The Dirt

We’re excited to announce that the Farmers’ Market Nutrition Program (FMNP) is set to begin April 13th!

What is FMNP? FMNP is a program of the Texas Department of Agriculture (TDA) that allows qualified WIC participants to buy nutritious fresh fruits and vegetables, using FMNP vouchers, from participating farmers’ market associations. Sustainable Food Center (SFC) first contracted with TDA last year, to offer the program in Travis County and is looking forward to continuing the partnership for a second year. Most of all, SFC is excited about partnering with four area farmers’ markets to provide WIC clients with more access to locally grown nutritious fresh fruits and vegetables.

How Does FMNP Work?

Beginning April 13th through September 30th, qualified WIC participants can visit a SFC Farmers’ Market to pick up their FMNP vouchers. FMNP Market staff will be distributing vouchers at all four of the SFC Farmers’ Market on a weekly basis. FMNP vouchers can be spent on fruits and vegetables at all four of the SFC Farmers’ Markets. In addition, WIC clients can also spend their vouchers at:

• HOPE Farmers Market
• Cedar Park Farmers’ Market
• Mueller Farmers’ Market
• Pflugerville Pfarmers Market
• Lone Star Farmers Market
• Green Gate Farms

FMNP vouchers are also eligible for the Double Dollar Incentive Program that doubles the value of fruit and vegetable purchases up to $20 every week! The Double Dollar Incentive Program is found only Tuesdays at the SFC Farmers’ Market East and Saturdays at the SFC Farmers’ Market at Sunset Valley.

Be sure to stop by any of the SFC Farmers’ Markets for more information!

Grow Local hosted a very festive spring Spread the Harvest resource give-away day on Tuesday, March 26th, where home, school, and community gardeners picked up seeds, seedlings, and compost to help grow their gardens. Organics by Gosh generously provided the top-notch organic compost, and the beautiful veggie and herb seedlings were expertly grown by Gabriel Valley Farms. Through Spread the Harvest, gardeners can receive resources for growing their own fresh, healthy food, and they’re also encouraged to share their extra produce with friends, family, neighbors, and food pantries. Grow Local also debuted our new SFC Garden signs at the give-away!

We’re thrilled to offer these bright, colorful signs to all home, school, and community gardens that we partner with in Austin – contact us or stop by to pick up yours today! We encourage you to post a picture of your sign (see below) to Twitter mentioning @SFClocal and using #growlocal or on Facebook tagging SFC - thanks for helping to spread the word!

Citizen Gardener provides a framework for receiving 10 hours of introductory gardening instruction, completing 10 hours of service apprenticing with a more seasoned gardener, and becoming an official Citizen Gardener.

We are profiling one of our newest Citizen Gardener instructors, Wendy Leiva, who debuted in the Citizen Gardener program Citizen Gardener 34 with Dick Pierce.She is also a graduate of the Austin Permaculture Guild’s Permaculture Design course and lives in Round Rock with her family.

How did you hear about Citizen Gardener?

I was looking at a lot of local food organizations and got connected to SFC on Facebook. I was interested in the class because I was about to take the Permaculture Design Course and I wanted to revist introductory level gardening before going in to intensive permaculture. I had gardened on and off before my kids were born, but then after I had my kids and life happened. I fell into that trap of thinking I didn’t have time for gardening. Taking Citizen Gardener reminded me it’s not really that much work, the little bit of work [you put in] yields so much happiness and satisfaction. I was reminded how much I missed gardening.

What did you take away the most from Citizen Gardener?

 The class exceeded my expectations. I thought the class would be just sort of…a list of all the plants you should have in your garden. I was surprised that Citizen Gardener showed me the skills for how to build my garden… I went home so excited and started working on my box but in the first class session I had worked on site preparation so while I really knew how to do that part, I hadn’t learned the details of building the box. I ended up with a wonky box that I ended up rebuilding after the 2^nd Saturday session. Still, I realized how quickly it can be done, easily, and cheaply!

What has teaching been like for you?

