#GoGreen4Farmers - Farmer Fridays, Farmer Foodshare’s New Campaign!

Last Friday, July 30th, was the kick-off of our new Farmer Friday Campaign, but if you missed it, don’t fear! There’s still plenty of time to get involved, and we’d love to share with you what this campaign is about and how you can support it. 

What are Farmer Fridays?

Farmer Fridays, Farmer Foodshare’s new campaign, focuses on supporting farmers, farmers markets, and encouraging individuals, retailers, and restaurants to source their produce locally. Farmers are integrally involved in our local food systems, but they’re often overlooked. Farmer Fridays is designed to place the spotlight back on our local growers- after all, having a strong system of local farms is crucial to tackling the other part of Farmer Foodshare’s mission: helping feed the thousands of individuals impacted by food insecurity.

In North Carolina, agriculture (combined with agribusiness) is the leading industry. However our state is also the 10th highest in the nation for food insecurity. This poses a curious paradox: despite all of the fresh food being produced in NC, many families lack access to it. That’s where Farmer Foodshare comes in, as we help build the connections between the people who grow food and the people who need food. 

Every Friday, we encourage you to “go green for farmers,” by wearing a green article of clothing- such as a hat, jacket, or shirt (Farmer Friday branded shirts for sale coming soon!)- to show your support, and to spark dialogue throughout the community. If family members, friends, co-workers, or even strangers notice you’re wearing green, share the message of Farmer Fridays with them, and inspire them to get involved! With your support, we can improve our food system, and the lives of farmers and eaters alike! 

Is “Going Green” All There Is to It? How Else Can I Get Involved?

Glad you asked! “Going green” is certainly one way to get involved, but there are lots of other opportunities:

• Purchase a Farmer Friday T-shirt, or Market Tote Bag! (links coming soon!)

• Host an individual, family, or organization fundraiser for our campaign-- either in-person (dinners, garden tours, cook-along, or something else!), or virtually (online fundraisers, silent auctions, etc.). Be creative!

• Participate in various restaurant donation days, to support our local businesses in addition to local farmers! (Dates and locations TBA)

• Share our campaign on social media! Tag us, @farmerfoodshare, and use the hashtag #gogreen4farmers! Repost or Retweet our posts and events! Follow us on social media! (@farmerfoodshare on Instagram FaceBook, and Twitter) Post a donation campaign on your social media! 

• Make a financial donation (click here)! Donations can directly support farmers through our Farmer Fund, which offers micro grants for certifications, equipment, or connections to other resources. Your donation can also be directed towards our Fresh Food Fund, which serves groups or individuals with food insecurity. You can restrict your donation to either fund, or donate any amount unrestricted!

• Make a donation of your time, by volunteering with us (click here)! Volunteers help us in a variety of ways, including packing boxes for our Food Box program. See how you can help today! 

• Become a sponsor! Your company or organization can sponsor our Farmer Friday campaign at various levels! Benefits include receiving PR from Farmer Foodshare’s large eNewsletter and social media followings, in addition to free Farmer Friday t-shirts and tote bags. (Note that benefits vary based on sponsorship level). If you’re interested, email Terry Billie, our Manager of Development, here.

We’re grateful for your support, and together, we can work to better connect the people who need food with the people who grow food.

Have any questions? Want to become a sponsor? Need more information?

Email Craig Lloyd, our Executive Director, here.

Email Terry Billie, our Manager of Development, here.

Visit our Farmer Fridays website here.

Announcing our new Executive Director: Craig Lloyd

Craig Lloyd joins Farmer Foodshare on March 29

We are thrilled to announce that Craig Lloyd will become Farmer Foodshare's next executive director!

Craig brings more than 25 years of nonprofit leadership experience – and a personal history rooted in one of North Carolina’s oldest dairy farms. His first day at Farmer Foodshare will be March 29.

Craig most recently served as executive director for the Arc of Greensboro, where he led a 20-person staff in expanding vital programs that offer a voice in the community to people who may not have one. His community connections run deep: in addition to professional leadership roles, he has served on the boards or advisory committees for dozens of North Carolina civic and nonprofit groups, fostering partnerships, raising funds, and lobbying for change.

“Craig really impressed us with his depth of experience,” said board chair Charla Burill. “He has taken numerous local nonprofits to new heights, plus having grown up on a farm himself, he understands and cares about seeing local farms thrive.”

