Eco-LOCAL Living Sowing 2010 edtion

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INSIDE THIS ISSUENEWS and VIEWS……………………………………………Page 6

THE WELLNESS DOC……………….…….…………………Page 8

ASK THE ENERGY EXPERT…………………………………Page 9

MONEY MATTERS…………………………………………Page 10

SUPPORTING LOCAL FARMSReturning to Our Roots……………………………………Page 12

FARM TO FORK GUIDE……………………………………Page 16

CELBRATING THE SEASONWith Berries……………………….………………………Page 29

THE NUTIRNENT DENSE CAMPAIGNThe Future of eating is in the Soil…………………………Page 30

GROWING NUTIRENT DENSE FOODS………………………Page 32

OPEN LETTER TO FARMERS MARKETS……………………Page 34

EATING ORGANIC AND SUSTAINABLE FOODSDoesn’t Have to Bust the Budget…………………………Page 36

Sowing 2010The Sowing season is here, so gardeners and farmers are busy preparingtheir plots and fields to receive the seeds that will produce food in themonths ahead. It is a ritual that mankind has repeated for generations. It isa dedication of both time and money for what is the most importantinvestment of all – growing healthy food in abundance.There is a lot of talkabout food security lately, with news of food recalls, chaotic weather, andvolatile commodity markets. How secure is our food supply? With most ofour food being trucked in from miles away, all it takes is a little disruption inthe system – a fuel shortage, a widespread flood or other disaster, a newpesticide resistant super bug that wipes out our monoculture megafarms…actually all of these things are looming on the horizon,which is whythe anxiety level is pretty high for those who are paying attention to thesethings. And if these potential calamities weren’t bad enough, the industrialfood that we’ve become addicted to as a nation is slowly killing us. Theanswer to these crises is to seek food sources that are both sustainable foryour health, and sustainable for the planet. Fortunately, in our region, onedoes not need to go further than one of the many farms and communityFarmers Markets in our midst. Here you’ll find the freshest produce andmeats that will not only provide you with nutrition, but will increase ourlocal food security. By spending 10% or more of your food budget with localproducers, you help insure that the local food supply and marketplaceremains vibrant and productive. A vibrant local food economy creates localjobs, preserves open space, sequesters carbon, produces life giving oxygen,and can save your life. Locally produced food is proven to be morenutritious than long distance trucked food. Eat it and you be well fed!

We are fortunate to have a rather large “foodshed”from which to draw fromhere in eastern New York. The two great river watersheds of New York, theHudson and Mohawk, merge together here, providing rich soils and amplewater supply, yielding some of the best growing conditions in the EasternUS. In this issue,we have put together a special Farm to Fork Guide to showoff this region’s best farm and food resources. The participants within thisguide have chosen to be listed herein, because they want to do businesswith you. These producers, shopkeepers and restaurateurs all are striving todeliver the best possible food to you,using sustainable and environmentallysafe practices. I find it amazing to have so many caring stewards of our land,water and air dedicating their lives to bring to us their labor of love – true,decent, wholesome food. We ask that you use the Farm to Fork Guide asyour resource for connecting with the local living lifestyle. Whether you area newbie to the Buy Local scene, or a veteran local foodie who is living “LaVida Local,”there is an opportunity here for you to discover something newthat will change your life for the better. The listed vendors are people ofwisdom and humble grace.Their passion for their craft will move you, andtheir products and life’s work are willingly shared with you.Pick a place that

you don’t know and give them acall. Ask questions. Tell them yourstory,and listen as they share theirs.The relationship you have justdeveloped will be lifelong. It’s allhere for you.

In the Spring issue, an error wasmade in the author credits for thecover story about The SaratogaWinery – that story was written byAmy L. Stock. You can find more ofAmy’s work in this issue. Thank youfor reading, and caring. Please letthe advertisers herein know thatyou appreciate them supportingthe eco-local mission!

- David DeLozierPublisher

Bright, bold, big, beautiful. These are some of the adjectives that candescribe Heirloom tomatoes. Juicy and meaty, these bad boys ofsummer are too fragile for the long haul from California or Mexico.Theirodd shapes and colors are not ready for prime time at the super store’sproduce department. Not found in supermarkets or the mega-boxretailers, heirloom tomatoes are the prize to be discovered at thecountryside farmstand or your community farmers market. It’s a goodthing too, because at the farmers markets, you’ll find some great saladgreens to go with your heirloom tomatoes. And conversation. Andcommunity. The things that are missing in the aisles of the industrialfood super centers. These are the tomatoes that are the indicatorspecies of local.Where you find heirloom tomatoes, chances are, you willfind vibrant local living. People are yearning for real food, realconnections, and real relationships with the people who produce ourfood for us. And they are finding it, not on the Food Network or theFacebook fan page du jour. They are finding it at the local FarmersMarkets and farmstands scattered throughout the region, where realpeople grow real food. You might say that heirloom tomatoes bringpeople together. Heirloom tomatoes are the heroes of summer, and weare proud to make them the eco-localizer cover for this Sowing editionof eco-LOCAL Living.


On the Cover

Sowing 2010 • Issue 14

PUBLISHER / SALES / MARKETINGDavid Delozier 518-858-6866 [email protected]

DESIGN / PRODUCTIONCenterline Design 518-883-3872

PHOTOGRAPHYDavid Delozier

CONTRIBUTORSBonnie Hoag, Kathleen Quartararo, Dr. Michael Quartararo,Patrick Maloney, Harry Moran, Amy Stock, Annette Nielson,

David Yarrow, Derek Christianson,Tracy Frisch, Mary Beth McCue

ADDRESSES38 Tamarack Trail Saratoga Springs, NY 12866

ecolocalliving.com

By reading and supporting Ecolocal you become part of our team - and help thegreater community of the Upper Hudson Valley become a healthier place to live,work and play. Please tell our advertisers you saw them here. Ecolocal Living ispublished bi-monthly & distributed free of charge to over 300 locations within a 50mile radius of Saratoga Springs, NY. Ecolocal Living does not guarantee nor warrantyany products, services, of any advertisers nor will we be party to any legal or civilproceedings to do with any advertisers. We expect advertisers to honor any advertisedclaims or promises. Ecolocal Living will not knowingly accept any advertisement thatis deemed misleading or fraudulent. We reserve the right to revise, edit and/or rejectany and all advertising with or without issuing a reason or cause.We will not publishany article or advertisement that is contrary to the best interest of this publication. Wereserve the right to edit articles if needed for content, clarity and relevance.


We use recycled-content paper and water-based ink.Please pass onto a friend when done reading.


News and Views

In February, 2010, the AmericanAssociation for the Advancement ofScience held its conference in SanDiego, California. The agenda includeddiscussion of geoengineeringtechniques which are currently beingseriously considered to mitigate the ill-effects of global warming.

Among the techniques being discussedis Solar Radiation Management - SRM.One SRM technique is an aerosolprogram which disperses reflectiveparticles into the atmosphere, globally,hazes the Sky and reflects directsunlight away from Earth, effectivelydimming the Sun. For its reflectiveproperties, Aluminum Oxide is apreferred particulate.

Aluminum is already in use, globally, aspart of the U.S. Air Force’s Chaffprogram which uses it “as a decoy forradar seeking missiles… The amountof Chaff released worldwide by all ofthe services is approximately 500 tonsper year (2005)… Chaff fibersexperience little breakup beforereaching the ground.” *

Also, Aluminum Oxide was dispersedby a sounding rocket over the AtlanticOcean on September 19th, 2009, for aNavy/NASA project called C.A.R.E. -the Charged Aerosol ReleaseExperiment.**

While direct sunlight and reliableday/night temperatures, basic to

successful agriculture, are put at risk bythese programs, in this brief article ourconcern focuses on new, genetically-modified crop seed which isaluminum-toxicity-resistant.

Given the programs which alreadyrelease Aluminum into the atmosphere- Aluminum which then falls to Earth -and given the proposedgeoengineering technique which usesAluminum Oxide worldwide tomitigate global warming, is it nottimely that genetically- modified cropseed (“corn, wheat, barley and soon”***) has been invented which canwithstand such an Aluminum assault?And who owns the patent for theseGM seeds? If it ends up in the

possession of a global company likeMonsanto, what havoc will it wreak onorganic gardens and farms? Or willwe all be buying from “the companystore”?

*www.af.mil/environment/contrails_flares.asp

**“Artificial cloud created at the edgeof space” by Rachel Courtland, NewScientist magazine September 21,2009

***www.technologyreview.com/biomedicine/21454 Thursday, October 2,2008

Touch. Yup, big time. All the time.Many times a day. Touch a heart,touch a hand, touch a shoulder, toucha soul. Interaction takes placeconstantly these days. Faster, andmore widespread than ever. And yetwe are a nation of people starved forattention, and according to thecommercials, suffering fromdepression, anxiety, sleeplessness andmany other types of dysfunction. Weare alone, fearful and miserable,despite the gazillion ways to reachpeople and communicate. How couldthat be? Is it possible that the type ofcommunication, the vehicle is possiblymore important than the amount andfrequency? Do you have the friend soconnected to the phone; they hold it -in their hand - constantly? Text, e-mail,calls… a never ending barrage ofcommunication. Facebook, SpaceBook,Twitter, Linkedin, tap, tap, tap onthe keys. People talking, walking,ignoring. Not seeing, acknowledgingor looking into someone's eyes - justchattering into a microphone orhandset, tapping away on a keypad

oblivious of everything in thetouchable space surrounding them.

Yes, touchable - the ability to reach outand touch! Have you everaccidentally bumped into someone onthe sidewalk or in a store? “Excuseme! I'm so sorry!” “Don't worry, it'sOK!” Have you ever accidentally cutsomeone off while driving, again,because you didn't see them? Muchdifferent interaction with all that steelin between you and the other driver,isn't it? And WE KNOW those weavesand blind spot errors are usually“Oops, I'm sorry!! I should have beenpaying better attention!”

Now take a minute and think about anangry or aggressive e-mail you've sent.Can you hear yourself speaking thosewords? Actually looking into theperson's eyes and hearing the wordscome out of your mouth? I once hearda recommendation forcommunication: If you havesomething hard to say, and you arefrustrated or angry, hold the hand ofthe person you are speaking with. I

did. It is very hard to be angry. Theholding softens the message andcreates a bond that lessens the angerand hurt. Oh let's quote Tommy by theWho (a rock opera from the '60's, yes Iwas there)… “See me. Feel me.Touchme. Heal me!” Touch is without adoubt, healing. I know of a healingtouch practitioner in an operatingroom at a hospital. His technique hasproved to not only calm a patientduring surgery, but to speed therecovery process as well. The nursescall him to help on the floors inrecovery unit for patients in extremepain and discomfort. Touch matters.Touch impacts. Touch changes theplaying field. We feel stronger, safer,braver. When children need to feel all

those things, you will find them in theirparent's arms. Children are smart andintuitive.

Oh, hugs. That's right. I think I heard10 a day are needed for survival. 20 aday for growth. I bet there are manypeople way below quota. Huggingsays I care. Caring says you meansomething to me. Meaning somethingsays you count. Counting means youhave a say. Having a say means youcan make a difference. Making adifference is empowering.Empowerment creates confidence.Confidence allows us to hug eachother. Everyone single one of us.

