21st Century Farmers' Markets
Robert Andrews Smith of the Leaflight Foundation gave a terrific presentation on modernizing farmers' markets by helping them accept electronic payments. Food stamps, now called SNAP payments, come in a credit-card like form. The Leaflight Foundation helps farmers' markets accept these electronic SNAP payments and standard credit cards, making the good local food more available to the needy and more convenient for everyone. The foundation also shows farmers the value of accepting SNAP payments by using mapping software to show the proximity of food-stamp recipients to the markets. It also simplifies the application process and the administration aspects of receiving payments, helping to identify and spread best practices among markets. For example, the wooden tokens that the credit-card or SNAP customers get to spend at the market stands are charming and effective, making it easy for the vendors to see which customers can only buy items on the government-approved list and can't receive cash in change.
It was so encouraging to see thoughtful, organized methods being used to help simplify the process of accepting food stamps and credit cards at farmers' markets. If the government would give stimulus money to programs like this, our nation would benefit in many ways.
Fighting global warming: Dr. Tim LaSalle, CEO of the Rodale Institute, gave the keynote talk about how organic farming can prevent neurological damage and sequester carbon, thus slowing global warming. He's now at the climate talks in Copenhagen, sharing this great news. Research by the Rodale Institute shows that using organic farming techniques encourages deep root growth, builds carbon and beneficial fungus in the soil, prevents erosion, and helps plants survive drought. LaSalle says:
Right now, American farmlands under organic production represent just a sliver of the pie. Even so, the 2.4 million U.S. acres managed organically in 2005-just 0.5 percent of all U.S. cropland-captured an estimated 2.4 billion pounds of atmospheric carbon.
Imagine this: the carbon sequestration potential of 25 percent or even 50 percent of U.S. agricultural farmlands converted to organic production is 120 to 240 billion pounds per year, the equivalent of removing up to 42 million cars from the road!
So buying organic or sustainably-raised food is even better for the planet than I had thought!
Logo contest.
As of this morning, the Cook for Good logo contest has 175 entries. Check out the contest to see which ones are currently ahead and to marvel at the variety of designs. Entering the contest is free and the winner gets $300.
With a few quick chops of the knife, turn humdrum hummus and celery into a festive yule tree. The first time I brought this appetizer to a holiday party, people snapped it up in just five minutes. The creamy chickpea spread and crunchy celery make a delicious combination. And this healthy hors d'oeuvre will help tame the holiday jitters from too much sugar or spiked punch. Kids love to help make it, too.
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