The Dirt

Program Replication Training a Success!

Fri, 14 Jun 2013 17:32:00 GMT

Immediately following SFC’s long-anticipated move to its new center, we held our second annual Program Replication Training on June 10-12 – in our very own space! Twenty-two individuals representing 10 different entities from Texas, Louisiana, and Arkansas came to learn how to implement one or more of SFC’s current programs; Grow Local community and school gardening, Farm Direct farm-to-institution, Sprouting Healthy Kids farm-to-school and food-systems education, and The Happy Kitchen/La Cocina Alegre® cooking classes. Throughout the training, individuals engaged in planning sessions, participated in hands-on activities, spoke with program partners, and toured school and community gardens and SFC farmers’ markets. The training prepared these organizations to replicate program components in their own communities so more children and adults can “grow, share, and prepare healthy food.”

Our fabulous trainees gathered together for the first introductory session

Joy Casnovsky teaches knife skills to trainees

THK trainees gathered for a training session

Participants dove into hands-on training for The Happy Kitchen/La Cocina Alegre® cooking classes and experienced what it’s like to facilitate a cooking class from start to finish. Not only did they sharpen their skills in the kitchen and create tasty recipes but they also learned how to effectively lead classes on nutrition and food education to prevent chronic diet-related disease. One participant later tested the roasted kale chip recipe on her young daughter who is a picky eater, and to her delight, it was a hit!

Vanessa Toro leads a Community Garden training session

Our Grow Local staff led engaging trainings on Spread the Harvest, Community Gardens, and School Gardens, complete with tours of school and community gardens where the group met local gardeners in action. For the School Garden training, Pickle Elementary School teacher Judith Hutchinson told her story of starting a school garden because she believed it would be beneficial to her students’ emotional, behavioral, and academic learning. She encouraged the group to always “celebrate the small accomplishments.”

Farm Direct trainees tour the SFC Farmers' Market East with Suzanne Santos

A visit to the SFC Farmers’ Market East, located adjacent from our new center, gave the group a chance to speak with local farmers and vendors and see firsthand how the Double Dollar Incentive Program functions. The topic of doubling the spending power of SNAP and WIC benefits at farmers’ markets was so popular that a lunchtime discussion group was created to further explore the topic with SFC staff.

Farm Direct trainees explore the SFC Farmers' Market East

The energy from the group was contagious. One attendee noted; “Hearing from those who actually run these programs – everyone from SFC staff and interns to food directors, farmers, and coordinators was the most valuable portion of this training!”

Celebrating a Year of School Gardens

Fri, 14 Jun 2013 17:31:00 GMT

SFC is celebrating a successful school year of school gardens! Graham Elementary’s Garden Club ended the semester with a Spring Harvest Celebration for kids, parents, teachers, and community partners. It was a privilege to see the students’ joy in caring for the garden, learning about nature, and trying new healthy fruits and vegetables. They harvested different varieties of squash, onions, garlic, and got to take the produce home. Different families plan to take turns watering and harvesting the garden over the summer. We want to thank the Graham Garden Club team for being wonderful school partners!

Texas Legislature Passes Food Bills

Fri, 24 May 2013 14:33:00 GMT

We are excited to report that this week, three important local food bills passed in the Texas legislature! These bills will directly and indirectly help farmers, food producers, and small businesses to expand and prosper. Below are summaries of each bill as provided by Farm and Ranch Freedom Alliance:

HB 970 – Encouraging home-based food production, aka “cottage foods”: Until last year, anyone making and selling any food at all (other than uncut fruits and vegetables) had to do so in a commercial, licensed facility that was subject to regulations designed for large-scale industrial food production. Last session, the Texas Legislature provided that “cottage food producers” could make specific low-risk foods in their homes and sell directly to consumers, up to $50,000 per year, without being regulated by the state and local health departments.

The bill has led to the establishment and growth of numerous small businesses in this state, with no reports of resulting foodborne illness. HB 970 expands the law to include other foods designated as non-potentially hazardous by the FDA. The bill also removes the restriction that the sale has to occur at the person’s home, allowing the seller and buyer to connect at farmers markets, farm stands, and nonprofit community events.