Kathleen is the owner of Virgil’s House, at86 Henry St., Saratoga Springs.

See Me, Feel Me, Touch Me, Heal Me

Agriculture Alert - Connect the Dots

By Kathleen Quartararo

By Bonnie Hoag



How many times have you caught yourself eatingsomething that you knew was extremely bad for you?You know, that candy bar or the trip to the local fast foodjoint. After you throw that oversized burger down yourgullet you realize, “oh my goodness what have I done?”We can even take this a step further. How about theamount of processed foods we ingest? The overconsumption of sugar and salt. The lack of raw, organic,local and whole foods in our diets. Not having enoughpure, natural water every day. The list can go on and on.This phenomenon is called mindless eating. This eatingpractice plagues are country and is a major factor in theobesity of our children. We are so far removed from whatour bodies genetically need each day that we mindlesslyfeed ourselves and our families. If we just stopped for amoment and thought about what we were going to eatbefore we put it on our plates we would all choose betterfoods and feel better for it.

One of the benefits of conscious eating may surprise you.Because conscious eating allows you to enjoy and savoryour food, and your food is typically more nutrient dense,a side effect is weight loss. You will begin to eat smallerportions and eat slower as you enjoy your food more.What a concept! This concept is much easier than youmay think. And once you start practicing consciouseating, you won't want to eat any other way. Here aresome tips for incorporating conscious eating into yourlife.

1. Stop eating while engaging in other activities, for example watching TV.According to Elizabeth Scott M.S. author of “Mindful Eating for Health”,adults that eat in front of the television tend to eat more and enjoy theirfood less. Children who watch TV and eat are at a higher risk of obesityfor the same reasons.

2. Pay attention to the taste of your food. Focus on the flavor, how longit lasts and how the food feels in your mouth. Is it crunchy, smooth,creamy? Enjoy it while you recognize all the flavors together.

3. Manage your thoughts while you are eating. It's so easy to thinkabout anything else when you are eating. Quiet your mind and enjoy thetask at hand, enjoying your meal.

4. Recognize when you are full. Sometimes we just eat to eat. Our

culture says we need to eat 3 times per day, every day. Our bodies mayhave different requirements. Pay attention to the signals your body isgiving you. When you do you will know when you are full and satisfied.You won't get bloated and lethargic after a meal. You will feel energizedand ready to go on with your day.

5. Relax when its meal time. It's hard for your body to digest foodproperly when your shoulders are tense and your posture is poor. Situpright, drop your shoulders and relax, you are about to enjoy the bestmeal of your life.

After practicing conscious, mindful eating your choices in foods will improve and your overall health will flourish. For more information on mindful eating visit www.about.com and our websitewww.aacfamilywellness.com. Be well!

By Dr. Michael Quartararo

The Wellness DocConscious Eating


Well spring is here and thoughtsof remodeling and landscapingare in the air. We'll take a quicklook at both of these from anenergy efficiency standpoint.

If you're adding on or remodelingyour home, think in terms ofusing the sun's energy to helpwarm your home on those coldwinter days. Walls facing southwill give you the maximumeffects of that energy. By placingthe majority of windows on southfacing walls you allow the radiantenergy of the sun's rays to enteryour home. This will help youkeep warm in the winter and it will providenatural light reducing your electric bill.

Now to really get the most out of this freeenergy there are other steps you can take.This energy can be stored using designfeatures and slowly released after the sunsets. These features are commonly referredto as thermal mass. Concrete or stone makegreat storage beds so an insulated concreteslab that has direct exposure to sunlight willprovide warmth well into the night. The topof the line thermal mass is water. So, if youcan come up with a creative design to use iton your project it, will pay off for years tocome. On the other hand, wood has a limitedcapacity to store energy in comparison tothe above mentioned materials.

Some of you are probably thinking “Thatsounds great for the winter but won't it turnmy house into an oven in the summer?” Theanswer to that question is, yes, if measuresaren't taken. The sun's arc is higher in thesummer than in the winter. If you addawnings or build an overhang over thesesouthern windows this would block thesummer rays while allowing the lowerwinter rays in. A simple rule is the overhangshould be one foot above the window andtwo feet out.

There are many variables and concepts outthere for passive thermal design, so consultan expert!

Another way to avoid unwanted sunlight iswith proper landscaping. Deciduous treesthat lose their leaves in the winter will shade

your southern walls in the summer whileallowing the light through in the coldermonths.

The right trees in the right places can havesubstantial effects on your energy bills. Dueto the trees shading and release of water

vapor, the air temperature underyour tree can be 25 degreescooler than the air above yourdriveway! It's nature's way toreduce cooling costs.

Trees can also help with yourheating bill. In our area thedominant winter wind is from thewest. A wind break of evergreenswill divert this cold breeze up oraround your home. A study inSouth Dakota found that a windbreak on the windward sidereduced fuel costs by 25 %. Thesame study showed that windbreaks placed on the east, west,

and north sides of homes reduced fuelconsumption by an average of 40%.

Great news isn't it? Add beauty, oxygen,refuges for wild life and save money!Sounds like we all win here.

By Patrick Maloney l Aquila Design

Ask the Energy Expert

Maximizing Your Home’s Aspect to Earth’s Energy


Slow Money is an international movementwhich is working to bring money back downto earth and to explore the critical connectionbetween money, food and local livingeconomies. Practitioners are working to buildlocal and national networks to support theemerging restorative economy. This economicmodel seeks to foster investment in local foodsystems, connect investors to their localeconomies and build the infrastructure of thenurture capital industry.

Slow Money's Second National Gathering(www.slowmoneyalliance.org/national-gathering.html) will take place at ShelburneFarms in Shelburne, VT on June 9-11th.Known as “ISM” (“Inspired by Slow Money”),this event will bring together an impressiveroster of speakers from the social investing,philanthropy and natural foods fields. BillMcKibben (author of Deep Economy andfounder of 350.org) will kick things off onThursday morning. Some of the otherpresenters include Joel Salatin of PolyfaceFarm, made famous by Michael Pollan'sOmnivore's Dilemma and the film, Food, Inc.,Alisa Gravitz, Executive Director of Green

America, Gary Hirschberg, CEO, StonyfieldFarm, Michelle Long, Executive Director ofBALLE (Business Alliance for Local LivingEconomies) and Robert Zevin, the “father” ofthe socially responsible investing movement.Woody Tasch, author and founder of SlowMoney and a pioneer in merging investingand philanthropy, will again speak and hostthe gathering.

As quoted in the Slow Money Principles, PaulNewman once said “I just think that in life weneed to be a little like the farmer who putsback into the soil what he takes out”.“Recognizing the wisdom of these words, let'swork together to rebuild the economy fromthe ground up, asking:

-What would the world be like if we invested50% of our assets within 50 miles of wherewe live?

-What if there was a new generation ofcompanies that gave way 50% of theirprofits?

-What if there was 50% more organic matterin our soil 50 years from now?

As a practicing financial advisor for the last 24years, I've been witness to the destructiveimpact of a financial system which hasbecome increasingly detached from the needsand realities of our individual lives and thecommunities in which we live in and believethese are exactly the right questions to beasking. While the 20th century saw anincredible accumulation of wealth by a selectfew who practiced a “wealthnow/philanthropy later” approach, our visionfor the 21st century is for an era of “nurturecapital, built around the principles of carryingcapacity, care of the commons, sense of placeand non-violence”. At its essence, SlowMoney is about reconnecting investors withtheir local communities, and creating newsources of capital for small food enterprises sothey can survive and even thrive in a worldcurrently dominated by deep-pocketed“agribusiness” competitors.

With the coming of spring, the first “Farm toFork” Guide in this Sowing edition and SlowMoney's Second National Gathering (held inSanta Fe, New Mexico last year) happeningalmost in our back yards, the stage is set foran exciting and memorable event. Hope to seeyou there!

Harry Moran helps socially conscious investors defineand achieve their highest goals by aligning theirmoney with their values. A 23-year veteran of the financial services profession, Mr. Moran hasheld the Certified Financial Planner® designation since1991. He is a network member of First AffirmativeFinancial Network, a national professionalorganization dedicated to meeting the needs of thesocially conscious investing community. Mr. Morancan be reached directly at Cornerstone FinancialAdvisors at [email protected] or518-877-8800.

Mention of specific securities, funds, or companiesshould not be considered an offer or arecommendation to buy or sell the security, fund, orcompany. To determine the suitability of anyparticular investment, please consult with yourinvestment adviser. Remember, past performance isno guarantee of future results and no investmentstrategy can assure success. The opinions expressedare those of the author and may change withoutnotice. Harry Moran is a registered representativeoffering securities through Cadaret, Grant & Co., Inc.,member FINRA SIPC. Cadaret, Grant is not affiliatedwith Cornerstone or First Affirmative.

By Harry Moran, CFP® AIF®

Money Matters

Slow Money: Coming To A Town Near You


462 Route 29 West, Saratoga, NY 12866 • 518-584-WINE (9463)www.thesaratogawinery.com

May & June Hours: Wed & Thurs 11-8pm, Fri & Sat 11-9pm, Sun 11-5pmSelect from 15 hand-crafted wines, including all natural Melomel – made with local honey

We offer a growing selection of LOCAL specialty foods,

Plus, we are available for private parties and your special events!

JOIN US FOR WINE TASTING DAILY! Gift certificates and gift baskets, wine accessories and gifts for the wine lover.

Take the Horsin'Around Trolleyfrom Saratoga!

Call for detailsand weekly

events!


By now many of us have heard or know thereason's why it's important to support localfarms - 1) it helps the environment byreducing the amount of fossil fuel used totransport the food, 2) helps support andmaintain local sources for growing food,thereby increasing food security, 3) providesfresh fruits and vegetables often grown withlittle or no chemicals, and thereforegenerally overall better and more healthy foryou, 4) contributes to the local economy byproviding jobs and keeping our money spenton food local, 5) provides a sense ofcommunity and offers an opportunity tohave a more personal relationship with theperson growing your food, 6) overall justmakes common sense.

Perhaps for me, it's the sense of communityand personal relationship with the person(s)growing my food, which is at the center ofwhy I try to buy local. I regularly shop at theSaratoga Farmer's Market year-round. Howgreat it is to greet Paul Arnold at the wintermarket and have him ask, “So, how's thehouse?”, because he's taken the time to getto know me and his other customers and sohe knows I bought my first house a year ago.Or, to be able to comment on the Arnolds“Tour de National Parks” vacation, whichthey shared with their customer email listlast fall. Or, to know I can ask him and theKilpatrick's where I can find a good sourcefor aged horse manure compost for my ownsmall garden.

I can't get this at the grocery store. Yes, thefolks at Hannaford and Price Chopper arevery nice and friendly. I do shop at theseplaces and will supplement my veggies fromthere, usually in the winter. But for the mostpart, I commit to buying the $3 bag ofspinach year-round because I know it'sfresh, just picked, and I know it's helping theArnolds and others stay in business. Havinglocal farmers is critical to a sustainablecommunity. It's also why each week I headto the Farmer's Market to buy a half dozenapples for the week from Saratoga Apple. Ihaven't bought a grocery-store bag ofapples in months! How can I when theapples from Saratoga Apple are lessexpensive and better quality. Plus, I'msupporting their business and orchard - anamazingly rich cultural and natural resourceright here in Saratoga County. And, they arenot the only quality orchard in the countycontributing to our local economy.