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Craig Lloyd (left) with his brother, Chad. Born in Durham, Craig grew up on the 700-acre Lloyd’s Dairy in Efland, NC, which served as a working dairy for generations.

Several years ago, the Lloyd family converted the barn on the 100-year-old farm into an agritourism and event space. Craig’s brother continues to farm the surrounding land.

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Laying a New Foundation

Craig is excited to meet and learn from members of the Farmer Foodshare community over the coming months. His arrival heralds a new chapter for the organization, which has seen significant change over the past year as COVID has shifted and deepened the needs facing farmers and eaters alike.

"Farmer Foodshare is a wonderful organization with an inspiring mission and a rich history,” he said. “There’s such tremendous opportunity to strengthen the local food system in ways that benefit everyone. I’m excited to get to work.”

Craig previously served as director for the Harnett Health Foundation in Dunn, NC, where he crafted powerful fundraising strategies, including a multimillion-dollar land acquisition and capital campaign. He also has served as the executive director of the North Carolina National Guard Association, the Muscular Dystrophy Association, and Futures for Kids, and as the state executive director for Mothers Against Drunk Driving of North Carolina. He spent five years as the executive director of the Hillsborough/Orange County Chamber of Commerce. Craig holds a bachelor of arts degree from Campbell University and completed an executive education program in mass communication at Kenan-Flagler Business School at the University of North Carolina – Chapel Hill.

He and his wife, Angela Lloyd, have three daughters. They live in Efland.

You can learn more about Craig here or contact him at executivedirector@farmerfoodshare.org.

Garlic Sautéed Collard Greens

No need for long boiling or steaming times with this quick and easy method for sauteed collards!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Total Yield 4 servings

Calories Per Serving 69 kcal

Author Yup, it's Vegan

Ingredients

·         1 bunch collard greens (about 16oz)

·         1 tbsp olive oil

·         4 cloves garlic minced

·         1/4 tsp salt plus more to taste

·         1/4 tsp paprika

·         1/4 tsp ground black pepper

·         1/8 tsp red pepper flakes

·         1 tbsp mirin (or use apple cider vinegar or another "sweet" tasting vinegar)

Instructions

1.    Warm the olive oil in a wide skillet. Add the garlic and cook, stirring frequently, until fragrant, about 90 seconds. Add the spices (salt through red pepper flakes), stir, and cook for 30 seconds more until toasted.

2.    Stir in the collard greens, stirring well to coat with the spices, and continue to cook, stirring frequently, until softened and reduced in size by about half. Add the mirin or other liquid, stir in well, and quickly cover the pan with a lid. Reduce the heat to medium-low and let steam, covered, for about 5 minutes.

3.    Remove the lid and stir well. If needed, continue cooking until desired softness is reached. Serve warm.

Nutrition Facts

Amount Per Serving (1 fourth recipe)

Calories 69Calories from Fat 27

% Daily Value*

Fat 3g                                    5%

Monounsaturated Fat 2g

Sodium 78mg                      3%

Potassium 261mg              7%

Carbohydrates 8g              3%

Fiber 5g                                21%

Protein 4g                            8%

Vitamin A 121IU                 2%

Vitamin C 70mg                  85%

Calcium 26mg                     3%

Iron 4mg                               22%

* Percent Daily Values are based on a 2000 calorie diet.

Garlic Sauteed Collard Greens originally printed from https://yupitsvegan.com/sauteed-collard-greens/ September 27, 2019

Make Ahead Turnip Casserole

Make Ahead Turnip Casserole

Ingredients

• 6 cups cubed turnips

• 2 tablespoons butter

• 2 large eggs eggs, beaten

• 3 tablespoons all-purpose flour

• 1 tablespoon brown sugar

• 1 teaspoon baking powder

• ¾ teaspoon salt

• ⅛ teaspoon ground black pepper

• 1 pinch nutmeg

Topping:

• ½ cup fine bread crumbs

• 2 tablespoons melted butter

Directions

• Step 1

  Preheat the oven to 375 degrees F (190 degrees C).

• Step 2

  Place turnips into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to the pot. Mash turnips; add butter and eggs.

• Step 3

  Combine flour, sugar, baking powder, salt, pepper, and nutmeg in a bowl and stir into turnips. Transfer mixture to a baking dish.

• Step 4

  Combine bread crumbs and melted butter and sprinkle on top of turnip mixture.

• Step 5

  Bake in the preheated oven until light brown on top, about 25 minutes.

