Cornell Cooperative Extension has made 7 unique specialists available to northern New York farmers over the past year. Their expertise covers everything from business planning to technical crop and livestock knowledge. | |||||
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healthy food - BRING A LEGISLATOR TO THE TABLE - SIBEJO
State legislators are in a unique position to tackle hunger and increase access to healthy food. Legislators simultaneously wear the hats of policymaker and community leader. They can direct and provide incentives for state agencies to implement new programs, catalyze coordination among agencies, give start-up or expansion funding to promising initiatives, and establish an award to recognize an organization fighting hunger in their communities. As community leaders, they can bring together the public, nonprofit, corporate, and foundation sectors to inspire meaningful change and imagine innovative solutions for low-income communities. A new publication from the National Conference of State Legislatures offers nine examples of innovative programs that involve partnerships among multiple organizations and state-level support to support SNAP, food distribution, child nutrition, and access to healthy food.
Source: NCSL, 8/16, Legislative Outreach
healthy food - NEW FINDINGS ON FOOD INSECURITY AND CHILDREN - SIBEJO
Much recent research links food insecurity with negative outcomes for children�s health, education, and other areas. Other research shows that programs like SNAP can have large and long-lasting benefits, especially when the benefits are received by mothers during pregnancy and by children at a young age. A recent study that examines the impact of the rollout of the original Food Stamp Program in the late 1960s shows that receiving Food Stamps during pregnancy reduced the incidence of low birth weight by between five and 12%. The same researchers also found that among adults who grew up in disadvantaged households, access to Food Stamps in utero and early childhood led to: a 16 percentage-point decline in the likelihood of being obese as an adult and significant reductions in metabolic syndrome (a cluster of conditions associated with heart disease and diabetes); an 18 percentage-point increase in the likelihood of completing high school; and significant improvements in overall health and economic self-sufficiency among women. This and other research findings on food insecurity are highlighted in recent newsletter from the Food Research and Action Council.
Source: Food Research & Action Council, 8/3/16, Food Insecurity Researchhealthy food - FOOD AND A PLACE TO SLEEP COULD LEAD TO BETTER HEALTH - SIBEJO
Patients� social and economic circumstances powerfully influence their health and well-being. But until recently there�s been relatively little effort to systematically address these factors. The Center for Medicare and Medicaid Innovation, a government organization established by the Affordable Care Act to test new ways to deliver and pay for health care, is trying to change that. It recently announced a pilot program to help health systems close gaps between medical care and social services in their communities. The program, known as Accountable Health Communities, will invest $157 million over five years to study whether helping patients with social needs in five key areas � housing, food, utilities, transportation, and interpersonal safety � can improve health and reduce medical costs.There�s good evidence that social support can improve health and cut costs. Research suggests nutrition assistance for low-income women and children reduces the risk of low birth weight, infant mortality, and developmental problems � at a cost that�s more than fully offset by lower Medicaid spending. Other work suggests providing elderly patients with home-delivered meals can help them live independently and prevent expensive nursing home stays. The program will award grants to 44 organizations around the country to build partnerships among state Medicaid agencies, health systems, and community service providers to identify which strategies are most effective for linking patients to the services they need.
Source: New York Times, 7/20/16, Food for Healthhealthy food - Farmer Friday - 8 O'Clock Ranch - SIBEJO
Intern Amands Korb offers us another reflection on food and farming issues on the last day of her internship...
In the 21st century, the rise of grass-fed, all-natural, free-range, cage-free, pasture-based animal products is certainly evident. We buy the bloodless package of ground beef with a sticker of a picturesque red barn and white chickens in the yard and the cleanly washed pearl-white eggs. We are living in a food illusion, and the lack of transparency between the farmer and the consumer is only getting wider. I believe we must ask ourselves what are our personal beliefs are in terms of food, or rather, what do we demand as consumers when we purchase items. On a more personal level, we might ask what is it like for a chicken to live in a cage, to be given certain feeds or various medications? And furthermore, do we care?
From pig to cow to chickens, the large-scale production of animal meat (think 2 million hens per �warehouse�) personifies the broken American food system. We all know the horror stories of the industrial farm�some of us turn a blind eye, thinking, �How else will be feed the world?� while others choose to eliminate the product from their diet as a form of animal solidarity.
These were a few questions Kassandra and John Barton asked when they first started 8 O�clock Ranch in 2001. Their 200-acre mission to raise non-GMO, soy-free, pasture based meat is far from the images Food Inc. portrays. On the larger farms, �ag gag laws� forbid any form of filming or photography of farms without the consent of owners. Even with consent, the images do not portray the full story. This was not the case with Kassandra, who specifically invited me to come on butcher day. I pulled into the ranch�s driveway, greeted by her amiable face. She instructed me to the barn where her sons and neighbors were at the head of the butchering assembly line. They were in charge of killing, scalding and then chilling the birds. I was impressed by the cleanliness, efficiency and humaneness of the process. One might think the birds would be squawking as they faced death, but these hens cooed sweetly.
