Author: Laura Lynn Klein

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Nosh

7 Tips for Maximizing Your Farmer's Market Experience

If you care about eating locally, the farmer’s market is among your best assets. It’s also a great way of getting acquainted with the community in which you live. Meeting the locals is as easy as striking up a conversation with area farmers. Plus, you can discover the local delicacies that your friends and family may not know about and share at your next dinner party. The more time you spend at the farmer’s markets, the better you learn the tricks of the trade. Here are some tips to shopping like a pro at your local farmer’s market.

Ditch the list.

A farmer’s market experience is in many ways is the opposite of a grocery store experience. Instead of making a list ahead of time and forcing yourself to stick to the list, when you go to your local farmer’s market, it’s much more exciting to go with what’s in season and adapt your needs to what’s in season and available. You may cook broccolini instead of summer squash as a side or use sweet potatoes instead of zucchini in your stir fry. But by choosing what’s in season, you’re sure to get the best bang for your buck and the most delicious eats.

Go early.

The earlier you hit the farmer’s market, the more options you have to choose from, because hot, seasonal items sell out early. You’ll also get to sample and choose from the best looking produce. For example, if you want peak season Persian mulberries from my local farmer’s market, you’d better get there before 9 am or they’re likely to be sold out (some farmers keep them hidden under the table for special customers, so it pays to get to know your farmers and what they sell during the year!). Getting to the market earlier allows you avoid the crowds too. By 10am you’ll be dodging a hundred baby strollers. In the summer time, as the weather warms up the freshly picked produce begins to wilt. The bottom line is wake up, grab a cup o’Joe, and head to the market.

Bring small bills.

Don’t be the dude that asks a struggling local farmer for change for a 50 dollar bill, it’s poor form. What’s more, if you bring a bunch of cash you’re likely to overspend. Budget how much you can spend on your trip and take that much cash. And make sure you have small bills for the various small ticket items.

Establish relationships.

Getting to know your local farmers and establishing relationships is a great way to get to know your local community. It also allows you to get to really know the source of your food and how to make your dollar go further. Don’t be afraid or embarrassed to ask farmers questions. This is their lively hood and a good farmer or producer is proud of the work they do. In fact the good ones are thrilled to answer questions because they love what they do and want to share their passion and fruits of their labor with their customers. Ask about the use of pesticides if something is not listed as organic. Ask how to pick the best fruit or veggie you’re eyeing. Ask about animal welfare practices. Or simply ask how to prepare what you’re about to buy. Some of my best and simplest recipes have come from farmers!

Bring your own bags.

Plastic bags have been outlawed at my local markets, so I have to bring my own bags, but I know they haven’t been outlawed everywhere around the country. But in terms of sustainability and reducing your impact it’s always best to bring your own reusable bags. If you care about buying local, you likely also care about those worthless single-use plastic bags cluttering up landfills and littering our streets and oceans (which poison wildlife too).

Tip: Make sure that after you empty the local loot you throw your bags into the wash so they don’t gather bacteria and make you sick.

Certified organic or not?

If buying organic is important to you, look for certified organic farmers or even sections of a farmers market where all the vendors are certified organic. At my local market there is a whole section dedicated to certified organic farmers which makes it easy to shop only those farmers. However having said that, getting the certified organic label can be tough for many farmers. It’s expensive and can take up to four years to get. There are many local farmers who aren’t certified organic but don’t use toxic synthetic pesticides. It’s important to support those farmers too. If you aren’t confident if a farmer who is not certified organic grows their produce without the use of toxic chemicals, do some research online and find out exactly how their food is grown.

Be wary of frauds.

I hate to say it but not everyone at the farmer’s market is completely honest, though most are. If a vendor has fruits and vegetables that are obviously out of season or obviously not local, they’re probably trying to pull a fast one. Know the basics of what’s in season in your geographic location before you go so you don’t get fooled. If you’re not sure, ask the farmer whether they grew everything they’re selling. And no, that pineapple didn’t grow in Los Angeles.

The farmer’s market is a fantastic way to learn about local foods, discover new recipes and get to know your community. And if you know what you’re doing, you can purchase the best in local eats at a great price.

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Lifestyle

How Long Is Too Long To Store Your Food In the Freezer?