Nutrition Facts

Per Serving:

188 calories; protein 5g 10% DV; carbohydrates 20.5g 7% DV; fat 10g 15% DV; cholesterol 82.4mg 28% DV; sodium 603.6mg 24% DV.

Beet and Potato Salad

Ingredients

Ingredient Checklist

• 2 pounds beets

• ½ pound potatoes

• 4 tablespoons olive oil, divided

• 1 teaspoon salt, divided

• black pepper

• 8 ounces sliced bacon

• 2 tablespoons apple cider vinegar

• 2 tablespoons whole-grain mustard

• 1 shallot, thinly sliced (or 2 cloves of garlic, 1/4 red onion, or garlic or onion powder to taste)

• OPTIONAL - sliced hard-boiled eggs and/or diced celery

Directions

Instructions Checklist

• Step 1

  Preheat oven to 400°F. Place beets, potatoes, and 1 cup water in a 13- by-9-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and several grinds of pepper. Cover with aluminum foil and roast until beets and potatoes are tender when pierced with a small sharp knife, 45 to 55 minutes. Uncover and set aside until cool enough to handle, about 15 minutes.

• Step 2

  Peel cooled beets, slice into wedges, and transfer to a large bowl. Using your hands, gently crush potatoes into bite-size pieces and add to beets.

• Step 3

  Cook bacon in a large skillet over medium, turning occasionally, until crisp, 5 to 7 minutes. Drain on a paper towel–lined plate and let cool 5 minutes. Break or chop into pieces and add to beets and potatoes.

• Step 4

  Whisk together vinegar, mustard, shallot, remaining 2 tablespoons oil, remaining ½ teaspoon salt, and several grinds of pepper in a small bowl. Add in eggs and/or celery, if you like. Pour dressing over beet mixture and toss to combine. Serve at room temperature.

Nutrition Facts

Per Serving:

221 calories; fat 13g; saturated fat 3g; cholesterol 12mg; carbohydrates 17g; sugars 8g; protein 6g; calcium 24mg; sodium 726mg; fiber 4g.

Adapted from RealSimple Recipes

September 2020 Newsletter

Hey, Stranger!
We've been pretty quiet, and we're sorry about that, but we have some pretty amazing updates to share. We have several new staff members to introduce, some stories about our impact during COVID-19 to share, and a peek into our vision for the future of the organization. 

Before we dig in, let me introduce myself. My name is Katie-Rose Crater and I'm the new Donor Engagement Officer for Farmer Foodshare. I've come from a deep background in community engagement, outreach and fundraising. I'm a tarheel, an athlete, a dog lover and an avid kitchen creator. I also was raised by a momma with a degree in home economics and I've already taken advantage of our farmers' delicious produce. I can't wait to share some recipes and photos with you.

Most importantly, I'm here for YOU, to ensure you have a meaningful and joyful relationship with Farmer Foodshare. Please, reach out to me and introduce yourself. I want to learn more about what brought you to us and why you are passionate about enriching our food system. I can't wait to hear from you. 919.323.1922 or katie-rose@farmerfoodshare.org.

Meet George C. Jones, Jr.

Farmer Foodshare welcomes our new CEO.
He's been with us for about seven months and is already guiding us toward even more greatness. We are thrilled to introduce you to George and hope you'll take the time to learn more about his vision for Farmer Foodshare by watching THIS VIDEO.

Welcome to the Team!

Joining us are:
Katie-Rose Crater, Donor Engagement Officer, whose excitement for finding ways to help people and organizations contribute to a cause is matched only by her love of making jam - with Farmer Foodshare-sourced produce, of course!

Taylor Baisey, Warehouse Coordinator, and Lat Seydi, Warehouse Associate, are helping to expand Farmer Foodshare's ability to provide food boxes to our partners in the community. Lat is from Senegal, and Taylor recently returned from a Peace Corps stint in Ghana. We're living out our longing for travel through them.

Latonya Spivey, Executive Assistant, is using her experience in organizing and planning to support George Jones and our leadership team in developing and sustaining community partnerships.

Help us Activate Our Mission

Every dollar you raise and every cent you donate helps us make a positive impact in our community. Since the onset of the pandemic, we have shipped produce boxes to furloughed restaurant workers as far as the Triad. We have also supported families impacted by COVID-19, households facing food insecurity, and community organizations joining us in addressing COVID-19's rippling effect.
The easiest and fastest way for you to support our fundraising goal is by starting a Facebook Fundraiser. Seriously, it is SO EASY. Most people will raise over $100 in the first 24 hours of their campaigns! Here's an informative guide to supporting Farmer Foodshare through the Facebook platform. If you need help, or just don't know what to say, reach out to me! I'm here to help.

