Farmers Markets and Local Food Marketing Farmers markets are an integral part of the urban/farm linkage and have continued to rise in popularity, mostly due to the growing consumer interest in obtaining fresh products directly from the farm. Farmers markets allow consumers to have access to locally grown, farm fresh produce, enables farmers the opportunity to develop a personal relationship with their customers, and cultivate consumer loyalty with the farmers who grows the produce. Direct marketing of farm products through farmers markets continues to be an important sales outlet for agricultural producers nationwide. As of National Farmers Market Week, (the first full week in August), there were 8,144 farmers markets listed in USDA’s National Farmers Market Directory.
Association canadienne pour la presse gastronomique et hôtelière » Naked Sea: Naturally Harvested Gourmet Mineral Dead Sea Salt by Ari Fruchter We are producing a new gourmet salt that's healthy, natural, and tastes great. It's a modern twist on an ancient classic. Help us share it with the world. Naked Sea Salt is the very first gourmet cooking salt from the Dead Sea and it has the richest mineral content of any salt in existence. It's also: all-natural,low-sodium,harvested using traditional, sustainable methods,free of chemical processing, additives, or refinement, andblended with herbs and spices to create fifteen different flavors. We are thrilled with the incredible results and the dedicated community we're creating on Kickstarter. Mineral Depth Salt from the Dead Sea contains thirty-two different minerals, twenty one of which are uniquely concentrated in this salt, in higher levels than in any other. Not only does Naked Sea Salt have more minerals that any other salt, it has these minerals in ten times the concentrations found in refined table salt. Just Released Arum 24K Gold Salt!!! Low-Sodium Like it hot? All-Natural Why?
ASFS www.stumbleupon.com/su/1Ldm5A/www.doodlersanonymous.com/entry.php?entryID=1678/ Admit it, you've done it. You've taken a Sharpie to a Netflix envelope and doodled the heck out of it. Not just once, but a multitude of times. You've then imagined the expression of the postal worker as the envelope passed through their hands, all with a wide grin on your face. Here are some fun examples of people who publicly admit to doing just that. Above drawn by jovino. From around the web: Above by: jovino Above by: Kill Taupe Above by: {heart} Above by: Garrett Miller Above by: Hugo Seijas Above by: okat Above by: maddieb Above by: Scott Snowden Above by: Sherry Thurner Above by: Joe Justus Above by: Ryan Bucher Above by: Marsha Baker Above by: Audrey Coleman Above by: Lain 3 Above by: Saybel Guzman Above by: Jonathan Palmisano Above by: Julie Zarate We've received so much love for the Netflix post, that we've dedicated an entire mini-site to it.
Critical Studies in Food and Culture Canadian Association for Food Studies UM Sustainable Food Program - Program Leadership Team The UMSFP Leadership Team is made up of UM student volunteers and is responsible for writing weekly newsletters, organizing classroom collaborations, supporting student food activities, maintaining umsfp.com and working to build a more sustainable food system at UM and in the community. Contact the UMSFP Leadership Team at umsfp.comm@umich.eduThis email address is being protected from spambots. Member Groups Food systems have many parts that range from production to distribution and waste management and at UM there are students working to improve and educate people about this extensive system. Read more: UMSFP Member Groups Advisory Board The UMSFP Advisory Board is a group made up of students, professionals and educators.
Au goût du jour - Jeunes pousses ra/ Request for Proposals | Berkeley Food Institute Grant Program for the Berkeley Food Institute for 2014 – now closed Request for Proposals The Berkeley Food Institute (BFI) is offering funding for faculty and cooperative extension specialists at UCB for new, collaborative, interdisciplinary research projects that are aligned with the mission of the institute, which is the following: Through interdisciplinary research and collaborative civic engagement, BFI intends to foster and contribute to the transformation of food and agriculture systems to become more diverse, just, resilient, and healthy. Funding levels Two tiers of funding are available for the 2014 grants: • Tier 1: Seed grants ($5 – $20K) for initiating innovative research • Tier 2: Research grants (up to $50k) for new projects Main Criteria for Selection This request for proposals is open to any project that pertains to and contributes to BFI’s mission – as stated above. • Clear relevance to changing food and agriculture systems to be more resilient, diverse, healthy, and just;