Market Share January 2009

Shopping the Market on a Budget

by Roberta LaQuaglia

Shopping at the market can be a test for anyone's budget. Everything looks great - delicious and fresh and high quality. But it is possible to get in a great shopping experience at the market while keeping your budget in tact. Here are some tips:
Buy Produce at its Peak - when any crop debuts, the demand is high and supply is still trickling in. So wait a couple/few weeks and you'll get a better price.
Shop Around - do a tour of the market first to see what's on offer and what looks good to you.
Try the Unsung Heros of the Vegetable Set - swiss chard, squash, parsnips, kale - all of these offer excellent nutrition and great overall value.
Use Everything - the stems of swiss chard need a little more cooking - throw them in the pot first, use mushroom ends and celery off-cuts to season a veggie broth, carrot tops are tasty additions to salads. Anything that can't be used can be composted to make nice a rich soil ammendment for your own garden.
Swap Eggs for Meat - eggs are a quick and cost-conscious addition to any meal and are so versatile. Even organic eggs cost out to under 50 cents each so why not try an omelet or scramble tonight for dinner? Stock it full of winter veggies with some home fries on the side for a healthy and filling meal.
Eat Smaller Portions of Protein - buying meat and seafood at the market might not seem like a cost-saving solution but think about buying a little less than you would at the grocery store and you'll find that the high quality protein goes further and means you don't have to eat as much. Filling a plate with a beautiful salad or side of mashed roots will mean you won't miss that extra bite of steak.

seeds

------------------------------------------------

Farm Folk City Folk Calendars
Farm Folk City Folk 2009 Calendars are on sale for the rest of January - 50% off - $8, $7 for members
Get 'em while they last!

Market News

Beckmann Berries continues under New Ownership
We're sad to announce that Claus Beckmann and his family have sold their berry farm in Mission and will no longer be vendors at our markets. We know this was a tough decision for Claus and his wife, Hella but we were happy to find out that Claus will be working with the new owners to preserve the land and keep it producing beautiful bountiful crops of blueberries. The Ngyuen Family will be at markets this summer and Claus will be there to get them started and to introduce them to the ways of the farmers markets. We hope you'll welcome them and most certainly thank them for taking over a great farm.
Along with many of you out there, we will miss Claus and his family at the markets. We wish them all well in their future endeavours.

A Baby Bumper Crop!
The market community continues to grow with quite a few new babes to welcome over the past few months:
stork J. & Liz from Jane's Honey Bees - girl, Tilda
Travis & Katrina - Forstbauer Family Farm - boy, Ixara
Rachel & John - Gipaanda Greenhouses - girl, Isla
Barbara - Pasture to Plate - girl, Tessa

Congratulations to all the new parents! We look forward to seeing you all at the markets with babes in tow!

Opportunities to Help

Feast of Fields Okanagan Coordinator
FF/CF is seeking to fill a new position of Feast of Fields Okanagan Coordinator. Reporting to the Project Manager in Vancouver, this person will be responsible for coordinating our Feast of Fields Okanagan fundraising event. This is a contract position from April 1, 2009 until September 30, 2009. It is expected that time requirements are casual to part-time throughout the contract with full-time work from August 15 until after the event (September date TBD) with continued casual to part-time work until wrap-up by the end of September.
Please visit our web-site for details:
http://www.ffcf.bc.ca/NewSiteFiles/resources/kp/jobs.html

-------------------------------------

GROWING CHEFS! Have fun! Teach kids! Support sustainability!
We are recruiting volunteers for our 2009 season (chefs, food and sustainability-minded individuals.) Contact us at 778-885-1308, or send your name and contact information to admin@growingchefs.ca to register. http://growingchefs.ca/volunteer.htm

-------------------------------------

Pandora Park Community Garden Organizing Meeting and Potluck
Anyone living around Pandora Park (Hastings & Nanaimo) and/or interested in helping to create a new community garden in this park is welcome to join us for our first organizing meeting and potluck. We plan to include a strong multi-ethnic focus in these gardens. Special guests will be invited to help us get started.
Jan. 17th, 4 - 6pm. Nora Davis Gardens, 2320 Franklin Street.
Please RSVP with Ian @ 604-718-5895

-------------------------------------

Community Meal Volunteer
Wilson Heights United Church (1634 East 41st Avenue at Argyle) is seeking volunteers to assist with our free, community dinner.
We have been hosting the community meal for 9 years and need your help so that we can continue to feed 80-100 people and families every Thursday at 5:30pm. The meal is child-friendly and open to all. To offer your services or for more information please contact Rosemary Collins at (604) 325-9944 Ext: 225.

