As much as I love the startup tech community here in town, I love it even more when I see the community doing things for the greater good. One of those Silicon Forest startups that manages to accomplish this on a regular basis is Portland-based Cooking Up A Story.
For those who may not be familiar with SARE, it provides critical funding grants to farmers, researchers, and agricultural educators to promote farming systems that are ecologically sound, and benefit all parties involved, including (of course) the farmers, eaters, and the local communities. Over the course of their 21 year history, they have come to the aid of countless farmers, and have provided the kind of assistance that has helped farmers to survive, sometimes by providing the means and the knowledge to branch into new production and marketing avenues for generating additional income and long-term growth.
The new partnership will help Cooking Up A Story expand their video offering with more stories, more how-to videos, and more profiles of farmers whose practices have benefited from SARE grants and SARE research. What’s more, it will enable Cooking Up A Story to expand their reach to other regions.
Farm to School brings healthy food from local farms to school children nationwide. These programs connect schools with local farms with the objectives of serving healthy meals in school cafeterias, improving student nutrition, providing health and nutrition education opportunities that will last a lifetime, and supporting local small farmers.
Cool hunh? Sounds a lot better than that freeze-dried salisbury steak and reconstituted mashed potatoes they had when I was a kid.
Before the broadcast, I’d like to get a discussion going about the Food to School concept. Personally, I think many of the worlds ills could be solved if people knew where their food came from and how it actually gets to the table. If we as a society could become more connected to the farms and farmers that grow our food, maybe we would make very different choices regarding our eating habits. And, if we REALLY knew how our food was produced, would we still eat it? Ok, don’t answer that.
So take a few minutes out of your lunch hour tomorrow to sit in front of your machine and listen to the interview. It will be held at 12:15 (or so) via UStream.