​By Brainerd Dispatch on Jul 20, 2018 at 12:30 p.m.

​LITTLE FALLS—With the local food harvest season in full swing, Sprout is providing learning opportunities in partnership with University of Minnesota Extension for those who want to extend their local bounty beyond the growing season.

Two upcoming food preservation workshops are offered at the Sprout facility, 609 13th Ave. NE, Door 8, Little Falls. The first class serves up lessons on canning salsa and the second teaches lacto-fermentation of vegetables.

In the spirit of the upcoming Minnesota Salsa Fest on Sept. 22 at the Long Prairie Fairgrounds, Sprout is hosting "Learn to Salsa," which teaches class attendees how to safely produce and can salsa and tomato-based foods.

The class is 1-5 p.m. Aug. 4, at Sprout in Little Falls and will welcome both seasoned canners and new learners who want to make sure their canned products are both delicious and safe to eat. The class is perfect for those interested in canning their produce from their own garden or for those preparing salsa for the 2018 Minnesota Salsa Fest Competition, organizers stated. More information on the Minnesota Salsa Fest can be found at www.sfa-mn.org/salsafest.

The second food preservation workshop will focus on lacto-fermented foods, turning cabbage into sauerkraut while retaining the probiotic benefits. The class will focus on the method of fermentation with measures that ensure safety like testing the pH and temperature of the product and monitoring it during its five-week fermentation period.

Attendees of this class will work with locally grown cabbage to prepare and ferment a batch of sauerkraut. While Sprout will monitor the batch over the fermentation period, participants will get to sample lacto-fermented products like sauerkraut, kimchi and beets. Each class participant will get to take home a jar of pre-made sauerkraut, along with recipes and resources to continue to ferment safely at home. The "Learn to Ferment" workshop is planned 1-4 p.m. Sept. 29.

The classes will be instructed by University of Minnesota Extension food safety educator Suzanne Driessen, who has been teaching food preservation and food safety for 21 years at the university. Driessen develops and teaches food safety classes for both the food industry and consumers, but her experience with food preservation started when she was 8 years old, growing up in a large family of 13 with a huge garden to match.

"In the summer, it felt like we worked in a small on-farm food processing factory. We canned everything," Driessen said in a news release. Now, Driessen has a garden and continues to can her harvest. Her favorites are tomato juice, a local Minnesota tomato mix, pickled beans and pickled jalapeño peppers.

Tickets for each of the classes cost $30 and include tastings along the way, ingredients to prepare their batch, and a product to take home. Space for each class is limited and reservations can be made by calling 320-412-3081 or emailing [email protected].

The food preservation classes are provided by the University of Minnesota Extension and sponsored by a grant awarded to the Region Five Development Commission by ArtPlace America's National Creative Placemaking Fund. The ArtPlace funds are providing Sprout and partners the support needed to host an expansion of economic opportunities, social and cultural experiences, and learning for local growers, artists, makers, producers, chefs and the public.

By Voice of Alexandria on Jul 12, 2018

LITTLE FALLS, Minn. – The second annual Summer Harvest Dinner will celebrate the tastes of the season with local farmers, where the community is invited to dine alongside their food producer in a unique meal setting. The five-course meal on Friday, July 27 will be held at Sprout (609 13th Ave NE, Door 8, Little Falls, MN 55345). Each course is prepared by a different chef to showcase the culinary skills of the region and the creativity of utilizing local ingredients in the dish. The ingredients are sourced through Sprout’s Food Hub operation which works with a network of local growers to supply fresh local produce to schools, hospitals, co-ops, and restaurants. Local growers who supply their product for the Summer Harvest Dinner are invited to the dinner to enjoy the fruits of their labor and share their stories and work with their neighbors.
The opportunity to dine alongside one’s local food producer, celebrating their hard work during the height of this growing season, is one way that Sprout seeks to lift up the rich agricultural region of Central Minnesota. Sprout aims to honor the work of growers and producers in our community by inviting them to take the night off to relax and enjoy a gourmet meal, eating their own carefully raised seasonal ingredients and getting to know customers who enjoy their food, as it is prepared and served by expert chefs. The dinner begins at 5:00 p.m. with cocktails and live music by Erik Espe featuring his talents on piano, guitar, and vocals inspired by musical legends such as Led Zeppelin, The Beatles, Cat Stevens, as well as Broadway musicals, and other favorites.

