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Welcome to GoodFood WorldAugust 12, 2012
Community Supported What?

Cape Ann Fresh Catch Delivery
A typical delivery from Cape Ann's CSF
Spend a little time in the presence of a local food advocate and you'll hear a string of acronyms beginning with CS: Community Supported Agriculture (CSA), Community Supported Bakery (CSB), Community Supported Fishery (CSF), Community Supported Restaurant (CSR), Community Supported Winery (CSW)... What is all this community support about and what do these programs really mean?

Now it is possible to sign up for a grain subscription or grain and beans, for example. In the market for bread and wine? Check out a community supported bakery or a community supported winery. And for your main course, you can sign up for a meat (and eggs) subscription.

This week we talked about a subscription program for fish from Cape Ann Fresh Catch CSF, complete with photos showing how to use the fish.

There's more, keep reading! Get a cup of coffee and join us at GoodFood World, where we get to the source by talking to the people who produce, process, and deliver good food. Take care, eat well, and be well!  

Can Western Washington Feed Itself?

Western Washington Farm Can western Washington feed itself? Other regions - and cities - across the country are asking themselves the same question.  


Faced with a global food system that could become unstable in the future as transportation costs go up, changing weather patterns affect crops, and water becomes more scarce, it is important that we understand exactly how we will be able to satisfy our daily nutritional requirements. 


According to the Western Washington Foodshed Study, the region's counties are home to 78% of the state's population and that population currently consumes quantities somewhere between 1.5 and 3.1 times the amount of food produced.  


Boats at Fishermen's TerminalWhy the wide variation? Primarily it is because a large amount of food is wasted: between 27% and 57% of food weight is lost between the farm and the table, depending on the food group.


A very informative report, the Foodshed Study reflects the biases of the authors and sponsors; it focuses on the availability and use of local farmlands. Missing is a discussion of another long-time source of protein - the local and regional fisheries. Because most of western Washington is either coastal or has access to numerous rivers, indigenous peoples balanced fish and game as the seasons changed.


Read more here - and think about your region. Whether you call it the 100-mile, the 240-mile, or the 400-mile diet, it's time to eat closer to home.

Good News!

(Source: Food Safety News) 

This week Ohio became the first state to gain approval to sell meat from small, state-inspected slaughterhouses across state lines - a critical step toward rebuilding processing infrastructure for small-scale, regional meat and poultry producers.


We've talked in the past how important it is for small producers to have accessible processing plants, especially for small animal processing. This approval means that meat from processing plants that are state inspected - and have fewer than 25 employees - can sell meat across state lines. 


It's a big step toward easier access to locally-grown, locally-produced food for all consumers! Read more in It's a Go: Small, Local Meat Plants Can Sell Across State Lines.   

Farm Talk

Sheep on spring pasture Our Minnesota shepherdess, Lea McEvilly, is back at the keyboard catching us up. This week she is lambing; here is what she has to say:
Mid March, the real lambing season began in earnest! It was one very busy time with 60 mature ewes giving birth to 102 lambs, and not one was lost! Our lambing average had reached 170%, our highest so far, which meant the introduction of the 1/4 Finn blood into the ewe flock was starting to pay off.

Read Lea's latest installment here.
Reading List

Where did THAT come from? How do you grow it? How do you harvest it? How do you prepare it?
Veggie Reference Books
Here are three references that will help you learn more about veggies like red runner beans, New Zealand spinach (one of our favorites), black radishes, purple potatoes, kohlrabi (another on our "like" list), fennel (the herb and the vegetable), and rainbow-colored carrots... 


Keep reading here: Vegetable reference books: Where did THAT come from? There are more books on GoodFood World and more coming every week. Enjoy! 

Just for Fun!

Love My Vegetables It's getting to be the peak of the season; vegetables and fruit are ripening and the harvest has begun. Now is the perfect time to enjoy local produce - and to sing about it!

What fun! The Beach Boys singing "I Love My Vegetables!" (The second track from the Beach Boys album "Smiley Smile," from 1967.) This will keep all the kiddies - young and old - eating those leafy greens... Sing along! 


Then when you're finished serenading the whole garden, try an ode to tomatoes... Here's Guy Clark singing "Homegrown Tomatoes" - sing along with Guy! 

At Your Service!

Gail Nickel-KailingWe can help you get your products to market! You put your heart and soul into growing, preparing, packaging, and delivering whole, minimally processed, local/regional, and organic or sustainable food. Marketing your products to discerning consumers can be a challenge.


Green Business StrategiesWe can fix that! I am a former corporate marketing professional seeking clients in the good food world - organic and sustainable farmers, food processors, retailers, restaurateurs - who want to reach more customers and buyers through a creative, affordable, collaborative process that includes business planning, marketing program development, a bold web presence, or social media marketing.  


Let's get you more customers, generate more sales, and boost your bottom line.  


Consulting and business services for small socially-innovative businesses and grass-roots "good food" producers and processors. Visit Green Business Strategies and learn more. 

Your Chance to Contribute Content, Advice, Input

We welcome photos, tips, observations, and links to stories about the world of good food. Send us stories about what you've seen or heard. Tell us what we're doing right. We like "atta boys!" Got a beef? Send it on... we need to know! Here's the place to do it.   


Or if you could make a much appreciated contribution to keep us online, do it here. 


See you next week!


Gail Nickel-Kailing and Ken Kailing



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