-------------------------------------

The Food 2 U program
The Food 2 U program is a partnership between the Vancouver Food Bank and Vancouver Coastal Health. The program delivers food to seniors or persons with a disability most Friday mornings and is looking for volunteer drivers (with their own car) and passengers. Mileage will be reimbursed for those using their vehicles. Volunteers must be able to work well with people and be physically able to lift 20-25 lb grocery bags. Familiarity with the downtown area is an asset. For further information, please contact Doug Beveridge at (604)215-3931

Classes and Events

Community Engagement with Sustainability Vancouver Workshops
By Internationally Renowned Planning Practitioner, Dr. Wendy Sarkissian
February 10th and 11th, 2009

These groundbreaking new community engagement workshops are based on Wendy Sarkissian's powerful new book, Kitchen Table Sustainability: Practical Recipes for Community Engagement with Sustainability, which has received rave reviews from eminent planners and academics like Leonie Sandercock, Ann Forsyth, Penny John Forester, John Friedmann and Bill Rees, as well as environmentalists such as Peter Newman, and Chet Bowers

For more information on these exciting new workshops, click on the attached workshop brochure for more information or visit the website at www.kitchentablesustainability. To register for the workshops online, go to: www.eplyevents.com/kitchentable

-------------------------------------

February 21 – Home Food Security Intensive. Duncan, BC. 10 – 2 pm Call Beth at 250- 337-1958 or Pat at 250-709-2391 for details/registration or email Beth at morefoodnow@gmail.com.
This workshop covers the foundations of food security for individuals and families. We will spend four hours learning about garden cycles, food harvest and storage, subsistence gardening and stockpiling. $62 includes snack, beverage and copy of Food Security for the Faint of heart.

February 22 – Duncan Sustainable Microfarm Forum Duncan, BC.
9:30 – 4 pm. Call Beth at 250–337-1958 or Pat at 250-709-2391 for details/registration.
Full day workshop for serious gardeners and small farmers interested in increasing production for home or commercial uses. Segments include “Understanding your Land” and “Water Wisdom”, and we will talk about free resources, working cooperatively, season extending and how to define “organic”. Marika Nagasaka will be giving her wonderful class on “Efficiency on the Farm”. Food and beverages provided. $100

-------------------------------------

Growing Food in the City Certificate (Burnaby Continuing Education)
Organic fruits and vegetables not only keep you healthy, they create sustainable local food systems. If you are concerned about where your food comes from, what's in it (or on it), or simply getting the best nutrition possible for your family - growing your own vegetables and fruit is the answer.

In this unique and timely course, learn essential organic gardening and permaculture techniques to·
Create and maintain healthy soil, which in turn can grow nutritious food
Analyze and optimize the growing conditions in your garden
Creatively collect, use and preserve water for optimal garden health
Use holistic solutions for plant health problems ('pests' and 'diseases')
Select, plant, maintain, and harvest a large variety of food plants for year-round enjoyment· Store your harvest
Save your own seeds

This practical, hands-on course is open to everyone, no prior education or gardening experience required. Computer access is essential for access to resource materials, class communications and educational updates. This is a paperless course.

Students are encouraged to grow their own garden during the year, putting the newly acquired knowledge and skills to practice. Of the 16 sessions, 8 will be classroom sessions and 8 sessions will be held in the garden. The course will end with a celebration and potluck event, for all to share their experiences and recipes.

To receive a Certificate of Completion, students must attend 90% of all classes and submit a satisfactory assignment. There are no exams in this course. There are no pre requisites, but the Organic Master Gardener program would be beneficial either before, during or after this program.