Admittedly, I was a little scared because I’d never taught a gardening course before. But, after working with Anne Woods (a fellow Citizen Gardener teacher), I realized I could do it and I could do it well! The experience of teaching was wonderful. We had students from Round Rock, Pflugerville, and North Austin and it was great to connect with people right outside of Austin who are also interested in this movement. I look forward to doing it again!

How has Citizen Gardener influenced your relationship with food?

Citizen Gardener has inspired me to eat more local food and more fruits and vegetables. And it has inspired me to want to grow my own food… which is a big deal because I grew up thinking food is something you buy from a package in a grocery store and now I try to buy local and unpackaged. With two kids I don’t always uphold to [buying local and unpackaged] everyday, but I try. My goal for my home garden is to make it a family space full of edible food! My daughter is only two years old but loves to be outside [in the garden], and my son is ten years old and loves to water the plants.

What are your future projects?

I’m inspired by the work going on in Austin and I feel a little sad that the ‘burbs’ (suburbs) don’t have the awesome resources that Austin does. Round Rock isn’t listed by the US Census as a food desert, but I think there must be underserved areas that lack access to local food. We don’t have much public transportation and we have mostly huge, scattered mega-HEBs. I want to see what I can do to help ignite passion for local food in Round Rock. I’m working on building relationships in the areas north of Austin, starting with places like Monument Café and Jack Allen’s Kitchen.

 Interested in networking with Wendy? Email her at wendy.p.leiva@gmail.com

 Stay tuned for upcoming fall 2013 Citizen Gardener classes, with locations north of Austin by joining the Grow Local monthly- newsletter or checking our events page.

Without its 40+ Facilitators, The Happy Kitchen/La Cocina Alegre® would not be able to operate. The Program is built upon the peer to peer model, training community members to become Facilitators. Informative (and fun!) six-week classes and workshops are then delivered to communities in need.  One such Facilitator is FayeLynn, who has been facilitating since 2008.

What made you want to become a Facilitator?

Being raised in a family of Seventh Day Adventists and by a nurse and a doctor, I was taught from early on the importance of food and health. My mom, who is 90, is a fantabulous cook! I grew up with her giving healthy cooking classes and she used to say “a lot of people are digging their graves with their forks.

I first took The Happy Kitchen/La Cocina Alegre® class (as a participant) at Dove Springs Recreation Center. I was so impressed with the information and how accessible it was. It was so practical. And I liked the fact that the participants got the grocery bags to go home and practice the recipe at home—that’s amazing! I feel that the Program reaches people that might not have this information, but who need it. I also like that the classes are made up of “real people,” not just professional culinary artists. Everyone has real life experiences, which is important.

Growing up did you ever “rebel” against this healthy lifestyle?

As a child, I got very stick one time. My mom told me I was sick because I wasn’t eating my vegetables. I associated that feeling of sickness with not eating my vegetables and ever since then, haven’t stopped eating them. I rarely get sick. I didn’t have my first Sprite until I was 14!

How has Facilitating affected your own life in terms of healthy eating?

Although I grew up eating healthy and knowing its benefits, I think the culinary skills skipped a generation. Combining food in a way that will be tasty, the art of cooking, that is hard for me. I cannot cook like my mom. I will make dishes for my family that my mom makes and my kids like her version way better! Every time I lead a class as a Facilitator with The Happy Kitchen/La Cocina Alegre®, I learn something new.  Facilitating challenges me.

FayeLynn (right) helping a participant read a food label.

Our friends at the Farm and Ranch Freedom Alliance issued the following press release about the exciting local food bills currently being considered in the current Texas Legislative Session.

AUSTIN, Texas – February 28, 2013 – Two important local food bills were heard before the Texas House Public Health Committee at the Capitol yesterday on Wednesday, February 27.

Over 100 Texans – including registered dietitians, nurses, licensed raw dairy farmers, and raw milk consumers – attended the hearing and registered in support of HB 46, sponsored by Representative Dan Flynn, which would allow licensed dairy farmers to sell raw milk at farmers’ markets, as well as do home delivery and make other delivery arrangements with their customers.

