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Securing Our Local Food SystemTuesday, Jan. 28, 11 a.m.-2 p.m. (free healthy food samples 11-noon, talk from noon-2); freeCedar Valley College, 3030 N. Dallas Ave., Lancaster
A Steward's DinnerTuesday, Jan. 28, 7-9 p.m.; $125
Local Food to the RescueWorkshop, Wednesday, Jan. 29, 9 a.m.-5 p.m.; $175Cedar Valley College, 3030 N. Dallas Ave., Lancaster
Biosecurity, food borne pathogens, energy, integrity, humane husbandry: local food can correct it all. But to really be a credible percentage of the global food system, local food must develop six integrated components: production, processing, marketing, accounting, distribution and patrons. Building a local food system that works requires aromatic and aesthetic production models that reintroduce the butcher, baker and candlestick maker into the community. Economies of scale in collaborative foodshed distribution compete with corporate volume. And patrons must rediscover their kitchens, eating seasonally and relearning domestic culinary arts.
Can we feed Texas and the world with local food? This is hands down the most frequently asked question to Joel or anyone else who promotes local, solar-driven, carbon-fertilized systems. Even most foodies and environmentalists have a deep-seated assumption that were it not for the petroleum-based fertilizer boom – the green revolution – we could not feed ourselves. Those massive Kansas wheat fields and California almond groves, for most people, represent efficiency and abundance. Nothing could be further from the truth. Backyard gardens and multi-speciation are far more productive per acre. Modern scientific aerobic composting was not invented until 1943 – about the same time as chemical fertilizer became widely used. In this workshop, Joel will give you the tools to articulate a credible “feed the world” argument.
Joel Salatin is a masterful speaker whose humor and positive energy guarantee a rewarding course. In this all-day workshop, Joel takes us through his entire family farm operation from the production of pastured poultry (eggs, broilers, turkeys), salad bar beef, pigaerator pork, forage-based rabbits and forestry products through to the relationship marketing approach his family business has developed that has made Polyface Farm the internationally recognized and strictly local farm it is today. The presentation and workshop help the homeowner, food gardener, farmer, rancher, land owner and landscape professional get more value from their practice. Learn more about Joel Salatin.
Register on the Carbon Economy Series website for the workshop.Register through the Urban Acres website for A Steward's Dinner.
The colleges of DCCCD are proud sponsors of the Clean Economy Series — hands-on workshops offering practical knowledge on how to live and conduct business in a more sustainable manner that supports people, the planet and the economy. Conducted by nationally renowned thought leaders in their area of expertise, the workshops will touch, educate, inspire and move participants to action. The series began in Santa Fe and is produced by the New Mexico nonprofit Carbon Economy Series.