What Stirs Me, July 16, 2015

We've had a lot of rain. We expect to see more sun the next few days. And interesting, useful, good-hearted work goes on.

Caviar+Mango: Chef Watson Wants You To Cook Outside the Comfort Zone, from NPR. A computer wants to help you cook; it also likes to suggest surprising new food combinations. (Hat tip PB)

The Sage Rabbit will open this Friday. This is huge local food news. Savoring Kentucky applauds, congratulates, cheers and bows low to Chef John Foster and Nance Everts.

Dine for a Cause at wonderful, generous Stella's Kentucky Deli on Sunday evening, July 26. The cause is Bluegrass Double Dollars, a program that makes it possible for more people to afford fresh, local produce. More information here.  [We'll be doing our own Double Dollar Doughnut Day to support Double Dollars later this fall. Put October 10 on your calendar if you want to see Mimi's Homemade Doughnuts, a Savoring Kentucky recipe, come to life -- and taste it, too.

The latest Wallace Center News includes lots more good winnowing and analyzing about food hubs. For example:

The NGFN Food Hub Collaboration* is excited to release the Counting Values: Food Hub Financial Benchmarking Study, which draws on financial and operational data from 48 of the more than 300 regional food hubs in the nation. The study provides a wealth of data that can be used as a starting point to guide the flow of capital into the new local food sector.

The report marks a significant advancement in the business of moving local food into high-volume sales channels. It shows that food hubs can be profitable while accomplishing social goals such as encouraging local farms and providing access to safe, healthy, affordable local foods.

The New Roots Lexington Castlewood Fresh Stop, new in 2015, is going well. (Gratitude to DB.) Here's a bit about Fresh Stops, from Louisville's New Roots:

The concept of a Fresh Stop is simple. Think of it as a cross between a fruit and vegetable flash mob and a family reunion. At our community-run Fresh Stops, shareholders order fresh produce that they pick up on a weekly, biweekly, or monthly basis. Fresh Stops often feature cooking demonstrations and activities that help neighborhoods unite around the pursuit of a healthy, just food system for all.

Our Fresh Stops are open to everyone and created, led, and sustained by community leaders. Most Fresh Stops reserve 75% of all shares for those individuals and families identifying as low-income according to the WIC eligibility guidelines.




Rona RobertsComment