HB 1382 – Making it easier to provide samples at farmers markets and farm stands: Letting potential customers sample food is a great way to increase sales and encourage people to try unusual fruits and vegetables. But current regulations that govern food samplings are based on the conditions in brick-and-mortar facilities and pose unnecessary challenges for farmers and food producers at local farmers’ markets. HB 1382 provides clear, reasonable standards for sampling at farmers’ markets and farm stands. The bill also clarifies the standards for cooking demonstrations at farmers’ markets, and exempts educational cooking demonstrations from permit fees.

HB 1392 – Directing the DSHS to respond to inquiries about the law and its application to specific factual situations: Farmers and small-scale food producers have faced serious problems because of the inability to determine what is actually required under the regulations. When asked, the Department of State Health Services (DSHS) provides little guidance, leaving the producers to decide whether to invest anywhere from several hundred to tens of thousands of dollars and potentially still face fines depending on the department’s discretion. HB 1392 directs DSHS to respond to inquiries about how the law applies to a farmer’s or food producer’s specific facts within 30 days, so that they can comply with the law in good faith.

ACTION ALERT: Call Your Senators Today!

Thu, 23 May 2013 16:04:00 GMT

From our friends at National Sustainable Agriculture Coalition:

"Both the House and Senate Agriculture Committees amended and passed their draft versions of the 2013 Farm Bill on May 14 and May 15. Next, the full House and Senate will take up these bills for additional debate and amendments. The Senate is up first - they started debating the Senate Agriculture Committee's just-passed 2013 Farm Bill on Monday, May 20 and are still at work on it.

Sustainable agriculture champions in Congress have introduced several amendments that improve healthy food access, build strong communities, protect natural resources, invest in future farmers, and ensure real reform of commodity payments. These amendments MUST make it into the final version of the farm bill, and we need your voice to help make that happen.

If you care about getting healthy food to everyone, protecting our natural resources, and supporting the next generation of American farmers, then you'll want to take action on the 2013 Farm Bill this week!"

See the links below for a list of Farm Bill action alerts issued by our partners. Please take action today!

National Sustainable Agriculture Coalition: Take Action!

Food & Water Watch - Tell Your Senators: Fix The Farm Bill!

Food Democracy Now - Stop Monsanto and Support Organic, Sustainable Food!

Farmers' Market Coalition: Farm Bill Update: FMPP

What Is Your Market Story?

Fri, 17 May 2013 15:32:00 GMT

You may already be aware that the SFC Farmers’ Market Downtown is celebrating its 10th anniversary this Saturday, May 18th! We are so thankful for the past 10 years of local, sustainable food, farmers, volunteers, and wonderful customers who keep coming back to support the markets. To commemorate this special occasion, we asked our community: What’s YOUR market story? Here are some of the responses:

I've been working for Engel Farms for six years, and for about 4-5 years I've been coming to markets, particularly Downtown. I really enjoy the families - little children, infants, families together, it's a good atmosphere for them to come out. The Downtown market is really good. We've got a lot of regular customers who come every week." - Phillip Bayer, Engel Farms

I've been doing the Downtown market for almost five years. What I love about coming to the market is being able to have the direct connection to my customers. It's a well-managed market…the clientele continues to get more diverse, and there's more demand for our produce and eggs. - Chris Olsen, Milagro Farms

I started volunteering at the Market 10 years ago on the opening day, but prior to that I was pleased to be part of planning the year before with Suzanne [Santos] and Karen Enredy (exact name and spelling has escaped me). At that time, I was Director of Visitor Services at the Convention and Visitors Bureau and realized the significant impact that local Farmers’ Markets have on tourism. When the Market opened in Republic Square, Nancy Burns and I were present in the Information Booth on the early shift EVERY SATURDAY for the first year and a half or so! Now we have so many great volunteers that we only go once a month!

One of the joys of volunteering is getting to see and visit with Toni, Janet, Henry and Ann and others who have been faithful patrons of the Market from the beginning and continue to this day! What a privilege to see how far the Sustainable Food Center has come in these 10 years and I thank you for the opportunity to serve. - Barbara Grove

Nearly every single Saturday I meet one of my best friends, Claire at the Farmer's Market - same time, same place. [I'm hesitant to admit] we have somewhat of a routine to the morning which always begins with coffee (1/2 coffee, 1/2 spiced chai to the cup!) We walk a couple loops around the market, initially catching up on the week. I can't remember a time we didn't stop by Cake and Spoon for a scone. (Every single week Claire asks what the different scone flavors are but I have yet to see her purchase anything other than the amazing ginger!) We are usually ready for another cup of coffee by this point and make our way back to Texas Coffee Traders for a refill (minimum of 2 cups per Saturday and I think once or twice we've maxed out at 4...) It is not unusual to find us, at some point, in the line at The Gardener's Feast waiting for a tamale. After several laps and several familiar faces (both human and canine) we always scope out the best looking spinach or beets or tomatoes that week.