As a kid growing up in upstate New York, myparents always had a thriving garden. Withseven kids to feed, my parentssupplemented food bought at the grocerystore with food they grew in their garden,and the various wild game my avidoutdoorsmen of a father would bring home

on a regular basis. In many ways, we ateseasonally. In summer months freshveggies from the garden and fresh troutcaught in lakes and streams in theAdirondacks were a regular meal. In the fallduring hunting season, venison and rabbitwere often served at least once a week. Myfather also hunted squirrel, perhaps one ofmy least favorite.

In June we sat around our kitchen tablemost nights for two weeks straight hullingwild strawberries, which my father pickedfrom farmer's fallow fields (For those of youunfamiliar with this term, to hull a berrymeans to remove the fruit of the berry fromthe stem.) The berries eventually were madeinto my mother's jam - a prized commodityin my family.

In August we'd pick blackberries. A fewsummers we even set up a stand on ourfront lawn and sold pints of berries, whichhelped pay for our summer vacation.

In September, we'd spend two weekendsdrying and cleaning off the 15 bushels ofpotatoes we grew in a garden plot sharedwith another relative in the next town over.We'd eat potatoes for much of theremainder of the year.

SUPPORTING LOCAL FARMS Returning to Our Roots

By Amy L. Stock l Contributing WriterPhotos by David Delozier

Sandy Arnold of Pleasant Valley Farm

Liza Porter of Homestead Artisans


I was raised with a sense of eating local andseasonally. My parents grew up in adifferent generation, a time when manyfamilies still owned farms. One of thefamily cousins still has a small dairy herd onthe old family farm in Herkimer County. Formy parent's generation and their parents,growing your own food or buying from alocal farmer was just what you did. Mygrandfather kept a daily journal. In it, henotes several times where they stopped atsome farm to 'buy chickens', which wouldlater feed the family for the week.

Somewhere our sense of local food got lost.Times changed. Our lives got busy. With alltheir kids out of the house, and families andhouses of their own, my parents no longergarden. For many of us, we are simply toobusy or lack the knowledge to grow ourfood. Even if we did, growing enough foodto feed an individual or a family for a yearwould be very difficult.

As a community, in order to be sustainablewe must at the very core be able to providefor our basic needs of food, water andshelter. Local farmers are critical forproviding a sustainable source of local food.

Each day we make choices about what weare going to eat, where we are going to buyit, and whom we are going to give ourmoney to for their labor and effort. I knowlocal food can be perceived as moreexpensive - and sometimes it is. However,that's because local farmers don't have the

luxury of subsidies to hide the true costs.However, when I can, I still prefer to give mymoney to a local farmer or artisan - likeDave and Liza Porter, cheese maker whoraise their own goats and sell at theFarmer's Market (Liza is also past Presidentof the Saratoga Farmer's Market.) Thequality and value of their product cannot beoverstated. They personally care for eachgoat from birth.

The value I receive from knowing thesefarmers who are living and working in ourcommunity is beyond a doubt the greatestof all. I want to support them because Iknow they are making personal effort andconscientiously and thoughtfullyconsidering all that goes into growing andselling fresh local food and food products.

Supporting small-scale local farms makesenvironmental and economic sense

I know this. This is a VERY important reasonto support local farmers. However, perhapsfor me, it's also the sense of value andimportance of eating locally grown andraised food which was instilled in me froman early age. Or, my sense of family roots asfarmers, which many of us have, and whichmakes me instinctively want to supportother farmers. Or perhaps it's because justwalking through the outdoor farmer'smarket every Saturday morning provides asense of place and community I never getwalking under the bright lights at Wal Mart.

Marge Randles of Argyle Cheese Farmer



FARM to FORK GUIDEWelcome to the 2010 eco-LOCAL Farm to ForkGuide. Here you'll find an amazing bounty of localfood and other agricultural products available atfarms, grocery stores, restaurants, farmers' marketsand retail outlets throughout the Capital/SaratogaRegion of New York. Whether you're planning yourweekly shopping... heading out for a great meal... orlooking for that special gift, we encourage you to visitone of the many farms or businesses featured here andshow your support for the people who help keep ourlocal economy strong and vibrant.

Why Buy Locally Produced Food?

Fresh locally-grown food tastes really, REALLY good •Buying locally-grown food keeps money in the localeconomy, supporting your neighbors • Cooking withlocally-grown food makes it easy to eat nutritiously •Buying locally-grown food connects you to farms andfarmers • Locally-grown food is an investment in ourworking landscape • Locally-grown food can reduceenergy demands through decreased transportationdistances and minimal packaging • Local farmerscarry on our region's food traditions, including raisingheirloom varieties of produce and livestock notcommonly found in the commercial marketplace.

Meat/Poutry

Cheese/Dairy

Eggs

Canned/Baked Goods

Health/Beauty

Honey/Maple Syrup

Herbs/Flowers

Fruits

Vegetables

CSA

Certified Organic

Pick Your Own

Crafts/Fibers


FARM to FORK GUIDE

FARMS

ALBANY COUNTY

Frantzen's Scenic AcresDale and Cheryl Frantzen248 Line RoadBerne, NY 12023(518) 872-1199frantzensscenicacres@msn.comwww.frantzensscenicacres.comOur focus is on sustainable, slow-growing Heritage breeds ofanimals for their enhanced flavors and natural abilities to growon grasses. We offer free-range eggs, chicken, duck, goose,turkey, and seasonal vegetables. Limited supplies of ScottishHighland beef is available. All products are free of chemicals,pesticides, hormones, and antibiotics. Order early forThanksgiving turkeys - call for prices.

Morning Fog FarmMark Hoffmann 1207 Switzkill RoadBerne, NY 12023518-872-1772www.morningfogfarm.comWelcome to Morning Fog Farm, a small scale family farmdevoted to our land, animals and customers. We offer the mostnutritious and pleasurable eating experience available. Startingwith fresh veggies and culinary herbs that will add taste andhealth to any meal prepared. For the main course, beef pork andchicken are simply the best you will ever taste.

RENSSELAER COUNTY

Alpacas of Maggie's Brook FarmBrenda & Michael Truss 366 Hoags Corners RoadAverill Park, NY 12018Phone: (518) 766-3913Info@AlpacasofMaggiesBrookFarm.comwww.maggiesbrookfarm.comWe are a 28 acre family owned and operated Huacaya Alpacafarm located just 15 minutes east of Albany, NY. Celebrating 10years of successful breeding and building our herd to the finestChampion Bloodstock. Our Mission is to breed Happy, Healthyand Reproductively Sound alpacas with dense, full coverage,uniform crimp, soft handling fleece with luster. Now acceptingcredit cards for livestock purchases.

The Berry Patch Dale Ila Riggs & Don Miles15589 NY Route 22Stephentown, NY 12168(518) [email protected] Berry Patch has offered exclusively local products since itsbeginning in 1997. The Berry Patch has the widest variety oflocally produced berries, vegetables, fruit, fresh flowers, home-made baked goods and other local foods in the Capital District,Western Massachusetts, or Southern Vermont. Call or visit ourweb site for hours as they change with availability of productthrough the season.

Breese Hollow DairyChuck and Diane Phippen454 Breese Hollow RoadHoosick Falls, NY 12090(518) 686-4044Breese Hollow dairy is a family run organic, grass-based dairywith a Ney York State permit to bottle and sell farm fresh rawmilk. Our hens use a mobile coop to stay on the pasture. Wesell pastured poultry and grass fed beef. Products are available inour self-serve store at the farm. We are located south off StateRoute 7 on County Route 100 - Breese Hollow Road. Comeshare our passion for holistic farming! We are NOFA-NYCertified Organic for our dairy, pastures and hay.

Denison Farm333 Buttermilk Falls RoadSchaghticoke, NY [email protected] area family farmers who grow 14 acres of vegetables for a 400member CSA, and the Saratoga and Troy Farmers Markets.Denison Farm is fully committed to organic agriculture. Wefollow the national organic standards, certified by a local agency,Certified Naturally Grown. Our farm is 164 acres of richbottomland, woods, pasture, marsh, streams, and the home ofthe first CSA in New York State with a 20 year history of organicmanagement and CSA marketing.

Tilldale Farm22 Tilley LaneHoosick, NY [email protected] Tilldale Family Farm was established in 1938 along thepicturesque Hoosick River. It has recently transitioned fromorganic dairy to raising grassfed, heritage breed and pastureraised pork. Our primary goal is to nourish our neighbors withwholesome food. We NOFA Certified Organic, which assuresyou of quality and purity. Try our “Tilldale Certified OrganicMeat CSA.” A share consists of 30 pounds of meat (eithergrassfed beef or pork). Call for details. Our meats can also befound at the Honest Weight Food Co-op in Albany.


SARATOGA COUNTY

Anderson AcresJudy and Jay Anderson 52 Western AvenueWest Charlton, NY 12020(518) 882 6050 or [email protected] Acres is located just off State Route 147 in the Townof Charlton. Our registered angus beef is naturally raised,producing wholesome and delicious meals for your family. Weoffer wholesale and retail sales of hay & silage to the local farmcommunity. Look for our farm stand on Route 67 just east ofthe Scotch Church where we sell our sweet corn, tomatoes andfresh produce. Our flower baskets and bedding plants are provenwinners!

Bob's Trees1227 West Galway Road (Co. Hwy. 45) West Galway, NY 518-882-9455A family owned and operated Christmas tree and nursery farmsince 1942. We grow our own shade trees & evergreens and carrya full line of landscaping plants and supplies. Bob's Trees offerscut-your-own and precut trees, made on the premises, wreaths,garland & kissing balls.

Clark Dahlia Gardens and GreenhousesKen and Anna Mae Clark139 Hop City RoadBallston Spa, NY 12020(518) [email protected] Farm is located on Hop City Road, 3 mile south of StateRoute 67 west out of Ballston Spa. Herbs, bedding and vegetableplants, hanging baskets, some flowers are in greenhouses. Wehave a tomato house filled with tomatoes. Our orchard hasapples, pears, apricots, and sour cherries. Rhubarb, red and blackraspberries, juneberries, red and white, and black currants,Tayberries and jost berries are also grown. All these fruits aremade into wonderful homemade jams, available for sale at theSaratoga Farmers Market.

Cornell Cooperative Extension50 West High StreetBallston Spa, NY 12020518-885-8995 www.ccesaratoga.orgwww.saratogafarms.comCornell Cooperative Extension (CCE)Saratoga County connects the research-based knowledge ofCornell University to individuals, communities, and families.CCE provides residents with a local source for reliableinformation on agriculture, nutrition, youth development,health and safety. Contact CCE for more information on localfarms and educational programs on nutrition.

Morning View Farms966 Goode RoadBallston Spa, NY 12020(518) [email protected] View Farms is a small family farm in Ballston Spa. Thefarm grows a variety of seasonal vegetables including heirloomtomatoes and other open pollinating favorites. Using onlysustainable growing practices, the farm has taken the NOFA-NYFarmers Pledge. Produce is sold at the Ballston Spa FarmersMarket on Thursdays 3-6 and Saturdays 9-12, mid June throughSeptember. The farm is not able to receive visitors.

