The headline read, “Long Road from Farm to Fork Worsens Outbreaks,” and the story told of how distance exacerbated the recent cantaloupe contamination that killed some and sickened many. And so we ask…
Can we shorten the distance between farm and fork?
This Saturday at 9am Pacific, the Food Chain Radio show with Michael Olson hosts Andrew Monbouquette and Dan Susman, producers of the movie “Growing Cities,” for a conversation about growing food in or near the city, for the city. (Food Chain Radio #746)
By Jennifer Vogel
Minnesota Public Radio
Lisa Weiskopf restocks the locally grown onions that the Harmony Co-op in Bemidji, Minn. carries. (MPR Photo/Jon Heller) View full slideshow (3 total images)
Bemidji, Minn. — The kitchen at the back of the new and expanded Harmony Co-op is unfinished, with exposed wiring and the smell of fresh drywall. But soon it will sport industrial refrigerators and double convection ovens and the air will smell of chocolate tortes.
Cheryl Larson Krystosek, a baker and organic farmer, considered making pies at the new kitchen when it opens next April, but says, “It’s the chocolate hazelnut torte that everyone in town is addicted to.” She hopes to be one of the incubator facility’s first renters, once it’s fully outfitted and attains FDA approval.
Posted in CSA, Economics, Tribes
Tagged bemidji, food resilience, food sovereignty, foodshed, Harmony Co-op, Indigenous Environmental Network, Kindred Kitchen, local food, Minnesota, tribal foods