|News & Events January 2011|
Berkshire Grown envisions a community where healthy farms define the open landscape, where a wide diversity of fresh, seasonal food and flowers continue to be readily available to everyone, and where we celebrate our agricultural bounty by buying from our neighboring family farms and savoring their distinctive Berkshire harvest.
|Berkshire Grown Launches a New Marketplace!
Are you a farmerwho still has produce available but no obvious place to sell it? Or, a chef who would like to connect with more farmers in the winter season? Are you a die-hard locavorewhose CSA has run out and are desperate to find local vegetables? Or, do youwant to discover new local food products to incorporate into your cooking?
With three Holiday Farmers' Markets under our belts and the feedback that resonated from those events, Berkshire Grown has created a Facebook page called Berkshire Grown Online Farmers' Marketplace - a central place for Berkshire Grown members to congregate and talk supply and demand.
Self-propelled by Berkshire Grown members, the page will benefit those of you who choose to participate in it. Farmers and food producers can post what they have available, and chefs and community members can comment or contact suppliers directly with requests for product or more information.
Berkshire Grown offers this as a networking service and bears no responsibility for transactions.
Williams College Master Calendar here
| What We're Reading|
Marion Nestle predicts the food issues of 2011:
Marion Nestle, author of numerous books including: Food Politics: How the Food Industry Influences Nutrition and Health (2002, paperback 2003) and Safe Food: The Politics of Food Safety (2003, paperback 2004),What to Eat, (2006, paperback 2007)
Here are the headlines, click on the link below to read Nestle's brief thoughts on each of these issues:
Dietary guidelines will be released this month...
The U.S. Department of Agriculture will issue a new food guide...
The fights over food safety will continue...
Expect more lawsuits over the scientific basis of health claims...
The FDA will issue new front-of-package label regulations...
Corporations will seek new ways to co-opt critics...
School meals will make front-page news...
Farm bill advocates will be mobilizing...
READ NESTLE HERE
What We're Reading
Obama signs Food Safety Bill
"On Tuesday [Jan. 4,2011]...President Obama signed into law H.R. 2751, the FDA Food Safety Modernization Act, a $1.4 billion measure that modernizes the Nation's food safety system to better prevent foodborne illness and better respond to disease outbreaks. The President signed the legislation at about 5:00 PM ET in the Oval Office, using fifteen different pens to enact the sweeping revamp of America's food safety system, the first since the 1930s." read more on Obamafoodarama
From Marion Nestle: "Speakers said the new bill will give the FDA the tools and authority it needs to help prevent the CDC's new estimates of the annual burden of foodborne illness: 48 million cases, 180,000 hospitalizations, and 3,000 deaths.
"But they barely mentioned the elephant in the room: funding. The estimated cost of the new provisions is $1.4 billion, which will certainly require new appropriations at a time when Republican lawmakers balk at the mere thought....
Marion Nestle's response here on her blog Food Politics.
"Obama Likely to Face Fight Over Cost of Food Safety Bill" in the NYTIMES
"The Whole Berkshire Hog"
February 4, 2011 at The James Beard House
Please join chefs from Mezze Restaurant Group, The Red Lion Inn, John Andrews and Route 7 Grill for an evening of Berkshire-grown and Berkshire-raised deliciousness.
"Enjoy a true snout-to-tail experience at the Beard House created by a group of devoted farm-to-table chefs who all hail from the Berkshire region. These local food visionaries are going hog wild in their preparation of an entire Berkshire pig, raised specifically for this porcine dinner."
Reserve tickets now as this event is almost sold out!
Call 212.627.2308 to reserve.
Brian Alberg, The Red Lion Inn
Matthew Duley, The Red Lion Inn
Lester Blumenthal, Route 7 Grill
Dan Smith, John Andrews Restaurant
Nicholas Moulton, Mezze Bistro + Bar
Chris Amendola, Allium Restaurant + Bar
Wines by Dan Thomas, Sommelier, The Red Lion Inn
Dinner begins at 7 pm at the James Beard House | 167 West 12th Street, NYC
James Beard Foundation Members $130 | General Public $170
Organized by Brian J. Alberg, Executive Chef and Food & Beverage Director at The Red Lion Inn in Stockbridge, the Beard House event will present the cuisine of six chefs working in the verdant Berkshire region today. This event marks Alberg's eighth appearance at the Beard House. Alberg has been instrumental in galvanizing a Berkshire culinary movement - as a chef supporting local farms, as a farmer raising his own heritage breed pigs at his Bacon on the Side Farm, as a mentor for youth interested in culinary arts, and as a member of Berkshire Grown's Board of Directors. According to Alberg, "this food pays homage to the farmer, producer and grower, as well as the animal itself. This is my way of giving thanks and showing respect to those who provide our food and drink by preparing their harvests and products with love, care and skill. The whole animal is used as not to minimize the importance of any part of it and it is joined and complimented by the bounty that our region offers."
Read more on Mezze's blog here and here on James Beard site
Save the date: Monday March 14, 2011 6 pm
Join us for
Berkshire Grown's March Maple Dinner
at Gala Restaurant in Williamstown, MAFive course dinner to celebrate the first harvest of the season
photo by Jonathan Hankin
Save the date: Sunday February 13th
MASSACHUSETTS GROWN...and FRESHER!
If you are traveling through Massachusetts check out this map, support our local farmers throughout the state!
CHECK OUT MAP-O-LICIOUS FOR FRESH
LOCAL EGGS, CHEESE, MEAT & MORE
Stay In touch!
Berkshire Grown's e-newsletter will come out
twice a month, around the 1st & 15th, during the growing season. Please send
information to email@example.com, thanks!
Sheryl Lechner, Outreach Coordinator