Native Farm FlowersBarbara JeftsWing RoadGreenfield, NY518-369-8713www.nativefarmflowers.comTruly loved, locally grown flowers. Native Farm Flowers offersnaturally raised flowers that are grown and harvested with care,made into various creations from hand held bouquets to highstyle arrangements and then proudly offered for sale at theSaratoga and Troy Farmers Markets, special events, wholesale andat the farm by appointment or chance.

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Saratoga Apple1174 Route-29Schuylerville, NY 12871(518) 695-3131Saratoga Apple is a familyowned and operatedorchard and farm stand

open 7 days a week, 12 months a year. The Darrowshave been growing apples for 5 generations. We sell awide variety of apples, cider, fresh baked goods, andproduce. We also stock an assortment of local,natural, and healthy food and gifts. Apple cider donuts are madedaily all year round. Pick Your Own apples in September andOctober. Come apple-picking on a weekday for a discount, orvisit during weekends for the festive atmosphere, wagon rides,and special events. A limited quantity of biologique apples areavailable upon request.You can find us at many regional farmer’smarkets.

SCHENECTADY COUNTY

Roots and Wisdom107 Nott Terrace, Suite 107Schenectady, NY 12308(518) 372-1622 x286 Root and Wisdom, a youth agriculture and community serviceprogram, brings together Schenectady County youth to groworganic vegetables for donation to local pantries and for sale atlocal markets and restaurants. This year the youth will be sellingour Schenectady grown produce onsite at our farmstand at ourFehr Avenue garden located across from Park View Cemetery inSchenectady, just off State Street. Please stop by our farmstandTuesdays from 3-7pm or call 372-1622 x286 for information.

SCHOHARIE COUNTY

Maple Hill Farm Enterprises, LLC 107 Center Crapser RoadCobleskill, NY 12043(518) [email protected] Hill Farm is a fifth generation diversified farm. Puremaple syrup, maple products, local and organic foods, unique

gifts and books stock the shelves of the country store.Comprehensive, educational tours are available year round. Thefarm also produces lumber, firewood, barns/sheds, horse jumps,biodiesel, crops and vegetables. Open year round, call ahead forhours and directions or visit the wesite.

Nagimor Farm & Kennel Gil & Nancy Chichester 165 HIte RoadWarnerville, NY [email protected] passion is raising beef, lamb, pork and chicken as naturallyas possible. All beef & lamb are raised strictly on grass. Pigs andchickens require supplementation and we use feeds containingno antibiotics, hormones or animal by-products. We value thelong term relationships we develop with our customers. Wedeliver in the Capitol Region throughout the year. Border Colliepuppies available this summer.

Sap Bush Hollow Farm 1314 West Fulton RoadWarnerville, NY 12187(518) 234 [email protected], pastured beef, lamb, pork, gourmet sausages, poultry,eggs, Thanksgiving turkeys, honey, and crafts. Wholesale and retail.In Schoharie County, 15 minutes from Cobleskill, 45 minutes fromAlbany. See website for our next announced sale day, or call for anappointment. We also sell at the Pakatakan/Round Barn Farmers'Market in Holcottsville on Saturdays, 9-2.

WASHINGTON COUNTY

Amici Vineyard WineryJoe Messina637 Colonel Burch RoadValley Falls, NY 12185(518) [email protected] Amici old world standard of natural, minimally processed

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Farm to Fork Listings Farms

winemaking honors the perfect grape. When the grape isrespected and traditional winemaking methods are followed, theresult is gracious collaboration with Mother Nature and abeautiful wine. Amici Vineyard Winery is committed tosustainable agricultural practices and operates in a nenvironmentally conscious manner to its fullest capability.Research is continual to minimize the Amici carbon footprintand leaves Mother Earth healthy for future generations. AmiciWines DO NOT contain enhancers for flavor, color, orpotassium sorbate.

Argyle Cheese FarmerMarge and Dave Randles990 Coach RoadArgyle, NY 12809(518) [email protected] Cheese Farmer is located on Randles Fairview Farm, afamily farm since 1860. The cheese, yogurt and frozen desertprocessing facility is located less then 200 feet from the barnthat houses' the cows that produce the raw resource, milk, Daveand Marge Randles started producting and selling yogurt andcheese in 2007. The fresh, high quality milk source allowsArgyle Cheese Farmer to consistently products that make yousmile in good health.

Battenkill Valley CreamerySeth McEachron691 County Route 3Salem, NY 12865(518) [email protected] 2008 Battenkill Valley Creamery began processing andbottling milk on their fifth generation, family farm, located inSalem, NY. Over the past year they started producing their trulyhomemade ice cream and as of this May, they are offering HomeDelivery in Saratoga Springs. Battenkill Valley Creamery is theonly local farm producing and bottling their milk inWashington, Warren, and Saratoga County. Come taste thedifference!

Brookefield FarmsBarry and Ami Goldstein65 Gibbs RoadGranville, NY 12832Brookefield Farms was established in 1997 as a registered BlackAngus herd; but our family history in agriculture runs back over2 centuries. Originally based in Western Pennsylvania, ourfamily’s commitment to the earth and our animals runs deep.We raise grass-fed, corn-finished, natural beef; that has neverbeen confined to a feed lot. We welcome phone calls andvisitors.

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Brookside Farm Dick & Peggy Ayers 125 County Rte. 45 Argyle, NY 12809 (518)638-8972 [email protected] www.brooksidefarm.biz

Brookside Farm is located in Argyle, NY near the beautifulAdirondacks and a stones throw away from Vermont. We enjoyworking with animals, raising veal, beef, chicken and turkey.Brookside Farm strives to raise a high quality product usinggood animal husbandry practices. All of our products atBrookside Farm are free from antibiotics, hormones and animalbi-products.

Common Sense Farm41 North Union StreetCambridge, NY 12865(518) 677-0224www.commonsensefarm.comWe are the creators of the Common Sense Farm Body Care line.Many of the herbs used in our line of products are grown here onthe farm. Products include: Lotions, Castile Soaps, Massage Oils,Ointments and Daily Necessities - fragranced only with naturalessential Oils. Available at the Common Ground Café inCambridge or online at www.commonsensefarm.com

Egg Mountain FarmCindy Miller535 Beattie Hollow RoadSalem, NY 12865(518) [email protected] small Goat Dairy Farm in Salem is where we make allnatural soaps and skin care products. My goat milk soap andlotion are made from my goats milk! I make my soaps andlotions the old fashioned all natural ingredients along with thefresh goats milk. You can order my soaps and lotions on mywebsite, or by telephone. We guarantee satisfaction!

Elihu FarmMary and Bob Pratt654 Beadle Hill RoadValley Falls, NY [email protected] Farm, on 150 scenic acres in Easton, has producedproducts on pasture since 1986. Lamb was and still is themainstay of our farm. We have since added hens for eggs, thengeese for holiday festivities. Our products are available at theSaratoga Farmers' Market and on the farm by appointment.We've permanently protected most of our farm for agriculture.

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Gardenworks Farm LLC1055 Route 30Salem, NY 12865(518) 854-3250www.Gardenworksfarm.comGardenworks is a family farm nestled in the Black Creek Valleywhere fertile farm fields meet the foothills of theTaconics. Thisspecialty farm grows annuals & perennials & herbs as well as U-Pick blueberries & raspberries, flowers, fresh and dried, and awide variety of gourds, pumpkins and winter squashes. For theChristmas season, Gardenworks sells Fraser Firs and Balsamsalong with their farm crafted wreaths & kissing balls. Therenovated dairy barn is a bustling marketplace of local foods(cheeses, meats, organic vegetables, honey & maple products),handcrafts, floral designs and local art. Gardenworks is openeveryday from April through December.

Gillis Acres Farm139 Petteys RoadGreenwich, New York 12834(518) [email protected] are a small family run dairy goat farm, since 1994 we havebeen raising, breeding, and milking alpine dairy goats that enableus to produce a full line of dairy products. We use sustainableand natural farming practices; we do not use any hormones,antibiotics or pesticides. As of December 2009 approx. 60-70%of our electricity is powered by our solar panels.

Homestead Artisans EnterprisesLiza & Dave PorterFt. Edward, NY [email protected] We Are: A 42-acre farm on a hillside in Argyle, NY, with agreat view. A modern experiment in small-scale, sustainable,integrated agriculture. The farm centers around our beautifulherd of Alpine goats that give milk for fine seasonal farmsteadcheeses. Our pigs drink the whey which is a byproduct of cheesemaking. Rotating flocks of broiler chickens help improve theouter pastures for the goats. A colorful flock of 35 free-rangelaying hens maintains the barn and close-in pasture, as well as thelawns. We purchase the high-quality cows' milk from our friendsDoug and Janelle Moores, who have a fine 'cheese herd' of Jersey,Brown Swiss and Ayrshire cows. From their milk we produce ourfamed array of artisanal cows' milk cheeses, and make more wheyfor the pigs. It all goes around in cycles - everybody helps andtogether we make the farm go. Come see us at the SaratogaFarmers Market!

Kilpatrick Family FarmPhilip & Michael Kilpatrick 9778 State Route 22Middle Granville, NY 12849(518) [email protected] www.kilpatrickfamilyfarm.comWe are a family-run vegetable farm located in upstate NY near

the Vermont border. As a four seasonfarm, we grow and sell crops yearround, through farmer’s markets, andour Community SupportedAgriculture program (CSA). We arestrong supporters of OrganicAgriculture and have been CertifiedNaturally Grown since 2005. We lookforward to serving you.

Lewis Waite Farm135 Lewis LaneGreenwich, NY 12834(518) [email protected] hilltop 450 acre farm is certified organic by NOFA-NY.The grasses, herbs, forage, and trees that grow here are the feedfor our 100 or so cattle and 30 or so pigs. We raise our own foodin our large garden. We love our rural way of life and enjoy thegreat scenery as much as our animals do. Come see us at theSaratoga Farmers Market!

Long Days FarmDebby Jaffe & Edwin Schiele42 Durfee RoadBuskirk, NY 12028(518) [email protected] Our small farm and stand are located in South Cambridge, NY.We grow a wide variety of vegetables and berries, including manyunusual varieties, using natural and sustainable practices. OurHeritage laying hens wander freely throughout our property andproduce fantastic eggs. In the fall, we sell pasture-raised broilersand roasters. Look for our painted signs on County Rt. 74 insouthern Washington County.

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Marge Randles, Cheesemaker • David Randles, Farmer990 Coach Road Argyle NY 12809

Phone 518.638.8966 Cell 518.222.0667Email [email protected]

www.cheesefarmer.com


Manx Station Farm987 County Route 60Greenwich, NY 12834(518) [email protected] Station Farm is committed to

raising animals in a natural environment, producing healthyfood, and conserving Heritage breeds including our BeltedGalloway cattle and Manx cats. Our livestock enjoy fresh air andthe hilly pastures from birth. Our chevon and grassfed beef isproduced on land free of pesticides and herbicides, and withoutsteroids or hormones. Galloways frequently rank first in tastetests. We love to share that message

New Minglewood FarmChris Lincoln & Tammara Van Ryn99 County Route 52Greenwich, NY 12834(518) [email protected] Minglewood Farm grows a wide variety of vegetables,specializing in salad and cooking greens, heirloom tomatoes,sprouts, and shoots, fingerling potatoes, and shitake mushrooms.All of our products are Certified Organic and available from Mayto October at the Saratoga Farmers Market. We pride ourselveson producing the highest quality 'hand-crafted' food possible!Farm does not receive visitors.