While the number of family-owned dairy farms has dramatically dropped over the last several decades, raw milk has provided a practical way for farmers to stay in the dairy business and remain financially and environmentally sustainable.

“What is the difference economically between conventional milk and raw for retail milk? It is the life or death of a dairy farm,” said raw milk dairy farmer Bob Stryk, of Stryk Jersey Farm in Schulenberg, Texas.

Much of the testimony and Committee discussion focused on the safety aspects.

“Licensed raw milk producers meet extensive regulatory requirements to protect the public health and safety,” stated Judith McGeary, Executive Director of the Farm and Ranch Freedom Alliance. “There have been six illnesses attributed to raw milk in Texas in the last twenty years. More illnesses have been attributed to strawberries and chicken soup than to raw milk in this State, and it certainly has a better track record than raw oysters, which the Texas Legislature voted to protect last session.”

The second bill, HB 910, sponsored by Representative Lois Kolkhorst, and joint-authored by Representative Eddie Rodriguez, chair of the bipartisan Farm-to-Table Caucus, would cap the health permit fees that could be imposed on farmers and farmers’ market vendors to $50 per year per county or city. Over 80 Texans registered their support, and the Texas Organic Farmers and Gardeners Association, Farm and Ranch Freedom Alliance, Sustainable Food Center, and two individual farmers' market organizers testified.

“House Bill 910 is about economic development – supporting financially viable markets for family farmers. And it’s about access to healthy food – keeping producers’ costs down so prices of healthy food remain accessible for consumers,” said Andrew Smiley, Deputy Director of the Sustainable Food Center.

For more information visit www.farmandranchfreedom.org, email info@farmandranchfreedom.org or call (254) 697-2661.

# # #

About Farm and Ranch Freedom Alliance
Farm and Ranch Freedom Alliance (FARFA) is a national organization that supports independent family farmers and protects a healthy and productive food supply for American consumers. FARFA promotes common sense policies for local, diversified agricultural systems.

After almost a year operating at the YMCA East Communities Branch located at Highway 183 and 51st Street, the SFC Farmers’ Market East moved March 5th to its new location at MLK and Miriam Street, near the Capital MetroRail M Station. The market also changed its hours of operation and is now being held from 3:00pm - 7:00pm with 13 farmers and vendors in attendance. The market staff is excited to be serving the community at the new location and appreciates the community support they've already received! In fact, they've been sharing stories all week from that first evening that highlight the warm welcome and support the market received from the East Austin community.

The first evening at the new site saw lots of new community members visiting the market for the first time, along with several of the markets regular shoppers from the previous location. Several of the SFC Farmers' Market managers were on-site that evening marveling at the crowds gathered when they were approached by a mother and daughter. As the daughter looked up at the managers with a smile on her face, the mother simply thanked them. "Thank you, I was never able to make it to the other location at that time." With a few kind words she expressed what she and the market managers were all feeling. Gratitude.

With little fanfare and advertisement crowds of individuals continued to show from the community. One school child who attended the market with his class earlier in the evening, later showed up with his family in tow. He wanted to share with his mother and sister what he'd seen and tasted earlier at the market. Another neighbor who had walked across the street from his home nearby, offered an invitation to SFC staff to stop by his pink house anytime if his white truck was there.

SFC Farmers' Market staff couldn't have asked for a warmer welcome or a better way to kick-off the markets second year. Thank you to everyone who came by and we'll see you at the market!

Clockwise from top left: Kids learn how to make kettle corn; Austin City Council Member Mike Martinez smiles with SFC Executive Director Ronda Rutledge and SFC Farmers' Market Director Suzanne Santos; A cute baby goat from Swede Farm; Fresh produce from Johnson's Backyard Garden

The National Sustainable Agriculture Coalition (NSAC) is currently seeking a Policy Associate for marketing programs, food systems, and rural development issues. This position is located at NSAC’s Washington, D.C. office on Capitol Hill.

