By Tom Rivers, Editor Posted 2 June 2020 at 11:53 am
Provided photo
The new Niagara-Orleans dairy princess was crowned on Sunday. Sadie Klumpp of Newfane, left, will serve as an ambassador for the dairy industry. Hayley Roehling of Akron, right, is the dairy princess alternate.
Both Sadie and Hayley are sophomores in college and attend Morrisville State College for Agricultural Science. They both have shown dairy cattle in 4-H for many years. They are eager to promote dairy and share knowledge with the public.
Dairy princesses attend events and meetings to promote dairy products and to talk about the dairy industry, including the nutritional value of milk.
By Tom Rivers, Editor Posted 29 May 2020 at 12:36 pm
Photos by Tom Rivers
KNOWLESVILLE – Boxes of produce are stacked on pallets at the Orleans County 4-H Fairgrounds this morning as part of a distribution from the USDA farmers-to-families produce initiative.
Their were cars lined up on Wood Road by 7 this morning for the distribution that was scheduled to start at 10.
By 11 a.m., about 800 boxes had been picked up out of the 1,200. Each box weighs about 20 pounds.
John Gabalski carries a box to one of the vehicles. He volunteered to help with the distribution.
Jose Iniquez, a member of the board of directors for the Orleans County Cornell Cooperative Extension, loads a box into a truck of a car. It started raining hard at about 10:30. Iniguez is vice president of Lamont Fruit Farms in Waterport.
Aeddon Cayea of Medina also volunteered during the distribution.
The USDA farmers-to-families produce boxes include potatoes (1-5 pounds), oranges (1-4 pounds), apples (1-3 pounds), onions (1-3 pounds), green vegetables (1-3 pounds of broccoli, cabbage, green pepper, etc.), and carrots (1-2 pounds). The cabbage, apples and onions all came from Orleans County farms.
James Desiderio Inc. of Buffalo served as the distributor of the produce.
Robert Batt, CCE executive director, urged people to call the office today at 798-4265 to see if boxes are left. Given how fast the boxes were going at the beginning of the distribution, he didn’t expect they would last too long during the day.
Some of the boxes went to Community Action’s food pantry, Calvary Tabernacle’s food pantry in Medina and some to the Arc of Genesee Orleans.
Photo by Tom Rivers: An apple orchard on Riches Corners Road in Albion is in bloom in this photo taken Saturday from Mount Albion Cemetery.
Press Release, Orleans County Department of Planning and Development
ALBION — Orleans County is accepting enrollment of additional parcels in certified agricultural districts during the month of June, pursuant to New York State Agricultural and Markets Law.
This annual 30-day window is for inclusion of property which is predominantly viable agricultural land. During this time period, land may only be added and not removed from County Agricultural District No. 1, which in 2016 became the sole agricultural district in the county as a result of a consolidation process.
This opportunity supplements, but does not replace, enrollment in an existing agricultural district during the eight-year, formal review process. It allows a once-a-year opportunity for a property owner to request that the County Legislature add parcel(s) to Orleans County Consolidated Agricultural District No. 1 (District C-1).
The next eight-year anniversary review — the only time parcels can be both added and removed — will not occur until 2024. Presently, there are over 116,700 acres in County Agricultural District No. 1.
Requests for inclusion in agricultural district will be reviewed, in order, by the Orleans County Agriculture and Farmland Protection Board, the Orleans County Legislature, and the New York State Department of Agriculture and Markets.
To enroll, owners must complete and sign and a “Letter of Intent for Annual Enrollment” form. Enrollment forms are available from the Orleans County Department of Planning and Development. (Click here for more information.)
Completed and signed forms should be sent by June 30th to:
Thomas Lampo, Planner
Orleans County Department of Planning and Development
14016 Route 31 West
Albion, NY 14411-9382
Please note that requesting enrollment during this 30-day time period is not a guarantee that an owner’s property will be added to Agricultural District No. 1. Moreover, it will not automatically qualify land for a reduced agricultural property tax assessment. For information on obtaining a reduced agricultural property tax assessment, please contact the local town assessor.
