Cascade Harvest Coalition's Eat Local for Thanksgiving drive is coming down to the final days, with more than 3,250 people now having taken a pledge to serve at least one item grown, raised or produced in Washington state for their holiday meal (earlier story here ). Bellevue College-based KBCS' Green Acre Radio took a look at the phenomenon as well as other efforts to promote local and organic foods.
KBCS' Green Acre Radio covered the annual Tilth Producers Conference in Yakima. Here's the transcript of the program they sent to us. You can listen here .
Lede: It was the event of the season for Washington organic farmers this last weekend at the Tilth Producers of Washington Conference in Yakima . The farmers gathered to swap stories and grow their business. The mantra for consumers is “eat local” especially for Thanksgiving. That’s not hard to do, in Washington , especially in the state’s temperate growing climates.
Narration: With Green Acre Radio this is Martha Baskin. Farmers and ‘foodies’, merchants and produce managers from around the state are gathered at the annual Tilth Producers Conference in Yakima . They’re sharing tips on how to increase sales of sustainable and organic agriculture, why it’s important to integrate livestock with crops, and how to make hay in 4 days or less. “IT’S KIND OF A CELEBRATION OF THE END OF THE SEASON. IT WAS A BUSY ONE AND IT’S KIND OF A HOOPRAH FOR US FARMERS AND SALES PEOPLE TO JUST CELEBRATE.” Lisa Tupper with Terry’s Berries farm market in Puyullap. “BUT ALSO EDUCATE OURSELVES ON OTHER INNOVATIVE THINGS WE CAN BE DOING TO KEEP OUR FARMS GOING IN THIS ECONOMY.”
One thing being promoted is the “Eat Local for Thanksgiving” campaign. In its 3rd year, the campaign encourages people to include at least one locally grown item in their Thanksgiving meal and if possible all year round. Mary Embleton with the Cascade Harvest Coalition. “AND LOCALLY FOR US IS DEFINED AS THE STATE OF WASHINGTON . SO IT’S REALLY EASY BECAUSE THERE’S A TREMENDOUS BOUNTY OF FRUITS AND VEGETABLES AND SHELLFISH AND EVERYTHING AVAILABLE FOR PEOPLE.” Embleton adds that most small producers are good environmental stewards and nourish the land that grows our food. Food dollars spent locally, she says, support local jobs, local fertilizers and feedstock. “IN ECONOMICS WE CALL IT THE MULTIPLIER EFFECT AND THERE’S BEEN STUDIES THAT SHOW THAT BUYING LOCALLY CAN GENERATE 14% MORE SPENDING IN THE LOCAL ECONOMY THAN DOLLARS THAT GO OUTSIDE OUR ECONOMY.”
To wet the appetite, Keea Armstrong with Nash’s Organic Produce rattles off a list of available items. Based in the Dungeness Valley ’s microclimate on the Olympic Peninsula, Nash’s grows food all year long. “WE’RE LOOKING AT A CORNUCOPIA OF DELICIOUS VEGGIES AND GRAINS AVAILABLE FOR THIS HOLIDAY SEASON INCLUDING BRUSSEL SPROUTS, 4 KIND OF CABBAGE, 4 KINDS OF KALE, PARSNIPS, RUTABAGA, TURNIP, GARLIC, ONION, POTATOES. AND THEN WE’VE ALSO BEEN GROWING A LOT OF GRAINS SO WE HAVE WHEAT AND RYE AND TRITICALE. Wheat, rye and triticale, a mix of both grains, may be cooked whole or incorporated into stuffing, salads or used for baking treats, says Armstrong. Nash’s hard red winter wheat is 14% protein with lots of gluten. “SO IT’S WONDERFUL FOR LEAVENED BREADS AND FRESHLY BAKED BREAD AND STICKY BUNS. A home food mill isn’t necessary, she adds, grains can be ground up in a coffee grinder, blender or food processor. The price of locally grown food is often raised, says Armstrong. But if you’re looking for commodity items, “IT’S AMAZING WHEN YOU ACTUALLY COMPARE PRICE PER POUND, DOLLAR FOR DOLLAR, WHAT YOU’RE GETTING AT THE FARMER’S MARKETS.” She suggests comparison shopping and stopping by at the end of the day with a $20 bill in hand. “AND THEY’LL SEND YOU HOME WITH AN ARMLOAD OF PRODUCE AT A MUCH BETTER VALUE THAN YOU WOULD HAVE GOTTEN BUYING OFF THE RACK.”
What about the bird? If you’re wed to a local turkey you’re probably out of luck. Tilth Conference attendee Michele Blakely with Growing Things Farm in Carnation says her birds were pre-ordered in July. She does have chickens however, Cornish Crosses. She’ll be selling them at Seattle ’s University District Farmer’s Market this Saturday. “WE HAVE BIRDS THAT RANGE ANYWHERE FROM 4 POUNDS TO 6 POUNDS. THE 6 POUNDERS ARE REALLY A NICE SIZE FOR A COUPLE FOR THANKSGIVING OR A SMALL FAMILY.” The birds provide fertilizer for Blakely’s crops.“THEY’RE JUST A WIN/WIN – FOR THE PEOPLE WHO BUY THE BIRD. THEY’RE HELPING TO SUPPORT A CROP THAT IS REALLY TRYING TO MAKE IT WORK WITH AS LITTLE INPUT AS POSSILBE , AS LITTLE ENERGY AS POSSIBLE AND FEED PEOPLE LOCALLY.”
The Tilth Producers of Washington award Hilario Alvarez from Yakima the Farmer of the Year Award. Tilth was instrumental in creating the Organic Food Program under the State’s Dept. of Agriculture. Alvarez grows every imaginable vegetable, all certified organic. Some of his produce is sold year round at Pike Place Market. His favorite is chile peppers. One reason he switched to growing organic, is what he learned about food grown with pesticides. I ask if he recommends peppers for Thanksgiving. “YEAH. YOU KNOW THE DOCTORS INVESTIGATION THE HOT PEPPERS THEY PREVENT CANCER AFTER THE DOCTORS SAY THAT I CAN MAKE BETTER SALES.BECAUSE PEOPLE DON’T WANNA GET CANCER. BEFORE THE AMERICAN PEOPLE DON’T BUT HOT PEPPERS ONLY SWEET ONES.” For a Thanksgiving Chile Relleno recipe go to kbcs.fm. To take the pledge to eat local go to pugetsoundfresh.org.
Green Acre Radio is brought to you with support from the Human Links Foundation and the Russell Family Foundation. Engineering by Moe Provenchar. From the studios of Jack Straw Productions and KBCS, this is Martha Baskin.