Mack Brook FarmKaren Christensen312 McEachron Hill RoadArgyle NYWe are a small, family-owned farm in the eastern foothills ofthe Adirondacks in New York State. Our goal is to provide ourcustomers with 100% grassfed and grass-finished, pasture-based Angus beef that is a tastier and healthier alternative tocommercially raised beef, while practicing farming techniquesthat benefit the environment. Our cattle DO NOT getantibiotics, growth hormones, or genetically modified feed.Our cattle DO GET grass and hay from our fields, acres ofpasture to wander, and lots of TLC. We are not certifiedorganic but operate using what we consider “best practices” forthe animals and the environment. We areproud to say we received the Animal WelfareApproval seal, certifying humane treatmentof our animals from birth throughprocessing. In order to qualify for thisaward, both our farm and our processorwere audited by Animal Welfare Approved,which is an independent certifyingorganization. We sell sides of beef andindividual cuts of meat from the farm andwelcome visitors. Please note, we are a smallproducer so not all cuts are available at alltimes.

Padgett FarmLisa and Anthony PadgettSalem, NY 12865(518) [email protected] Farm is a family owned and run beef business, where wefocus on flavor and quality. We raise mostly Angus stock with someHereford or Shorthorn crossing. Our cattle are raised on grass, purespring water and a bit of daily grain for flavor and just the rightamount of marbling. Our cattle are raised naturally, which meansno antibiotics, no steroids and no growth hormones. Visit us atwww.padgettfarm.com, or contact us at [email protected]

Underwood's Shushan Valley Hydro Farm588 Juniper Swamp RoadShushan, NY 12873(518) 854-9564peunderwood@wildblue.netwww.shushanvalleyhydrofarm.comProviding herbicide and insecticide free tomatoes and herbs on a yearround basis. A well, fed from the pristine hillside of this old dairy farmthat encompassed over 200 acres of pasture and woodland, providesplenty of the purest water for the operation. Nutrients are mixed intothis water to produce lush tomato plants for about ten months peryear. The plants are an indeterminate variety, i.e. the vines continue togrow as long as the fruit is picked slightly before it ripens fully. Findour tomatoes and basil in almost all the Hannaford supermarkets inthe Albany region, or at the Schenectady Greenmarket, TroyWaterfront Farmers Market, and the Saratoga Farmers Market.

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Green Pea Market and CaféLocal, Natural, Organic™70 Main StreetGreenwich, NY 12834 [email protected] www.greenpeamarket.comThe Green Pea Market and Café (formerly the Greenwich LocalMarket) is the realization of Margaret P. Jones’ dream. She wanteda store where people came to connect with each other and thecommunity as well as to buy the essentials they needed. Margaret iscommitted to knowing the names of her customers as well as beingable to provide them with the products they want. She willinglyspecial orders those items she does not regularly stock. In addition,she has a special relationship to the children who are frequentshoppers and tries to make their trip to the store a fun one.

Honest Weight Food Co-op484 Central AvenueAlbany, NY 12206(518) 482-2667Honest Weight Food Co-op is a member-owned and -operatednatural foods cooperative committed to providing thecommunity with affordable, high quality natural foods andproducts for healthy and ecologically sustainable living.Specializing in local & organic produce, bulk foods, naturalgroceries, gourmet cheese & specialty items, local meat, naturalhealth and body care and so much more! Open Mon-Sat: 7am -8pm, Sun: 9am - 7pm

Lakeside Farms Country Store, Restaurant andGarden Center336 Schauber RoadBallston Lake, NY 12019(518) 399-8359www.lakesidefarmscidermill.comWe welcome you to slow down and relax. Stop by and browsethrough our country store full of specialty items, unique craftsand gifts. Lakeside features an on premise bakery, deli, freshproduce, cheddar cheeses, maple syrups, honey, molasses, andthe original apple cider donut. Breakfast and Lunch served daily.

The Saratoga Winery462 Route 29 WestSaratoga Springs, NY 12866(518) 584-WINE (9463)www.thesaratogawinery.comThe Saratoga Winery is located three miles West of Broadway onRoute 29 in Saratoga Springs. We offer 14 varieties including 8exceptional traditional styles and 6 all natural Melomel wines.Tastings are available during all business hours. Sit back and relax atour comfortable Adirondack style tasting bar as you experiencegreat wine.

Troy Community Food Cooperative, Inc.77-81 Congress StreetTroy, NY 12180(518) [email protected]

Pioneer Market, Troy's CommunityFood Cooperative, is currently underconstruction and looking for newmembers! We are a community-owned,downtown supermarket offeringwholesome food at affordable prices. Ourmission is to support local agriculture,stimulate community revitalization, and be a collaborativecommunity partner. If you would like to become a member pleasevisit troyfoodcoop.com.

Wild Thyme Whole Food & Tea Co.108 Milton AvenueBallston Spa, NY(518) [email protected] Thyme is a family run natural food store with a focus on Local,Organic, and Allergy Free products. Owner Jill Lyons and herhusband strive to make your experience a pleasant informative one.With a huge selection of Organic, Biodynamic and Fair Trade teas,locally made All Natural soaps and candles, and fresh baked GlutenFree goods, our customers are sure to leave satisfied! Wild Thymemaintains a Co-op feel as special orders are welcome and bulkdiscounts are always available! For questions, requests, or informationplease contact us.

Worldling’s Pleasure1533 8th AvenueWatervliet, NY 12189(518) 879-2306heidi@worldlingspleasure.comwww.worldlingspleasure.comThe fresh produce, apples, herbs, maple syrup and honey in ourgourmet spreads and baked goods are from local farmers. Our maincheese source is Herkimer. We use local brews (Olde Saratoga andBrown’s), wines, (Chatham) and other products and packaging fromwithin a 100 mile radius whenever possible. We are a “Pride of NY”company. OUR GARLIC IS NOT FROM CHINA!

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Ballston Spa Farmers MarketWiswall Park, Front StreetBallston Spa, NY 12020(518) [email protected] – September Thursdays 3-6,Saturdays 9-noon. Located in the

charming Village of Ballston Spa, The Ballston Spa FarmersMarket offers customers a great selection of local productsincluding seasonal fruits and vegetables, meat, poultry, eggs,cheese, yogurt, honey, maple syrup, and a large variety of locallymade gourmet foods. The market also has several bakers,greenhouse growers, quality handcrafted items and a knifesharpening service. Come see our variety and small town charm!

Saratoga Farmers MarketHigh Rock Avenue (under the pavilions)Saratoga Springs, NY 12866Saturday 9am ~ 1pm & Wednesday 3pm ~ 6pmRte 146, 1 mile W. of N’Way Exit 9, St. George’s ChurchClifton Park, NY Thursdays 2pm ~ 5pm July through October www.saratogafarmersmarket.org Everything sold at the Saratoga Farmers’ Market must begrown or produced by the vendor. This has been our policysince our first market 32 years ago! You’ll find an abundance offruits, vegetables, meats, eggs, poultry, milk, cheese, bakedgoods, soaps, jams, yogurt, bedding plants, cut flowers, pottedplants, decorative planters, herbs, peanut butter, apples, honey,and so much more! Don’t miss the live music, special eventsand food tastings! Come for the food, stay for the fun! Checkus out at www.saratogafarmersmarket.org

Schenectady Farmers MarketMay through October the Schenectady Farmers Market iseach Thursday 9am-1:30pm in historic downtown Schenectadyat City Hall in the heart of the downtown arts, shopping, anddining district. Each Tuesday the market is located at the EllisHospital-McClellan Campus parking lot on the corner ofMcClellan Street and Bradley Boulevard from 9am-1pm.Credit/Debit Cards and Food Stamp (SNAP) benefits accepted.

Schenectady GreenmarketSchenectady Greenmarket is a year-round market held Sundays10-2. November-April inside Proctors, May-October around CityHall. Enjoy live music, prepared food and the region's freshestgreens, herbs, vegetables, fruit, cider, eggs, milk, cheese, bakedgood, muesli, peanut butter, honey, jelly, jam, tea, beef, chicken,pork, wine, pesto, artisanal wares, plants, flowers, pottery,demonstrations, children’s activities and community groups!

Troy Neighborhood Farmers MarketsGood Food, Good People in two locations - Downtown FarmersMarket Tuesdays, 10:30am - 1:30pm, June 1st - Sept. 28th 6th Ave.between Fulton and Broadway. Little Italy Farmers MarketWednesdays, 3-6pm, June 2nd - October 13th, Hill Streetbetween Washington and Liberty FMNP, WIC, credit/debit cardsaccepted rain or shine. www.troyneighborhoodmkt.com.

Troy Waterfront Farmers MarketJust off River Street, Downtown Troy, Saturdays 9-1. We’re morethan a farmers’ market—for over 10 years, we've provided acommunity gathering place with music, great food and familyactivities! Each Saturday, thousands of savvy shoppers from acrossthe Capital Region come to shop, dine, relax and visit with familyand friends. Visit www.troymarket.org for more information!From our farms to your family! Won’t you join us?

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MARKETS

Beekman Street Bistro62 Beekman StreetSaratoga Springs, NY 12866(518) 581-1816www.thebeekmanstreetbistro.comWe are committed to using local andsustainable products in the dishes we

create. Saratoga Springs being the heart of Upstate NY’s farmingcountry makes this relationship a great fit. The farmingcommunities offer and abundance of the freshest seasonalproduce and meats which make it possible to practice thephilosophy of “Farm to Table.” The evolving menu ensures thatevery dining experience is as fresh and innovative as the first!

Farmhouse on Top of the WorldKimberly Feeny441 Lockhart Mountain RoadLake George, NY 12845(518) 668-3000kim@topoftheworldgolfresort.comwww.topoftheworldgolfresort.comThe Farmhouse on Top of the World is a chef-owned andoperated restaurant which showcases produce from our farmsand meats, dairy and cheeses from area farms. Our menuchanges to reflect the best local and seasonal products andsustainable seafood. Delicious wine, beer and cocktail lists.Open Tuesday – Sunday on the east side of Lake George. Comesee our beautiful views, and share our passion for local food!Member of the Slow Food Co-operative.

Fifty South Restaurant & Bar2128 Doubleday Avenue (Route 50)Ballston Spa, NY 12020](518) 884-2926www.fiftysouth.comLocated just 3 miles south of SPAC, open for breakfast lunchand dinner 7 days a week. We are dedicated to using local,organic, and sustainably farmed products. We have a boutiquewine list and love to accommodate peoples dietary concerns.We are vegan and vegetarian, Gluten free. Reservationsacceptable. Join our family. Kisses kk

Lakeside Farms Country Store,Restaurant and Garden Center336 Schauber RoadBallston Lake, NY 12019(518) 399-8359www.lakesidefarmscidermill.comEnjoy a meal in our country dining areawhere we offer made-to-order fresh cookedbreakfasts and specialty lunches every day.We feature grilled and deli sandwiches onhome-baked breads, homemade soups,delicious deli salads and fresh vegetables.End your meal with a decadent dessert fromour bakery shop.

