Comments on: A model food community http://chefscollaborative.org/2008/03/14/a-model-food-community/ At Chefs Collaborative, our growing community of chefs, farmers, fishers, educators, and food lovers is dedicated to promoting sustainable cuisine. Join Us! Sat, 14 Apr 2012 00:40:43 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Lola Milholland http://chefscollaborative.org/2008/03/14/a-model-food-community/comment-page-1/#comment-74 Lola Milholland Fri, 18 Apr 2008 01:34:03 +0000 http://chefscollaborative.org/2008/03/14/a-model-food-community/#comment-74 Inspired by burning questions just like those, in early 2007, Ecotrust and the National Chef’s Collaborative published "Building Local Food Networks: A Toolkit for Organizers." The Toolkit distills seven years of history hosting Farmer-Chef Connection conferences and publishing "The Guide to Local and Seasonal Products," which serves as yellow-pages of regional food producers and buyers interested in direct market relationships. One of the beauties of the conference is its adaptability; by sharing the tools that have been honed over the last seven years (like speed dating!), our community can help springboard others to further develop region-specific models for food systems change. In 2007 and 2008, 35 distinct communities—from New Orleans to Iowa City and Saskatoon to Durango, CO—purchased the Toolkit and subsequently hosted Farmer-Chef networking events. It’s fantastic to watch this strong idea spread, as others learn about and build from the amazing groundwork in place and avoid the reinvention of a well-designed wheel. For those communities interested in guidance for establishing local food networks in general, as well as specifics about organizing a Farmer-Chef Connection gathering in detail, consider purchasing a copy: http://www.ecotrust.org/foodfarms/localfoodnetworks.html. Inspired by burning questions just like those, in early 2007, Ecotrust and the National Chef’s Collaborative published “Building Local Food Networks: A Toolkit for Organizers.” The Toolkit distills seven years of history hosting Farmer-Chef Connection conferences and publishing “The Guide to Local and Seasonal Products,” which serves as yellow-pages of regional food producers and buyers interested in direct market relationships. One of the beauties of the conference is its adaptability; by sharing the tools that have been honed over the last seven years (like speed dating!), our community can help springboard others to further develop region-specific models for food systems change.

In 2007 and 2008, 35 distinct communities—from New Orleans to Iowa City and Saskatoon to Durango, CO—purchased the Toolkit and subsequently hosted Farmer-Chef networking events. It’s fantastic to watch this strong idea spread, as others learn about and build from the amazing groundwork in place and avoid the reinvention of a well-designed wheel.

For those communities interested in guidance for establishing local food networks in general, as well as specifics about organizing a Farmer-Chef Connection gathering in detail, consider purchasing a copy: http://www.ecotrust.org/foodfarms/localfoodnetworks.html.

]]> By: Noah Stevens http://chefscollaborative.org/2008/03/14/a-model-food-community/comment-page-1/#comment-55 Noah Stevens Wed, 26 Mar 2008 05:32:05 +0000 http://chefscollaborative.org/2008/03/14/a-model-food-community/#comment-55 Portland also has the benefit of a culinary school which (when I attended it about 10 years ago) had some amazingly cool instructors who went out of their way to get students involved in local "food issues". The first time I heard of CC was in its halls, mentioned by an instructor when food issues were just revving up in other places. Local produce, interested people, a wonderful community and a vibrant city add up to make Portland the next Mecca of "green" restaurant thinking, IMHO. Being there at that time made me really stop to consider the future of the business and how to work at changing things. Hopefully that thinking percolated through the other students. Portland also has the benefit of a culinary school which (when I attended it about 10 years ago) had some amazingly cool instructors who went out of their way to get students involved in local “food issues”. The first time I heard of CC was in its halls, mentioned by an instructor when food issues were just revving up in other places. Local produce, interested people, a wonderful community and a vibrant city add up to make Portland the next Mecca of “green” restaurant thinking, IMHO. Being there at that time made me really stop to consider the future of the business and how to work at changing things. Hopefully that thinking percolated through the other students.

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