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Hello friends and supporters of local food,

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Local 316 NFU publishes "Plan to Grow"

Scaling Up local food in Kingston and Countryside

National Farmers Union Local 316 is pleased to present the final report of the Plan to Grow action research project, funded through our NFU New Farm Project.

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Food Down the Road officially launches


The latest edition of the Food Down the Road newspaper officially launched this Saturday at the Kingston Public Market. When the clock in City Hall chimed eleven o'clock, a flash mob of a hundred people converged to read the newspaper as a group, before dissolving back into the crowd a minute later.
Local and national media were in attendance.

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Farmers who save seed

Farmers are saving heirloom varieties and breeding new ones, writes Cate Henderson.

 

“All the flowers of all the tomorrows are in the seeds of today.” This Indian proverb succinctly states why Kingston area farmers are ahead of the sustainability game in at least one respect; many of them save a portion of their own seed.  Why is this a sustainable practice, and why should local eaters care whether farmers buy seeds anew each year or save their own?

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Print Volume 3

Why I'm an NFU Member

Ian Stutt

I joined the NFU as an Associate Member in 2005, after attending a Local 316 meeting in Sydenham. I was a couple of years out of school, very interested in farming and passionate about community development and social change. During the Sydenham meeting, I heard farmers talking about challenges they faced, ranging from weather to market access to trade agreements. They also had a vision of  overcoming those barriers (weather not included). Their  vision of the family farm involved economic viability, ecological soundness and direct connections to consumers - or eaters, as they called them.

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Print Volume 3

Inspiring Initiatives in Food Justice

Graduates from the St. Lawrence College’s Sustainable Local Food certificate program discuss three exciting food justice programs.

 

The revival of sustainable local food systems is increasingly being recognized as not merely a marketable idea but a matter of social and environmental justice—of food justice. Critics of the industrial food system advocate that access to fresh, nutritious, local food is a human right and that a radical re-imagining of our food supply is essential.  

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Print Volume 3

Meeting the Challenges of Local Food

Karen Holmes interviewed eighteen people to get their take on eating local.

 

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Print Volume 3

Students share the harvest

Teacher Mike Payne explains why kids who grow healthy food also eat healthy food.

 

Grade six students savoured bruschetta on freshly baked focaccia during their class visit to the culinary arts program at Loyalist Collegiate.  Who would imagine eleven-year-olds enjoying a mixture of tomatoes, onion, garlic and basil? Students explained readily: “It tastes better when you grow it yourself.”

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Print Volume 3

Garlic Mustard

Leda McDonald describes the value of wild edible garlic mustard for health and ecology.

 

Following the bleak winter months, even the brown leftovers of snowbanks look appetizing to a forager of wild edibles. Dedicated eaters who have searched for green leaves under mulch and snow delight in the abundance of growth that occurs as soon as the temperature climbs above freezing. The harvest of wild weeds can begin well before the first garden vegetables sprout.

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Print Volume 3
 
 

 

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