Five chefs who advocate for buying local food will prepare the five-course gourmet meal using the freshest offerings of Central Minnesota and serve it with wine pairings by sommelier Scott Lindman of Paustis Wine Company. The farmers providing those fresh ingredients will be seated at each table, wining and dining alongside guests and ready to talk about how and why they produce their meat, produce, grains, and other products. Little Falls chef Tomas Zimmerman (A.T. The Black & White) participated in the first annual Summer Harvest Dinner and is looking forward to this year’s event. Chef and owner of Zoomski's Midtown Cafe in Little Falls, Minn., Ron Lyschik, is a new addition to the chef lineup and will be preparing one of the two entrees of the five course meal. Kate Stumvoll of Wildflower Chocolate in Nisswa, Minn. will be preparing the dessert course, exploring herb infused chocolate ganache confections and enrobed caramels using local butter and cream. Prairie Bay Grill in Baxter, Minn. is one of the sponsors of the event, along with Region Five Development Commission and ArtPlace America. Prairie Bay Grill chefs participated in the first annual Summer Harvest Dinner, but are excited to bring new chefs from their team to try their hand at making a dish to impress. Last year, chef and co-owner of Prairie Bay Grill, Matt Annand, prepared a “Wok-ing Chicken Salad” featuring kohlrabi from Bakers’ Acres Farm (Avon, Minn.) and chicken from Island Lake Farm (Deerwood, Minn.). “It was a very special experience to look around the room as our kohlrabi was served to all of the guests” said Lisa Baker of Bakers’ Acres, pictured with her partner Sam Gilk as they taste their featured course, served creatively in Chinese take-out containers. “It is really encouraging as a grower to see how your hard work can create such positive food experiences.” The community is invited to attend the meal by reserving tickets which are $60 per person and available online through Eventbrite.com. https://www.eventbrite.com/e/summer-harvest-dinner-tickets-44517461927
BACKGROUND
The Summer Harvest Dinner is supported by a grant awarded to Region Five Development Commission by ArtPlace America’s National Creative Placemaking Fund. The ArtPlace funds are providing Sprout and partners the support needed to host an expansion of economic opportunities, social and cultural experiences, and learning for local growers, artists, makers, producers, chefs, and the public. Sprout and partners will also build out the Marketplace's physical space over the next three years using commissioned functional art from local artists, with priority granted to Latino, East African, Native American, Amish, grower, and youth communities.

​The community is invited to shop the Sprout Growers & Makers Marketplace vendors selling local food and art on Saturdays from 10 a.m. to 3 p.m. on October 27, November 17, and December 8. In the months of July, August, and September, the Marketplace will host cooking classes, fundraising events, and educational opportunities for growers, makers, and artists. Interested growers, artists, chefs, community members, and educators who want to learn more, visit www.SproutMN.com and follow the Sprout Growers & Makers Marketplace on Facebook.

By Brainerd Dispatch on Jun 5, 2018 at 10:00 a.m.

LITTLE FALLS—A social crowdfunding campaign for the Sprout Mobile Market launched Friday, June 1, through a Minnesota-based online platform, MNstarter.com.

The Mobile Market vision is to bring food out of the grocery aisles and on the road to areas lacking access to nutritious foods.

Since 2012, Sprout Food Hub has been growing relationships with food producers in the central Minnesota region with a focus on creating equitable food distribution models, a news release stated. The goal of the Mobile Market is to be an avenue to put those fresh, local foods en route to rural community members with barriers to access.

Partnerships with health care facilities is helping Sprout close the missing meal gap with the Prescription Community Supported Agriculture, or CSA, program, Sprout reported. The Mobile Market will continue to extend food access impact to senior living facilities, low- and middle-income housing, by setting up regularly scheduled "pop-ups" where fresh, nutritious food will be made available for purchase.

"The Mobile Market model is not new. Cities around the country are using this infrastructure to connect fresh foods to low access areas," stated Arlene Jones, Sprout director, in the release. "While Mobile Markets are seen more often in urban areas, the model shows great potential in our rural region to fill a high need for fresh foods, without the large investment of a brick-and-mortar storefront."

