, your school or organization must plan to garden in 2010 with at least 15 children between the ages of 3 and 18. The selection of winners is based on the demonstrated relationship between the garden program and nutrition and hunger issues in the United States. This year we will present awards to 20 schools or organizations. Each program will receive: gift certificates towards the purchase of gardening materials from our sponsoring company, Gardener's Supply Company. The top 5 will each receive a certificate valued at $500; 15 more will each receive a $200 gift certificate NGA's Eat a Rainbow Kit, chock full of engaging taste education and nutrition lessons
25 packets of seeds, a literature package from NGA

Submission process: Applications are due by October 17, 2009.

Aero Garden
http://www.kidsgardening.com/grants/growingkids.asp

The AeroGarden is an innovative solution for bringing gardening activities into the classroom. The AeroGrow Growing Kids Awards, sponsored by AeroGrow International, Inc., will provide 300 educators nationwide with this useful, hands-on tool to enrich and enhance the study of nutrition and life science in the classroom.

Eligibility and Application Process: This award is open to K-6 classrooms in the United States with a minimum of 15 students who plan to use indoor gardens to teach nutrition and life science.
This year 300 schools will be selected to receive an AeroGrow Growing Kids Award. Each winning program will receive:
an AeroGarden Classic valued at $150
an AeroGrow Salad Greens Seed Kit
Submission process: Applications are due by October 24, 2009.

The Home Depot - Youth Garden Grants
http://www.kidsgardening.com/ygg.asp

NGA is delighted to announce that The Home Depot returned as our Youth Garden Grants sponsor for 2010. During its long history, the Youth Garden Grants program has helped more than 1.3 million youngsters reap rewards and vital life lessons from working in gardens and habitats. Thanks to the generosity of The Home Depot, we can reach many more eager young learners.

Program Criteria: NGA awards Youth Garden Grants to schools and community organizations with child-centered garden programs. In evaluating grant applications, priority will be given to programs that emphasize one or more of these elements: educational focus or curricular/program integration
nutrition or plant-to-food connections, environmental awareness/education, entrepreneurship,
social aspects of gardening such as leadership development, team building, community support, or service-learning.

Who should apply: Schools, youth groups, community centers, camps, clubs, treatment facilities, and intergenerational groups throughout the United States are eligible. Applicants must plan to garden with at least 15 children between the ages of 3 and 18 years. Previous Youth Garden Grant winners who wish to reapply may do so, but must wait one year (e.g., if you won in 2009, you can apply again in 2011) and have significantly expanded their garden programs.

Application deadline (postmark date): November 2, 2009.

Heinz Wholesome Memories Intergenerational Garden Award
http://www.kidsgardening.com/grants/heinz.asp

Heinz Wholesome Memories Intergenerational Garden Award will help families grow memories together. Recognizing the power of gardens to connect individuals of all ages socially, culturally, and emotionally, the H. J. Heinz Company is proud to sponsor the Heinz Wholesome Memories Intergenerational Garden Award, designed to foster family-focused garden efforts in communities across the country. The award will provide 57 families with the tools needed to embark on a successful gardening adventure that will foster lasting intergenerational memories while growing wholesome food.

For more than 130 years, all the tomatoes in Heinz® Ketchup have been grown from Heinz® Seed by a select group of trusted farmers in California’s Central Valley. The relationships Heinz has developed with its farmers spans several generations. This has helped Heinz consistently deliver America's Favorite Ketchup to families all over the country, so that it can be part of the relationships you build at home.

Who is eligible to apply: The award is open to any adult in the United States who wishes to garden with preschool to high school-aged family member(s) and feels that gardening is a great way to build lasting memories. A focus on nutrition, sustainability, and socialization is a plus. No prior gardening experience necessary. The garden can be established and grown in any suitable outdoor setting such as home, rooftop, deck, school yard, community garden, church garden, etc.

What the award includes: Winning applicants will receive a $500 Heinz Wholesome Memories Intergenerational Award Package including:
Kids’ Tool Set, Preschool Kids’ Tool Set, Cedar Raised Container Garden, SofTouch Hand Tool Set, Picture Pockets, Large, Zinc Plant Markers, GeoBin Composter, 3 pairs Kids Work Gloves (1 of each size), Watering Can, Kangaroo Pop-Up, Veggie Garden Seed Collection, 5 Gardening Journals, Down & Dirty Activity Book, Intergenerational Gardening Tip Sheet, Heinz® Tomato Seeds

Application Deadline : Applications are due by January 10, 2010.

Mantis Awards for Community and Youth Gardens
http://www.kidsgardening.com/grants/mantis-criteria.asp

Each year, Mantis presents the Mantis Awards for charitable and educational garden projects that enhance the quality of life in their host communities. NGA selects 25 outstanding applicants to receive Mantis tiller/cultivators.

Any nonprofit garden program may apply. In the past, winners have included schools, churches, correctional facilities, parks departments, youth camps, community gardens, and many others. These are groups turning slim resources into bountiful gardens with far-reaching benefits, from increasing their community’s access to fresh nutritious foods to educating the public about the importance of gardening in our nation’s history.

Eligibility Requirements: Applicants must: operate a charitable or educational program that is not for profit in the United States, not offer the tiller as a prize for fundraising (e.g., auction or raffle)

Award Packages: 25 programs will each receive a Mantis Tiller/Cultivator with border/edger and kickstand, and their choice of gas-powered 2-cycle engine or electric motor. Value: $349.00.

Application Deadline: March 1, 2010

CHEF’S WANTED FOR LOCAL FOOD COOKING DEMOS

2009-09-16T11:10:00.001-04:00

This fall Detroit Public Schools began a Farm to School program in 18 of the districts schools ranging from Early Childhood Centers to High Schools, where a locally grown fruit or vegetable is incorporated into the daily school lunch program once a month. As part of the farm to school program, students are able to learn about where and how their food was grown and begin to understand the meaning of the local food system and seasonality. As part of this educational experience, the Office of Food Service would like to invite area chefs to lead cooking demonstrations that teach students, parents and staff how to use leftover produce. Interested chefs should contact Michaelle Rehmann, FSEP Farm to School Program Director at rehmannm@ewashtenaw.org or (734) 222.3817.

DPS Local Food Day - Thursday

2009-09-14T14:48:00.003-04:00

Detroit Public Schools will be holding their first Farm to School event on Thursday, September 17th. Students in 18 schools will enjoy Detroit grown summer squash (from D-Town Farms) and Michigan grown cherry tomatoes and cucumbers. Volunteers are needed to talk with children in the cafeteria on Thursday about the importance of local food and to enourage them to try something new. If you are interested in volunteering, contact Michaelle Rehmann at rehmannm@ewashtenaw.org

Stay tuned later in the week for photos of the Detroit school event and more exciting information!

In The News

2009-09-11T00:00:00.001-04:00

Farm to School Programs in Jackson County were featured in a great article in the Jackson Citizen Patriot on Thursday. Check it out at: http://www.mlive.com/news/jackson/index.ssf/2009/09/program_supplies_fresh_produce.html

Welcome

2009-09-10T17:01:00.003-04:00

Farm to School in Southeast Michigan is growing daily. The energy, enthusiasm, excitement and support for the program has been amazing and continues to inspire me daily. As more school districts develop programs, I thought it would be helpful for us to start a blog where we can share ideas and learn from one another. I look forward to sharing stories of local food in the coming months as children across the southeast corner of the state enjoy the bountiful produce that is grown in our region. I hope you enjoy our posts and I look forward to your comments and insights.

Enjoy!
Michaelle