Amid fears of a looming food crisis, local farmers turned to diversified streams to mitigate the effects of COVID-19 on our food supply. For some it was grappling with the sudden cease in demand from restaurants, for others it was turning to online sales and discovering new ways to deliver their produce into the hands of local consumers
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The United Nations Intergovernmental Panel on Climate Change (IPCC) released a startling report in August stating that the world’s land and water resources are being exploited at “unprecedented rates” due in part to soil mismanagement. What forward thinking local farmers, growers and dairy producers already know, is that the solution to catastrophic climate change may be right beneath our feet: the earth.
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In 1867, officially known by the grandoise name of The National Grange of the Order of Patrons of Husbandry, The Grange — as it became universally known — quickly became the most important voice for family farmers, a fraternal organization with rites and oaths similar to dozens of other such organizations spreading across mid-19th Century North America
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For the past few decades, as our understanding of how food impacts our health, and the economic and environmental benefits of strong, local food systems has evolved, many of us are looking for opportunities to eat more mindfully and healthfully.
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Give a Taste of Georgian Bay This Season
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Ask a group of people to define ‘Local Food’ and you’ll get a variety of answers. For some it means food produced within 50km…
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