While the Sprout Mobile Market will be stocked with fresh local produce, the trailer will include refrigeration and freezer to stock other local products like meat, dairy products, frozen berries and more. The refrigeration will also keep the produce cool during trips. Sprout anticipates the Mobile Market will make multiple routes combined with a "backhauling" effort, which will procure local foods on the way back to the Sprout facility. "Backhauling will increase the efficiency of each trip in addition to increasing the variety, quantity and sources of local food for all of Sprout's local food buyers—restaurants, co-ops, schools, hospitals and CSA customers," the release stated.

The social crowdfunding campaign goal is $25,000, which would help Sprout purchase and outfit a trailer with a refrigerator and freezer, shelving, handwashing sinks and other necessary equipment for the safe handling of food. Models of the trailer design can be seen at www.sproutmn.com/mobilemarket and were ​produced by Ashley Martel of Widseth Smith Nolting in Baxter.

Similar to a Kickstarter campaign, Sprout is offering rewards for contributors donating to the Mobile Market campaign. Rewards include items like a limited edition drawing of the Mobile Market by local artist Rachael Koppendrayer or tickets to a cooking class at Sprout. All rewards can be viewed at https://app.mnstarter.com/campaign/1.

Sprout is a federally recognized 501(c)3 nonprofit organization, so all contributions are tax deductible, less the cost of the reward. Supporters of this work may also contact the Sprout team at 320-412-3081 to learn about becoming a matching donor.

While Sprout local food is central to the Mobile Market objective, Sprout reported it intends the Mobile Market to also connect community through art and culture. As envisioned in Martel's designs, the Mobile Market will be a lively spot for community members to gather for their groceries, as well as activities cultivating creativity like cooking demonstrations, nutrition education and community art experiences.

"In its essence, the Mobile Market will be an extension of the Sprout Growers & Makers Marketplace," Jones stated in the release. "The excitement of sharing in a community built out of agricultural tradition and family heritage is something we're trying to bring to the forefront, and the Mobile Market will take those community connections on the road."

​The Mobile Market is one of three local social crowdfunding campaigns through MNstarter with a deadline of June 30 to hit a financial goal. The other two campaigns are for Kids Against Hunger Brainerd Lakes Area, https://app.mnstarter.com/campaign/6, and Brainerd Restoration, https://app.mnstarter.com/campaign/10.

​By Chelsey Perkins, Brainerd Dispatch, on May 24, 2018 at 4:47 p.m.

​Anyone who's ever watched "Chopped" knows what a challenging mix of ingredients participating chefs are expected to concoct dishes from—in a limited amount of time.
Three locals took part in a contest modeled after the Food Network show last week, hosted by Sprout in Little Falls. Called "Minced," the competition pitted three professional cooks against one another in three rounds of dishes, all incorporating a number of ingredients hidden from the contestants until just before the clock started.

We promised we'd incorporate some of those mystery ingredients into recipes for you this week. Of course, we had the benefit of a week's contemplation time, and to heck if we were going to force ourselves to complete the dish in 30 minutes or less. This is our column after all—we make the rules!

To conceptualize this dish, I incorporated two of the same ingredients offered chefs in the entree round and one ingredient from the dessert round. For more or less winging it, I was pleasantly surprised how well the flavors came together. I've never cooked with any of the three ingredients before—papaya, yucca root or pork rinds. With the help of my fellow Mitt DeLynn Howard in the Brainerd Dispatch kitchen, we brought this surprisingly satisfying, Minced-inspired dish to life.

Although I would normally make a seasoning mixture from scratch for my columns, I used one of my favorite seasoning blends of all time here instead: McCormick Grill Mates Chipotle and Roasted Garlic seasoning. When I say I use it on almost everything, I'm not in the least bit exaggerating.
​
I won't even try to pretend I could have competed alongside the pros: Fred Stumbo of Sage on Laurel in Brainerd, Paul Ruszat of St. Cloud Hospital and CentraCare Health and Scotty Stocco of Iron Range Eatery in Crosby. But I can confidently say this dish is worth making in the home kitchen—if you've never had yucca fries, you're truly missing out. They are starchy, creamy and slightly sweet in comparison to potatoes. The pork rind breading offered a salty, savory counterpoint to the soft interior, a contrast of a textures and complementary to the fresh papaya salsa topping the pork chops.
Visit https://tinyurl.com/bdminced to read the original story about the Minced competition and learn what funds from the event supported. While you're at it, DeLynn and I made a video of our cooking challenge this week, available at BrainerdDispatch.com. What an entertaining event to cover, especially for a food nerd like me!