So, happy anniversary and thank you SFC Farmer's Market for cultivating a healthy city by strengthening the local food system! And on a more personal level thank you for giving Claire and I the best possible place to enjoy Austin and enjoy each other, week after week. Sustainable food. Sustainable friendship. - Marcee Vest

I've been shopping at the SFC Farmers' Markets for the past couple of years. I love having the opportunity to support local farmers and buy the freshest produce available. Since becoming more involved in the SFC as a volunteer, I've started to look differently at food and the culture surrounding it. Now I try to include more vegetables in my diet and really take notice of where my food is coming from. I feel lucky to live in Austin where I can buy tomatoes at their peak, locally grown greens, farm eggs, and fresh roasted coffee. It's so wonderful to see how the markets have expanded in the past 10 years and how the SFC is striving to make these healthy foods available to more and more people in our community. - Breanna Rollings

My family and I try to go to the farmer's market every weekend - we try to make it a special experience that the children, 4 and 6 years old, always look forward to repeating. They have fun running around the kid-designated building / crafts areas and then picking the fruits and vegetables that look interesting or unusual to them - they are big fans of the multi-colored carrots. We all choose a treat and browse the stalls while listening to local performers. My favorite moment this year happened when we went to the market on a chilly day in December. The musicians were playing Christmas songs and the guest chef demonstration and samples by Chef Josh Watkins from The Carillon were an outstanding Saturday morning indulgence. The band invited children to participate in the songs, and my kids didn't leave the microphone for the next half hour. It was a great combination of local talent, foods, music and family. - Bethlyn Thornton

Meet Philimena Dickson - Parent, Gardener, and Leader!

Thu, 16 May 2013 19:18:00 GMT

By Molly Costigan
AmeriCorps VISTA - Community Health Organizer

Sustainable Food Center partners with Marathon Kids to engage with parents, staff, and community members at partner elementary schools and facilitate the formation of wellness teams that participate in health and wellness activities. Wellness teams reach out to SFC for resources and programs, such as healthy cooking classes or school garden trainings. Leaders on the wellness team organize regular meetings and activities, and engage the school community in health and wellness issues.

Norman Elementary parent leader Philimena Dickson, has been involved with Cultivating Healthy Communities for almost three years. Through the wellness team, she has attended SFC’s The Happy Kitchen/La Cocina Alegre® cooking class, Basic Organic Gardening class, and School Garden Leadership Training, and she and her family have helped with the installation and maintenance of a community garden at nearby St. James Episcopal church. She also participates in SFC’s Spread the Harvest program for her own family’s garden.

Why did you get involved with Sustainable Food Center and Marathon Kids?
It was definitely the gardening. We had a garden at our home, and I like gardening and knowing that you get fresh food from the garden and can feed your family well.

It is a struggle because sometimes you have sweets and the sweets are not good for you. Or you want to have something quick so you do not have to cook. But once you decide to train yourself you can see what you need to have energy all day.

What are some of your favorite things to grow?
Kale and tomatoes. I have tomatoes right now, at least three of them, that are ready to go into the ground. I will have to try again with carrots. If I have the right type of lettuce, like romaine, then I grow it too. We have cabbage now, and that is a favorite, and onions are pretty good. I would like to grow red onions.

What are some things that you have done here at the school or the church garden?
I am on the wellness team and get information out to the community and the parents. I am talking to more parents about what we do on the wellness team and what we are here to do for the community.

What are some of the things that you have learned as a wellness team leader?
I have learned more about how to communicate with people. If I learn here, I learn in my personal life, like how to keep the information that I have going and then pass it on or keep it on paper—and also trying to put it into the computer. I am starting to use the computer to keep up with names of wellness team members. It is a learning process and I am learning how to be an organizer. When I started I did not know how; I was shaking in my boots!

Why is this important to you?
Because I see how it helps my family, and we all have a healthier diet now.