Max London's Restaurant & Bar466 Broadway Saratoga Springs, NY 12866 (518) [email protected] London’s is a restaurant and bar committed to a highstandard of food and drink, where using what is local andseasonal affects all of our menu choices. We strive to create anatmosphere that is sophisticated yet comfortable, where onecan enjoy a glass of organic wine, a pint of craft beer brewedtwenty miles away or simply a wood-fired pizza. Stop in whenyou’re in Saratoga Springs for Sunday brunch, lunch, dinner, orlate night.

New World Bistro and Bar300 Delaware AvenueAlbany, NY 12208(518) 694-0520www.newworldbistrobar.comGlobal Flavor - Local Pride. New World Bistro Bar features Chef Ric Orlando’s “global soulfood,” emphasizing local and sustainable meats, produce andseafood. The healthy, lustily seasoned and assertive dishes of theAmerican Melting Pot. Creative vegan, vegetarian and gluten-free dishes. Many of our ingredients are regional, organic andsustainable and that list keeps growing! We use fresh localtomatoes in summer, dried in winter, fresh corn in summer,polenta in winter... Simple stuff, right? We can all live better ifwe begin to expect restaurants to make great meals withoutencouraging chemists to invent indestructible foods. Dinner 7days a week at 5 pm, Sunday Brunch 11am – 3pm. Cateringavailable.

One Caroline Street Bistro1 Caroline Street Saratoga Springs, NY 12866(518) 587-2026www.onecaroline.comA busy little bistro located off Broadway in downtown SaratogaSprings, featuring what we like to call global comfort food fromlocal sources. Our cozy atmosphere, live music and utilization of


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the freshest ingredients create anexperience that will tantalize all of yoursenses. We also feature many vegetarianchoices. Live music nightly during thesummer months and certain week days andweekends during the fall and winter. Wetake pride in our relationship with ourlocal farmers and want to share our andtheir hard work and enthusiasm byproviding a flavor packed meal made fromfresh and sustainable ingredients leavingyou and the environment happy andhealthy. We feature high quality organicand heirloom vegetables from local farms.We use free-range, hormone and chemicalfree lamb, beef, chicken, veal and otherquality meats. All of our fish and seafoodis purchased thoughtfully and with greatconcern for the environment.

Spoonful Kitchen and Catering, LLCSue Quillio & Tim Holmes11800 State Route 40Easton, NY(518) [email protected] ~ Spoonful Kitchen and CateringWe prepare handcrafted, authentic foodsourced from local farms, regionalproducers and purveyors of quality foods.This sustainable practice is the foundationof our business and supplies us with someof the best foods we've tasted, supports ourlocal economy and connects us to the land.Catering your next barbeque birthdaybash, coming out celebration, coffeeklatch, family fete, movable feast, holidayget together, ladies lunch, summer shindig,solstice soiree weddings and commitmentceremonies!

Village Pizzeria & Ristorante2727 Route 29 East Galway, NY(518) 882-9431 www.villagepizzeria.comEnjoy an Italian family atmosphere andREAL homemade Italian dishes, generousportions at moderate prices, served withour famous Old-Fashioned bread. Choosefrom our entrees of pasta, seafood, veal,chicken and beef or choose from ourcreative daily specials. Enjoy our selectionof pizza, Specialty pizza, gourmet Pizza,Stromboli, and Calzones. Your health isour concern - we now have gluten-free &

whole wheatpizza and pastaand gluten-freebeer available.We grow manyof our vegetableson site in ourgardens. Checkout our award winning wine list, you will beamazed! We also have covered patio seatingto enjoy al fresco dining and a bocce courtto pass the time. We also have liveentertainment to keep you amused.


FARM to FORK GUIDE

DINING



Although you'll see an abundance ofproduce early on in the season at regionalfarmers' markets and farm stands, nothing isa more welcome signal of the warmerseason than fresh-picked berries. The burstof sweetness never seems to last longenough, but with a little forethought, youcan preserve your harvest for usethroughout the year.Strawberries are the first out of the gate(mid- to late-June) and are packed withVitamin C, and they also provide a punch ofiron and potassium. Think beyond thetraditional strawberry shortcake, with chilledstrawberry soup, strawberry coulis (a thickpuree) or a bright salsa to accompany a tunasteak or chicken breast. Desserts likemacerated strawberries (strawberriessoaked or marinated in a liqueur) orstrawberries with zabaglione (a frothycustard made from marsala and egg yolksand served over cake or fruit) are allfavorites that augment your menus throughthe early summer.Blueberries and early raspberries are next up(mid- to late-July) and provide ampleopportunity for creative cooking. Cobblers,tarts, pies, soups, and smoothies - colorfuland nutritious additions to warm-weathercuisine.As the summer winds down, the late harvestraspberries are in abundance as the last kissof summer. The majority of the raspberrieswe find are red, with varieties of black andgolden also available. Since these berriesare quite delicate, they don't ship well(another reason why procuring at thefarmers' market, a farm stand, or at a u-pickfarm is a good idea) and can't withstand thetreatment you might give a strawberry orblueberry. Enjoyed fully on its own, just-picked without adornment, raspberries arealso an indulgence appreciated with a bit ofwhipped cream or dropped in a glass ofbubbly mineral water or champagne.When scheduling a family outing at a u-pickfarm, know that you're getting anexperience that not only provides you withthe best tasting fruit, but that you'resupporting your local farmers and producersas well as your local economy.Some tips to make your berry-pickingexperience a fun one:DRESS FOR THE WEATHER. Since you'll beoutdoors, bring along a light jacket orsweater for early morning (cooler

temperature) picking and don't forget toapply sunscreen, even for the cloudy days;CALL AHEAD FOR PICKING SCHEDULES.Weather plays a major role in the availabilityof crops -- typically mid- to late-June startsthe strawberry season, while blueberries areavailable during July, and raspberries(depending on the variety) are availablestarting mid-July for the summer variety andfall-bearing raspberries like Heritage andAutumn Bliss allow for picking until mid-October (or when the temperature dips to 28degrees F.)BUCKETS. Most farms supply buckets thatyou can use to pick the fruit, but you canusually save money by bringing your owncontainer in which to transport your berrieshome;BUGS. You'll be picking your berries out innature's kingdom - the home of bees, ants,birds, and butterflies. If you have an allergicreaction to bees or bug bites, bring along theappropriate medications;PICK ONLY THE RIPENED FRUIT.Blueberries tendto drop into your hand when ripe, andraspberries pull easily from the cluster.Blueberries, for example, are ripe when theyhave turned a purple-blue color, not reddish

blue, but can ripen left at room temperature andwill keep in the refrigerator for almost a week;WAIT TO WASH the fruit until you're ready touse it -- water on picked berries promotesmold growth;IF YOU'RE FREEZING THE FRUIT, try to freezeas close to your harvest time as possible.Use either freezer-quality plastic containersor if you're using non-rigid containers(bags), make certain they are also thethicker, freezer-quality variety to protect thefruit from freezer burn. Berries are delicateand if you're freezing in bags, the bagsshouldn't be stacked until they are frozen;REMEMBER that our farmers and producersgrow the fruit, mow, prune, weed, andfertilize the plants from which you pick -- alltaking time and money. Their return on thisinvestment is the income from the fruit. Beaware that eating more than a small handfulof berries while picking is, inappropriate --and may also mean that a farmer can't stayin business over the long haul if they aren'tfairly compensated for the fruit theyproduce. Berry picking etiquette alsoincludes paying for all that you pick --including the unripe ones you might haveinadvertently picked.

Celebrating the Season with BerriesBy Annette Nielsen


2010 marks 20 years since Congress createdUSDA Certified Organic. Foisting this on areluctant, resistant USDA was a grassrootsGreen Revolution in its time, empowered bya wave of citizen activism unprecedentedsince the Vietnam War resistance.

Appropriately, 2010 will birth a newmovement to go “beyond organic”—a newGreen Revolution—to grow and marketfoods with a new standard of true quality:nutrient content. This Biological Agricultureis a giant step ahead to nutrient-densestandards of farming and food quality—thefoundation for a sustainable food system.

In the 80s, when we started organiccertification—reluctantly, unhappily, werestricted anyone from marketing organicfood with any nutritional claim. At the time,we couldn't reliably produce, verify andauthenticate such food.

Now, 20 years later, food with highernutrient content can be reliably grown bystandardized practices. We can now easilyverify this nutritional quality. We can nowtrack foods from farm to market to assureauthenticity. We can now go “beyondorganic.”

In early February in Barre, Massachusetts,over 100 growers attended Dr. ArdenAndersen's 3-day training on Soil MineralNutrition, co-sponsored by the Real Food

Campaign, Remineralize the Earth andNOFA-MA. At the end, growers gave Dr.Andersen a long, enthusiastic standingovation. Clearly, the next revolution infarming and food quality is underway.(NOTE: This 3-day training is available on CDfrom NOFA-MA.)

Arden Andersen grew up on a Michigandairy farm. He took early interest inconnections between soil fertility, cropquality, nutrient content, and animal health.He left the farm for college, then medicalschool, but never lost his focus onagricultural roots of health and disease.Arden got a PhD in Biophysics, and began tosee organisms and ecosystems as energy,not just chemistry.

AS A MEDICAL DOCTOR, ARDENQUESTIONED patients on diet, andcounseled them on food quality andnutrition. Arden saw farm families withdegenerative conditions from toxic chemicalexposure. Among all clients, he sawincreasing allergies and reactive illness.After years of medical practice, he realizedmodern agriculture can’t grow food withadequate, healthy nutrition.

Thus, Arden began a journey back intoagriculture, working with farmers to growcrops with higher nutrient content. Alongthe way, Arden studied under Carey Reams,Dan Skow, William Albrecht, and otherpioneers in soil fertility and crop quality.

In two decades as a farm consultant onthree continents, Dr. Andersen taughtgrowers how to successfully increase theirsoil minerals and biology, and boost cropquality. Arden insists he simply applies tosoil the same principles of science helearned in medicine apply to a human body.Fertility, like our blood, begins as a completemineral menu—major, minor, traceelements, and even the least of all—thenano- and pico-elements.

Once these elements are in properproportion in liquid solution, then biologygets organized for optimum function. Whenthe Soil Food Web is resident in stable,functional communities, micro-organismsmanage soil for the farmer —adjust pH,digest organic carbon, maintain calcium &phosphorus, capture & release nitrogen,water storage, and more. This new GreenRevolution moves agriculture from a 20thcentury chemical mindset to a biology

paradigm that recognizes the soil is acommunity, beginning with the least andsmallest life.

THIS NEW MOVEMENT SPROUTED lastDecember in St. Louis at the Acres USAconference. After months of plans andpreparation, no press conference or flashypublicity trumpeted this sprout. Just a newbooth in the trade show staffed by oneyoung man: Daniel Kittredge—an earnestfarmer from Concord, Massachusetts—historic site in America’s Revolution. Afarmer who went to India to work with Dr.Vandana Shiva to resist GMO seeds muscledinto markets by Monsanto. A farmer whoherded sheep on Navajo Reservation in theSouthwest. A farmer who decided to sparka new, true green revolution.