The freezer is your best weapon to control unnecessary food waste, saving you money and time in the kitchen. Not to mention that food waste is a huge environmental issue. According to the Natural Resources Defense Council, 40 percent of food in the U.S. goes to waste. That means we end up throwing out more than a third of the food we buy. But by learning to effectively utilize your freezer, you can vastly reduce this unnecessary waste.

Here’s How To Properly Use Your Freezer

If you know you’ve made way too much food, use your freezer to keep it from going bad. That leftover broccoli rice casserole will be just as delicious next month if it’s frozen properly. Make sure leftovers cool down completely before being put in the freezer because if you freeze foods while they’re warm, they end up warming up the entire freezer and wasting energy in the process. Take your time to properly wrap and label leftover foods. The label should include exactly what the food is and the date. Additionally, divide foods into realistic portions. If you have a family of four, don’t freeze a beef stew that feeds eight. Instead, divide it into two portions so that it doesn’t go to waste later on. Once foods are thawed out they should not be refrozen. Finally, try and keep your freezer as full as possible so the air doesn’t have to circulate to cool things down. A fuller freezer uses less energy.

How To Freeze the Garden Bounty

While canning foods is a super hipster way to preserve your summer garden, the easiest preservation tool is always your freezer. Garden vegetables do really well in the freezer, with the exception of fruits and vegetables with a high water content like cucumbers, radishes, lettuce, and bean sprouts. These guys end up getting brown and mushy. But for every other veggie, prep them by boiling for 30 seconds and then dropping them into ice to stop the cooking. Line a tray with paper towels and spread vegetables out on the tray. Freeze for an hour or two and then remove from the tray and store in a properly labeled plastic bag.

Foods That Should Never Be Frozen

Some foods never do well in the freezer. Mayonnaise-based salads like potato salad, macaroni salad, chicken salad, and tuna salad should never be frozen. The same goes for yogurt, cream, and cottage cheese as well as raw eggs or boiled eggs.

Freezing By Food Group

Freezing times really depend on the food group. For example, hot dogs and luncheon meats are fine for 1-2 months while bacon and sausage freezes for a month and ground meat freezes for 3-4 months. Beef, veal, lamb, and pork freezes for 4-12 months and chicken or turkey freezes for 9 months to 1 year. Lean fish can be stored for up to 6 months and fatty fish for 2-3 months, while raw egg whites freeze for up to a year. Leftovers vary in freezing times depending on the food item. Soups and stews freeze for 2-3 months. Cooked meat or poultry freezes well for 2-6 months and pizza for 1-2 months. Pies and quiches freeze for 1-2 months.

Using the tips above, you can change the way you do business in the kitchen. While some foods don’t freeze well, most do. The key is to be organized with your labeling and arrange foods so you can see what you have on hand when you open the freezer door. Not only can you save money by avoiding food waste, you can buy your more expensive freezer-worthy items when they’re on sale. Or if you grow your own food or are a member of Community Supported Agriculture (CSA), you can properly freeze produce so it doesn’t go to waste.

Additionally, on those nights when the last thing you want to do is slave away in the kitchen, you can pull out that leftover enchilada casserole and heat it up straight from the freezer. Or maybe you’re throwing a last minute brunch and you don’t have time to make a quiche from scratch. No worries, you can defrost and bake that frozen quiche you made last month. It’s for these reasons that your freezer should be your best friend in the kitchen.

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Lifestyle

A Closer Look at Urban Farming

Urban farming can at first seem a bit odd because for a long time there’s been a divide between agriculture and urban living. This is especially true in the more impoverished urban areas, where roads are lined with fast food joints and corner markets, but locals rarely have access to fresh foods. But the urban landscape, with its empty lots and vacant schoolyards actually serves as the ideal place for growing food. From abandoned lots to warehouse space, green roofs and window boxes, there’s plenty of room for urban farming. In fact, urban farms can pop up just about anywhere.

The Benefits of Urban Farming

Urban farming is the easiest way to connect the urban population to where their food comes from. Apples and tomatoes don’t come from the grocery store or the cafeteria and that hamburger and fries wasn’t produced out of thin air. Growing your own food, whether in a rural or urban landscape reminds us that all living things are in fact connected to one another through the circle of life.