Fostering Leaders and Connecting to Food

Mon, 13 May 2013 05:00:00 GMT

By Joy Casnovsky
The Happy Kitchen/La Cocina Alegre® Director

The foundation of The Happy Kitchen/La Cocina Alegre® is the cadre of 40+ trained Facilitators that lead classes and workshops across Austin. These are community members who care deeply about helping others eat healthy and hone their cooking skills and confidence. Even though I adore working at Sustainable Food Center and thoroughly believe in our mission, I still sometimes get stuck in the day-to-day grind of running the Program (yes, I just admitted that!). However, my eyes always light up upon hearing stories first-hand from the Facilitators, like the ones I heard this week. It reminds me of the fantastic work we are doing in the community by cultivating leaders and connecting people to their food.

Ida is currently facilitating a six-week class at the HEB at William Cannon and I-35. As part of our GROW-SHARE-PREPARE model, we always use produce from one of our SFC Farmers’ Market in at least one of the six classes to introduce farmers’ market produce to the participants. Ida went to the SFC Farmers' Mkt -Triangle to buy strawberries and this is what she wrote me about her experience—

I just loved Phil the farmer he was so sweet and kind to me. He gave me a $19.00 discount since I had bought 16 pints [of strawberries] for the class. I did some shopping and got 2 more pints for my children. Then I went back and said Phil you did not charge me right and he said you bought so many I wanted to give you a good deal and he thanked me for being honest. I thought he did not use a calculator but he is one sharp little old man and he hand-picked all 18 pints to make sure he gave me the best strawberries for the class and they were delicious. It was my husband’s birthday and I bought a plate full of vegan cupcakes, olive & rosemary bread, wheat bread, and some Indian food since it was a special day at our home. I was the first customer so I got the best of everything they had. So I came back with lots of goodies. So everything went very very well at the farmer’s market.

Ida eating strawberries from the market

Roseanna is also facilitating a six-week class, but is at the HEB at Rundberg and North Lamar. The six-week model aims to provide a supportive atmosphere for people to make those cooking and dietary changes. This story exemplifies that perfectly!

Tonight the question was asked what they wanted to get out of these next 5 weeks. Almost everyone is having major physical challenges and all of them showed a genuine concern for their overall health and really desired changes. I had some index cards with me and had an idea for this group. I shared with them on how I really applauded their humbleness on what they shared and I wanted them to take it one step further and that was to write down the bullets of what they had shared and tack on there a goal and we would review on the last week. They loved that and I had one come up to me and shared her desire to regain her ability to dream again and set goals for herself so I gave her some tools to help her achieve that. Another came up and really shared some personal info about herself so I made myself her accountability partner if you will for the next 5 weeks. This is a group that really wants it and I am really in a state of expectancy for them.

Roseanna going over The Happy Plate

Education and Community Garden Coordinator AmeriCorps VISTA Position

Thu, 02 May 2013 18:09:00 GMT

Overview

Sustainable Food Center (SFC) cultivates a healthy community by strengthening the local food system and improving access to nutritious, affordable food. SFC’s Grow Local program offers the resources and education to enable children and adults in Central Texas to develop skills in organic food production, as well as an understanding of the importance of local food production for the health and well-being of themselves, their families and community, and the environment. We are looking for a dynamic, English-Spanish bilingual, organized individual to coordinate Grow Local’s classes and trainings, manage the Citizen Gardener program, and provide support to new and existing community gardens.

Position Description

The Education & Community Garden Coordinator AmeriCorps*VISTA will oversee administration of Grow Local’s organic food gardening classes and garden leadership trainings, including the Citizen Gardener education and volunteering program. The VISTA will also share responsibility for coordinating SFC’s fiscal sponsorship of community gardens and offering support to new and existing community gardens in the Austin area. Additionally, the VISTA will help enhance and expand Grow Local’s class and outreach materials to make them more culturally relevant and appropriate for recent-immigrant and/or low-income Austin residents.