By Tom Rivers, Editor Posted 22 May 2020 at 11:12 am
Photos courtesy of Adam Krenning
KNOWLESVILLE – A bee pollinates a flower in an apple orchard this morning on Howlett Road in Knowlesville.
The weather has been perfect for pollination, an important week or so where bees spread pollen in orchards. Pollination is critical for apples and other fruit to grow.
Farmers expect some damage in the crop due to the cold weather in early May. But early indicators have apple growers optimistic there will be a good crop.
New York has about 50,000 acres of apple orchards and is the second-leading apple producing state in the country, behind only Washington. New York apple growers produce about 30 million bushels of apples a year.
Orleans is among the top apple producers in New York, trailing only Wayne County and Ulster County.
New York Farm Bureau is launching a new system to connect farms in need of labor during the COVID-19 pandemic.
During this time of uncertainty, farms may temporarily be down some employees who may have to quarantine due to the virus or to take care of a sick family member. This could potentially create issues on the farm, especially when livestock need to be cared for or during a critical time of the growing season.
In turn, there is now an online database for farmers to turn to and for people who may be looking for additional, temporary agricultural work, perhaps someone who is in need of employment, may be retired from farm labor, or would like to add additional hours.
Anyone who is interested and willing to work on a farm is encouraged to submit their information to the new database to potentially be matched up with a farm in need in their area. Click here to view the database.
New York Farm Bureau hopes this will serve as a resource for its members to have needed staff on hand throughout this pandemic while also providing an opportunity for job seekers. It will be up to the individual farm to appropriately screen and hire any potential employees.
In addition, New York Farm Bureau is still making its COVID-19 resource page on its website, www.nyfb.org, open to all farms, regardless of membership to provide the latest information and guidance to all of agriculture in these difficult times.
New York Farm Bureau is encouraging all farms to continue to take this pandemic seriously, follow all of the recommended safety guidance and protocols, and have a plan in place to mitigate the spread, both in the workplace and in farmworker housing should it be provided. Protecting farmworkers and fellow family members is a priority for the agricultural community.
Photos by Tom Rivers: An apple bud at Kast Farms in Albion is out of the tight cluster stage and vulnerable to the cold temperatures. Local apple growers say the freezing temperatures are damaging some of the apple buds. They are optimistic they can still have a good crop.
By Tom Rivers, Editor Posted 9 May 2020 at 8:19 pm
Brett Kast, co-owner of Kast Farms and the orchard manager, checks the apple buds for damage at an orchard on Lattin Road in Gaines.
ALBION – The freezing temperatures is causing high anxiety for local fruit growers who fear the cold will hurt their apples, blueberries and cherries.
Those fruit crops are in the bud and blossom stage, a vulnerable time to be exposed to prolonged cold.
Farmers already are seeing bud damage from the night-time freeze about a week ago. Brett Kast, co-owner of Kast Farms in Albion, showed some of that damage today. He cut into buds and could see black spots from the cold.
He also sees lots of buds that haven’t been hurt from the cold. If there is damage from the freeze last night and today it can take a few days for it to show. Kast also said farmers are worried about the cold weather forecast Monday night.
“We’ve had three events already so far,” Kast said about the frequent freezes in late April and May. “It stresses the trees.”
Most of the apple tree buds are still in the tight-cluster stage and haven’t started to blossom. That means they are more hearty and Kast expects they will withstand the cold and there will still be a good crop among the farm’s 450 acres of apples.
Orleans County is the third-leading apple-growing county in New York, behind Wayne and Ulster counties. New York state grows about 30 million bushels of apples annually, second in the country behind only Washington State.
Brett Kast sees some damage in these buds, especially the center king blossom. The black spot shows damage likely caused by the overnight freeze about a week ago. It usually takes a few days for damage to show from cold temperatures.
There will be some damage locally to the fruit crop but it could be made up for as part of the normal thinning of apples later in the season.