FRESH PAPAYA SALSA WITH PORK CHOPS

• 4 pork chops, bone-in or boneless
• Chipotle and roasted garlic grill seasoning, to taste
• 1 tablespoon olive oil or other cooking oil
• 1 cup finely chopped papaya
• 1/2 red onion, finely chopped
• 1/2 jalapeno, seeds and ribs included, finely chopped
• About 2 tablespoons chopped cilantro, or to taste
• Juice from 1/2 a lime
• Salt to taste

Season the pork chops with the chipotle-roasted garlic seasoning, allowing the marinate for at least an hour if possible.
​Preheat oven to 350 degrees.
Heat olive or canola oil in an oven-safe saute pan over medium-high heat.
Sear both sides of the pork chops, cooking each side until nicely browned.
Place in oven, cooking about 15 minutes or until internal temperature has reached 145 degrees.
Meanwhile, combine papaya, red onion, jalapeno, cilantro and salt to taste in a medium bowl.
Taste for seasoning and set aside.
To serve, spoon desired serving of salsa over a pork chop and serve with a portion of yucca fries, the recipe for which also is found on this page.


CRACKLING-CRUSTED YUCCA FRIES

• 1 1/2 pounds yucca root, trimmed and cut into french fry sticks
• 2-3 eggs, beaten
• 1 cup flour, seasoned with salt and pepper
• 1 3-ounce bag pork cracklings or pork rinds, crushed

Bring a large pot of water to a boil and season with salt.
Parboil yucca root until crisp-tender, about 5 minutes, checking with a fork.
Rinse under cold water until cool enough to handle, drain.
Place flour in one bowl, eggs in another bowl and pork rind crumbs in a third.
Dunk the yucca fries first in the flour, next in the egg and third in the crumbs, placing them on a greased baking sheet.
Bake for 10-15 minutes, flipping halfway through.
Serve with pork chops, fresh papaya salsa and a chipotle mayo dipping sauce.

LITTLE FALLS—Combining yucca root, papaya and prickly pear into a judge-pleasing entree would be difficult in any instance, but try doing it in 30 minutes.

Hundreds watched and cheered as three chefs battled it out to win praises from judges Tuesday, May 15, in a competition styled after the Food Network's "Chopped" at Sprout in Little Falls. Sprout's "Minced" pitted Fred Stumbo of Sage on Laurel in Brainerd, Paul Ruszat of St. Cloud Hospital and CentraCare Health and Scotty Stocco of Iron Range Eatery in Crosby against one another in three rounds of frenzied dish preparation.

Testing the skills of the chefs further was the required inclusion of three mystery ingredients into the timed appetizer, entree and dessert rounds—ingredients sourced from Mi Pueblito Market and Restaurant in Long Prairie as part of the event's celebration of Latin cuisine. In the end, Stocco came out on top in the final dessert round with his winning combination of dragon fruit custard and purple hominy brittle topped with toasted coconut and pork crackling.

Following declaration of his victory, Stocco said his heart was pounding and he couldn't believe it.

"It's an awesome victory for someone, I mean, I've been cooking for only 10 years, and for me to really bring what I think is my best to something like this and walk away with an award, I think is incredible," Stocco said. "The other chefs I went up against were very talented. We all cooked our hearts out. It was just an incredible experience overall."

But Tuesday's competition accomplished more than crowning a Minced champion. Every dollar from the event's admission fee and a raffle encouraging viewers to vote for their favorite chef (also won by Stocco) will support Sprout's mobile market project. The project is six years in the making, Sprout founder Arlene Jones told the crowd, and will seek to increase access to fresh, local foods by taking them on the road.

"I cannot tell you how long this idea has been in our heads and how important is to building our local food economy for our local growers," Jones said, "but also how important it is to provide access to fresh locally grown foods for those who otherwise would not have access."
Jones said the mobile market will travel to senior citizen centers, day care centers and areas where residents have limited access to a grocery store. Referred to as a food desert, areas in which no stores carry fresh foods are prevalent in the five-county region, Jones said.