Key Responsibilities

Coordinate scheduling and logistics for Basic Organic Gardening, Citizen Gardener, and specialized topic gardening classes and for School and Community Garden Leadership trainings
Coordinate Basic Organic Gardening and Citizen Gardener teacher trainings
Oversee and track Citizen Gardener volunteer hours
Administrate Citizen Gardener Facebook page and newsletter
Assist with planning and logistics of Citizen Gardener graduation events
Conduct outreach, material preparation, and follow-up for all Grow Local classes
Assist with enhancement and expansion of Grow Local class and outreach materials to improve cultural relevance and appropriateness for recent-immigrant and/or low-income Austin residents
>Revise and update class materials in English and Spanish as needed
Create and distribute Grow Local Gardening Information email
Manage SFC community garden sponsorship
Assist with development and implementation of expanded assistance protocol for community gardens

Qualifications

Bachelor of Arts or Sciences or appropriate experience
MUST be bilingual (English/Spanish). Excellent written and oral communication skills in both languages.
Ability to work independently and as part of a team>
Strong time management and organizational skills with ability to manage multiple projects
Strong fiscal management skills
Computer proficiency, including Microsoft Office (proficiency in Adobe InDesign & web application is a plus)
Knowledge and experience with food gardening, farm-to-school, and healthy cooking preferred
Ability to work a flexible schedule
Reliable transportation
Dedicated team-player who is culturally sensitive
Dynamic personality with good sense of humor and appreciation for healthy, local food.

Compensation: Sustainable Food Center is an equal opportunity employer; women and people of color are encouraged to apply. This is a full-time (40 hours per week), one-year position. Serving as an AmeriCorps*VISTA member, you are eligible for the following: living allowance of $11,136 per year, health insurance, childcare assistance, professional development opportunities, student loan deferment, assistance with relocation costs, and, upon completion of the program, a choice of a $5,550 education award or a $1,500 cash stipend.

To Apply:

Apply through AmeriCorps website: https://my.americorps.gov/ AND

Email resume, cover letter, three references, and a Spanish/English writing sample (1 page) to Sari Albornoz, Grow Local Director at sari AT sustainablefoodcenter DOT org.

No phone calls, por favor.

Applications accepted until May 20, 2013. Position begins August 13, 2013.

To learn more about Sustainable Food Center, go to: www.sustainablefoodcenter.org. To learn more about VISTA, go to http://www.americorps.gov/about/programs/vista.asp

Farm to Plate Chefs Announced!

Wed, 17 Apr 2013 17:36:00 GMT

May 9, 2013

Celebrate the bounty of spring with SFC at our annual fundraiser on the lush grounds of historic Barr Mansion on May 9, 2013. Delight your guests with food by over 25 leading Central Texas chefs dedicated to sourcing locally. Continue reading to view our recently announced list of chefs for Farm to Plate 2013!

2013 FEATURED CHEFS: Jesse Griffiths of Dai Due, Sonya Cote of Hillside Farmacy and The Homegrown Revival, and Andrew Wiseheart of Contigo

Full chef list:

• Bryce Gilmore - Barley Swine

• Shawn Cirkiel -
Parkside, The Backspace and Olive & June

• David Bull - Congress Austin

• Maximillian Petty - Olivia

• Alexis Chong - Sway

• Rick Lopez - La Condesa

• Josh Watkins - The Carillon

• Joel Welch - Kerbey Lane Cafe

• Jam Sanitchat - Thai Fresh

• Terry Wilson - Aquarelle

• Rob Snow - Fore

• Roberto Espinosa - Tacodeli

• Charles Bloemsma - Green Pastures

• Jennifer Bartos - Make it Sweet

• John Bates - Noble Sandwiches

• Jackie Letelier - Pate Letelier

• Ben Baker - Travaasa

• Lawrence Kocurek - TRACE

• Jessica Maher - Lenoir

• Andrew Curren - 24 Diner and Easy Tiger

• Emmett Fox - Asti Trattoria and FINO

• Jason Donoho and Trish Eichelberger -
Alamo Drafthouse

• Ben Willcott - Texas French Bread

• Allison Jenkins - laV and Say laV

• Jeramie Robison - Uchi

• Tom Pederson - Cocoa Puro

• Nicole Patel - Delysia Chocolatier

ALSO FEATURING:
• Cocktails by Tipsy Texan
• Beer from Saint Arnold, Independence and Real Ale Brewing Companies
• Tea from The Barefoot Cook and Zhi Tea
• Wine from local wineries

Volunteer Spotlight: Jenny Houghton

Fri, 12 Apr 2013 17:25:00 GMT

If you’ve been any of the SFC Farmers’ Markets before, you’ve seen our Taste the Place tent. If you’ve read this spotlight before, you know how important our Taste the Place volunteers are to us. This month, I want to highlight Jenny Houghton, one of our SFC Farmers’ Market East Taste volunteers.