Mike Zingler of Zingler Farms in Kendall is still opmtistic. The temepratures have stayed above 28-29 degrees, where apples in the budding stage can see more widespread damage.
“I think there is potential for a full crop,” he said today.
The trees tend to produce “way too many buds” so some damage isn’t disastrous.
Zingler has nearly 400 acres of apples in Kendall, Hilton and Holley. He is fairly close to the lake, which tends to be a buffer from a deep freeze in the spring.
Photos courtesy of Eric Brown: Orchard Dale Fruit Company sprayed its berries. The farm used a freeze-and-thaw cycle to force the berries to give off energy, which helped them stay warm on a cold day.
Normally the trees would be very close to bloom stage, but the chilly April and May have slowed that down. The trees seemed ahead of normal schedule because it was warmer in March.
That isn’t good for fruit growers to have a warm March because the trees can start the budding and blossoming process early, making them very vulnerable if there is a frost later in the spring.
“It was set to be dangerously early,” Zingler said. “But then with the temperatures in the 40s, they just sat there. They’re languishing right now.”
Once the weather warms up, Zingler expects the trees will soon be in blossom stage for the important pollination. Farmers will be able to make a better assessment if their crop in June after pollination.
“In normal weather we would be five days from blooming,” Zingler said. “But April and March have flipflopped the last couple years. We just need some heat to move them along.”
Zingler said the trees still have many good buds, despite the cold weather. But he said the cold has killed some buds, and the surviving buds may result in misshapen apples and others with blemishes that don’t meet the standards for the fresh market. They might instead go for applesauce, juice or may not be picked at all.
“There is definitely damage,” Zingler said. “There is potential for more damage. We have to get through bloom to see what kind of crop we have.”
While the apples are hearty and can withstand a lot of the cold, other fruits are more susceptible to freeze, such as cherries and peaches.
Eric Brown, co-owner of Orchard Dale Fruit Company, said the multiple days of cold is unusual and will result in damage.
Orchard Dale worked all night last night to protect its blueberries, which are sensitive to frost. It make seem counterintuitive, but Orchard Dale sprayed the blueberries with water so they would get a coating of ice. That ice then thawed, and the farm sprayed on more water. Brown said the freeze and thaw makes the blueberries use energy, which produces heat. That actually helps the blueberries fight off the cold.
“The last six weeks it has been cold,” Brown said. “In March we felt like spring was right around the corner, but this has just put the brakes on it.”
The farm used a sprayer to water the blueberry plants. The plants were coated with ice which actually provides some protection for the crops. As the ice freezes, it gives off heat to keep the buds from dropping below 32 and freezing.
Brown said a degree or two could make a huge difference in protecting the buds and blossoms.
That’s why he expects to utilize some old technology Monday night during the frost. He has pulled out the farm’s smudge pots, which function as an orchard heater. He thinks the apples and blueberries will be OK, but there will be some damage to the crop.
“We still have a couple cold nights yet to get through,” Brown said. “We’re going to have to keep on them.”
Provided photo: These two farmworkers hold masks that were donated by the National Center for Farmworker Health.
ALBION – Oak Orchard Health is thankful to be able to deliver 300 masks to local agricultural workers. The masks were donated from the National Center for Farmworker Health.
This effort was coordinated by Karen Watt, vice chairwoman of the board of directors for Oak Orchard. The delivery of the masks is being handled by Oak Orchard’s patient engagement staff.
So far Oak Orchard has delivered masks to Brightly Farms in Hamlin, Kast Farms in Albion and Zingler Farms in Kendall. Oak Orchard will deliver more masks to other local farms.
WASHINGTON, D.C. — Today, U.S. Senator Kirsten Gillibrand, member of the Senate Agriculture Committee, introduced legislation to address disruptions in the food supply chain caused by the coronavirus pandemic and directly connect farms to food banks.