Additionally, the legacy that fast food joints and processed junk food have left behind is one of obesity and chronic disease. And impoverished urban neighborhoods with their food deserts likely suffer the most from this epidemic. Urban farming brings fresh, local, organic foods to a population that doesn’t have access to healthy foods at a low cost.

Community gardens, especially those in urban areas, bring together communities around an outdoor, physical activity. It’s about connecting on a number levels: connecting people to the land, to their food, and to each other. After all, there’s no better way to come together than over a delicious local meal.

The Urban Farming Revolution

There’s an urban farming revolution going on in cities like Los Angeles. The documentary Urban Fruit follows three urban farming revolutionaries: Ron Finley, an urban farmer in South Central LA, Jason Kim of Forage Restaurant, and Rishi Kumar of The Growing Home.

These three urban farming revolutionaries are changing the face of the urban landscape in LA. Finley plants vegetable gardens in South Central’s abandoned lots, traffic medians and along curbs. He’s working against stereotypes and showing young people in his neighborhood that getting your hands dirty is actually a good thing. Kim is the owner and chef at Forage LA, a restaurant that trades garden loot from local urban gardeners with meals at the restaurant. The restaurant uses produce from a number of certified home growers to showcase the best in local urban eats. And then there’s Rishi Kumar, a former computer programmer who after spending time in India learning about organic farming, decided he would fulfill his passion at home with The Growing Home, an urban farm located in the suburbs of LA. The Growing Home serves as an educational center and model of sustainable living.

Obstacles to Urban Farming

While the word is getting out about urban farming, and as a result, more and more people are planting gardens in LA, New York and everywhere in between, urban growers do face some obstacles. For example city laws can prevent you from growing your own food in places like curb sides, parkways or abandoned lots. Soil contaminants, can be an issue especially when plots of land that were formerly used for something else like a gas station or industrial site. But according to American Society of Agronomy, while the soil may be contaminated, very little of the contamination makes its way into the fruits or vegetables themselves. However it is a good idea to have your soil tested when planting a new garden anywhere. This will help you determine the quality of your soil and the amendments needed to make it a healthy, nutrient rich soil for fruits and vegetables to thrive.

The potential for urban farming is indeed limitless, especially in cities that have an onslaught of abandoned lots. Green roofs and window boxes are another opportunity to plant food. These growing opportunities not only provide local food, they remind us where our food comes from while bringing the community together around something we all love: good, wholesome food.

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Nosh

Is Organic Food Really Worth The Price?

Organic food is definitely a bit more expensive than conventional food. Depending on the season and the region of the country, the U.S. Department of Agriculture (USDA) estimates that organic food is 10 to 30 percent more expensive than conventional food. But is it worth the price? Let’s take a closer look.

What Does Organic Really Mean?

In the U.S., organic foods are certified and regulated by the USDA’s National Organic Program (NOP). Foods that have been certified organic carry a USDA certified organic label, which tells you a number of things about the food you’re buying. 

First, if it’s produce, you know the food was grown without synthetic pesticides. Organic farmers use mulch, manure, crop rotation, and some natural pesticides to stave off insects and pests. Organic livestock cannot be given hormones or antibiotics to prevent disease and instead they’re provided with outdoor access, organic feed, and improved living conditions. What’s more, when you buy organic, you know your food cannot be genetically modified.

Additionally, using ionizing radiation to kill food-borne illness is not allowed. This is the process of putting foods through a radiation chamber to kill bacteria. Although it’s considered safe, it makes some people understandably uncomfortable. The process can create free radicals in food and reduce the nutritional value because vitamins and nutrients are destroyed in the process. Organic food also prohibits the use of sewage sludge as a fertilizer on crops. Sewage sludge, a semi-solid material leftover from sewage treatment, is often used on conventional crops.

Yum.

Is Organic Food Better for Your Health?

Conventional foods contain a lot of pesticide residue. And glyphosate, the most commonly used pesticide in the world, has been tied to a host of health ailments. Studies have shown that glyphosate, the active ingredient found in the herbicide Roundup, may interfere with biochemical reactions in the body, which can predispose humans to obesity and Alzheimer’s and Parkinson’s diseases. Ingesting glyphosate by eating the residue on conventional produce can interfere with bacteria in your gastrointestinal (GI) tract, depleting amino acids. And it’s becoming more and more clear that your GI tract is responsible for the overall health of your immune system.

