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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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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

NFU’s “OpenFarms” Welcomes Visitors With Open Arms

Last September, over 30 farms throughout Eastern Ontario opened their doors to their communities by inviting the public to tour, taste and experience life on today’s local farm. By using the OpenFarms website, community members could view which farms were involved and design their own tour throughout the countryside and at several “urban farms”. The event included farms from Prince Edward County to Gananoque.

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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

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?

Source: 
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
 
 

 

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