As restaurants, hotels, schools, and other food service entities cease operations to combat the COVID-19 pandemic, reports have emerged that millions of pounds of produce have been left to rot. Meanwhile, food banks across the country are facing unprecedented demand, as millions of newly unemployed Americans now face food insecurity. The Food Bank Access to Farm Fresh Produce Act would provide needed support to food banks as they continue to serve the surge of jobless Americans, while also supporting struggling farmers who lack buyers for their produce.
“Like many Americans dealing with the economic fallout from the COVID-19 outbreak, farmers in New York and across the country are struggling to make ends meet,” said Senator Gillibrand. “The Food Bank Access to Farm Fresh Produce Act will not only provide them with a new chain of potential buyers, but it will put money directly in their pockets by cutting out middlemen and will deliver fresh, nutritious fruits and vegetables to millions of Americans facing food insecurity. This important bill will stimulate the farm economy and strengthen the health of Americans. I’m proud to introduce this legislation and will fight for its inclusion in the next relief package.”
More than 30 million Americans are currently jobless due to the coronavirus pandemic and many are struggling to put food on the table. According to Feeding America, a leading hunger relief organization, demand at food banks has surged by 70 percent. Today, with food banks facing mile-long lines, the need for resources to feed hungry Americans is greater than ever. The Food Bank Access to Farm Fresh Produce Act would meet this demand by giving food banks the power to purchase excess specialty crops — including fruits, vegetables, tree nuts, and dried fruits, which are easily stored and processed by food banks — directly from farmers.
Gillibrand’s proposed Food Bank Access to Farm Fresh Produce Act would provide $8 billion in block grants to food banks in the top vegetable and fruit producing states. Food banks will be able to use the funds to purchase fresh produce directly from farmers in New York, which is the 15th largest vegetable and fruit producing state, and other states. They will also be able to use the funding to pay for distribution, processing, and additional staff needed to meet increased demand.
“We’re grateful to Senator Gillibrand for her tireless advocacy to ensure that our friends and neighbors in need have food on the table,” said Karen Belcher, interim executive director of Food Bank of Central New York.
EAST ELMHURST — State Senator Jessica Ramos (D-Queens) — in partnership with the Northeast Dairy Producers Association — announced on Friday that farms and co-ops across upstate New York are donating more than 34,000 pounds of fresh milk, beef and produce for hundreds of hungry New York City families in need.
“In addition to the unspeakable loss of life caused by the coronavirus pandemic, two additional devastating tragedies are unfolding during this crisis — a spike in hunger as the economic pain takes its toll, and the breakdown of our food supply chain.” said Senator Jessica Ramos. “We cannot have hungry families in New York City, and farmers upstate dumping their product because they cannot sell it. Together with our farmer partners, we created our own network, and we will convert our district office into a food distribution hub to provide our neighbors with fresh produce and meals.”
Senator Ramos partnered with several farms and associations — including Torrey Farms in Elba, Deer Run Farms, Crist Farms, Kelder Farms, La Casa De Leche Farm, Northeast Dairy Producers Association, Dairy Farmers of America, New York State Growers and the New York State and Long Island Farm Bureaus — to pick up produce and dairy, and deliver them to New York City. The following donations were made possible by a partnership between Senator Jessica Ramos and a number of New York State farms:
300 pounds of beef donated by La Casa De Leche Farm (Livingston County) and the Northeast Dairy Producers Association Board of Directors.
1,700 gallons of milk donated by Dairy Farmers of America.
20,000 apples donated by Farm Fresh First, Inc., which markets NY apples from over 100 apple growers throughout the state.
14,000 pounds of onions, 8,000 pounds of potatoes and 4,000 pounds of cabbage donated by Torrey Farms, Inc. (Genesee County) and the New York State Vegetable Growers Association.
2,880 pounds of blueberry and vanilla parfait yogurt donated by Upstate Niagara Cooperative, Inc.
575 packs of Prang Crayons made with soybean oil for children to enjoy, donated by the New York Corn & Soybean Growers Association.