Class will run Wed., Feb. 25, March 4, 11, April 15 (6:30-9:30 pm) and then on Saturdays March 28, April 25, May 2, 23, 30, June 6, 13, 27, July 4, Sept. 19, Sept. 26, Oct. 3 and 10 (9 am-12).
Number of sessions: 16
Start date: Feb 25.09 End date: Apr 29.09
Time: 6:30p - 9:30p
Cost: $545.00
Seats avail.(approx): 12
To register go to: www.burnabyce.com

-------------------------------------

Community Kitchens Leadership Workshops
During this one-day workshop you will have the opportunity to find out more about community kitchens, different ways a group can work and how you can lead or start a community kitchen.
Upcoming Dates: Choose from one of the following :
Thurs, January 29
Thurs, March 5
Thurs, April 30
Thurs, June 4
Time: 9:30-2:30 pm
Location: Vancouver Food Bank, 1150 Raymur Ave.
Cost: $25.00 for community members & $45 for agency representatives
To register or for more information: Contact Lynn Leong, lynnl@foodbank.bc.ca, 604-876-0659 ext 105

A look at life on the farm
CBC News
In 1931, almost one in three Canadians, or about 32 per cent, lived on a farm. In 2006, it was one in 46, or about two per cent.

Over that same period, the number of farms fell, and the size of those farms that remain grew, recent Statistics Canada figures show.

Times are changing on the farm in other ways, too: smaller families, more tractors and technology, older farmers, more organic production, more million-dollar incomes.

Here's a look at some current data and trends on the farm, from Statistics Canada's 2006 census. Read on


