Cage-free, grass-fed, natural – I know we have all seen these terms before and thought, “This sounds really healthy for me and probably better than this other brand. I should support these practices …sounds good let’s buy them!” Well, I’ll be the first to admit that I’ve been slightly mislead.
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Creating this wall of logs made for some really hot coals.
It’s April already and I am so glad that it’s actually starting to feel like it! (I’ll never forget the April blizzard of a few years back…) The ground is warming, the sun is still going strong when I get out of the office. And things are heating up here at The Land Connection too.
Last week I traveled up to Chicago to go to the Good Food Festival. The gathering brought together policy makers, educators, food entrepreneurs, and farmers, just to name a few. There was a floor full of exhibitors with foods to taste, demos--like how to make your own kombucha--and organizations to learn from.
Until I began working for The Land Connection, “conference season” was not a season with which I was familiar. “Winter”, “summer”, or even “monsoon” had crossed my path before, but conference season was novel.
HAY TLC Followers - Cassie Carroll here – your new local food and farm trailblazer! As the newest member of The Land Connection (this is my 3rd day now... maybe by the time you're reading this it will be my 4th or 5th...), I wanted to share a little bit about who I am and why I'm SO pumped to be joining The Land Connection as the new Program Director.
The National Restaurant Association has just released their 2016 food trends forecast, and local food continues its reign. All of us at the Land Connection are so excited to see a reflection of our mission in the Top 10 trends:
Last week, Sarah and I headed up to Chicago to attend the Illinois Farmers’ Market Association’s annual conference. We were excited to learn from other various other individuals and organizations that had stakes in the success of farmers’ markets and the local food movement.
This past Saturday the temperature reached nearly 70 degrees. It was our last Central Illinois Farm Beginnings session for the 2015/16 class, and we enjoyed our lunch (prepared with ingredients from local farms) at a long table outside at Prairie Fruits Farm & Creamery, in the sunshine, without our coats on, in February. There is no denying the smiles on our faces and the excitement about the onset of an early spring.