On Wednesday, April 29, a truck packed with vegetables and yogurt left Western New York, stopped to pick up more donations from farms in Central New York, and arrived in Albany in the evening. The truck loaded 1,700 gallons of milk from Dean Foods in Rensselaer County Wednesday evening and arrived in Queens on Thursday, April 30.
Northeast Dairy Producers Association Vice Chair and Owner of La Casa De Leche Dairy Farm (Livingston County) Keith Kimball said, “The COVID-19 pandemic has impacted us all – our families, our businesses and the greater New York community. By pooling resources and working together to adapt to unprecedented market disruption, we’re able to get milk, beef and produce in the hands of those in need. I’m proud to partner with farmers, co-ops and processors across the state to make this donation a reality, and thankful to Senator Ramos for hosting the event for families in Queens.”
Maureen Torrey, co-owner of Torrey Farms, Inc. (Genesee County) said, “Thanks to the passionate employees on our family farm and our dedicated truck drivers, we’re able to donate 26,000 pounds of fresh vegetables to families in need, including onions that Senator Ramos helped us plant last year. This public health crisis has changed life as we know it, but what we’ve learned is that no matter where you live – Buffalo, Plattsburgh, New York City and everywhere in between – we’re all New Yorkers and together we are New York Tough.”
State looking to purchase surplus products for food banks
ALBANY – The New York State Department of Agriculture and Markets, in coordination with its partners, is reaching out to New York producers that have surplus agricultural products as a result of COVID-19-related supply chain disruptions.
The Department is working to connect affected farmers to potential new purchasing opportunities through various institutions, such as food banks, retailers and more.
Governor Cuomo has made a commitment to using local foods to support the emergency food system. Cuomo on Monday announced a $25 million “Nourish New York” initiative where the state will buy farm products and direct that food to food banks that are seeing increased demand during the Covid-19 pandemic.
The governor also welcomed philanthropists to step forward and buy produce and milk from upstate farmers that could be given to people through food banks.
“We’re seeing a tremendous demand in food banks,” Cuomo said on Monday. “The numbers are very, very high, and we need to address it.”
Ag & Markets is looking to connect producers to food banks and those in need. Farmers and agricultural producers with surplus product are asked to contact Ag & Markets and give their name, contact information, and the type of product(s) in surplus.
Farmers should send that information to Lindsey McMahon at lindsey.mcmahon@agriculture.ny.gov. Ag & Markets wants the information by Monday, May 4.
By Tom Rivers, Editor Posted 27 April 2020 at 6:58 pm
Photo by Tom Rivers: Cows are pictured at the Van Lieshout farm in Barre in this photo from October.
Gov. Andrew Cuomo announced a $25 million “Nourish New York” initiative today where the state will buy farm products and direct that food to food banks that are seeing increased demand during the Covid-19 pandemic.
The governor also welcomed philanthropists to step forward and buy produce and milk from upstate farmers that could be given to people through food banks.
“We’re seeing a tremendous demand in food banks,” Cuomo said during a news conference today. “The numbers are very, very high, and we need to address it.”
The state is committing $25 million in emergency funding to buy the produce and milk for the food banks.
“I’m also asking philanthropies to help,” Cuomo said. “Many philanthropies said they wanted to help and step up.”
The governor said supporting the food banks is a great way to support people in crisis.
Despite the demand for food many of the markets are disrupted, and some farm cooperatives are dumping food because the market can’t consume it, Cuomo said.
“This is just total waste to me,” the governor said. “We have people downstate who need food. We have farmers upstate who can’t sell their product. We have to put those two things together. It’s just common sense.”
The state will connect companies with dairies to buy the excess milk, yogurt, cheese, sour cream, cream cheese, and then give that to the food banks that are downstate, Cuomo said.
The governor also announced the launch of the Nourish New York Initiative to purchase food and products from Upstate farms and direct it to food banks across the state. The state will also be partnering with the state’s dairy producers – Chobani, Dairy Farmers of America, Upstate Niagara, Cabot Cheese and others – to process excess milk into products like yogurt, cheese, sour cream and cream cheese, that will be distributed to food banks and those in need.