After chilling, the hens were then cleaned and split into parts. All portions of the bird are consumed except for the head. (Customers do actually ask for them, but Kassandra hasn�t figured out a way to package them safely.) The liver, heart, necks and feet are packaged for sale elsewhere. 8 O�clock Ranch used to work at the Canton Farmers market, but slow demand led the couple to �follow other marketing strategies,� like shipping all over the east coast or delivering milkman style to one�s doorstep.
�We wanted to do what they used to in the 1700�s,� Kassandra remarked. �Sure I use new technologies, and I utilize YouTube a lot too, but a lot of what we do now comes from old books. If it worked then, why can�t it work now?� Their land is called a ranch and not a farm to reflect how they believe animals should be raised�free to roam with ample amount of fresh land, air and grass. They practice block pasturing and intensive grazing, which has reduced the unwanted growth of thistles and instead encouraged clovers to flourish. As Michael Pollan writes, �It is doubtful you can build a genuinely sustainable agriculture without animals to cycle nutrients.�
Kassandra is a firm believer in healthy soil: �If the soil is healthy, then the rest falls in line.� They regularly add minerals to the ground, although they recognize it takes 18 months system integration. Prevention, it seems, is a better method of treatment. In fact, John and Kassandra have only called the vet 4 times in 8 years. �If you�re calling the vet, then there is something lacking in your management practices.�
Around 1,000 hens a year are processed at the ranch, alongside 40 lambs and 100-120 beef cattle. I asked the inevitable, given their success, would they consider getting bigger? �Any bigger and our job would be harder, especially since we insist on sticking to our standards,� John responded. Their morals are tried and true�a few years ago the couple threatened to shut down when USDA regulations had them shipping their meat to far off processing units. Kassandra and John are firm believers in giving their customers what they desire- transparent, healthy, truly natural meat because �customer service is what keeps [them] going.�
�Taste is our biggest advertisement,� she further commented. �When selling meat, the hardest part is getting people to actually cook the meal. But once they taste it and show their friends, they understand why we do what we do.� On average, Kassandra and John have a 90% CSA renewal rate. The word of mouth sales are certainly proving to be fruitful.
Promoting local healthy food is an easy feat, but to actually execute the philosophy is a more strenuous process. 8 O�clock Ranch used to participate in GardenShare�s Bonus Bucks program, but had to demure their participate due to USDA regulations. When I asked Kassandra what role she thinks government should play in small-scale meat production, she quickly responded none. �Because they [the government] is involved the cost of food increases. People who can afford food don�t care that much and we secure their business no problem; however, this makes access to low-income or working households difficult.�
Currently, out of house sales are illegal unless permitted otherwise. This means Kassandra�s customers must pre-order meat, a process deemed inconvenient due to our instantaneous society. �If a customer could simply come and go it would be easier. Also, this would help keep prices lower for people to try new meat. It would be easier for people to say, �I want to eat healthy, local food.��
When I asked how to fill the gap the USDA creates between her meat and the customer�s plate, Kassandra further said, �Many mothers ask, how do I cook, look up recipes, share that knowledge, and have the ability to eat? You can�t expect to cook all meats equally. Visits to a farm, where a meal can be shared, are conversational and relatable way to cook food.� I invite all North Country residents to give Kassandra a call. 8 O�clock ranch is a 100% transparent operation that produces ethical and sustainable meals for families and friends.
healthy food - Scholarships for Young Farmers Conference - SIBEJO
Stone Barns Center for Food and Agriculture is offering a limited number of farmer scholarships to the 2016 Young Farmers Conference on December 7, 8 and 9. Scholarships cover the cost of conference registration only; recipients are expected to cover the cost of lodging and travel expenses to and from the conference.
For more info and an application, please click here. Applications are due by 5PM EST on Saturday, August 20, 2016.
healthy food - BANNING SNAP USE FOR �JUNK� FOOD IGNORES REALITY - SIBEJO
Maine Governor Paul LePage threatened to end his state�s participation in SNAP unless Maine was permitted to ban recipients from using their benefits for �junk� food. The average SNAP benefit for a household is just $254, but healthy food costs more than low�nutrition options, leaving low�income families struggling to afford quality meals. Denying them SNAP benefits would only exacerbate this problem. But many strategies have been shown to improve nutrition among low�income and SNAP households:
? Increasing monthly SNAP allotments provides households the purchasing power to make healthy food choices. A recent study found that $30 more per month can improve consumption of vegetables and other healthy foods.
