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HEALTHY HAPPENINGS April 2014

Reversing Diabetes Naturally

Producers, chefs, restaurant managers, farmers, ranchers, backyard gardeners, food preservationists – come participate in a dialogue about local food culture in the Moab Valley.
Utah Farm-Chef-Fork in collaboration with the USDA, Utah State University Extension Sustainability, and Slow Food Utah is launching the inaugural Local Food, Local Source Conference in southern Utah this spring. Join us at the MARC April 8th and 9th for two days of workshops and talks on direct marketing strategies and organic food production in Utah.

The program is part of a continued effort to reduce food miles and support local economies in Utah through the building of relationships between producers and restaurants. It strives to be an educational and networking opportunity focused on the enhancement of local food communities as the basis for a more sound and healthy livelihood and economy.

The first day of the conference will expand on last year’s workshop series, focusing on continued education in direct marketing with an emphasis on potential directions for the growing infrastructure of our local food culture and sustainable agricultural systems.

► Dr. Roslynn Brain of USU Extension Sustainability will speak on direct marketing as a strategy for producers seeking to develop strong relationships with chefs and restaurants in their community.
► Dan Hobbs of the Rocky Mountain Farmers Union Cooperative and Economic Development Center will cover the state of food hub infrastructure in the west.
► Beth LaShell, an instructor in agriculture at Fort Lewis college and researcher at the San Juan Basin Research Center, will communicate effective strategies for producers seeking to expand sales to schools and other institutions.
► Ryan Murray of the Small Business Development Center will discuss the economics of price strategies in direct marketing.
► Amber Johnson of the NRCS will cover the broad range of conservation programs and funding opportunities being offered in 2014.
► A panel of producers and chefs will speak to present and future directions in sustainable food economy and food security.

On the second day of the conference, in collaboration with USU faculty in the Department of Agriculture, talks will be given on the state of agricultural research in Utah with a focus on how to improve your own sustainable production. This will include a visit to Castle Valley Farms in the afternoon.

Please visit the Extension webpage to learn more about the events and to register*: http://extension.usu.edu/sustainability/htm/programs/utah-farm-chef-fork/

*registration fees will cover a locally sourced lunch provided by Moonflower Co-op. For questions contact Jeremy at 435-259-1815 or jeremyelliotlynch@gmail.com
And be sure to mention you read about it in Moab Happenings.

 

 

 
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