The Nourish New York Initiative will be led by:
Kelly Cummings, Director of State Operations and Infrastructure
Richard Ball, Commissioner of Agriculture
Rossana Rosado, Secretary of State
Karim Camara, Executive Director of the Office of Faith-Based Community Development Services
Fran Barrett, Director of Non-Profits
Mike Hein, Commissioner of the Office of Temporary and Disability Assistance
The governor’s announcement was well received by the New York Farm Bureau.
“Governor Cuomo provided some much-needed good news today for the state’s farmers and our partners looking to feed fellow New Yorkers in need,” said Farm Bureau President David Fisher. “Our organization has been advocating for food purchase programs at the state and national levels to address the surging demand for food assistance as well as to help alleviate oversupply issues that are burdening our farms because of the loss of markets in the food service industry.”
Fisher said the agriculture industry in New York needs additional assistance.
“More needs to be done to support all New Yorkers,” Fisher said. “No farmer wants to dispose of the food they produce, but few farms can process and package their raw commodities, like milk, into products that can be purchased or donated to those in need.”
The Northeast Dairy Producers Association Inc. also praised the announcement from the governor in this tweet.
File photo by Tom Rivers: A farmer works a field on July 19, 2016 near the 4-H Fairgrounds in Knowlesville.
Press Release, U.S. Sen. Charles Schumer
U.S. Senate Minority Leader Charles E. Schumer revealed that as part of his negotiation priorities for the interim emergency bill that passed the Senate last week, he has ensured that agricultural enterprises will be added as an eligible recipient for grants of up to $10,000 and low-interest loans through the Small Business Administration’s (SBA) Economic Injury Disaster Loan (EIDL) program. This assistance can help cover business expenses, including payroll and other operating expenses.
“Making our hardworking Upstate farmers eligible for this vital federal emergency grant-and-aid program was a huge priority for me and I am proud to have secured them this much-needed and well-deserved access to a program that could be a lifeline in these very difficult times,” said Senator Schumer. “I fought hard because just like any other small business in New York, access to this funding could be a vital lifeline for our farmers during this time of crisis. In good times, New York farmers are some of the best in the world and work long hours on tight margins, but in the midst of a global pandemic, they are losing revenue streams, suffering huge financial losses and being forced to discard their products. They need all the help we can offer – and they need it now.”
About 23% of New York State’s land area, or almost 7 million acres, is farmland, and with more than 33,000 farms across the state and nearly 700 farmer’s markets, New York’s agricultural sector is one of the hardest-hit industries in the nation. Additionally, 96% of farms in the state are family-owned.
Since the March passage of the CARES Act, there has been demand from the agricultural community for the SBA to include agricultural enterprises to the EIDL program. With this fix to the EIDL program, farms and other agricultural enterprises under 500 employees will be eligible to apply for SBA grant and loan disaster assistance.
Schumer added, “the bill originally pushed by Senate Republicans had absolutely no fix for our farmers, nor did it have any money for the entire Emergency Injury Disaster Grant and Loan Program. But we stopped that bill so we could make vital improvements, like making sure our farmers had full access to all key forms of federal aid to get through the tough times.”
Here are the facts:
Farmers and other agricultural enterprises are now eligible for the EIDL program.
The bill passed in the Senate adds agricultural enterprises under 500 employees as an eligible recipient for grants of up to $10,000 and low-interest loans through the SBA’s Economic Injury Disaster Loan Program.
There has been a demand from the agricultural community for SBA to change its rules so agricultural enterprises would be eligible for the SBA’s EIDL loans and the new EILD grant program, but no such rule change has happened.
The interim emergency bill proposed by Democrats called for this key fix to support the nation’s farmers, which would not have happened under the original proposal that would have solely increased in funding for PPP.
Schumer has been advocating for New York’s farms during the coronavirus (COVID-19) crisis, securing over $9.5 billion in emergency funding in last month’s CARES ACT for the agricultural sector suffering massive financial losses due to reduced demands and supply chain disruptions.