Jenny started by doing Taste the Place at our various markets and the moved on to working in the office every week. On Friday mornings she helped pack the “bins” or all of the supplies that go to Taste the Place every week and very quickly she joined the permanent Taste crew at the Tuesday market. Every other week Jenny holds down the fort at the newest SFC market. Since the location move from the YMCA to the MLK Lite Rail stop, Jenny has taken on a new role. She volunteers at the Taste the Place tent EVERY week, and trains our newest Taste crew in order to ensure that we always have well-trained and reliable volunteers at the taste tent. When asked what makes her volunteer for this shift over and over again, Jenny tells me: “I have found that volunteering for Taste the Place is a wonderful way to engage with the community about the delicious local food we have available to us in the Austin area. I love talking to people about fruits and vegetables they've never seen before; I have seen both adults and children discover favorite foods they never knew existed before coming to Taste the Place! The tasting booth encourages an important dialogue about our local food system and the health of our city.”

Working on Tuesdays specifically seems to be close to Jenny’s heart. She understands and recognizes the Eastside needs and why the SFC Farmers’ Market East is so important, “Each week, shoppers tell us how happy they are that a market has finally come to their neighborhood. I think it's particularly important that this market allows shoppers to use their SNAP and WIC benefits to purchase fresh foods. Good nutrition is something that should be available to everyone, and the SFC East market is helping us move in that direction.” We agree Jenny and I can’t think of anyone better to represent us week after week.

It’s obvious that Jenny is passionate about food and community. But what’s her favorite part of it all? “Volunteering with Taste in one of the highlights of my week. There's nothing like watching a 3-year-old's face light up as she sinks her teeth into a fresh slice of watermelon! Since starting with the market last March, I've gotten to know the farmers, the SFC staff, and many of the shoppers who frequent the market. I love getting to interact with our community while supporting a cause I believe in”.

I asked our farmers, vendors, and staff what they thought of Jenny coming back over and over again and heard the same response from everyone: we all appreciate her infectious smile, her obvious joy at working with everyone, and her amazingly positive attitude. I cannot thank Jenny enough for being so dependable, flexible, and an amazing trainer at the market. She has taken this role on and done more with it than I could have asked.

Farmers’ Market Nutrition Program Kicks Off for the 2013 Season!

Fri, 12 Apr 2013 17:06:00 GMT

We’re excited to announce that the Farmers’ Market Nutrition Program (FMNP) is set to begin April 13th!

What is FMNP? FMNP is a program of the Texas Department of Agriculture (TDA) that allows qualified WIC participants to buy nutritious fresh fruits and vegetables, using FMNP vouchers, from participating farmers’ market associations. Sustainable Food Center (SFC) first contracted with TDA last year, to offer the program in Travis County and is looking forward to continuing the partnership for a second year. Most of all, SFC is excited about partnering with four area farmers’ markets to provide WIC clients with more access to locally grown nutritious fresh fruits and vegetables.

How Does FMNP Work?

Beginning April 13th through September 30th, qualified WIC participants can visit a SFC Farmers’ Market to pick up their FMNP vouchers. FMNP Market staff will be distributing vouchers at all four of the SFC Farmers’ Market on a weekly basis. FMNP vouchers can be spent on fruits and vegetables at all four of the SFC Farmers’ Markets. In addition, WIC clients can also spend their vouchers at:

HOPE Farmers Market
Cedar Park Farmers’ Market
Mueller Farmers’ Market
Pflugerville Pfarmers Market
Lone Star Farmers Market
Green Gate Farms

FMNP vouchers are also eligible for the Double Dollar Incentive Program that doubles the value of fruit and vegetable purchases up to $20 every week! The Double Dollar Incentive Program is found only Tuesdays at the SFC Farmers’ Market East and Saturdays at the SFC Farmers’ Market at Sunset Valley.

Be sure to stop by any of the SFC Farmers’ Markets for more information!

Spring planting is here!