? Incentives promoting fruit and vegetable purchases increase consumption, as evidenced by programs that allow SNAP households to get more for their SNAP dollars at grocery stores and to use their benefits at farmer�s markets.
? Enhancing nutrition education and healthy food practices in local communities improves attitudes, knowledge, and behavior, resulting in increased fruit and vegetable consumption.
Source: Center for Law & Social Policy, 7/22/16, Junk Food
? Increasing monthly SNAP allotments provides households the purchasing power to make healthy food choices. A recent study found that $30 more per month can improve consumption of vegetables and other healthy foods.
? Incentives promoting fruit and vegetable purchases increase consumption, as evidenced by programs that allow SNAP households to get more for their SNAP dollars at grocery stores and to use their benefits at farmer�s markets.
? Enhancing nutrition education and healthy food practices in local communities improves attitudes, knowledge, and behavior, resulting in increased fruit and vegetable consumption.
Source: Center for Law & Social Policy, 7/22/16, Junk Food
healthy food - August Veggie of the Month - Beets! (Beetroot) - SIBEJO
This month's veggie, as featured on Gloria's interview on 95.3 The Wolf this morning, is beets.
Beet facts:
Beet facts:
? Related to swiss chard, also in-season
? Helps prevent heart disease and stroke
? Matures in 50-60 days
? Top greens are also edible
? Red Beet juice is a very effective dye
Recipe: Red Flannel Hash
? A traditional New England breakfast
? Includes three vegetables in-season! - onions, potatoes, beets
? Great way to use up leftover corned beef
? Requires cooking some ingredients beforehand
Ingredients
? 4 Tbsp butter
? 1 cup chopped onion
? 2 cups chopped cooked corned beef
? 1 1/2 cups chopped cooked beets
? 1 1/2 cups chopped cooked potatoes
? 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
? 1/4 cup (packed) chopped fresh parsley (optional)
? Freshly ground black pepper to taste
? 1 cup chopped onion
? 2 cups chopped cooked corned beef
? 1 1/2 cups chopped cooked beets
? 1 1/2 cups chopped cooked potatoes
? 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
? 1/4 cup (packed) chopped fresh parsley (optional)
? Freshly ground black pepper to taste
Directions:
1. Heat butter in a frying pan on medium-high heat. Add the onions and cook a couple minutes.
2. Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Don't stir, but just let cook until nicely browned on one side, then flip it with metal spatula to brown other side. If the mixture sticks to the pan too much, just add a little more butter.
3. When nicely browned, remove from heat.
(Optional) Sprinkle in some Worcestershire sauce, fresh chopped parsley, salt, and freshly ground black pepper to taste.
Serve plain or with fried or poached eggs.
Alternate recipe: Roasted beet and goat cheese salad
Beets and goat cheese are a popular combination. This recipe involves a little more investment than the typical salad, but it�s well worth it.
Ingredients
� 2 pounds beets, peeled and cut into wedges
� 1/2 cup extra-virgin olive oil
� 1/4 cup red wine vinegar
� 1 tablespoon finely chopped fresh rosemary
� salt and black pepper
� Vegetable oil, for frying
� 1/2 cup all-purpose flour
� 2 large eggs, beaten
� 1 cup seasoned breadcrumbs
� Three 4-ounce goat cheese logs, cut into 12 slices
� 1 tablespoon Dijon mustard
� Pinch of sugar
� 12 cups mixed greens
Directions
Preheat the oven to 400 degrees F.
Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
Sources:
healthy food - FOOD SAFETY NET SHREDS IN SUMMER; DISAPPEARS AFTER GRADUATION - SIBEJO
Summer marks a serious gap in the nation�s food safety net for children. Of the 22 million students who receive free or reduced�-price lunch in U.S. public schools, all but 3.9 million of them lose access to those meals over the summer, according FeedingAmerica. Whether it is because they can�t get to community summer meal sites or don�t know about them, more than 18 million children go hungry over the summer. A bipartisan group of senators introduced the Hunger �Free Summer For Kids Act last August to give communities more flexibility for summer meals programs.Their proposal would allow communities to deliver packaged meals to families or distribute electronic benefit transfer cards to eligible children over the summer, allowing their families to buy extra food from retail stores.