Since Dr. Andersen’s February training,Daniel has taught “nutrient-dense” all overthe Northeast. Many more growers signedup to learn how to grow crops with highernutrient content. Daniel created The RealFood Campaign website, and opened awarehouse to distribute equipment andsupplies for nutrient-dense production. He israising money from memberships and salesto finance the complex organizationrequired to deliver a certified and authenticproduct to the market.

All while he bought a farm of his own,rehabbed the old farmhouse, and managedanother farm nearby. His family moved inthis April.

THE NUTRIENT-DENSE CAMPAIGNthe future of eating is a secret of soil

By David Yarrow


The emerging biological paradigm forfarming requires a more rigorous disciplinethan organic. Growing nutrient-dense foodbegins by boosting and balancing the soil’smajor minerals and trace elements. Thissimple, elemental soil science starts withcareful soil tests and direct mineralapplications, supplemented by soil drenchesand foliar sprays of trace elements andinoculants.

Once minerals are restored and in balance,microbials are introduced by variousstrategies and substances. This begins theshift from chemical to biological agriculture.The goal of a nutrient-dense grower is tocreate optimum living conditions for theSoil Food Web. Since chemically drenchedsoils are largely sterile, new growers mustimport these micro-organisms, or culturethem on their farms.

Once healthy, stable communities exist insoil, the microbes feed the plants inexchange for some solar sweetness, andinsect and disease troubles evaporate.

To monitor plant health and nutrientdensity, growers measure their crops’“Brix”—named for a French scientist whodeveloped a device to assay sugar in winegrapes. Brix measures the solids dissolvedin plant sap, which is mostly sugar—carbonfixed into carbohydrates by photosynthesis.This sunshine sweetness in solution is liquidenergy to power cells and organisms.

A routine practice of nutrient-densegrowers is to daily collect leaves fromplants in the field. A drop of sap issqueezed from a leaf petiole onto a prism ina refractometer, a simple hand-held deviceto measure the angle light is bent(refracted) passing through the plant sap.Plants with Brix levels above a minimumhave adequate energy and nutrients, andwill thrive without pests or disease to yieldnutrient-dense crops. But if Brix is low,plants are starving for energy, short onnutrients stressed, not metabolizingproperly.

The goal of a nutrient-dense grower is togrow crops with consistently high Brix level.The foundation is soil with balanced, fullspectrum minerals, and microbials to digestand feed the plants. With steady supply ofsugar, minerals and bionutrients, plants arestrong and vigorous, and don’t need rescuewith toxic chemicals.

Consumers can measure Brix in markets toevaluate nutrient content, and thusnutritional quality.

TRAINING NUTRIENT-DENSE GROWERS isDan’s immediate challenge. Unless farmers

decide to change their methods, andembrace newer, higher standards, nothingwill change. Many quality-conscious, earth-aware farmers and gardeners are signed upfor the training. Each needs perhaps twoyears to apply materials, master methods,improve soil fertility, and upgradeproduction practices. Soil, too, needs twoyears to become well-endowed, organizedand functional. This new green revolutionneeds a few growing seasons to get started.

But the Organic Revolution wasn’t won byfarmers. Many facets of the food systemunited to force federal adoption of“unscientific” and “anti-chemical” foodquality standards. Farmers joined byconsumers, processors, retailers, gardeners,environmentalists, artists, actors, even somescientists. This unprecedented activist armymade “organic” the fastest growing sectorin the food economy.

In the 21st century, a similar alliance—thistime with science—must empower a newtransformation in markets.

This year Daniel will launch an onlinedirectory of nutrient-dense growers and alibrary of literature—especially scientificresearch reports—on nutrient density. He isrecruiting a panel of experts to draftProduction Standards to identify and certifynutrient-dense growers. Another lengthyprocess is needed to establish credible thirdparty certification. These complexprocesses of deliberation will evolve in thenext two years.

This new Green Revolution underway in theNortheast is sprouting elsewhere in NorthAmerica, and also in Canada, Britain,Australia, and New Zealand. A minimum ofeducation and promotion should makeNutrient-Dense food quite visible andpopular among conscious consumers,provoking steady, strong market demand,and premium prices for farmers who growthese foods.

Every day every human must eat. “You arewhat you eat” applies to personal biology,but also to our collective economy. In anycommunity, food is the fundamental,universal commodity and service thatgenerates true wealth, and circulates tocreate an economy. If this ceaseless dailyappetite of humans is harnessed to socialchange, technological revolution andecological restoration, this transformationto a sustainable society can happen.

Soon, consumers can choose to go "beyondorganic" for their appetite and money andbuy food with verifiable higher nutrientcontent. Then we can literally "eat our wayto the future.”


“[the foundation of health] is diet and the nutritional integrity ofthe food we eat and the nutritional integrity of the soil upon which

the food is grown. To me, this is real medicine…”-Dr. Arden Andersen, Real Medicine Real Health

The era of “industrial agriculture” has greatly increased the totalquantity of calories produced on farms in the United States;unfortunately this increased production has been built uponunsustainable growing practices. A few of these practices are 1) a reliance on fossil fuels for inputs,2) a heavy use of chemical pesticides, herbicides, and fungicides, and 3) tillage and soil management practices that result in widespreadsoil erosion.Unfortunately, this increase in quantity has been accompanied by asimultaneous decrease in quality. We have experienced widespreadnutrient decline in our grains, fruits, and vegetables. This decline hasbeen well documented over the past 5 years. This decline is attributedto a number of factors especially long-term soil degradation, andbreeding crops for size and shipping quality instead of flavor andnutrition.Minerals and nutrients are naturally distributed throughout the globeby three methods: 1) volcanism 2) glacial deposits and 3) siltationfrom erosion and floods. Some nutrients are held in the soil, either inorganic matter or attached to soil colloids. Overtime rock and otherparent material will degrade to increase nutrient availability in thesoil; but this build up will be offset by losses due to crop uptake andleaching due to precipitation. Northeast soils are often acidic; a lowpH usually indicates hydrogen has replaced calcium and othernutrients in the soil. Understanding the link between the sustainablemanagement of soils and the nutrient content of the foods grown inthem helps you make healthy food choices for your family. Keep inmind the following guidelines when growing your own food.WHAT CAN I DO?1. Take an annual soil test to measure the amounts and balance ofnutrients in the soil. If possible, also submit a soil test to a lab thatperforms weak-acid tests such as Int’l Ag. Labs to gauge availablenutrients.2. Use fertilizers, amendments, and soil practices that build up soilbiology, balance the minerals, and create the ideal physical structure.Examples include hi-calcium limestone and soft rock phosphate, aswell as other organic and/or rock mineral fertilizers.3. Include a focus on available Calcium (Ca) and Phosphorous (P)levels in the soil; Ca levels impact the availability of other soilnutrients and Phosphorous is a catalyst necessary for photosynthesis.4. Purchase a refractometer to measure the brix (dissolved sugarlevels in a liquid, a gauge of photosynthetic activity which is oftencorrelated with overall nutrient density) levels in the plant and fruit.5. Learn More! Real Medicine, Real Health” by Dr. Arden Andersen,Holographic Health Press (2006), “Still No Free Lunch:Nutrient Levelsin U.S. Food Supply Eroded By Pursuit of High Yields” by BrianHalweil. Worldwatch Institute (2007) at www.organic-center.org/science.nutri.php

Derek Christianson is the owner of Brix Bounty Farm in Dartmouth, MA. BrixBounty Farm aims to produce and promote the production of nutrient densefoods, using sustainable growing methods that focus on improving soil healthfor long-term agricultural viability.

Growing Nutrient Dense Foods

By Derek Christianson



In the commodity world of the industrialfood system, standards reflect theconvenience of the distributor andmanufacturer, not nutrition or taste. Incontrast, local food implies food with a faceand a place -- raised with care and integrityby a particular farmer. It’s a corrective toanonymous food that only PR firms standbehind.

With the local foods movement goingmainstream, it was inevitable that Big Food(Food, Inc.) would latch on to the banner oflocal. After all, they have grabbed ontonatural, sustainable, and every other termthat emerged at the grassroots todistinguish more authentic food. Megabrand Frito-Lay presents a particularlycynical example with its advertisements inMaine and Idaho of their “local” potatochips!

Numerous sales outlets, many of them small,are also benefiting from the local foodsmovement while selling foods that aren’tfrom local farms. One example is smallslaughterhouses whose retail shops sellmidwestern beef and pork that they cut andwrap or make sausage from. Another wouldbe farm stands that sell jams and jellieslabeled for a local farm by the factory thatspecializes in this type of business. In neithercase do the end sellers have to engage inany false advertising for customers to getthe wrong impression.

But bemoaning such travesties is not thepoint of this open letter. Instead in the besttradition of the Regional Farm & FoodProject, I want to call attention to ourresponsibility to put out own houses inorder. Let us consider the truthfulness of ourhomemade institutions.

The Troy Waterfront Farmers Market Vision

In the late 1990s, I spearheaded thecommittee that envisioned and then startedthe Troy Waterfront Farmers Market. As acofounder, I recall our sense of purpose. Themarket was formed as an opportunity forlocal farmers as well as a communitygathering place, or modern commons, if youwill.

The market founders were absolutelycommitted to the concept of producer-only.Farmers would be able to sell only what they

grew on their farms. We recognized thatallowing vendors to buy in any products atall would lead to a slippery slope fraughtwith consumer confusion and enforcementdifficulties. Allowing exceptions can causeresentment and division among vendors.

Above all, we wanted the public to trust thatthe farmers raised the produce and animalproducts that they were selling. Andsimilarly, for them to be able to trust that thecraftspeople and food processors made theirgoods themselves.

I recall more than one organic farmer tellingme of customers at little farmers marketsasking why they didn’t have tomatoes inJune. When the farmers said theirs weren’tmature yet, they were advised to buy somefrom a wholesaler. That was not what wedesired.

Farmer involved in the beginning of the TroyMarket wanted a level playing field, as theygenerally still do. Reselling purchased farmproducts can yield more profits for vendorsthan actually growing them, and it takesmuch less effort! Savvy farmers predicteddire consequences resulting -- a race to the

bottom with lower process and poorerquality.

PREPARED FOODS CAN BE LOCAL, TOO.

In the first year of the Troy Farmers Market,we were eager for prepared food vendors.In keeping with the mission of the market,we requested prospective vendors use localingredients when available. For the mostpart, they said they couldn’t, due to higherprices. That was almost ten years ago. Whilesome prepared food vendors use their ownor other local foods, often from fellowmarket vendors, the issue has dropped offthe radar

I got another perspective in Septemberwhen I attended the Maine CommonGround Country Fair, that state’s largest fair,along with 51,000 other people.The sponsor,Maine Organic Farmers and GardenersAssociation, has always required vendors touse only Maine organic ingredients in thefoods they sell at this spectacular four-dayevent. The rule, like the fair, is over thirtyyears old. Fair organizers took a leap of faithwith it and they showed what is possible. It’s

The Importance of Integrity in local foods:An Open Letter to Farmers Markets

By Tracy FrischPhotos by David Delozier


been a tremendous success, and a boon tolocal farmers and processors.