BCBSNC Supports
COVID-19 Relief Efforts

As part of their overarching commitment to North Carolina communities, Blue Cross NC has contributed $500,000 to Farmer Foodshare to support fresh food purchasing and ongoing operations. We are so grateful for Blue Cross NC's belief in the power of local farms to sustain communities. Check out the great video the Blue Cross NC team put together to highlight why they support this work.

Feeding our Southeast Raleigh neighbors

This summer, 94 families experiencing food insecurity in Southeast Raleigh had a bright spot to look forward to each week: the delivery of farm fresh produce and eggs.

Over the course of eight weeks, Farmer Foodshare delivered nearly $13,000 worth of North Carolina-grown produce free of charge to Fertile Ground Food Cooperative. Fertile Ground, in turn, called on their network to put into action a major distribution effort to get fresh veggies into the hands of families with children, seniors, and persons with disabilities.

Helpers from St. Ambrose Episcopal Church, Southeast Raleigh Table United Methodist Church, St Matthew AME Church, the Raleigh Ministerial Alliance VP, and Fertile Ground members all came out in force to refer recipients and volunteer their time.

By the numbers

94 - families receiving fresh produce and eggs

54% - families receiving deliveries the full 8 weeks

87% - families receiving food boxes 4 weeks or more

520 – phone calls made by volunteers, reminding families of their upcoming deliveries

37 – drivers hitting the road to deliver food

642 – hours of volunteer time donated to the project

All that fresh, local produce was a hit with the families.

One neighbor told Fertile Ground, “I have not had cabbage since my mother passed, and cooking it brought back such wonderful family memories.”

Another said, “You know, I am diabetic, and this food does me right.” 

We couldn’t agree more.

Thank you to the many volunteers who helped with the deliveries, but also to the many donors who funded the project via a Facebook Fundraiser launched by Jacob Boehm of Snap Pea Catering and Tova Boehm of Short Winter Soups. Together you all raised more than $17,000 to support work with Black-led organizations and Black farmers.

It’s community support that drives Farmer Foodshare’s work. If you want to launch your own Facebook fundraiser to help more people in need enjoy fresh food, here’s a quick how-to guide on how to do it.

Meet the Team: Taylor Baisey

Taylor Baisey, our warehouse coordinator, joined Farmer Foodshare earlier this summer. In between unloading trucks and managing safety protocols, she found a few minutes to share the inside scoop on what she’s been up to.

You just got back from the Peace Corps. What led you to join Farmer Foodshare? 

During undergrad, I worked in public health and nutrition education in the Triangle. Learning about the barriers to accessing food and the resulting effect on individual and community health became an integral part of my education and daily life, and that was a driving factor for me to join the Peace Corps.

In Ghana, I learned more about agriculture’s role in the solution to food insecurity and became even more invested in food as a fundamental right to every single person.

Taylor in Ghana

When I returned to the US, I wanted to get plugged into the Triangle’s food system again, with this new understanding of agriculture and food equity. I liked how Farmer Foodshare’s model bridged supporting NC farmers, which benefits both our planet, economy, and health, and community members suffering from food apartheid. What particularly stood out to me was the emphasis on supporting particularly farmers of color and women farmers, and partnering the provision of food with nutrition education for a sustainable, long-term impact rather than a band-aid to the complex issue of food injustice.  

What does a typical day look like for you? 

When we arrive in the morning, we all work together to gather the orders for that day and load up the trucks for deliveries and pick-ups. Sometimes I’m on the road, picking produce up from farmers or delivering to consumers. Other days I’m in the warehouse, preparing and maintaining it according to food safety protocols. 

We constantly have produce coming in and going out, so there is always something to do in the warehouse. We also pack boxes of fresh fruits and vegetables each week that are then delivered to partners, such as local public schools, so I spend some of my days prepping for packing day, packing all the boxes, and delivering them to our partners.  

What seasonal foods are you loving right now? 

Blackberries! Peaches! Asian pears! Oh my… 🙈 

Fresh Food Funds nourish local communities

Fertile Ground Food Cooperative is one of the organizations using Fresh Food Funds to ensure that neighbors in need have consistent access to fresh, nutritious food. Photo courtesy of Fertile Ground.