Not to mention that organic food does not contain antibiotics, and it’s these antibiotics that can cause antibiotic resistance. In fact, 80 percent of the antibiotics used in the U.S. are actually fed to livestock to fatten them up and stave off disease. Scientists have tied antibiotic resistance to the overuse of antibiotics in the foods we eat. According to the Centers for Disease Control and Prevention (CDC), 2 million people become infected with—and 23,000 die as a result of—antibiotic resistant bacteria each year.

Then there are all the hormones found in beef, dairy, pork, and poultry. Hormones are fat-soluble molecules and accumulate in fat tissue. When hormones build up in the body’s fat tissue they can have detrimental effects on health. Breast lumps, for example, can be caused by an imbalance in the body’s hormones. So the bottom line is, while organic may be more expensive, you get a lot of health bang for your buck.

Is Organic Farming Better for the Planet?

Beyond human health, organic foods are also better for the health of the planet. The onslaught of pesticides used on conventional crops can pollute soil and groundwater. Ponds and lakes situated near agricultural areas often contain toxic algae blooms which not only kill off marine species, they can even make the water undrinkable. What’s more, genetically modified Roundup Ready crops are often sprayed with inordinate amounts of Roundup because the crop itself is resistant. Although the crop may live, everything else around it dies, creating a dead zone. Dead zones damage flora and fauna in areas near conventional agriculture all the way down the food chain. Milkweed has been killed off across the Midwest because of the high use of pesticides. As a result, the Monarch butterfly, which feeds on the milkweed, is also dying off.

Organic food may be more expensive than conventional food, but it’s well worth the price. Organic food is much better for your health because it doesn’t contain synthetic pesticides, hormones, or antibiotics. Plus, it’s much better for the environment in which we live. It’s all the more reason to drop the extra cash on the good stuff and invest in your and your family’s health as a form of preventive medicine and take control of your health. After all, medical care and health insurance aren’t getting any cheaper. Spending a little more at the grocery store and cooking more at home just might save you from spending a lot more at the doctor’s office and on prescription drugs.

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Lifestyle

Organic Farming Benefits Biodiversity in Major Ways

More and more consumers are spending a little extra cash on organic foods. From ensuring that your produce isn’t doused in pesticides, to avoiding genetically modified foods, hormones, and antibiotics, health conscious consumers are choosing organic.

But according to a recent study, your health isn’t the only reason to choose organic foods. Researchers recently found that organic farming is also beneficial to the local flora and fauna.

Organic farming is good for biodiversity, according to a recent study published in the journal Proceedings of the Royal Society of London B- Biological Sciences. Researchers found that organic agricultural fields have more local biodiversity in terms of wild plants, which offsets the lack of biodiversity on conventional fields. Researchers at Swansea University compared organic winter wheat fields to conventional winter wheat fields in the Charente region of France.

“Wild plants are important for birds, bees and other farmland species. Organic farming has advantages in maintaining these,” said Dr Luca Borger of the Department of Biosciences at Swansea University, reported on Global Agriculture.

Conventional herbicides and pesticides kill off local weeds, which in turn, impact the local animals that feed on them.

“Even a mixture of organic and non-organic farming in an area can help maintain this biodiversity. Even only 25% of fields being organically farmed can make a difference,” said Dr Luca Borger.

Pesticides Kill Off Biodiversity

This study proves a theory that organic enthusiasts already know. When you apply tons of pesticides to crops you do more than kill a few weeds, you impact the entire habitat. This is the problem with genetically modified crops. Roundup Ready corn, soybeans, and cotton for example are modified to be immune to Roundup so farmers can dump an onslaught of the pesticide on their crops. But by using too many pesticides, farmers poison the soil, the earth, wildlife and everything that surrounds the farm including animal habitats.

In some parts of the country, toxic chemical runoff from conventional farms is so big that dead zones are being created in bodies of water like the Gulf of Mexico. That dead zone, or low oxygen water, at times can be as big as the size of Connecticut (around 5,052 square miles). This is significant because sea life can’t survive in low oxygen water. They either have to migrate or die.

Another example is the Monarch butterfly, a species of butterfly that feeds on milkweed. As a result of the overuse of pesticides, milkweed is disappearing across the Midwest which means Monarch butterflies are disappearing too. Habitats and their built-in biodiversity work in concert, and by killing off parts of the circle of life, the cycle ceases to work. Not to mention that pesticides pollute the soil and groundwater, which further kills off biodiversity.