NSAC is the leading advocacy organization for federal policy that supports sustainable agriculture and food systems. We work towards the vision of creating a safe, nutritious, and affordable food supply produced by a legion of diverse family farmers who make a decent living pursuing their trade, while sustaining the environment and contributing to the strength of their communities. NSAC’s collaborative work environment offers a unique career opportunity to advance federal sustainable agriculture policy as part of a dedicated and effective team. NSAC is an equal opportunity employer. We actively encourage people of color to apply for this position.

NSAC’s Policy Associate will:
• Develop and implement policy and strategy focused on marketing, food systems, and rural development, especially as these relate to increasing farm income, creating economic development opportunities, and redeveloping local and regional agriculture
• Advocate before the US Congress and executive branch agencies, particularly the US Department of Agriculture’s Agricultural Marketing Service, Food and Nutrition Service, and Rural Business and Cooperative Service
• Staff NSAC’s Marketing, Food Systems, and Rural Development issue committee and undertake assignments within NSAC’s Food System Integrity Committee related to food safety
• Support the coalition’s advocacy efforts on the USDA outreach and assistance program for socially disadvantaged farmers and ranchers
• Draft documents, including legislative language, policy papers, testimony, advocacy materials, and rulemaking comments relating to programs and policies that serve value-added producers, farmers markets, farm to school programs, and rural businesses, among others
• Contribute to the organization’s annual planning and priority setting, budgeting, and fundraising activities
• Participate in the planning and execution of coalition-wide meetings
• Assist with grassroots and grasstops outreach
• Write policy blogs
• Represent NSAC at DC partner meetings, at events, and to the media

The Policy Associate will report directly to NSAC’s Policy Director.
110 Maryland Avenue NE, Suite 209 • Washington, DC 20002-5622
p (202) 547-5754 f (202) 547-1837 • www.sustainableagriculture.net

Qualifications
• An understanding and passion for sustainable agriculture, including economic development through marketing and local/regional food systems
• Knowledge of the federal policy-making process
• A minimum of three years Hill/lobbying experience or other food policy experience
• Experience advocating in support of marketing, food systems, and/or rural development programs is preferred
• Background with grassroots advocacy campaigns
• Excellent written and verbal communications and public speaking skills
• Experience with print, radio, and online media
• Experience with large, multi-organization grassroots coalitions
• Ability to both work independently and be a good team player
• Willingness to work around a demanding congressional schedule and administrative deadlines
• Willingness to travel domestically several times a year
• A public health background desired though not required

Compensation and Benefits
Salary is on a non-profit scale and will be commensurate with experience and qualifications. NSAC offers an excellent employer-paid benefits package and a lively and collaborative work environment.

Please send resume, cover letter (including an explanation of your interests in sustainable agriculture), salary history, and the names of three references to Emily Gilbert at egilbert@sustainableagriculture.net with “Marketing, Food Systems, and Rural Development Policy Associate Application” in the email subject line.

The Sustainable Food Center is joining I Live Here, I Give Here along with over 300 local non-profits for the first annual Amplify Austin Day. This is a city-wide day of giving with one goal:  to raise $1 million in 24 hours!

Starting at 7pm on March 4 and ending at 7pm on March 5, you can go to AmplifyATX.org to donate to your favorite organization. Then help amplify your donation by asking your friends and family to donate, too! Together we can make history in Austin and give back to the community we love so much.

The AstraZeneca HealthCare Foundation’s Connections for Cardiovascular Health^SM program today announced a grant of $197,772 to Sustainable Food Center in support of the CultivatingHealthy Communities program. This is the third consecutive year in which Sustainable Food Center has received a grant from the Foundation, totaling $550,337.

The Cultivating Healthy Communities program promotes cardiovascular health, sustainable foods, healthy nutrition and the prevention of obesity in children and families living in economically disadvantaged neighborhoods. These residents lack access to affordable, healthy foods and nutrition literacy. So how does this program work on a grassroots, personal level?

