Meat Comes Back – Michael Dimock

COVID disruptions again showed that instead of dependence on a few global meat conglomerates, States and Provinces need more small-scale slaughter and cut-and-wrap facilities — creating  skilled jobs throughout rural communities.  The Biden Administration’s commitment to increase fairness in livestock and poultry markets, and USDA’s new short-term funding for local meat processing, are a start. Coupling those with systemic solutions proposed in Congress and  Legislatures will create  Meat Processing Inspection programs “equal to” USDA inspection.  Michael Dimock and Roots of Change are working to unleash more market opportunities for small- and mid-scale meat producers, increase local meat supply chain resilience, protect workers and aid rural communities. www.rootsofchange.org

Read more at: https://www.sacbee.com/opinion/op-ed/article254243278.html#storylink=cpy

 

Bucket List Dining – Chef Dneb Williams

In our ideal world the best farming  finds its way to the best restaurants. One of those journeys leads to Allora in Sacramento where the best things in life belong together,  food and wine. Allora is the dream of a sommelier and a chef; husband and wife. Two partners who love Sacramento and are infatuated with Italy. Featuring over 250 wines, fresh pasta made daily, and a commitment to sustainable seafood, Allora is the best of where they are from, of what they have experienced, and what is yet to come. Chef and Partner Dneb Williams describes Allora as a wine-centric gathering place that celebrates modern Italian food and the  Sacramento areas bounty. Chef Dneb share the journey to source sustainable, artisanal food and wine locally and in Italy. www. allorasacramento.com

Food Wise Experience Is Everything – Gigi Berardi

“Experience is everything,” says Gigi Berardi, Ph.D., author of Food Wise: A Whole Systems Guide to Sustainable and Delicious Food Choices, “We all eat, but we make different choices about what to eat and how.” Improving how we make these choices can mean the difference between continued frustration with what we put in our bodies and a more healthful, meaningful relationship with food and nourishment. Food “Wise” stands for: whole, informed, sustainable and experienced-based thinking. She invites readers to think holistically about how we can procure and produce incredible meals, and draw deep nourishment from the foods we prepare and consume. In addition to being a food resilience professor at Huxley College in Bellingham Washington, the author is a sheep farmer, cheese maker and a slow food movement proponent.  https://wp.wwu.edu/gigiberardi/

 

 

Rewilding is Healing – Daniel Firth Griffith

Rewilding can regenerate our relationship with nature/soil, sequester carbon, increase biodiversity, nourish foods and heal our communities. Rewilding is happening in Nelson County, Virginia with 100% grass-fed and finished cattle, heritage & holistically foraged pigs, and 100% grass-fed sheep on the Timshel Wildland –a 400-acre regenerative, process-led, and emergent conservation wildland. The owner, Daniel Firth Griffith, is an author, emergent conservationist and director of the Rabinia Institute, a Savory Institute Hub. wildtimshel.com @timshel

 

UN Food System Summit – Paul Newnham

 

World leaders have committed to tackling global hunger, climate change and biodiversity loss at an historic UN Food Systems Summit. More than 150 countries made commitments to transform their food systems, while championing greater participation and equity, especially amongst farmers, women, youth and indigenous groups. What is this global food system and why does it matter? After a full day of hearing Presidents, Prime Ministers and UN officials express their vision,  Farm To Table Talk visits with an experienced hand at global diplomacy engaged from farm to table all over the world. Paul Newnham is the Director of the Sustainable Development Goal (SDG) 2 Advocacy Hub, a secretariat catalyzing, convening, and connecting NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve food systems transformation. The 2021 UN Food System Summit has concluded but the journey continues. https://www.un.org/foodsystemssummit

Legally Resilient – Rachel Armstrong

Everything is changing down on the farm, except for the laws.  How do farmers and ranchers keep up while they diversify in to direct to consumer sales, wedding sites, field dinners, local meat processing, pesticide drift, agri-tourism, cottage food, food safety liability, NIMBY neighbors, run off, carbon credits, etc?  The trusty local lawyer may not have all the answers.  That’s why Rachel Armstrong created Farm Commons.

Feeding Earth’s Future – Adegbola Adesogan

Call it what you will, the climate is weird and getting more dangerous. Still reactive blanket prescriptions for changing the world’s diets must take in to account that over 800,000 people are subsisting on incomes of $2 per day. In these areas the most serious threat is physical and cognitive stunting of up to 30% of the children due to poor diets; however,   global regenerative agriculture can reduce Green House Gases and still improve diets with better utilization of nutrient dense animal sourced foods. Dr. Adegbola Adesogan is the Director of the Feed the Future Innovation Lab for Livestock Systems and the Professor of Ruminant Nutrition at the University of Florida.

https://livestocklab.ifas.ufl.edu/.   https://foodsystems.ifas.ufl.edu/

Rescuing Mother Earth – Tim LaSalle

The world can draw down all of our Carbon emissions if agriculture fully embraced regenerative agriculture. Soils must be regularly monitored by probing  carbon levels because the more that is in the soil the less is in the atmosphere.  These themes are promoted by the Chico Center for Regenerative Agriculture and Resilient Systems to reduce greenhouse gasses, restore soil resiliency, increase the sustainability of farms and ranches, and address food and water insecurity.  The co founder of the Center, Dr. Tim Tim LaSalle was the first CEO of Rodale Institute, Executive Director of the Allan Savory Center for Holistic Management and researcher/adviser with the Howard Buffett Foundation in Africa on soils and food security for smallholder farmers.  Tim is Professor Emeritus of Cal Poly and former President/CEO of the California Ag Leadership Program.  https://www.csuchico.edu/regenerativeagriculture/index.shtml

Holistic Abundance – Abbey Smith, Savory Institute


Global regenerative abundance is the goal and holistic management is the way to get there. It’s an abstract perspective at first, but when coached to this vision by the Savory Institute’s Global Network Coordinator, Abbey Smith we get the picture. The Savory Institute sets out to regenerate the world’s grasslands and in that journey regenerates farms, ranches, regions, communities and individuals who are committed to protecting the Earth and its population from predicted climate and food disasters. Abbey Smith explains how Savory Institute’s work is global in scope, grassroots in execution and holistic. Savory.goba

Take That First Step – Ben Glassen

To cook, farm or eat in a different way requires taking that first step.  On Vancouver Island in British Columbia, Ben Glassen has taken first steps in regeneratively raising animals and providing them to consumers who are taking their own first steps, reaping the benefits of regenerative livestock production.  Ben’s approach includes leasing (or borrowing) land, mobile infrastructure and direct marketing. Customers choose to purchase meat raised regeneratively for the health value, ethics of the way the animals are raised, support of local production and the environmental impact.  The next first step for Ben will be establishing an abattoir to process locally raised livestock. In addition to listening to Ben Glassen on the Farm To Table Talk podcast, he can be visited with directly on Clubhouse in the Farm To Talk Club. www.glassenfarms.com