Arkansas’ Local Food Movement: Connecting Farmers with
Consumers by Scott Binkley
sustain a healthy food supply. Passionate advocates in the farming and food industries are another reason Arkansas is poised to take a leading role in this country’s necessary shift to sustainable farming practices.
W The Arkansas Sustainability Network
The Arkansas Sustainability Network (ASN)’s mission is to create sustainable community through education, innova- tion, and collaboration. Many of its programs involve local food, including the Little Rock food club where members can order locally produced meats, fruits, vegetables, and other products directly from farmers via a website. Katy Elliott, founder/director states, “Buying locally supports our economy and keeps farmers in business; the food is supe- rior to other options, it just makes a lot of sense.”
Farmer to Consumer Local Food Clubs
Many area local food clubs have started in the past four years: Little Rock, Conway, Russellville, Searcy and Hot Springs all have clubs currently; it seems more will grow with demand. When discussing the importance of buying locally, Karen Holcomb of the Spa City Co-op states, “On average, American farmers receive less than twenty cents per dollar for their products. The majority of food dollars go to middlemen, such as food brokers, distributors, and retailers. By comparison, when locally produced food is purchased, a much higher return per dollar goes to the farmer.” As Katy Elliott of ASN puts it, “supporting food makes a tangible difference.”
On the Farm
Falling Sky Farm, a grass-based livestock farm in Marshall, supplies products to many of the local food clubs, farmer’s markets and local eateries. It is one of many farms active in education and promoting access to healthy, local food. “Getting the food to the customer is the key to the health of the farm and the consumer,” Andrea Todt of Falling Sky
ith our long growing season and fertile soil, Ar- kansas has an advantage over many parts of the country when it comes to the ability to grow and
Falling Sky Farm
states, “Around three fourths of our sales is directly to the consumer through the various food clubs.” In six years of farming, Todt has seen the business grow and looks forward to expanding their farm demonstration programs. Falling Sky has hosted open farm days where the public can tour the farm and participate in a potluck with meat provided by the farm.
Cafes Serving Local Food
A number of restaurants and cafes are bringing local food to forefront of cafe culture in Little Rock. Brandon Brown spent some time as a chef for Boulevard Bread and opened Hillcrest Artisan Meats this past November. His goal with the small meat market and sandwich shop is to provide customers with natural and organic Arkansas-based food products and to educate consumers. “We started this market out of necessity,” Brown says, “there weren’t many options for high quality, local pork and beef in the area.” The Root Café on South Main in Little Rock serves breakfast and lunch using local organic and natural pro- duce and meats and also offers catering and seasonal spe- cials to capture local food at the height of taste and fresh- ness. Jack Sundell says cafes like his impact the economics of local food, “Since opening in June we have spent around $30,000 buying ingredients from local farmers.” There is a growing interest in cafes like The Root. Sundell states, “We began the cafe using prepay donations, promising food to donors when the cafe opened.” Whether shopping locally and eating in or heading out for a bite of local food, Arkansas has a wealth of options. With the growing number of people supporting regional family farms and choosing restaurants that use their prod- ucts, Arkansas is headed toward a healthy future.
For more information:
http://arnetwork.org/contents/index.php http://locallygrown.net/markets/list http://fallingskyfarm.com
Scott Binkley lives in Little Rock natural awakenings March 2012 19
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