By Tom Rivers, Editor Posted 17 April 2020 at 8:38 am
Local State Assembly representatives, Steve Hawley of Batavia and Mike Norris of Lockport, are among 42 Republicans in the Assembly seeking state assistance for the agriculture industry.
The Republicans in the Assembly have signed a joint letter to asking Gov. Andrew Cuomo and Assembly Speaker Carl Heastie to ease some regulations for farmers.
The Assembly members said efforts to prevent the spread of the coronavirus have led to severe disruptions to the dairy industry’s supply chain, dramatic reductions in demand, and have forced many farmers to dump valuable product.
“Farmers are one of our most important working groups, especially in a situation as dire as this one,” Hawley said. “If there’s any way to give them more support and more relief during this troubling time, we’re obligated to do so. It’s about keeping the supply chain running, keeping a small family farm’s doors open, and making sure everyone has food on the table. We can all agree we need to protect our farmers.”
The Assembly Minority Conference has compiled a list of recommendations to help farms survive and stabilize state and local economies.
“Farmers need immediate help,” the Assembly members state in the letter. “I hope that we can work collaboratively, along with the appropriate State agencies, to implement these changes and get New York’s agricultural community back on track.”
New York has more than 200,000 confirmed cases of the virus, which has killed more than 12,000 New York residents.
“No state has felt the social, economic, and public health effects of the virus like New York,” the Assembly members write. “As we identify ways to manage and minimize the devastating impacts of the virus, we must consider immediate steps to provide critical relief to New York State’s agricultural industry.”
The Republicans in the Assembly made the following recommendations:
Suspend, for 1 year, DMV registration requirements for agricultural vehicles and farm trucks;
Suspend the highway use tax, special hauling permit fees, and collection of New York State tolls for vehicles used to transport agricultural products, including milk;
Suspend, for 1 year, the 60-hour overtime threshold for farm laborers enacted as part of the 2019 Farm Labor bill;
Suspend, during the state of emergency period, the 24-hour agricultural rest requirement;
Extend the Milk Producers Security Fund to help producers who are unable to sell because of COVID-19;
Use additional federal stimulus money for direct cash infusions for Cornell Cooperative Extensions to assist in the provision of emergency services;
Use federal stimulus funding to invest in rural broadband infrastructure to assist in the provision of services to farms/rural areas during uncertain social and economic times;
Provide vouchers for food banks to purchase local dairy and agricultural products; and
Stipulate “green nurseries” as essential businesses for the remainder of the COVID-19 crisis, so that these businesses can re-open while following social-distancing guidelines.
Farms and restaurants seek better connections for utilizing food grown in the nearby community
(Editor’s Note: Madeline Gibbs of Albion is a senior at the Rochester Institute of Technology, majoring in Dietetics & Nutrition. This report follows a study on local foods, including interviews with farms and restaurant owners.)
Guest article by Madeline Gibbs
Photos courtesy of Madeline Gibbs: Madeline Gibbs is pictured at the Ithaca Farmers’ Market.
During the summer of 2018 I had the privilege to get my hands dirty and experience what it’s like to be a farmer at Kirby’s Farm Market, a family-owned and operated farm located on Ridge Road in Brockport.
The experience truly was life-changing, and by far, the best and most-rewarding job I’ve had to date; it also led me to pursue research on the local food movement—to assess what local really means for farmers and restaurants that source locally, as well as what it entails for our health, communities, economy…our world.
My findings revealed the transition from a more global to local market brings people together and the primary reason restaurateurs source locally is for the high quality, superior taste, and freshness—yes—but more importantly because they desire a connection with where their food came from and a connection with who grew it. I experienced how rewarding this connection is by working on a farm myself.
The new trending area in the restaurant industry is “farm to table” and sourcing locally, as more and more consumers become health conscious and desire to have a connection with growers and food. Being one of those consumers myself and living in Rochester where I have the luxury of local food around me through places such as Brighton Farmer’s Market and Public Market, I tend to shop locally the majority of the time and still go to Farmer’s Markets even in the winter.