In response to the COVID-19 pandemic, hundreds of community members, foundations, and businesses have come together to invest in the fresh, nutritious food that our neighbors need – a move that also supports North Carolina family farms.

Over the past three months, Farmer Foodshare has allocated more than $100,000 in contributions from the community into Fresh Food Funds that provide organizations with additional purchasing power for buying fresh, local food. More funding is allocated for the coming months as the need continues to swell.

Blue Cross and Blue Shield of North Carolina (Blue Cross NC) is deepening that commitment with a $500,000 investment in Fresh Food Funds and operational support, enabling Farmer Foodshare to partner with more community-led coalitions.

How Fresh Food Funds Work

Fresh Food Funds are financial donations that Farmer Foodshare makes available to nonprofits, school districts, and other groups providing emergency aid to people in need.

1. Organizations use these funds to buy more fresh North Carolina-grown produce from local farms through Farmer Foodshare. Farms always get paid for what they grow!

2. Farmer Foodshare sources, aggregates, and delivers the food – safely. Our trucks are on the road daily.

3. Community partners then pack boxes or individual meals to distribute to neighbors in need.

The Impact

When COVID-19 hit and many universities and restaurants were forced to closed to prevent the spread of the disease, many of the farmers we work with saw sales plummet overnight.

At the same time, the numbers of people in need has soared. Some coalitions, like Durham FEAST, which coalesced to support kids attending Durham Public Schools, and Root Causes have been able to use the public’s outpouring of support to purchase fresh food directly, allowing Farmer Foodshare to provide an additional $200,000 in food to our community since March. But the food budgets of many other relief organizations have not kept pace with the need. 

Fresh Food Funds bridge the gap.

Organizations like Fertile Ground Food Cooperative, TABLE, Wake County Human Services, A Place at the Table, Iglesia Emmanuel Food Pantry, Food Not Bombs, as well as schools, including Chapel Hill-Carrboro City Schools, Orange County Schools, and a variety of daycares are among the many partners extending their relief efforts using Fresh Food Funds. They report that families are absolutely loving the beautiful, fresh produce, with items like strawberries and blueberries, fresh greens, and local dairy giving them a lot to smile about.

Take Action

• Contribute to the Fresh Food Fund initiative

• Read about our participation in Carolina Farm Stewardship Association’s FarmsSHARE program and the USDA’s Farmers to Families Food Box Program – two other ways Farmer Foodshare is providing fresh food to individuals while supporting local farmers.

USDA Farmers to Families Food Box Program

In April, as part of the Coronavirus Farm Assistance Program, the USDA announced a new initiative to purchase and distribute up to $3 billion of agricultural products to those in need: the USDA Farmers to Families Food Box Program.

Farmer Foodshare was one of only 4 distributors based in North Carolina to be selected!

Over the next 6 weeks - and if all goes well nationally, perhaps through the end of the year - Farmer Foodshare will be sourcing, packing and distributing food boxes filled with fresh, locally-grown fruit and veggies for 1,150 families throughout the Triangle each week!

Local organizations will identify families to receive the food and organize its distribution. Our partners include:

• Interfaith Food Shuttle, feeding families in need

• Parktown Food Hub, whose community includes many low-income families across Durham

• End Hunger Durham, to feed food-insecure seniors

• El Centro Hispano, an important partner in reaching the Latinx community

• Root Causes, supporting low-income individuals that visit the Duke Outpatient Clinic

• Truevine Learning Center in Southeast Raleigh, feeding additional families

FarmsSHARE: Local food for 2,500 laid-off food service workers

More than 4.5 million of our fellow North Carolinians are currently out of work, and over 18,000 restaurants have closed throughout North Carolina as a result of COVID-19. Those closures also have a ripple effect, threatening the survival of the farms who supply those businesses with food.

So when the Carolina Farm Stewardship Association (CFSA) reached out to Farmer Foodshare with an innovative way of providing sustenance to communities – one that would benefit local farmers AND support local restaurant and hospitality workers through the crisis – we were ALL IN.

Starting May 18, Farms Serving Hospitality and Restaurant Employees (FarmsSHARE), a pilot project of CFSA, is providing free boxes of locally grown produce and optional eggs and meat to 2,500 out-of-work restaurant and hospitality workers across NC.

The program will continue weekly for the next 8 weeks, supplying a total of 20,000 food boxes.

