In Canadian Sarah Elton’s new book, Consumed, she lays out a loose plan to rescue the world’s farmland and food. Although this reviewer has read many books on the plights of industrial food, this is the first book I’ve read where the author visited three continents to gather her data and stories. The latter is important to me because it’s these narratives of small farmers that are pointing the way of the future.
Elton explains a familiar fact-that the world’s industrialized food production system has only been in operation for 50 years. Throughout her book, she details the effects of these big, mono crop farms on our soil and seeds. She and countless other writers report the losses of fertile soil, indigenous farming practices, local economies, seeds and good food. I kept thinking about the lesson of the Irish potato famine, the lesson thoroughly ignored by the industrial farming world. In a word, it’s biodiversity that only can exist in a sustainable environment. And sustainable isn’t part of the Venn diagram of industrialized food but global warming and pollution are.
I also realized that this industrialized model of food production is what is prompting the development of GMO-genetically modified organisms. Elton acknowledges that technology may temporarily help to increase food production but she rightly worries that the current GMOs do nothing to improve soil, save seeds, improve sustainable environments or provide us with better food.
There’s plenty of well-researched information here supporting the Chicken Little view of industrial farming but, to Elton’s credit, she provides hope when she lays out a plan reversing our current system in the next 50 years. To ensure the future of safe food, she gives examples stretching across three continents of farmers reclaiming their land and practices. They do this through sustainable farming-forsaking pesticides, saving seeds, forming co-ops and SELLING DIRECTLY TO THE CONSUMER.
And here, I’ve saved the best for last. Elton writes about the role of us-the eaters! Yes, we are the consumers that can save soils, seeds, sustainable farming practices and create a better, natural world. Without us, farmers can’t do their important work. This is no time to sit on the sidelines claiming “no time to cook!” We, too, can be the heroes who buy, cook and eat for a future.
OUR PITCH FOR HELP! We think what follows here gives everyone who believes in Evanston’s Farmers Markets every reason to support Friends’ mission to help all people, regardless of means, to gain access to healthy food. In this season of appeals, we seek your financial support for our LINK program.
Legislators weren’t kidding when they said they would cut food stamp programs. A recent article in the Chicago Tribune (“Families Feel the Pangs of SNAP Cuts,” November 8, 2013) clearly spelled out the changes.
Since 2008, the number of Illinois food stamp recipients jumped from about 1.5 million people to more than 2 million today, an increase of about 33 percent, according to the Illinois Department of Human Services, which administers the program.
Nearly half of Illinois’ recipients — 46 percent — in fiscal year 2011 were children, and 7 percent were elderly. Of those recipients, about a third of the heads of the households — 36 percent — were white, 32 percent were black, 5 percent were Hispanic and the race of another 27 percent was other or unknown, according to a report published by the U.S. Department of Agriculture in 2012.
SNAP recipients across the state will see cuts that vary, based on how much aid each person receives. On average, an individual will see a monthly reduction of $11, officials said. But families with a household of four lost about $36 per month.
In Cook County, more than 1 million individuals were using food stamps in September, the latest figures available. There were 66,940 people using food stamps in Lake County, 68,009 people getting the benefits in Will County and 65,011 in DuPage County.
Since the summer of 2011, Friends of Evanston Farmers Markets has sought and received grants from Northshore University Healthsystem, a Family Foundation and First Bank and Trust to support LINK (Illinois’ food stamp program). LINK card shoppers use their cards at the downtown farmers’ market to purchase fresh and healthy food. Friends gives financial benefits to these shoppers by adding 50-100% to the LINK money withdrawn. Since 2011, Friends has given over $30,000 to LINK shoppers. With SNAP funds reduced, our matching program is more important than ever.
Friends supports LINK users because we know that healthy food for all can lead to healthier living.
Please help us to continue providing access to healthy foods by donating to Friends.
IN DECEMBER, 100% OF THE DONATIONS RECEIVED WILL GO DIRECTLY TO SUPPORT THE LINK PROGRAM.
Donate via the paypal button that you’ll find in every sidebar on our website, as well as the bottom of every page. Or, you can send a check (for “Friends of Evanston Farmers Markets) directly to our treasurer: Rene Sheikh, 1409 Wilder Street, Evanston IL 60202.
Any questions on donations can be directed to friends@
NEW EXPANDED WINTER MARKET – starts Dec. 7
The winter market at the Ecology Center will be much bigger this year with the addition of an outdoor tent on the east side of the building.
The market runs every Saturday, from Dec. 7 through the start of the summer market,
25 to 30 vendors, including some of your favorite farmers, will be selling their produce and products from 9 am – 1 pm. Great ideas for holiday gifts!
The ecology center is located at 2024 N McCormick Blvd, Evanston, IL.
The final visit to Evanston for many of our favorite farms and vendors is to Immanuel Lutheran Church at 616 Lake Street (Sherman and Lake) for a wonderful indoor-outdoor pre-Thanksgiving market. It happens Saturday, November 23 between 8am and 1pm.
Vendor bringing wares include:
The Immanuel Youth Group offer a Market Café. This event raises funds for Youth Group activities.
(Image accompanying this article courtesy of ilcevanston.org)
Chef Vince DiBattista of Union Pizza, Campagnola and Hummingbird Kitchen visited our tent and shared this simple and tasty Bruschetta. Here’s the recipe. He uses Tropea onions from Kinnikinnick Farms. You can find this sweet and mild onion at many stands at the market.
¼ cup chopped rosemary leaves
2 cups extra virgin olive oil
1. Over low heat bring oil and rosemary to a simmer, remove from heat & steep for 30
minutes.
1 quart washed & stemmed shredded kale
1 tsp crushed red pepper flake
2 garlic cloves, thinly sliced
½ cup extra virgin olive oil
1. Heat olive oil until very warm, but not smoking.
2. Add crushed red pepper & garlic and sautee until garlic is fragrant & just golden then add
kale.
3. Cook everything for 1-2 minutes until kale is wilted.
1. Add beans, rosemary oil & garlic to food processor and puree until smooth, about 3
minutes.
4 cups of medium diced Tropea onion
¼ cup olive oil
4 sprigs of thyme
1 bay leaf
1 tbl honey
1. Heat olive oil in sautee pan and add onions, thyme & bay leaf and cook uncovered over low
heat for 5 minutes.
2. Add honey and cook another 7 minutes until golden brown then remove thyme and bay
leaf.
Fold rosemary oil, bean puree & onions together in a large bowl & adjust S&P to taste.
Spread generous amount over warm, olive oil-brushed, grilled bread. Top with grated parmesan.
(photograph courtesy Monica Kusaka)