January 2009 The Newsletter of Vancouver's Farmers Marketswww.eatlocal.org
At the Market This Month Produce: Apples, Cabbage, Carrots, Pears, Fresh Herbs, Green Onions, Leeks, Lettuce, Garlic, Mustard Greens, Potatoes, Quince, Parsnips, Radishes, Salad Greens (very limited), Turnips, Kale, Mushrooms, Squash, Storage Onions, Frozen berries, & tomatoes Protein and Dairy: Eggs, Goat and Cow's Milk Cheese, Yogurt, Beef, Chicken, Pork, Sablefish, Salmon, Cod, Side Stripe Shrimp, Tuna, Octopus Prepared Foods: Dried Fruit, Fruit Juice, Baked Goods, Honey, Humous, Chutney, Pesto, Hazelnuts, Preserves, Chocolates, Olives, Granola, Roasted Coffee, Candy, Bread, Salsa, Seasonings, Maple Syrup, Tea, Brewed Coffee Crafts: cards, prints, jewellery, soap, bodycare Other: Tulips, Paperwhites You'll find a great guide to the seasonal availability of BC products provided by Get Local . Print your copy own copy and post it on your fridge for quick reference. Winter Farmers Market Dates Upcoming Market Dates NEXT MARKET: January 31 February 14 & 28 March 14 & 28 April 11 & 25 The WISE Hall is located at 1882 Adanac St. at the corner or Victoria and Adanac behind the Van East Cultural Centre. The market runs 10am - 2pm each time. Check our website for vendor listings for these markets. Don't Miss Our Monthly Raffles! Our famous raffles continue through the winter at our Winter Farmers Markets - we'll be raffling off a big ol' basket of goodies on the last market of the month for the next 6 months. Tickets are $1 each of 7 for $5 - look for the prize and signs around the market to direct you to the tickets! Thanks for your support! Chicken and Egg Dance - Feb 14 The Chicken and Egg Dance is an annual fundraising event that is organized by Organic Friends of the Future. This year, Vancouver's Farmers Markets are helping to make this event happen by spreading the word, managing the sales of tickets and helping getting volunteers for the event day. Event details: February 14 (Valentines Day), 6pm - 11pm at the Capri Hall - 3925 Fraser Street What's planned: Dancing, eating and children's activities. Sybaritic String Band and Marion Rose will entertain. This is a family event - so kids are welcome and no alcohol is allowed. Tickets: $12 for adults, $6 for kids and under 6, FREE Available at upcoming Winter Farmers Markets (market info booth) and at the market office - 1163 Commercial Drive. Contact Roberta - roberta@eatlocal.org or call 604-879-3276 for tickets If you're interested in Volunteering - check with Susan. Fried Egg Sandwiches with Cheese & Chard (or Kale) 1 large bunch Swiss chard or Kale, leaves trimmed from stems and rinsed; stems trimmed, rinsed, and chopped into ¼-inch-long pieces (if using Kale, don't use stems) 4 Tbsp. extra-virgin olive oil 3 garlic cloves, crushed crushed red pepper flakes 1 lemon 1 small to medium red onion, sliced thinly ½ tsp. sugar 4 large eggs 2 oz. sharp cheddar or other strong flavoured cheese - sliced thin or grated 4 crusty rolls - split and toasted Bring large saucepan filled with water to boil. Season generously with salt and add chard leaves. Simmer until just tender, about 2 minutes. Drain and cool under running water. Squeeze dry, chop coarsely and set aside. Combine 2 tablespoons of oil, garlic, and crushed pepper flakes in large, nonstick or well-seasoned skillet over medium-high heat. Cook, stirring frequently, until garlic just begins to color, about 2 minutes. Add greens and cook until glossy and covered in oil and garlic, about 2 minutes. Squeeze lemon juice to taste; transfer to bowl and set aside. Return pan to stove and reduce heat to medium. Add 1 tablespoon of oil to pan along with chard stems (if using), onion, sugar, and large pinch salt. Cook, stirring frequently, until onions have softened and are beginning to brown, 7 to 10 minutes. Push onion and chard mixture to ring around outside of pan; add remaining 1 tablespoon of oil to center of pan and crack eggs evenly around center of pan. Season eggs with salt and pepper and cover pan. Cook until eggs are just set but yolks are still runny, 2 to 4 minutes. Top with cheese, cover, and cook until cheese has just melted, about 2 minutes longer. Divide greens evenly among rolls, top each roll with an egg, and spread onion mixture over top. Serve immediately. Food Security for the Faint of Heart I can't think of anyone that wouldn't benefit from this great resource book. Give it some thought and I'm sure you know someone who'd love it. At under $20.00 - $16.95 to be exact, it fits all budgets. Available at local bookstores and at the Winter Farmers Market We'll also have another of her books, "Gardening for theFaint of Heart". ($19.95) Travel Far with Eat Local! Send us a photo of you and your market bag in a far-away place and we'll put it in the next issue of Market Share. This is an ongoing call for photos so send them in whenever you can. Photos can be sent to Jen in the market office either by mail or email (contact info below). Be sure to include where the photo was taken and your full name and address so we can thank you properly! Now get snapping! Looking for a Designer - is it you? Do you have a great idea for a design that could go on farmers market t-shirts, aprons, mugs and hats? Have you got the graphic design chops to pull it together? We'd love to hear from you by February 9 (deadline extended slightly) with a proposal and the chosen designer will be given $1000 to do the job. We really want to get merchandise to the markets by opening day so don't delay! Here are the details: Design RFP Newsletter Archives Missed the last issue of Market Share? Want to pull up that great recipe you saw back in August? We've got our newsletter archives online - going back about a year. Your Local Farmers Market Society - Board Your Local Farmers Market Society is governed by a volunteer Board of Directors. We recognize them for their many contributions to our community. They are: Gigi Egan Andrew Hale Kevin Klippenstein Mel Lehan Bob Ransford Amy Robertson Joni Sherman Deb Taschuk You can look forward to learning more about the board and their activities in upcoming issues of Market Share.	