A project of this scale and scope can’t be done alone. On the front-end, Farmer Foodshare provided direct outreach to Triangle-area restaurant owners who had employed workers who could benefit from the program. Going forward, we’re sourcing, packing, and distributing 300 of the food boxes each week to Triangle-area restaurant and hospitality workers. Other food hubs, farmers, and farmer cooperatives across the state have been involved in the planning as well and will be integral in getting the boxes to workers in Charlotte, Boone, Wilmington, and Richmond County.

The program is funded by  Blue Cross and Blue Shield of North Carolina (Blue Cross NC) and the Blue Cross and Blue Shield of North Carolina Foundation (Blue Cross NC Foundation), as well as Carolina Farm Credit and Xylem Watermark, Xylem’s Corporate Social Responsibility Program, among others.

Farmer Foodshare is proud to help feed the folks who regularly feed us all!

Joining forces to EAT well

Typically, May would be a month full of cafeteria taste tests, and I would be sharing an adorable quote by a second grader about how they “have a crush on collard greens” (this is an actual quote from a second grader from a taste test at Eastway Elementary.)

But alas, schools are closed, remote work has become the norm, and many of us who work in the community and nutrition education space have been trying to figure out how best to engage with and support kids and families during this time of social distancing. 

“Necessity is the mother of invention”  

You’ve probably heard a lot about “silver-linings” lately. Well, one that’s pretty incredible is how quickly organizations have joined forces to create solutions to help people through the crisis. I’m happy to report that one such collaboration is EAT (Educational Activities Together).  

EAT is an effort to help families make the most of their time at home by learning and growing together. It’s a joint effort of Farmer Foodshare, DINE (Durham’s Innovative Nutrition Education Program), Durham County Department of Public Health, Inter-faith Food Shuttle, FoodCorps, DPS Hub Farm, and Durham County Cooperative Extension. 

In each weekly installment of EAT, Triangle families receive a mix of engaging educational activities, inviting them to get hands-on with nature, food, and physical activity -- together.  

Currently, EAT is being distributed via Durham Public School teachers and schools (including early childcare centers) and is sent to families digitally. Inter-faith Food Shuttle will be distributing paper copies at many of their distribution sites as well!  

As a part of EAT, we also are launching a Seed-to-Family initiative to provide families with everything they need to get growing at home. Our first distribution is a micro-green seed kit that will go out the week of May 18! 

Want to participate too? All of the activities and resources are posted online at EATNC.org. Check it out, sign up to receive EAT weekly, and please share! 

Eventually, we’ll be on the other side of this pandemic. I’m heartened that when that day comes, the partnerships we’re forging out of necessity now will continue to grow.  

-- Braedyn Mallard RDN, LDN, Program Manager 

Coronavirus Preparedness and Response (updated 3.13)

UPDATE - March 13, 2020

Farmer Foodshare has decided to temporarily suspend operation of some of our programs due to COVID-19 (coronavirus) outbreak concerns:

Donation Stations

Donation Stations will not operate until after Saturday, March 28.

Cafeteria Taste tests

Cafeteria taste tests will not operate while Durham Public Schools are closed to students, currently through April 3.

We know COVID-19 is transmitted via direct contact with someone who has the illness or by touching a surface that an infected person has touched. Therefore, we have decided that suspending these programs is in the best interest of our volunteers, recipients, students, and the public at large.

We will continue to monitor the situation and will share further updates as needed. In the meantime, we are working with schools and other local organizations to identify ways to continue to provide fresh food to the community. More details to follow.

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March 12, 2020

Dear friends,

Image via Centers for Disease Control and Prevention

On March 10, 2020, Governor Cooper declared a State of Emergency for North Carolina as more cases of coronavirus disease 2019 (COVID-19) continue to be uncovered. We, like many of you, continue to actively monitor this rapidly-changing situation.

We’re following the Centers for Disease Control and Prevention (CDC) as well as Durham, Orange, and Wake Counties’ guidelines on responding to the spread of the virus and are working diligently to support and safeguard our staff, customers, and community members.

Our office and staff

There is no evidence that the virus is spread via food; however, it is transmitted by direct contact with someone who has the illness or by touching a surface that an infected person has touched.

As a precaution, we have implemented standard CDC-recommended safety protocols, including thoroughly washing hands, routinely disinfecting shared surfaces, refraining from touching our own faces, and avoiding unnecessary contact with others. Our staff are vigilantly self-monitoring, and if they feel sick at all, whether related to COVID-19 or not, they will stay home.