Yet, while students in K�12 schools lose access to reliable food sources during the summer, high school students lose access completely when they graduate and go to college. Graduates lose access to the School Lunch Program, and SNAP work requirements make it difficult to go to college. Campus surveys have found nearly 40% of undergraduate students in the City University of New York system are food insecure as well as 21% of students in the California State University and University of Hawaii systems. Colleges and states are starting to pay attention. As of July 5, 2016, there were 339 active member institutions of the College and University Food Bank Alliance. And the California legislature is considering a bill to help local food banks coordinate with college food pantries and require both public and private colleges to participate in restaurant meals programs in their counties.
Source: Education Dive, 7/28/16, Food Safety Net for Students
Yet, while students in K�12 schools lose access to reliable food sources during the summer, high school students lose access completely when they graduate and go to college. Graduates lose access to the School Lunch Program, and SNAP work requirements make it difficult to go to college. Campus surveys have found nearly 40% of undergraduate students in the City University of New York system are food insecure as well as 21% of students in the California State University and University of Hawaii systems. Colleges and states are starting to pay attention. As of July 5, 2016, there were 339 active member institutions of the College and University Food Bank Alliance. And the California legislature is considering a bill to help local food banks coordinate with college food pantries and require both public and private colleges to participate in restaurant meals programs in their counties.
Source: Education Dive, 7/28/16, Food Safety Net for Students
healthy food - Building community at the food pantry - SIBEJO
One of the things she writes about is the community that was created around their food pantry, as most of the volunteers ended up being clients of the pantry. She saw this ragtag group formed into a community around the need for food, but more important, around the need for human connection.
She expresses it so much better than I, but I came away more convinced than ever that the only way we will solve the problem of hunger is by building community, bringing together those who need help and those who can help in meaningful relationships.
Food for the body can draw people into a food pantry or soup kitchen, but the food for the soul created by being part of something larger than themselves is what keeps them, and in some cases, changes them for the better. In the North Country, our free will dinners do this well - they don't call themselves soup kitchens and they welcome all to be part of the community.
I highly recommend this book to any Christians struggling with what the call to "feed my sheep" really means.
Gloria
healthy food - Farmer Friday - Lazy River Farm - SIBEJO
There are some people in life that you just immediately connect. This is how I felt when I met Mike Watkins at his farm, Lazy River, in Hermon. His patient demeanor coupled with his knack at reading someone�s personality makes for good company. What is more, I was impressed by his immaculate gardens. They leave a person to believe Mike hires help, but in reality he does the majority of the work himself with a little help from his son, Raymond, and brother, Bill. When I complimented Mike on his success, knowing how much time (at least twelve hours/day) and effort he puts into each plant, he modestly responded, �Oh, I putter around.�
21 years ago, Mike Watkins oversaw the growth of a thousand pheasants on only two acres of land. He moved to the North Country, searching like David Rice for that perfect slice of land to satisfy his desires, a hunting preserve and a quiet place to fish. He quickly discovered lending his land to seasonal hunters was not enough to sustain his family. �When you have five hungry kids and a wife that works part time, you learn to do a lot of things,� he quietly commented. Mike began picking fiddleheads and leaks for the spring sale. He used to ship over 800 lbs./week, but the demand was too much as he juggled other jobs. Now Mike sells 200 lbs./week to a company in Vermont. He also has personally cut, sawed and delivered lumber from his hardwood lot to make ends meet.
For 18 years now, Mike has grown a wide range of vegetables. He had no prior experience in farming; nonetheless, his work ethic gleamed in the sun�s rays reflecting on his 200-acre farm. The growth of his vegetables was through a process of trial and many errors. At one point the grassy spots surrounding the house used to be tilled for vegetable cultivation; however, the lack children�s hands permitted grass to grow. Even so, Mike�s sizable beds and three greenhouses make a person wonder if hides extra hours in his day somewhere.Mike�s success is an upshot of his keen business oriented mind. He can state how many markets worth of produce are in a given row (generally four), and his math skills are quick as well as calculated. Any excess produce he donates to community members as well as the local food pantry. Mike�s generosity outshined his prickly beard as he encouraged me to take home sweet onions, yellow beans, and blueberries. �Take what you need�do you want anything else?� he kept asking. His kindness isn�t just an after thought or a neighborly gesture either. For example, Mike harvests his watermelons and cantaloupe at a smaller size because he recognizes often commercial size melons spoil before elderly can consume their juicy summer flesh. He also grows sweet corn at the request of Farmers Market customers, even though doing do costs him money.
Mike is what I call a �thinker.� He �tries to make the most with what [he] has.� For example, he
built his greenhouses out of repurposed materials. On the 16� x 90� he only spent $300 to build, using his own lumber and labor. The other greenhouse is two pre-made greenhouses from Tractor Supply Co. put together after they failed to make the growing process worthwhile. He braced the metal poles with three foot stakes, 2�x 6� cedar boards and recycled last year�s plastic from the 16� x 90�. �Desperation is a great provider,� he remarked. That is not to say Mike is desperate or in need; he simply lives a life of innovation and logic.