The Living Soil and Crop Diversity

A biodiverse landscape helps organic crops grow. For example, clover is used as a cover crop to help suppress unwanted weeds and balance nitrogen levels to create a nutritionally rich soil and help control diseases. Predatory insects are often introduced to help control other unwanted pests. Ladybugs, minute pirate bugs, and other beneficial insects add to the biodiversity. Compost and manure are also added build a rich soil.

Crop rotation is an important part of organic farming. By rotating crops year after, the soil is kept in balance by feeding it the required nutrients crops need to support and grow robust and sustainable crops.

Conventional farms on the other hand are often monoculture farms where one crop like sugar beets, wheat, or corn, you know the ones that are grown as far as the eye can see, which depletes the soil of vital nutrients year after year. This dependence on one crop can cause a monoculture farm to become even more dependent on toxic chemicals to grow their yearly crops because of their nutritionally deficient soil.

Many weekend gardeners already know that organic farming allows the environment to thrive while conventional farming, and all the pesticides that go along with it, work against the environment. Organic farming uses methods that have been used since humans started farming. It’s about keeping the soil healthy and utilizing cover crops, bugs, and natural fertilizers to promote a healthy growing environment and a healthy planet. When land is nurtured in this fashion, you can grow clean food year after year.

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Lifestyle

Food Companies Are Dropping Artificial Ingredients – But What Does It Mean For You?

Nearly one quarter of consumers today report reading nutritional labels to avoid artificial additives, so in an effort to appease a more modern, health conscious customer, food companies are dropping artificial ingredients. It’s a widespread movement that includes some of the biggest names in the food industry. General Mills is removing artificial flavors and colors from all of its cereals and Kraft ditched the artificial colors and preservatives from its iconic mac and cheese.
But what does this really mean for the consumer? Is it a true menu facelift or a marketing ploy?

Food Companies Are Taking Baby Steps

Food companies are making positive moves in the right direction but many are still taking baby steps. It’s important to read between the lines. How many of their products are actually changing considering how huge these companies really are in the first place? How far reaching are these changes in terms of products?
For example, General Mills said that 90 percent of its cereals will be free of artificial flavors and colors by the end of 2016. This is great news, but General Mills is way more than just cereal, it’s baked goods, pizza rolls, and prepared meals. The company owns a host of other processed food brands including Betty Crocker, Bisquick, Pillsbury, Hamburger Helper, and Totino’s. What is it doing to make these brands healthier? How many products still contain artificial ingredients?
While Kraft Foods removed artificial colors and preservatives from its Original Kraft Macaroni & Cheese, what about its numerous other products like JELL-O, Cool Whip, and Stove Top Stuffing? Does Kraft plan to change up these products as well?

What’s Being Added To the Ingredient List?

As these companies begin to remove artificial ingredients, what are they replacing them with to keep the flavor consistent? Are natural flavors that much better than artificial flavors? It helps to understand what exactly artificial flavors are in the first place.
The U.S. Food and Drug Administration (FDA) defines artificial flavors as substances that impart flavor and are not “derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.”
Natural flavors, on the other hand, are sourced from “a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root” and so on. And while that may seem innately healthy, a number of not-so-healthy substances can be derived from nature. Natural flavors can still contain dangerous ingredients. For example, natural wood smoke flavor is made from liquid smoke. Liquid smoke is captured, condensed, and filtered smoke that’s mixed with water after burning wood at a high temperature. But liquid smoke contains polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens. Then there’s castoreum, a mixture of the anal secretions and the urine of beavers, which is used to make natural vanilla and raspberry flavorings.
These flavors, whether natural or artificial, are created by professional flavorists and do not have to be fully disclosed on food labels. If the label reads natural flavors, you could be eating a supposedly natural ingredient made of beaver urine.
That’s pretty gross.
What’s more, the Environmental Working Group, which rates the health of food based on a number of criteria including genetic modification, pesticide residue, processing, and ingredients, gives foods with natural and artificial flavors the same rating because it says that one is no better than the other.
So when a food company claims it’s replacing artificial flavors with natural flavors, be wary. Read the ingredients label carefully and look for ingredients that you recognize. If you can’t find the ingredient in your pantry, you may want to put the product back on the shelf.
The good news is that food companies are responding to consumers and removing unhealthy ingredients. Panera, for example, changed its entire menu by removing over 80 additives and clearly defining the changes on its website. Food companies are taking steps to make real food from real ingredients, but we as consumers still have to be vigilant about reading labels. If the ingredient panel resembles a novel rather than a sentence, think twice about purchasing the product.
You have the power to help create change in our food system by using your American dollar to purchase only clean and real food products at your local markets.

