SILT Announces Farmer Vetting Policy

For more than two years, young and disadvantaged farmers around Iowa have been asking what SILT will require to farm its farms. Applicants with no long-term access to land but who have experience and a business plan will make the first cut. The SILT Farmer Committee deliberated extensively over issues of equity and historic imbalance as well, and reviewers are instructed to be cognizant of those issues when reviewing applications. Continue reading

Walking Clubs are “Springing” Up All Over New Hampton

Spring has always been one of my favorite seasons. Everything smells fresh and new and it is finally warm enough to get outside for some nice, long walks. I do cooking clubs once a month, but I was itching to do something to get the kids outside and moving. At New Hampton Middle School, I started a walking club for 6th grade students, and at St. Joe’s for 3rd-4th graders. Each club will go for six weeks, meeting once a week. I will be keeping track of how many miles we walk as a club, and at the end of six weeks, we will have a party to celebrate our success! Continue reading

Building a Farm-to-Early Care and Education Community of Practice

 

NE Iowa Food and Fitness Early Childhood and Iowa Association of Education of Young Children recently attended the Farm-to-Early Care and Education Community of Practice National Meeting at the Kaiser Permanente Center for Total Health in Washington D.C. the end of March. The meeting was sponsored by the W.K. Kellogg Foundation and The Policy Equity Group. Continue reading

Local Meat to Schools: FFI Case Study

Farm-to-school programs around the country have wrestled with the challenge of sourcing local meat. To explore this question, Iowa State University Extension and Outreach, in partnership with the Northeast Iowa Food and Fitness Initiative and Iowa Food Hub, sought to build a meat-to-school program in northeast Iowa. A new series of three publications provides highlights of the project’s successes and challenges, on the topics of sourcing products, working with pork producers and working with beef producers. Continue reading