Management wise, Mike uses the least amount of chemicals necessary, but occasionally will treat his plants with Bull�s eye, Miracle Gro, or CaMg+. To prove wife�s tales are sometimes true, he also spreads dog hair around the garden because deer do not like the scent. Forage oats planted between rows during the summer serve as a cover crop, returning needed nutrients into the ground and cutting unwanted weeds. On a side note, I was surprised at how lush Mike�s gardens appeared. Many farmers are struggling with irrigation as a consequence of this summer�s dry season. Yet, Mike�s sandy soil has withheld fairly well. He bent down to show me this, squeezing a handful of dirt to show how the moisture caused the particles to stick together.
The visit to Mike�s farm reminded me of how life is a process. We often forget when eating a meal that someone, somewhere (hopefully nearby) grew that eggplant or tomato. Someone spent countless hours freeing onions from weeds, milking cows, or planting new crops. We take for granted farming is not only a hobby, but also an occupation. Supporting local food systems is critical for people like Mike who rely on our community for his income. I left Lazy River Farm feeling like I do after a long conversation with my dad: settled, comforted and informed. I also left with a job blueberry picking�and how could a girl turn that down?
healthy food - SNAP ASSET LIMITS HAVE UNINTENDED CONSEQUENCES - SIBEJO
SNAP asset limits aim to target government resources and program benefits to people with the greatest need. But they may discourage low�income households from building a savings cushion that would help them weather economic shocks, such as a job loss or an unexpected car repair or medical bill. A new study finds that relaxing SNAP asset limits increases low�-income households� savings (8% more likely to have at least $500) and participation in mainstream financial markets (5% more likely to have a bank account). It also reduces SNAP churn (households cycling on and off SNAP due to fluctuations in their income) by 26%. Taken together, relaxed asset limits increase households� financial security and stability by increasing savings and reducing benefit fluctuations, and they can decrease government administrative program costs when fewer people cycle on and off the program.
Source: Urban Institute, 7/26/16, SNAP Asset Limits
Source: Urban Institute, 7/26/16, SNAP Asset Limits
healthy food - WELFARE RULES THWART MOVING UP - SIBEJO
The welfare reform law of 1996 required Temporary Assistance to Needy Families (TANF) recipients to meet �stringent work requirements.� TANF is delivered to states through block grants, which require that states place a certain percentage of people into the workforce. However, many of these jobs are low-wage, and states discourage people from acquiring skills for better jobs, pushing them to find a job as soon as possible. Lacking training or education, these low-wage workers find it nearly impossible to advance into higher paying jobs.The number of TANF recipients has decreased from 13 million in 1995 to three million today. And those who could not find even low-skill jobs in the allowed amount of time lost all government help, which thrust them into deep poverty. Today, about 1.5 million households, including about three million children, are living on $2.00 per person or less per day.
Source: The Atlantic, 7/11/16, Failing Welfare Reform
healthy food - Summer grower meeting next week - SIBEJO
Summer Grower Meeting
Wednesday, August 3, 2016
6:30-8:00 pm
Cornell Cooperative Extension Learning Farm
2043B Rte 68, Canton, NY
Featured Topics:
Training and Pruning High Tunnel Cherry Tomatoes
Leaf Mold Resistant Cherry Tomato Variety Trial
This Year�s Disease Challenges
Summer Cover Crops
Speakers: Christine Smart, Cornell University Plant Pathology
Judson Reid, Cornell Vegetable Program
Amy Ivy, Eastern NY Commercial Horticulture
Kitty O�Neil, Northern NY Ag Program
Free and open to the public. For more information contact Amy Ivy at adi2@cornell.edu or 518-570-5991.
Sponsored in part by the Northern New York Agricultural Development Program. Funding for the Northern New York Agricultural Development Program is supported by the New York State Senate and administered by the New York State Department of Agriculture and Markets.
Learn more at www.nnyagdev.org.
And by the Specialty Crop Block Grant Program at the U.S. Department of Agriculture through a grant from the New York State Department of Agriculture and Markets.
And by the Specialty Crop Block Grant Program at the U.S. Department of Agriculture through a grant from the New York State Department of Agriculture and Markets.
healthy food - DINE OR DUMP? - SIBEJO
Americans toss billions of dollars worth of food every year. A good portion of that is still safe to eat, but we don't because of confusion over expiration labels. Licensed dieticians say those dates are often mistaken as the deadline to toss. But many of the items are still safe to eat, far past what's labeled. Cheese typically lasts for a couple weeks; condiments can last a couple months; eggs are good three to five weeks after the expiration date. Congress is now considering the Food Date Labeling act of 2016, which aims to clear up the food date dilemma with by adding a quality date and a safety date to let consumers know when the food is past its peak and when it becomes unsafe to eat. Currently the dates listed are merely guidelines for the manufacturer:
- "Sell by" dates are meant to let stores know when to pull the product from their shelves. Just make sure you purchase the product before the date passes.