RECOMMENDATIONS TO REACHTOWARD THE FUTURE

The local foods movement is ready to forgeahead to the next level. Let’s push theenvelope, rather than rest on our laurels.Here’s my recipe to ensure that producer-only markets are what they claim to be --and that they stretch to all that they canbecome!

1. Farmers markets must decide to stoplooking the other way at infractions, largeand small, to their producer-only rule. At thepremier area farmers markets such as Troy,farmers buying in and reselling product are

pretty rare, but it has been allowed to occur.

2. Each farmers market, preferably in amulti-market collaboration, should beginroutinely inspecting all farms, with othervendors phased in, too. Inspectors must beknowledgeable and trained. Greenmarket inNew York City is a resource for organizing aviable program.

3. All credible complaints must beaggressively investigated to dispel suspicionof reselling. Vendors breaking this cardinalrule undermine the whole community.

4. Effective enforcement is essential to detercheating, even when it requires withdrawingsomeone’s privilege to be a vendor in themarket.

5. To raise the bar for processed andprepared foods, start by taking stock of whatis sold at your market. Which prepared andprocessed foods are made from scratch? Areany local ingredients used? Do food vendorsget ingredients that could be sourced locally

from area farms, including their own, or fromwholesalers or somewhere else?

Then consider what constitutes anappropriate processed food. Does peanutbutter fit the definition? Should the productadd anything to the local farm economy?What does handmade mean? Does themarket allow another food processor (or afactory) to “co-pack” prepared foods?Where does it draw the line?

6. Market organizations should take steps tohelp customers become better informed, sothey don’t hold false assumptions. Somemarket goers hold unfounded beliefs such asthat all produce there is organically grown

or that the meats all come from pasturedlivestock. Full and accurate disclosure is key,whatever way a market decides to assistshoppers in distinguishing among productsand vendors.

7. Finally, for crafts vendors, the meaning of

local and producer-only deserves adeliberate discussion. For instance, if a typeof craft can be made with local rawingredients, should this be required? In thegreater Capital Region of New York, weenjoy good access to top quality local foods.Our star farmers markets have contributed

mightily to this ready availability. In theprocess they have created what some wouldcall a “brand” that signifies integrity andauthenticity. We need to preserve – andbuild on -- the enviable and fairly uniquesituation that we have created. Over the lastdecade, the environment has changed.Todaywords like “local food” are banded aboutalmost indiscriminately, and morecompetition has developed from all quarters.Let’s be vigilant to protect what makes usspecial. We must continue to differentiateourselves and keep our edge sharp and clear.As we forge ahead, we can stay true to ourmission and more fully realize it!


So often I've heard people claim “eatinghealthy is too expensive”. With our currenteconomy, many people are buying more intothis claim. I think #1: The method ofmarketing foods in our culture, #2: TheAmerican “food service culture”, and #3:The family norms around food are importantcomponents of our lives that have becomeso steered away from whole, moresustainable foods, that sustainable wholefoods eating has become a thing of the pastfor many people. Organic “clean” eatinghas become more of an art form and achallenge than it needs or should be. Andtherefore, economics is tied all around thesechallenges.It is very possible to eat healthy and notspend above the food budget. I see myclients achieve this all the time. Creating a(eating) life-style that uniquely works for one-self and supports a healthy and affordablediet, is very significant to living and“enduring” the times we live in. Doing soreally will support everything in a persons life.And as we know, it is very significant to thepreservation of our land and animals as well.

Some of the life-style factors, and thereforechanges, this involves are the locations ofwhere to purchase foods, the type of foodsto purchase and how foods are prepared andcooked. The change(s) does not have to bea 360 degrees change from where you are;that usually does not work. Choose one ormore factores that are “doable with someeffort” and then build by choosing morefrom there. Below is a list of life-stylechanges that will help anyone stick to abudget while eating healthy.

Sustainable Nutrition 22 - Healthy Eating Affordable HealthBy Mary Beth McCuewww.SaratogaNutrition.comBelow is 1/2 the list. For the other 1/2, pleasepick up the current issue of The HealingSprings Journal. Cut out both articles andplace on your refrigerator door at home andat work. This can be your first changeaccomplished.

1. PLAN A MENU. Plan a two-week menuahead of time for each season, and buildfrom here. This will help with a shoppinglist. Go to whole foods websites likewholefoodsmarket.com, traderjoes.com,retreat centers like kripalu.org or our localHonest Weight Food Co-op at hwfc.com.These all have simple, whole foods, plantbased recipes that center around localseasonal sustainable foods.2. FARMERS MARKETS: Many markets nowrun year round - as they do in our area. Wehave a year round farmers market inSaratoga & Troy. They are more economicalthen conventional grocery shopping becausethe middle man between the farmers andyourself are eliminated. In addition, sincethey are local, transportation cost are lowerthan costs to ship from non-local areas,there are no packaging costs, no foodwashing or preparation (cutting) costs. Thisis all beneficial to the environment as well.Most valuable is that the foods are organicor sustainable (ie. may have a very mild

pesticide spray or just not certified organic)and are picked at ripen stage and thereforeat the highest nutritional state. This is notthe case for any plant foods that are notlocal. Most organics produce in chaingrocery stores do not contain the nutritionalvalue that local or regional plants have. Theyare devoid of the one important element youneed from them - nutrients. Most are fromout of our region, such as California. Try tomake the farmers market a regular part ofyour life, even if you go once every 2 or 3weeks. Bring your kids and teach themabout real healthy foods.3. CONSIDER HOME DELIVERY ORGANICS:Take turns with friends going to the farmersmarkets, or picking-up your weekly farmshare, and deliver a bag to a friends' door.Or consider an organic home deliveryservice. A new service in our area can becontacted at www.clkorganics.com.4. SHOP AT FOOD CO-OPS/BUY IN BULK:We have two in our area. The Niskayuna Co-op and the Honest Weight Food Co-op.Produce is similar to the farmers' marketadvantages, and most are regional. Thereare many items like grains, nuts, legumes,flours, etc. that can be purchased in bulk. Inaddition, there are church or othercommunity groups that purchase bulkseveral times per year.5. DECREASE MEAT AND “COMPLETEPROTEIN” CONSUMPTION. We do not needto eat these foods daily for health. Decreaseweekly food costs by replacing meat or fishmeals with nut butter sandwiches, hummuson flat breads with sliced tomatoes andsliced cucumbers, and a plethora of dishesone can do with other legumes such as lentilsoups, chili, baked beans, chick peas andseeds on salads, kidney beans and freshtomatoes and pesto on pastas, and the listgoes on.6. NAVIGATE THE SUPERMARKETS WISELY.For those that purchase in traditionalgrocery stores, try to eliminate a lot ofunnecessary purchases by starting on theoutside ring and try to purchase there themajority of the time. This is where you willfind fruits and vegetables, meats, dairyproducts, and some of your grains. This areais where the majority of whole foods are.This is also where the prepared meals,bakery and other tempting foods are thatcan greatly add to your food and healthcosts - while providing little to no nutritionalvalue.7. BATCH COOK. You may choose to cookmore than you need and freeze the left-over's for another time. Many items likesoups, stews, chili, and meatballs can be

EatingOrganic &Sustainable

Foodsdoesn'thave to

Bust Budget By Mary Beth McCue RD LDN CDNIntegrative and Functional Nutritionist


easily batch prepared. Try it once a month. This cuts down on foodpreparation.In addition, seasonally available, locally produced organic foods canbe frozen, dehydrated or preserved to further contain a family'smonthly food costs. Do this with friends and trade foods that youprepare for storage.8. CHANGE YOUR PROGRAMMING. If your programming (whatyou tell yourself and others) about whole sustainable eating is “Thisis going to be hard, or I do not have any time for this, or this isexpensive, etc. etc. “, then it simply will be. What ever you declareto be your reality in life will be, and will continue to be your reality.It is what you will continue to manifest. Educate your self, as in thisarticle. Start with small steps in whatever unique way you need toand once you shift your reality to doing something different and seethe benefits, you will continue to do it and you will continue to drawmore of it into your life. It is that simple.9. EATING LESS OF THE PLETHORA OF “EMPTY-CALORIE” FOODSavailable everywhere, like chips, soda, cookies and candy, or a drive-thru. Improve your health and prevent unnecessary spending. Gointo a convenient or grocery store sometime just for the purpose oflooking around at all the prepared foods that are barely a food. Youcan buy a lot of apples, carrots, potatoes, bananas, etc. for the priceof large bags of chips, boxes of cookies, containers of ice cream, etc.etc.10. TRY A NEW RECIPE once every week or two to help increase yourvariety of home whole foods cooking. Start a Recipe Swap, or mealswap with friends to create some fun with this. There are manywhole foods recipe websites. Go to whole foods websites likewholefoodsmarket.com, traderjoes.com, retreat centers likekripalu.org or our local Honest Weight Food Co-op at hwfc.com.11. GET SUPPORT. We all need support and help, especially when weare creating new life-styles. Seek a friend, find a group that supportsthe changes - such as members at an organic farm or people at thefarmers market Consult with a professional to help implement thesechanges.The best investment you will every make can be from eating in a waythat supports your health. This will positively affect the environmentand everything in your life. It is a “full-cycle” process that benefitsand gives back to all.Most, if not all, of the negative conditions the body experiences,come from stress and/or toxicity. Overweight, underweight, heart

disease, digestive imbalances, depression, aging are just a fewconditions on the menu of items many people are challenges with.Eating non-whole foods the majority of the time, takingpharmaceuticals to “replace nutrients” needed to resolve healthconditions are two major reasons why our culture is experiencingsuch decline in health. Choosing a more sustainable diet of wholefoods that are mostly or all devoid of chemicals, pesticides,pharmaceuticals, etc. is the foundation to doing your part for yourbody and your life.

Mary Beth McCue RD, LDN, CDN is an Integrative and FunctionalDietitian, certified and licensed Nutritionist in NY and MA.

Cheap & Delicious RecipeDoubly Red Potato Salad

6 cups quartered small red, or any other, potatoes (about 2 lbs)1 pound small red, or any other, beets, tops trimmed1 teaspoon salt1 cup diced red onion (1 large fresh dug spring onion, if available)1/2 cup minced fresh dill1/2 cup pitted Kalamata olives, sliced in half lengthwise1/2 box Mori Nu lite silken extra firm tofu2 tablespoons white wine vinegar1/4 cup vegan sour cream or 1/4 cup soy yogurt

Conventional Directions:Steam the potatoes over boiling water until they are tender, 10 to 12minutes. Drain and cool. Cook the beets, until they are tender, about12 to 15 minutes, in enough boiling water to just cover them. Drain,cool and slip off the skin. Cut the beets into 1-inch cubes.Gently combine the potatoes and beets in a large bowl,along with the salt, onion, dill and olives. Put the tofu in the blender with the vinegar. Blend until smooth and pour into a small bowl. Stir the vegan sour cream into the tofu blend and fold into the salad. Chill and serve, or serve at roomtemperature.Note:You can substitute 1/2 cup regularor vegan mayonnaise for the blendedtofu mixture. Serves 8-10.