Our customers and community members

We are continuing to develop contingency plans for our public-facing programs and will post updates as they are available. 

Thank you for your patience and understanding. You can reach me directly by email (george@farmerfoodshare.org) or by phone 919.917.2369. I welcome your questions, comments, and concerns.

Let’s work together to stay healthy.

George Jones
Executive Director

School Food (Family Edition!)

During the fall semester, Farmer Foodshare partnered with DINE (Durham’s Innovative Nutrition Education, a SNAP-Ed funded program) to offer after-school cooking classes with the families of students attending Bethesda, Spring Valley, and Holt Elementary Schools in Durham. Each session brought around 40 kids and parents together for an evening of food and fun. The theme? Breakfast for dinner. Because what kid doesn’t love turning tradition on its head?

The idea is simple (and maybe just a little bit devious). That’s because in one fun evening, we're able to:

• Create an opportunity for kids and their parents to cook together (and in turn, talk and eat together, deepening communication)

• Expose all involved to how good fresh, locally grown food can taste

• Share with the families the same sorts of nutrition education that kids are getting during Farmer Foodshare’s cafeteria taste tests

This last point is the “devious” bit. We’ve been doing cafeteria taste tests with students for a while now (to rave reviews from the kids!) But we know that for the most part, cafeteria-based education only reaches the kids. The stickers students get for trying a new food are one clue for parents that nutrition education is happening, but it can be hard for the kids to translate that knowledge into food purchases at home. More often, it’s parents who decide what sorts of foods the family will consume. Thus, getting parents involved in learning about fresh food is really critical. 

During the cooking classes this fall, the families broke out into groups, each preparing one of the featured recipes – things like a veggie scramble with tofu; sweet potato hash; a veggie and egg skillet; and apple parfaits that layered yogurt, apples, and granola. The evening concluded with a family-style meal and recipes that families can use to recreate each dish at home. 

The families told us that they learned a lot, and the kids have shared that they have made the recipes at home, so we’re already planning more sessions for the spring. This time we’re getting families moving with the theme of “family fitness night” where each station will feature a physical activity along with a healthy (and local) snack.  

Want to play along? Check out the recipe cards from the fall session below!

Spring 2020 Cafeteria Taste Tests Start February 13

It’s that time again...

Spring 2020 Cafeteria Taste Tests are here!

We feel so lucky to be able to share the experience of tasting fresh, local veggies with more than 8,000 kids attending Durham Public Schools each fall and spring.

But the truth is: we couldn't do it without you! 

Join us for a taste test!

Whether you've volunteered in the past or will be trying it out for the first time, we promise...these kids will make you smile!

Speaker Series: Food Policy in Action with Root Causes (Feb 27)

Join us for the first installment of our 2020 Speaker Series!

Thursday, February 27
6:30-8:00 p.m.

Self Help Center for Responsible Lending
302 W. Main Street, Durham

Featuring Julian Xie, Willis Wong, and Tamar Charkrun of Root Causes, a Duke Med-based organization focused on healing the food system through education and outreach, community service, and advocacy.

Free and open to the public, Farmer Foodshare's speaker series brings together leading voices to share their experiences in shaping our local food system. Our 2020 series will focus on food policy: how it helps and hinders efforts to ensure our community's well-being.

Sponsors

Announcing our new Executive Director: George C. Jones, Jr.

We are thrilled to announce that George C. Jones, Jr., will become Farmer Foodshare's next executive director!

George has served in leadership roles in the fields of economic and community development, vocational workforce training, and transportation for the past 25 years. His first day at Farmer Foodshare will be February 14.

The board engaged executive search firm Armstrong McGuire & Associates to conduct the search and selected George from a pool of extremely talented candidates.

“George really impressed us with his depth of experience, relationship-building skills, and creativity,” said board chair Nicole Kempton.

George is excited to meet and learn from members of the Farmer Foodshare community over the coming months.

"Farmer Foodshare has an outstanding team, and I look forward to continuing that important work by expanding partnerships and increasing access to healthy foods,” he said.

George most recently served as senior conservation manager for Triangle Land Conservancy, where he led infrastructure development at Williamson Preserve, a 406-acre nature preserve that encompasses historic restoration, environmental education, and food and farm production and demonstration.