The U.S. Department of Agriculture's Economic Research Service reports most measures of food deserts include indicators of access to sources of healthy food measured by distances to stores selling them; family income or vehicle availability; neighborhood income; and availability of public transportation. The service developed a map of the United States showing which census tracts are challenged by low income and low access. Data collected in 2015 shows a number of those tracts lie within the borders of Cass, Crow Wing, Morrison, Wadena and Todd counties—particularly Todd, nearly all of which is considered a food desert by federal measures.

Although the truck, two years of labor and inventory are covered by grant funding, the crowdfunding effort kicked off by the Minced cooking competition will support the addition of a trailer, which Sprout and Region Five Development Commission leaders hope will serve as a "teaching machine." Jones said she envisions the mobile market as not only providing access to fresh, local foods, but also teaching consumers cooking skills and nutrition. Profits from the mobile market will go to the area's six food cooperatives to support memberships for low-income community members.

"The No. 1 reason we're doing this is for healthy outcomes for people who live in our region," Jones said. "No. 2 is to support our small family farms."

The Sprout organization is a purveyor of a multi-pronged approach to these goals: offering a regular grower's market at its Little Falls facility, a community-supported agriculture endeavor, cooking classes and access to professional-grade kitchens for product development. It also serves as a distribution hub for the produce of dozens of local farms to schools, hospitals, restaurants and more.

The organization's most recent foray into community-building was spurred in part by a $440,000 grant awarded Region Five in December 2016 from ArtPlace America. The grant supports engagement efforts bringing together art, culture and food—including a variety of market events combining the traditional foods and music of immigrant communities represented in Region Five and Tuesday's Minced event.

'Minced'—The finer version of 'Chopped'

• Mystery ingredients, appetizer round: Chayote squash, tamarind and dried peppers.
  
• Mystery ingredients, entree round: Yucca root, papaya and prickly pear.
  
• Mystery ingredients, dessert round: Pork cracklings, purple hominy and dragon fruit.
  
• Chefs: Fred Stumbo of Sage on Laurel in Brainerd, Paul Ruszat of St. Cloud Hospital and CentraCare Health and Scotty Stocco of Iron Range Eatery in Crosby.
  
• Judges: Mark Hendrickson, freelance writer, entrepreneur and business owner, who once worked with local foods pioneer Alice Waters; Rocio Fernandez Lugo, Little Falls native and school Hispanic liaison at Long Prairie-Grey Eagle Elementary School; and Beth Dooley, author of numerous award-winning cookbooks, including James Beard-winning "The Sioux Chef's Indigenous Kitchen," written with Sean Sherman.
  
• Emcee: Matt Annand of 3 Cheers Hospitality and Prairie Bay.
  
• Organizers: Dawn Espe, regional development planner at Region Five Development Commission, and Natalie Keane, facility utilization director at Sprout.

The Mitts take the 'Minced' challenge
​In next week's "Puttin' on The Mitts" food column, watch for recipes incorporating mystery ingredients used by chef's in Sprout's "Minced" competition. The column will appear in the Dispatch's Entertainment section Thursday, May 24.

By Maria Surna Manka, Published in IQ Magazine

Arlene Jones and her family own a farm  near Brainerd and are passionate about expanding economic opportunities for farmers in the region. In her years partnering with the University of Minnesota Extension Service and the nonprofit Renewing the Countryside, she has helped other growers find opportunities to sell their products throughout Central Minnesota.

At the same time, the Region Five Development Commission was working with local organizations who wished to buy locally sourced food from area growers.

When Jones and her growers and Region Five and its buyers discovered each other, their shared passion and creativity led to big ideas. “We were like a local foods roadshow,” Jones explained. As they spent time together in the community talking about the aggregation and distribution of local food, the groups started working on the idea of a food hub, which connects food producers with institutional buyers—including restaurants, hospitals, and schools—and end consumers.

The happy result of that brainstorming is Sprout, a Little Falls-based nonprofit that promotes health, economic development and self-reliance by facilitating the availability of locally produced food, products and art.

We spoke with Jones, who is now Sprout’s general manager, and facilities utilization director Natalie Keane about what’s budding at this dynamic organization.

Power of Three--Sprout’s work is focused on three main areas: The Growers & Makers Marketplace, the Food Hub and the Kitchen.

Gatherings--Six times a year, about 40 growers and makers gather to sell their products at Sprout’s 7,500 square foot marketplace in Little Falls. “Each market is completely different,” said Keane. “You’ll see different items at each one because we make sure there’s a diversity of products.”