- "Use by" dates mark when the item is at its peak quality.
- "Best by" dates are recommended for best flavor.
healthy food - Veggie Bingo - putting the "fun" in fundraising! - SIBEJO
For 12 weeks each summer, the Hideout, a Chicago bar and music venue, transforms into a hub for community gardeners and the produce they grow. The Hideout is home to Veggie Bingo and its cult following of community garden supporters. The fees, $4 a card or three for $10, benefit a different community garden each week and have helped gardens purchase tools and supplies including soil, seeds, sheds, compost, benches, and scholarships for young workers. NeighborSpace, the nonprofit urban land trust that supports community gardens, sponsors the bingo night, and pools and divides proceeds among the dozen gardens chosen for the season. Robin Cline, assistant director of NeighborSpace estimates one night of bingo can bring in anywhere from $300 to $1,000. Since its founding, Veggie Bingo�s popularity has grown steadily; on some nights, it attracts as many as 125 to 130 players.
Source: Civil Eats, 7/19/16, Veggie Bingohealthy food - Cuisine Trail Planned to Highlight Local Food, Agriculture in St. Lawrence County - SIBEJO
New York State Department of Agriculture and Markets has designed a Cuisine Trail Designation Program, which St. Lawrence County leaders have identified as a great way to increase local food production and sales, as well as attract outside visitors to the area. An informational meeting will be held on Thursday, July 28th at the Cornell Cooperative Extension Learning Farm at 2043 B State Highway 68 in Canton at 6pm.
The trails have been identified by the NYS Agriculture and Markets Department as "an association of producers, that may include a combination of producers, food or agricultural product processors and retailers including, but not limited to, restaurants, that are in close proximity to each other, sell in a cooperative manner a complementary variety of unusual, unique, or hard to find fresh farm and food products and foods prepared primarily with such products for on or off premises consumption, including but not limited to, herbs, meats, vegetables, salad materials, wines, cut flowers, mushrooms or fruits. Such trails may utilize a map, other directional devices, or highway signs to market their products and direct patrons to their places of business."
This project is being spearheaded by the St. Lawrence County Chamber of Commerce, with support from Cornell Cooperative Extension of St. Lawrence County and GardenShare. Brooke Rouse, director of the Chamber noted that "this is an exciting agri-tourism project that will highlight restaurants, shops, farm stands and markets, lodging properties and attractions with a commitment to local food in their production, sales, or experiences. We have a lot to offer!"
Registration for the info session can be found on the calendar for July 28th at www.NorthCountryGuide.com or by calling 315-386-4000. For more information or to sign up to have your property on the trail, contact Joe Goliber, Joe@slcchamber.org.
healthy food - Farmers market assistance for seniors - SIBEJO
New York State Department of Agriculture and Markets Commissioner Richard A. Ball announced that $2 million in Senior Farmers� Market Nutrition Program (FMNP) checks are now available for eligible individuals across the state. The program provides checks to low-income New Yorkers age 60 and older to purchase $20 worth of fresh, locally grown fruits and vegetables from participating local farmers� markets and farm stands. For the first time, program benefits are being provided on an individual basis instead of per household, expanding the reach of the program to more older New Yorkers.
Commissioner Ball said, �Governor Cuomo has made it a priority to ensure thousands of New Yorkers have access to fresh, healthy foods at affordable prices through programs like the Seniors Farmers� Market Nutrition Program. By implementing this new policy that will provide checks redeemable at a participating farmers� market to individuals rather than by household, even more seniors will be able to take advantage of the program this year, whilesupporting the hundreds of farmers that take part in the community markets.�
In upstate communities, checks are now available at county area Offices for the Aging. Older adults can also access checks at the following Commodity Supplemental Food
Approximately 120,000 booklets consisting of five $4.00 checks will be distributed this year, allowing for the purchase of fresh, locally-grown fruits and vegetables from 950 farmers vending at over 600 farmers� markets and farm stands across the state. A pocket folder with instructions on how and where to use the checks to purchase fresh, local fruits and vegetables from farmers at the market will be included with each booklet. Checks can be used at participating farmers� markets and farm stands through November 30 of this year.