George previously served as executive director for Green Opportunities, a non-profit organization focused on workforce training for construction skill trades and culinary arts for low-income residents living in Asheville, NC. He also has served as co-founder and vice president of ED3 Group, as project director for the South Atlantic Small Business Transportation Resource Center, and as statewide small business advocate with the State of Texas, Economic Development and Tourism division in the Governor’s Office. George holds a bachelor of science degree in education and social policy from Northwestern University.

You can learn more about George here or contact him at george@farmerfoodshare.org.

Dinner with (new) friends

What happens when you invite a group of near strangers (to each other) over for dinner? Oh, and you declare small talk off-limits?

That's what supporters Pam Schwingl and Pat Mann set to find out earlier this month when they hosted a hyper-local dinner to benefit Farmer Foodshare.

With the help of chef Cyril Murphy, the pair crafted a meal sourced from an array of local farms and purveyors, all located within 25 miles of their home, and notably featuring two geese raised at their own homestead, White Swan Farm and Forge.

The assembled crowd understood upon arrival that the launching point for the collective dinner conversation was a focused, yet highly open-ended question: What is your connection to food, and what experience helped shape it? Everyone was expected to answer the initial question. But from there, the conversation could morph as guests probed deeper and posed scenarios, open to where the conversation would lead.

They rose to the occasion, leading to a dynamic and wide ranging discussion of food and the forces that influence our experiences of it.

Thank you to the local farms and businesses that contributed to the meal: Botanist and Barrel, Mighty Tendril Farm, New Pasture Farm, Piedmont Wine Imports, Pfohl Pfarm, Sugar Hill Farm, Ten Mothers Farm, Walker Farm, Weaver Street Market, White Swan Farm & Forge, Whit’s Frozen Custard, Whitted Bowers Farm.

Would you be interested in hosting a dinner party to benefit Farmer Foodshare?

Could be casual or fancy - it’s entirely your call. Contact Kate at 919.943.8366 or kate@farmerfoodshare.org to learn more.

Farmer Foodshare seeks new Executive Director

Farmer Foodshare is now seeking applications for its next Executive Director.

The Executive Director serves as the senior leader, primary spokesperson, and advocate for Farmer Foodshare and leads the organization in developing the vision, infrastructure, funding, culture, and competencies necessary to sustain and scale its operations.

Armstrong McGuire & Associates, based in Raleigh, NC, is conducting this search in partnership with Farmer Foodshare’s Board of Directors. To view a detailed description of the opportunity and to apply, click on the links below. You will see instructions for uploading a cover letter, resume, salary requirements, and professional references. In case of any technical problems, contact mendi@armstrongmcguire.com. No phone calls, please, and no applications will be accepted by email or through third-party sites. Applications will be considered through November 22.

Policy in Action: Child Nutrition Reauthorization

At Farmer Foodshare’s September 26 Speaker Series event, Self-Help’s Policy Director David Beck noted that Congress is currently considering the Child Nutrition Reauthorization (CNR), which authorizes all of the federal child nutrition programs, including the National School Lunch, School Breakfast, Child and Adult Care Food, Summer Food Service, and WIC programs. The last CNR - known as the Healthy, Hunger-Free Kids Act of 2010 - was a major victory for farm to school, as it was the first time federal legislation specifically mandated funding and support for farm to school efforts.

​In this iteration of the CNR, there are two particular opportunities to expand farm to school work: the Farm to School Act and Kids Eat Local Act. Members of Congress need to be educated about their benefits and the importance of including both in the CNR. In short, both bills would help schools source local food and provide funding for innovative projects like school gardens and seasonal vegetable taste-testing that help kids learn where food comes from. In addition, the Farm to School Act would increase mandatory funding for the USDA Farm to School Grant Program (See this USDA 7.16.19 release on the 2019 Farm to School grants. Beaufort County schools are a recipient). The Kids Eat Local Act would simplify the process for schools to source locally grown, raised or caught product.

The current pressing need is to build Senate support for these two bills, so reaching out to Senator Tillis and Senator Burr to educate them on these bills is critical. The message is: include the Farm To School Act and the Kids Eat Local Act as part of the CNR will help strengthen NC’s Farm to School program and support small farmers. NFSN (The National Farm to School Network) and NSAC (the National Sustainable Ag Coalition) are leading educational efforts in Washington.

Locally, the North Carolina Alliance for Health and CFSA (the Carolina Farm Stewardship Association) are both excellent resources. Lastly, Self-Help sends out a weekly email, Sustainable Food Systems News Update, on Friday afternoons. Those interested can click here to sign up. Folks can also email David Beck at david.beck@self-help.org