Fri, 12 Apr 2013 05:00:00 GMT

Grow Local hosted a very festive spring Spread the Harvest resource give-away day on Tuesday, March 26th, where home, school, and community gardeners picked up seeds, seedlings, and compost to help grow their gardens. Organics by Gosh generously provided the top-notch organic compost, and the beautiful veggie and herb seedlings were expertly grown by Gabriel Valley Farms. Through Spread the Harvest, gardeners can receive resources for growing their own fresh, healthy food, and they’re also encouraged to share their extra produce with friends, family, neighbors, and food pantries. Grow Local also debuted our new SFC Garden signs at the give-away!

We’re thrilled to offer these bright, colorful signs to all home, school, and community gardens that we partner with in Austin – contact us or stop by to pick up yours today! We encourage you to post a picture of your sign (see below) to Twitter mentioning @SFClocal and using #growlocal or on Facebook tagging SFC - thanks for helping to spread the word!

Meet Citizen Gardener teacher, Wendy Leiva!

Tue, 02 Apr 2013 18:23:00 GMT

Citizen Gardener provides a framework for receiving 10 hours of introductory gardening instruction, completing 10 hours of service apprenticing with a more seasoned gardener, and becoming an official Citizen Gardener.

We are profiling one of our newest Citizen Gardener instructors, Wendy Leiva, who debuted in the Citizen Gardener program Citizen Gardener 34 with Dick Pierce.She is also a graduate of the Austin Permaculture Guild’s Permaculture Design course and lives in Round Rock with her family.

How did you hear about Citizen Gardener?

I was looking at a lot of local food organizations and got connected to SFC on Facebook. I was interested in the class because I was about to take the Permaculture Design Course and I wanted to revist introductory level gardening before going in to intensive permaculture. I had gardened on and off before my kids were born, but then after I had my kids and life happened. I fell into that trap of thinking I didn’t have time for gardening. Taking Citizen Gardener reminded me it’s not really that much work, the little bit of work [you put in] yields so much happiness and satisfaction. I was reminded how much I missed gardening.

What did you take away the most from Citizen Gardener?

The class exceeded my expectations. I thought the class would be just sort of…a list of all the plants you should have in your garden. I was surprised that Citizen Gardener showed me the skills for how to build my garden… I went home so excited and started working on my box but in the first class session I had worked on site preparation so while I really knew how to do that part, I hadn’t learned the details of building the box. I ended up with a wonky box that I ended up rebuilding after the 2^nd Saturday session. Still, I realized how quickly it can be done, easily, and cheaply!

What has teaching been like for you?

Admittedly, I was a little scared because I’d never taught a gardening course before. But, after working with Anne Woods (a fellow Citizen Gardener teacher), I realized I could do it and I could do it well! The experience of teaching was wonderful. We had students from Round Rock, Pflugerville, and North Austin and it was great to connect with people right outside of Austin who are also interested in this movement. I look forward to doing it again!

How has Citizen Gardener influenced your relationship with food?

Citizen Gardener has inspired me to eat more local food and more fruits and vegetables. And it has inspired me to want to grow my own food… which is a big deal because I grew up thinking food is something you buy from a package in a grocery store and now I try to buy local and unpackaged. With two kids I don’t always uphold to [buying local and unpackaged] everyday, but I try. My goal for my home garden is to make it a family space full of edible food! My daughter is only two years old but loves to be outside [in the garden], and my son is ten years old and loves to water the plants.

What are your future projects?

I’m inspired by the work going on in Austin and I feel a little sad that the ‘burbs’ (suburbs) don’t have the awesome resources that Austin does. Round Rock isn’t listed by the US Census as a food desert, but I think there must be underserved areas that lack access to local food. We don’t have much public transportation and we have mostly huge, scattered mega-HEBs. I want to see what I can do to help ignite passion for local food in Round Rock. I’m working on building relationships in the areas north of Austin, starting with places like Monument Café and Jack Allen’s Kitchen.

Interested in networking with Wendy? Email her at wendy.p.leiva@gmail.com

Stay tuned for upcoming fall 2013 Citizen Gardener classes, with locations north of Austin by joining the Grow Local monthly- newsletter or checking our events page.

Meet FayeLynn--one of our Facilitators!

Mon, 18 Mar 2013 15:19:00 GMT

Without its 40+ Facilitators, The Happy Kitchen/La Cocina Alegre® would not be able to operate. The Program is built upon the peer to peer model, training community members to become Facilitators. Informative (and fun!) six-week classes and workshops are then delivered to communities in need. One such Facilitator is FayeLynn, who has been facilitating since 2008.