The Senior FMNP is administered by the New York State Department of Agriculture and Markets, in cooperation with the New York State Office for the Aging, the New York City Department for the Aging and the New York State Department of Health. For the second consecutive year, additional funding has been provided in the New York State Budget to expand the United States Department of Agriculture�s program. Nutrition education is provided by Cornell Cooperative Extension.
Eligible recipients must be age 60 or older and meet the income eligibility requirement�$1,832 or less per month for a single or $2,470 per month for a couple� or affirm that they are currently receiving or eligible to receive Supplemental Security Income (SSI), or public assistance or Section 8 housing subsidy. Recipients cannot have received Farmers� Market Nutrition Program checks from any other location.
healthy food - Farmer Friday - Lay Z Ducks Farms - SIBEJO
GardenShare summer intern, Amanda, reflects on another farm visit this week...
When I went grocery shopping at Price Chopper with my parents this week, I couldn�t help but notice distinct differences in our shopping habits now that I buy food for myself. My mom reached for a head of lettuce, leaving me to sigh loudly as an expression of my disapproval because I knew Dulli from Birdsfoot Farm offers a great salad green mix with signature fresh dill. Watching her pick between the six shelves of jams and jellies, I again shook my head knowing Mary-Ellen from Circle G cans the best strawberry-rhubarb jelly in St. Lawrence County. Then, I stopped myself. Was I becoming a food snob?
�Voting with your forks,� as Michael Pollan says, or changing the consumers' shopping habits seems to be the only way we can alter the American style of eating. After all, large-scale farmers produce what the government subsidizes (corn rather than broccoli, soy rather than kale). When one goes to the supermarket, the consumer is essentially foraging for energy. So naturally when one buys to keep essentially alive, stretching food dollars is top priority. For example, one dollar spent in the processed section of the grocery store can offer 1200 calories. Conversely, spending that same dollar in the produce perimeter will get a shopper 250 calories worth of carrots. As a mother, feeding children snack packs after soccer practice then is much cheaper compared to a bag of carrots with a scoop of (organic) peanut butter. The decision is a no-brainer.
I thought back to my visit to Lay-Z Ducks farms, owned by Wendy and Phil. Tragically, a lot of kids in St. Lawrence County don�t understand what real fruits and vegetables are as an upshot of opportunity expenditures. Not too long ago, Wendy brought carrots to her grandson�s sporting event. She offered the snack to other children, but they declined, claiming her carrots didn�t taste as good as the orange Cheez-its or fruit snacks they are typically accustomed to for a snack. Wendy and Phil have reared their grandson as a locavore. Every Friday, Wendy takes him to the Canton Farmers market. He always makes a pit stop to see Jean Tupper for her famous homemade doughnuts, and he gets excited to pick their produce for the week. His taste buds salivate for a fresh vegetable. �Unless you have been raised to appreciate fruits and vegetables, you just don�t know,� Wendy commented.
This knowledge is something Wendy and Phil practice on their farm. Wendy�s husband, Phil, came home 18 years ago with ducks in an attempt to begin a duck farm. Wendy�s ducks were horrible; they wouldn�t mother their young. �They were just lazy!� exclaimed Wendy, which is how the farm got its name. Fast forward to present day and one can find ducks, heritage breed turkeys, several varieties of chickens, and Overhasli goats. From the goats, Wendy makes three types of cheeses: chevre, mozzarella, and ricotta. The two mothers are milked by hand once a day. In the future Wendy wishes to increase her herd to meet the growing demand for goat cheese. However, Wendy claimed finding fellow goat farmers are difficult; there are only two other locations in St. Lawrence County. Goats aside, Wendy raises approximately fifty Cornish hens for pre-order meat sales each year. Just recently, Phil butchered thirty twelve-week old hens. Wendy is passionate about eating locavore, a term used to express diets largely sourced from local food. All of her animals are fed organic or natural feed. She does not use chemicals on her property.
This made me wonder the possibility of changing a child�s eating habits if they aren�t the ones footing the bill. Of the families receiving SNAP, approximately 50% are children. If a working mom chooses the less expensive snacks for her children, they will surely learn to prefer that over the healthier alternative. Wendy wishes at school events there was more representation of good quality food. The classic hot dogs, hamburgers, potato chips and Coca-Cola may be tasty, but Wendy desires an apples or orange. �I believe if you are raised out of a box, you stay in a box. I refuse to let our grandson live that way. We actively take him to different markets and the Potsdam Co-Op.� This I recognize is a form of privilege in the form of purchasing capability. However, it is this very privilege GardenShare tries to eliminate through our CSA program and our Double Up program and the Farmers Market. By providing families with an incentive to shop locally, we hope to encourage them to change their eating habits.
healthy food - NEW YORK EXPANDS ACCESS TO SNAP - SIBEJO
New York Gov. Andrew Cuomo�s decision to increase eligibility for SNAP benefits goes into effect this month. The state raised the income limit for working households from 130% of the poverty line to 150%, which will make thousands of New Yorkers eligible for nutrition assistance. For a family of three, that's the difference between $2,177 a month and $2,512 a month. The eligibility change was one of several recommended by an anti-hunger task force convened by Cuomo. The revised limit is expected to yield as much as $688.5 million in additional federally funded SNAP benefits for as many as 750,000 people. The change is not expected to trigger an additional direct cost to state government.