Shopping the Market on a Budget by Roberta LaQuaglia Shopping at the market can be a test for anyone's budget. Everything looks great - delicious and fresh and high quality. But it is possible to get in a great shopping experience at the market while keeping your budget in tact. Here are some tips: Buy Produce at its Peak - when any crop debuts, the demand is high and supply is still trickling in. So wait a couple/few weeks and you'll get a better price. Shop Around - do a tour of the market first to see what's on offer and what looks good to you. Try the Unsung Heros of the Vegetable Set - swiss chard, squash, parsnips, kale - all of these offer excellent nutrition and great overall value. Use Everything - the stems of swiss chard need a little more cooking - throw them in the pot first, use mushroom ends and celery off-cuts to season a veggie broth, carrot tops are tasty additions to salads. Anything that can't be used can be composted to make nice a rich soil ammendment for your own garden. Swap Eggs for Meat - eggs are a quick and cost-conscious addition to any meal and are so versatile. Even organic eggs cost out to under 50 cents each so why not try an omelet or scramble tonight for dinner? Stock it full of winter veggies with some home fries on the side for a healthy and filling meal. Eat Smaller Portions of Protein - buying meat and seafood at the market might not seem like a cost-saving solution but think about buying a little less than you would at the grocery store and you'll find that the high quality protein goes further and means you don't have to eat as much. Filling a plate with a beautiful salad or side of mashed roots will mean you won't miss that extra bite of steak. ------------------------------------------------ Farm Folk City Folk Calendars Farm Folk City Folk 2009 Calendars are on sale for the rest of January - 50% off - $8, $7 for members Get 'em while they last! Market News Beckmann Berries continues under New Ownership We're sad to announce that Claus Beckmann and his family have sold their berry farm in Mission and will no longer be vendors at our markets. We know this was a tough decision for Claus and his wife, Hella but we were happy to find out that Claus will be working with the new owners to preserve the land and keep it producing beautiful bountiful crops of blueberries. The Ngyuen Family will be at markets this summer and Claus will be there to get them started and to introduce them to the ways of the farmers markets. We hope you'll welcome them and most certainly thank them for taking over a great farm. Along with many of you out there, we will miss Claus and his family at the markets. We wish them all well in their future endeavours. A Baby Bumper Crop! The market community continues to grow with quite a few new babes to welcome over the past few months: J. & Liz from Jane's Honey Bees - girl, Tilda Travis & Katrina - Forstbauer Family Farm - boy, Ixara Rachel & John - Gipaanda Greenhouses - girl, Isla Barbara - Pasture to Plate - girl, Tessa Congratulations to all the new parents! We look forward to seeing you all at the markets with babes in tow! Opportunities to Help Feast of Fields Okanagan Coordinator FF/CF is seeking to fill a new position of Feast of Fields Okanagan Coordinator. Reporting to the Project Manager in Vancouver, this person will be responsible for coordinating our Feast of Fields Okanagan fundraising event. This is a contract position from April 1, 2009 until September 30, 2009. It is expected that time requirements are casual to part-time throughout the contract with full-time work from August 15 until after the event (September date TBD) with continued casual to part-time work until wrap-up by the end of September. Please visit our web-site for details: http://www.ffcf.bc.ca/NewSiteFiles/resources/kp/jobs.html ------------------------------------- GROWING CHEFS! Have fun! Teach kids! Support sustainability! We are recruiting volunteers for our 2009 season (chefs, food and sustainability-minded individuals.) Contact us at 778-885-1308, or send your name and contact information to admin@growingchefs.ca to register. http://growingchefs.ca/volunteer.htm ------------------------------------- Pandora Park Community Garden Organizing Meeting and Potluck Anyone living around Pandora Park (Hastings & Nanaimo) and/or interested in helping to create a new community garden in this park is welcome to join us for our first organizing meeting and potluck. We plan to include a strong multi-ethnic focus in these gardens. Special guests will be invited to help us get started. Jan. 17th, 4 - 6pm. Nora Davis Gardens, 2320 Franklin Street. Please RSVP with Ian @ 604-718-5895 ------------------------------------- Community Meal Volunteer Wilson Heights United Church (1634 East 41st Avenue at Argyle) is seeking volunteers to assist with our free, community dinner. We have been hosting the community meal for 9 years and need your help so that we can continue to feed 80-100 people and families every Thursday at 5:30pm. The meal is child-friendly and open to all. To offer your services or for more information please contact Rosemary Collins at (604) 325-9944 Ext: 225. ------------------------------------- The Food 2 U program The Food 2 U program is a partnership between the Vancouver Food Bank and Vancouver Coastal Health. The program delivers food to seniors or persons with a disability most Friday mornings and is looking for volunteer drivers (with their own car) and