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Lifestyle

Eating Locally is Easier Than You Think

The farmer’s market is the place to see and be seen in my hometown. Yes, it’s a place to buy local foods, but it’s also a place to meet friends, have coffee or listen to some great music. On Wednesdays and Saturdays in Los Angeles if you’re not at the farmer’s market, you’re missing out. But eating local is about way more than just hitting up the farmer’s market. Dive a little deeper into your local foods community.

1. Join a CSA

Community Supported Agriculture, or CSAs are a great place to start. At the beginning of each season, you can buy a share of the harvest. While it’s more expensive when you’re getting started, buying produce in bulk like this is a more economical way to go. Organic CSAs are available as well if you’re concerned with the use of pesticides.

CSAs give farmers the support they need to thrive in your local community. CSAs also help educate you on what’s really in season locally. When it’s stone fruit season you can uncover and test every applicable recipe and when there’s a bumper crop of squash, you learn how to put the excess to work in your kitchen.

2. Join an Animal Share

In addition to CSAs, if you’re a conscious carnivore, you can also become a member of an animal share. When an animal is slaughtered, you split a portion of the meat with other community members. This way, you’re eating the animal from head to tail and not letting any of it go to waste. What’s more, you’re supporting the producers that raise animals. And by getting to know your farmers and producers personally, you can learn firsthand how your foods are grown and raised. You can ensure that animals are raised humanely, lived a happy life (hopefully on the open range) eaten their real natural diet Mother Nature intended them to eat and not given hormones and antibiotics. I’ve even heard of fish shares in some oceanside communities where you pay a fisherman upfront for a certain lot of seafood. In return, you get a certain amount of points and when the catch comes in, you pay with points. The amount of points you pay depends on the price of the fish.

3. Learn to Cook Like a Locavore

Farmer’s markets and harvest shares give you access to great local food, but learning how to prepare your local eats is crucial. I started off by simplifying the recipes I choose and letting what’s available locally dictate the menu, rather than the other way around. Local eating is more than fruits and vegetables, it’s about eggs, honey, herbs, butter, milk, and so much more.

Not only should you simplify recipes, learn to cook in big batches and freeze the rest for next month. Soups and casseroles are great for freezing. What should you do with the huge batch of heirloom tomatoes? Think creamy tomato bisque. What about some turnip green casserole? Enjoy it tonight and in a month’s time. It means you don’t have to cook and you’re not wasting the local bounty.

4. Grow a Kitchen Garden

Supplement what you can’t find at the farmer’s market or in your CSA with a kitchen garden. Your kitchen garden can be home to all kinds of herbs so you don’t have to waste cash at the grocery store on those tiny plastic containers of basil and mint. I also recommend growing at home what’s expensive at your local market like lemons (If your growing zone will support it).Your pocket book will thank you and it’s incredibly rewarding!

5. Preserve, Preserve, Preserve

Freezing is the easiest way to preserve a bumper crop. If you have tons of melon from your CSA, cut it up and freeze for a smoothie down the road. But the ultimate way to preserve an over allotment of produce is to can it. My friends and I have canning parties where one friend who is well versed in how to can, shows us how to get started. That way, it’s not so intimidating.

6. Support Restaurants That Buy Local

When you go out to eat, remember to support restaurants that support your community as well. Farm to table restaurants are more common than over. A restaurant in Los Angeles is taking it a step further. Forage has a program that allows you to get certified as an approved food source for restaurants and markets so you can bring in food that you’ve grown at home and get paid for it. If you bring in a huge batch of melons, Forage will give you money toward a meal at the restaurant. It’s a win-win for all involved.

Local eating is about celebrating your local eats and the changes that the seasons bring. It’s also about investing and supporting your local community farmers and producers. And it’s one more excuse to love where you live.