Leveraging Support--The Initiative Foundation has partnered with Sprout since its inception by supporting a feasibility study of local foods in the region and then helping to match and leverage funds to launch Sprout. The Foundation has also provided numerous AmeriCorps VISTA volunteers along with USDA funding.

​Fresh Direct--As a Food Hub, Sprout connects local growers with local buyers. It also rents its licensed processing facilities to support growers who are building their businesses and working with larger buyers.
​
They’ve Got Goods--More than just veggies and jams, the Marketplace hosts artisan bread makers, chaga (a fungus that grows on birch trees in cold climates) vendors, and even a young jewelry artist who donates half her proceeds to nonprofits. While Sprout encourages new and diverse growers and makers to apply for a booth, the waiting list is growing.

By Brainerd Dispatch on Apr 25, 2018 at 1:00 p.m.

LITTLE FALLS—A culinary cook-off in May will pit three central Minnesota chefs against each other in a kitchen showdown.

Representing their home kitchens in Brainerd, Crosby and St. Cloud, each chef expressed confidence in their skills to accept the culinary challenge of "Minced: The Finer Version of Chopped." The competition will begin 5 p.m. May 15 at Sprout, 609 13th Ave. NE, Door 8, Little Falls.

The cooking competition is one way Sprout seeks to excite central Minnesotans around locally produced food, culinary art and food culture, a news release stated. The public is invited to attend and to learn more about Sprout's food access work, of which proceeds from the event will benefit.

"This unscripted, unsifted challenge will grill three local chefs as they face off in the Sprout Kitchen stadium," stated Minced organizer, Natalie Keane, in the release. "We're not afraid to whip up the food puns for this fun event. We'll need that good humor, and so will the chefs when they find out what we have in store."

Inspired from the popular competitive cooking show, Minced will create cooking challenges by the introduction of unique and bizarre ingredients in a "mystery basket" that must be used in the chefs' dishes. Community members get to watch as the mystery basket foils the plans of contestants as they serve up a dish to impress Minnesota celebrity judges, like cookbook author and chef Beth Dooley ("In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland," among other titles).

Representing Sage on Laurel in Brainerd will be chef Fred Stumbo. St. Cloud Hospital and Morrison Healthcare's Paul Ruszat will join in the kitchen along with Scotty Stocco from Iron Range Eatery in Crosby.

Chefs will not know what mystery ingredients they will have to work with, but ingredients will represent and celebrate Latin food culture. Ingredients will be sourced from Mi Pueblito Market and Restaurant in Long Prairie. Mi Pueblito owner Gio Garcia has led cooking demonstrations at the Sprout Growers & Makers Marketplace. Mi Pueblito Market carries a variety of ingredients such as chorizo, dried peppers, and tomatillos, all of which could end up in the mystery basket for an appetizer, entree or dessert.

The public is invited to cheer on their favorite chef over wine and appetizers, helping determine the Popular Choice prize by casting a donation vote. Audience members can toss in a dollar to vote for the chef that impresses them the most. Tickets to attend Minced are $10 and can be purchased by visiting https://tinyurl.com/sproutminced or https://tinyurl.com/mincedfacebook.
​
Dollars raised during Minced will go toward the launch of the Sprout Mobile Market, which will seek to close the missing meal gap in rural Minnesota by putting fresh local foods en route to designated food deserts. Attendees will learn more about this work and the upcoming social crowdfunding campaign for the mobile market at the cooking competition.

LITTLE FALLS — Sprout Growers and Makers Marketplace wants to create a legion of locavores. And no, that's not a type of dinosaur. A locavore is a person whose diet primarily consists of locally grown, raised or produced food. But to eat local, you first must learn how to cook local. At least, that's the idea behind Sprout's locally focused cooking classes, which put interested folks of all skill levels in the Sprout kitchen with a Central Minnesota chef to learn how to utilize fresh, local food. 

"The cooking classes are a great way of breeding a vibrant food culture in our region, because they're really hands on. It's fun, it's entertainment, it's social," said Natalie Keane, facility utilization director at Sprout, which celebrated its two-year anniversary April 1. 
The 5013c non-profit, which also includes a food hub for aggregating and delivering locally grown produce to large-scale consumers like hospitals and schools as well as individuals, is focused on food culture.  Read More...