Sustainable Food Center engages with parents, staff and community members at partner elementary schools to facilitate the formation of wellness teams that participate in health and wellness activities. Wellness teams reach out to SFC resources and programs such as healthy cooking classes or school garden trainings. Leaders on the wellness team organize regular meetings and activities and engage the school community in health and wellness issues. Humberto Jaimes, a parent at Overton Elementary and wellness team leader, shares his story:

"I got involved in Sustainable Food Center programs because my wife decided to go to the SFC School Garden Leadership Training last Spring at Overton Elementary, and she couldn’t come on one of the days, so she told me, 'You have to go.' That’s how I got here. That’s how I got involved in all of this. I have really participated by inviting people and involving others. I like to work with people and know what it is that people want so that I can help them and see if there are ways to change things.

I wanted to get involved in the wellness team because, well, the name says it all. It’s for the wellness of people. Aside from the fact that I am learning something new, I’m learning how to help people and how to let them know what we can do to be well. It’s an interesting topic. Working with people has helped me to learn more about people in general, and this is what motivated me to get involved. Although I can’t fully find a way to express it, I want to continue working on this so that I can feel like I did something.

Last fall, the wellness team helped organize The Happy Kitchen/La Cocina Alegre® 6-week series class. Before knowing about The Happy Kitchen, I had attended a nutrition training, so I had an idea about nutrition, more or less, but The Happy Kitchen is something different; the cookbook, all of it, really gave me an idea of how to cook healthier. It taught me how to use less sugar and fat in the food I prepare at home for my family. For me, this was a good experience. What really helped was learning to look at the amount of sugar in soda. I decided not to drink soda anymore.

I have made some personal changes for my heart health as well. For one, I decided to exercise more. Before I joined the wellness team, I went to the doctor and he told me I had high cholesterol and that I needed to exercise, so then I realized that I’m not the only one who might have a problem; there are a lot of people who need motivation to exercise, and not exercising can affect your cholesterol.

In my own family, my daughter was a little overweight and now she’s lost weight because of the changes we made at home; we don’t drink sodas, sugary juice, or a lot of bread – and if it is bread, it has to be whole wheat. Every time we go to the supermarket, we try to read the nutrition label and check the amount of sugar each product has, so there have been a lot of family changes, as well as personal ones. It’s helped me to be more responsible than I was before.

Being involved with SFC has helped me to communicate with people that I don’t know. This is all new, and I feel like I still haven’t learned all that I would like to learn, but I know that I just need to keep learning more."

Sustainable Food Center is happy to announce the availability of our Program Replication Guides as well as the schedule and location for our 2013 Program Replication Training.

Program replication guides are available for our Grow Local community and school gardening program, Farm Direct farm-to-institution efforts, nutrition programming based on The Happy Kitchen/La Cocina Alegre® cooking classes, and the Sprouting Healthy Kids farm-to-school and food-systems education program (combination of Farm Direct and Grow Local). Each guide is based on SFC’s programmatic practices, developed over 40 years of organizational experience. The guides include detailed how-to information for community-based, local food-systems programs, including gardening, farm marketing, and healthy cooking programs. For additional information on content and ordering, please visit SFC’s web store, http://food.convio.net/site/Ecommerce?store_id=1201.

SFC will also offer in-person, hands-on Program Replication Training for each of our program areas. These trainings will be held at Sustainable Food Center’s new facility located in Austin (set to open May 2013), and will begin the morning of Monday, June 10, 2013 and end the afternoon of Wednesday, June 12.

The trainings are led by SFC staff and partners and are designed for community-based organizations, local government entities, and other groups interested in sustainable and local food systems programming. Participants will leave with program planning, implementation, and evaluation tools and resources needed to initiate gardening, farm marketing, and healthy cooking programs within their own communities. Participants will also have access to SFC staff for ongoing technical assistance and consultation. It is expected that participating groups will be able to launch programming within one year of the training. The full descriptions of each program can be found on the SFC website, www.sustainablefoodcenter.org.

For additional information on the trainings, including cost and registration information, please contact:

Andrew W. Smiley, Deputy Director
andrew@sustainablefoodcenter.org
512-236-0074 ext. 102