What made you want to become a Facilitator?

Being raised in a family of Seventh Day Adventists and by a nurse and a doctor, I was taught from early on the importance of food and health. My mom, who is 90, is a fantabulous cook! I grew up with her giving healthy cooking classes and she used to say “a lot of people are digging their graves with their forks.

I first took The Happy Kitchen/La Cocina Alegre® class (as a participant) at Dove Springs Recreation Center. I was so impressed with the information and how accessible it was. It was so practical. And I liked the fact that the participants got the grocery bags to go home and practice the recipe at home—that’s amazing! I feel that the Program reaches people that might not have this information, but who need it. I also like that the classes are made up of “real people,” not just professional culinary artists. Everyone has real life experiences, which is important.

Growing up did you ever “rebel” against this healthy lifestyle?

As a child, I got very stick one time. My mom told me I was sick because I wasn’t eating my vegetables. I associated that feeling of sickness with not eating my vegetables and ever since then, haven’t stopped eating them. I rarely get sick. I didn’t have my first Sprite until I was 14!

How has Facilitating affected your own life in terms of healthy eating?

Although I grew up eating healthy and knowing its benefits, I think the culinary skills skipped a generation. Combining food in a way that will be tasty, the art of cooking, that is hard for me. I cannot cook like my mom. I will make dishes for my family that my mom makes and my kids like her version way better! Every time I lead a class as a Facilitator with The Happy Kitchen/La Cocina Alegre®, I learn something new. Facilitating challenges me.

FayeLynn (right) helping a participant read a food label.

Local Food Bills Heard by Texas House Public Health Committee

Thu, 14 Mar 2013 16:48:00 GMT

Our friends at the Farm and Ranch Freedom Alliance issued the following press release about the exciting local food bills currently being considered in the current Texas Legislative Session.

AUSTIN, Texas – February 28, 2013 – Two important local food bills were heard before the Texas House Public Health Committee at the Capitol yesterday on Wednesday, February 27.

Over 100 Texans – including registered dietitians, nurses, licensed raw dairy farmers, and raw milk consumers – attended the hearing and registered in support of HB 46, sponsored by Representative Dan Flynn, which would allow licensed dairy farmers to sell raw milk at farmers’ markets, as well as do home delivery and make other delivery arrangements with their customers.

While the number of family-owned dairy farms has dramatically dropped over the last several decades, raw milk has provided a practical way for farmers to stay in the dairy business and remain financially and environmentally sustainable.

“What is the difference economically between conventional milk and raw for retail milk? It is the life or death of a dairy farm,” said raw milk dairy farmer Bob Stryk, of Stryk Jersey Farm in Schulenberg, Texas.

Much of the testimony and Committee discussion focused on the safety aspects.

“Licensed raw milk producers meet extensive regulatory requirements to protect the public health and safety,” stated Judith McGeary, Executive Director of the Farm and Ranch Freedom Alliance. “There have been six illnesses attributed to raw milk in Texas in the last twenty years. More illnesses have been attributed to strawberries and chicken soup than to raw milk in this State, and it certainly has a better track record than raw oysters, which the Texas Legislature voted to protect last session.”

The second bill, HB 910, sponsored by Representative Lois Kolkhorst, and joint-authored by Representative Eddie Rodriguez, chair of the bipartisan Farm-to-Table Caucus, would cap the health permit fees that could be imposed on farmers and farmers’ market vendors to $50 per year per county or city. Over 80 Texans registered their support, and the Texas Organic Farmers and Gardeners Association, Farm and Ranch Freedom Alliance, Sustainable Food Center, and two individual farmers' market organizers testified.

“House Bill 910 is about economic development – supporting financially viable markets for family farmers. And it’s about access to healthy food – keeping producers’ costs down so prices of healthy food remain accessible for consumers,” said Andrew Smiley, Deputy Director of the Sustainable Food Center.

For more information visit www.farmandranchfreedom.org, email info@farmandranchfreedom.org or call (254) 697-2661.

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About Farm and Ranch Freedom Alliance
Farm and Ranch Freedom Alliance (FARFA) is a national organization that supports independent family farmers and protects a healthy and productive food supply for American consumers. FARFA promotes common sense policies for local, diversified agricultural systems.