passengers. Mileage will be reimbursed for those using their vehicles. Volunteers must be able to work well with people and be physically able to lift 20-25 lb grocery bags. Familiarity with the downtown area is an asset. For further information, please contact Doug Beveridge at (604)215-3931 Classes and Events Community Engagement with Sustainability Vancouver Workshops By Internationally Renowned Planning Practitioner, Dr. Wendy Sarkissian February 10th and 11th, 2009 These groundbreaking new community engagement workshops are based on Wendy Sarkissian's powerful new book, Kitchen Table Sustainability: Practical Recipes for Community Engagement with Sustainability, which has received rave reviews from eminent planners and academics like Leonie Sandercock, Ann Forsyth, Penny John Forester, John Friedmann and Bill Rees, as well as environmentalists such as Peter Newman, and Chet Bowers For more information on these exciting new workshops, click on the attached workshop brochure for more information or visit the website at www.kitchentablesustainability. To register for the workshops online, go to: www.eplyevents.com/kitchentable ------------------------------------- February 21 – Home Food Security Intensive. Duncan, BC. 10 – 2 pm Call Beth at 250- 337-1958 or Pat at 250-709-2391 for details/registration or email Beth at morefoodnow@gmail.com. This workshop covers the foundations of food security for individuals and families. We will spend four hours learning about garden cycles, food harvest and storage, subsistence gardening and stockpiling. $62 includes snack, beverage and copy of Food Security for the Faint of heart. February 22 – Duncan Sustainable Microfarm Forum Duncan, BC. 9:30 – 4 pm. Call Beth at 250–337-1958 or Pat at 250-709-2391 for details/registration. Full day workshop for serious gardeners and small farmers interested in increasing production for home or commercial uses. Segments include “Understanding your Land” and “Water Wisdom”, and we will talk about free resources, working cooperatively, season extending and how to define “organic”. Marika Nagasaka will be giving her wonderful class on “Efficiency on the Farm”. Food and beverages provided. $100 ------------------------------------- Growing Food in the City Certificate (Burnaby Continuing Education) Organic fruits and vegetables not only keep you healthy, they create sustainable local food systems. If you are concerned about where your food comes from, what's in it (or on it), or simply getting the best nutrition possible for your family - growing your own vegetables and fruit is the answer. In this unique and timely course, learn essential organic gardening and permaculture techniques to· Create and maintain healthy soil, which in turn can grow nutritious food Analyze and optimize the growing conditions in your garden Creatively collect, use and preserve water for optimal garden health Use holistic solutions for plant health problems ('pests' and 'diseases') Select, plant, maintain, and harvest a large variety of food plants for year-round enjoyment· Store your harvest Save your own seeds This practical, hands-on course is open to everyone, no prior education or gardening experience required. Computer access is essential for access to resource materials, class communications and educational updates. This is a paperless course. Students are encouraged to grow their own garden during the year, putting the newly acquired knowledge and skills to practice. Of the 16 sessions, 8 will be classroom sessions and 8 sessions will be held in the garden. The course will end with a celebration and potluck event, for all to share their experiences and recipes. To receive a Certificate of Completion, students must attend 90% of all classes and submit a satisfactory assignment. There are no exams in this course. There are no pre requisites, but the Organic Master Gardener program would be beneficial either before, during or after this program. Class will run Wed., Feb. 25, March 4, 11, April 15 (6:30-9:30 pm) and then on Saturdays March 28, April 25, May 2, 23, 30, June 6, 13, 27, July 4, Sept. 19, Sept. 26, Oct. 3 and 10 (9 am-12). Number of sessions: 16 Start date: Feb 25.09 End date: Apr 29.09 Time: 6:30p - 9:30p Cost: $545.00 Seats avail.(approx): 12 To register go to: www.burnabyce.com ------------------------------------- Community Kitchens Leadership Workshops During this one-day workshop you will have the opportunity to find out more about community kitchens, different ways a group can work and how you can lead or start a community kitchen. Upcoming Dates: Choose from one of the following : Thurs, January 29 Thurs, March 5 Thurs, April 30 Thurs, June 4 Time: 9:30-2:30 pm Location: Vancouver Food Bank, 1150 Raymur Ave. Cost: $25.00 for community members & $45 for agency representatives To register or for more information: Contact Lynn Leong, lynnl@foodbank.bc.ca, 604-876-0659 ext 105 Read This... A look at life on the farm CBC News In 1931, almost one in three Canadians, or about 32 per cent, lived on a farm. In 2006, it was one in 46, or about two per cent. Over that same period, the number of farms fell, and the size of those farms that remain grew, recent Statistics Canada figures show. Times are changing on the farm in other ways, too: smaller families, more tractors and technology, older farmers, more organic production, more million-dollar incomes. Here's a look at some current data and trends on the farm, from Statistics Canada's 2006 census. Read on
Vancouver Farmers Markets 1163 Commercial Dr, #2, Vancouver, BC V5L 3X3 Tel. 604-879-FARM (3276) i nfo@eatlocal.org Executive Director, Tara McDonald tara@eatlocal.org Roberta LaQuaglia, Operations Manager roberta@eatlocal.org Jen Pleadwell, Office Manager jen@eatlocal.org Alita Parisotto, Operations Assistant alita@eatlocal.org