Source: Rochester Democrat & Chronicle, 7/7/16, NY SNAP
healthy food - SELLING KIDS ON VEGETABLES - SIBEJO
The same marketing techniques used to convince children to eat junk food are highly effective in promoting fruits and vegetables, a new study has found. Researchers assigned 10 elementary schools to one of four groups. In the first, they posted vinyl banners around the salad bar depicting cartoon vegetable characters with �super powers.� In the second, they showed television cartoons of the characters. The third got both cartoons and banners, and a control group got no intervention. Compared to control schools, TV segments alone produced a statistically insignificant increase in vegetable consumption. But in schools decorated with the banners alone, 90.5% more students took vegetables. And where both the banners and the TV advertisements were used, the number of students taking vegetables increased by 239.2%.
Source: New York Times, 7/5/16, Kids & Vegetableshealthy food - INCENTIVES HELP SNAP PARTICIPANTS EAT HEALTHIER - SIBEJO
Financial incentives can help SNAP families eat healthier foods. According to a randomized controlled trial, a 30% rebate on fruits and vegetables increased their daily consumption by 26%. The trial evaluated USDA's Healthy Incentives Pilot program, which offered a 30% rebate for 1 year on certain fruits and vegetables purchased at participating retailers using SNAP benefits. The rebate was offered for fresh, canned, frozen, and dried fruits and vegetables without added sugars, fats, oils, or salt. White potatoes, dried beans and peas, and 100% fruit juice were not eligible for the rebates.
Source: MedPage Today, 6/28/16, SNAP Incentives Work
healthy food - Farmer Friday: J & W Orchards - SIBEJO
Up until last August, this dream plot of eight acres belonged to the late Walter Shine. The 800 fruit trees behind the house were the result of his life-long dream to cultivate 1000 trees- a feat Walt achieved over the course of forty years. When he passed away, the land was turned over to his daughter, Angie, who has helped on the orchard for many years now. �Helping compared to fully operating are two extremely different things�my father could name an apple tree by sight, but I�m just beginning to learn,� Angie said, expressing how difficult the turnover has been in the past year.This is now Angie and Fred�s second year tending the plums, apples, pears, grapes, and raspberries. Last year, a hard late frost damaged a large portion of the crops. This year they are seeing the remaining repercussions of the late freeze coupled with this summer�s drought; the foliage on the trees thirsts for water, evident by yellowing edges, and the fruits themselves are below average size for this time of year.
To keep the tress producing, Fred sprays either Captain 15 or Boron every 10-14 days with a 100-gallon sprayer that attaches to his tractor. The two pesticides combat insects and other pests in ways that Fred simply does not have the manpower to do himself. Already he paints the base of his trees with white latex paint, which deters deer and vermin from girding the tree trunks. Fred would use more effective methods of pest control that would permit him to reduce the application frequency, but to do so requires a license. He hopes in the future to secure one. Future plans for the orchard also includes installing an irrigation system, which will help Fred and Angie meet their goal of 1,000 fruit trees. 
Walking with the couple, I could see how much devotion both invest into the land. They share a mutual love for Walt�s dream, which they have amassed into their own, and are determined to make the orchard a success. This season, they are opening the orchard for a U-Pick, an option many farmers resort to because it cuts down on the labor cost. �Our orchard is a year-round job,� Angie said. �Farmers, whether fruit or vegetable, don�t really get a vacation.�
Angie�s point raised another in my mind: how hunger occurs daily for many in St. Lawrence County. The issue extends beyond the rumble in stomachs if one examines having access to processed v. fresh food. The latter is considered a luxury. When I asked Fred for his thoughts on the matter, he replied, �Hunger means you�re hungry.� His simplistic response reminded me having access to fresh, healthy and local food is not a matter that can afford a vacation. Like a farming, hunger is a year-round manifestation. Our bodies need nutritious meals to fuel our body. In order to ensure this access, we must support our local farmers in their vision and mission to feed our communities. This is a feat Angie and Fred are accomplishing as they continue Angie�s father�s vision of an orchard.
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