As consumers are increasingly interested in where their food comes from, more restaurants are embracing local food and connecting with farmers. The COVID-19 pandemic has resulted in concerns about where to buy food as supermarkets struggle to keep up with demand; local farmers and food hubs may ensure community food resilience.
My study investigated farmers’, restaurateurs’, and chefs’ beliefs about the definition of local food, as well as how local food contributes to the local economy, community, overall health, and the quality of food. To my surprise, the current definition of “local” is very vague. U.S. Congress in the Food, Conservation, and Energy Act defines a “locally produced agricultural food product” as “any agricultural food product that is raised, produced, and distributed in (1) the locality or region in which the final product is marketed, so that the total distance the product is transported is less than 400 miles from the origin of the product, or (2) the State in which the product is produced.”
Working on a local farm, I felt this definition didn’t accurately encompass all that local food is. It turns out, the participants of my study had differing beliefs as well. Ten local farmers, and restaurateurs and chefs that source from local farms, participated in my study, allowing me to conduct one-on-one interviews with them. Questions addressed defining local, impacts that sourcing locally has, what it means to effectively source local in a restaurant, the infrastructure needed to see more restaurants go farm to table, etc.
Several themes were apparent in the interviews where participants were asked to define local. Relationships with farmers, being within one’s neighborhood or county, geographical distance, and proximity were all contributing factors in what local meant to restaurateurs, chefs, and farmers, but the most pertinent themes revolved around one central idea—that locality primarily meant familiarity to the participants, and furthermore, being a part of one’s community. The primary reason many chefs and restaurateurs sourced locally was to support their neighbors who are farmers and to connect within their communities. Two restaurateurs from fine-dining stated that local is “relationships, it’s very personal” and “the farms we are dealing with are our neighbors,” which further emphasizes the connection-based definition for local food. Quality, freshness, taste, and nutritional attributes were also a main focus of the results.
Small-scale production is a valuable aspect of the local food movement, but additional funds for local, small-scale farmers may help them reach more consumers and effectively provide to the restaurant industry.
Farmers, as well as restaurateurs and chefs, agreed that local food is better in quality and taste, and higher in nutrient content. Not only was eating with the seasons considered healthful, but consuming food soon after it has been harvested was also associated with higher nutrient content by chefs and restaurateurs. Chefs believed that local food is of better quality, of higher value, fresher, more flavorful, and easier to work with. Furthermore, local food was said to be more sustainable and better for the environment.
These findings suggest that local cannot be defined according to distance without also addressing the personal and community-based connection to local food. Both participant groups conveyed that local food is within reach and familiar to them.
The second finding revealed that local food is multifactorial, and its attributes go beyond just its definition. Local food has positive physical and sensory attributes, but there is also a perceived personal benefit of local sourcing that reverts to social connectedness. Restaurateurs, chefs, and farmers did not purchase local food for reasons solely dependent on consumer demand or trendiness, they support local sourcing because of personal values associated with the local food movement. Participants felt it was a rewarding act to buy local food and appreciated the restaurateur-farmer relationships that were formed.
While local food has many perceived benefits, that doesn’t come without barriers. For example, livestock farmers could benefit from more restaurants undertaking a nose-to-tail approach. Greater transparency can improve success of sourcing locally.
Policy initiatives to better assist local farmers should also be investigated. For example, meat producers struggle finding small USDA inspected slaughter houses and local butchers are limited in number, by implementing changes in this area, farmers may have less expensive butcher bills and be able to use that money in other areas of their farm.
Small-scale production is a valuable aspect of the local food movement, but additional funds for local, small-scale farmers may help them reach more consumers and effectively provide to the restaurant industry.
Strengthening community, collaboration, and local relationships were themes related to local food that proved to be of greater importance than the definition of local food itself. Thus, local food should be regarded as a pathway for bringing communities together, appreciating what agriculture a region has to offer, and providing a deep connection with not only who grew the food, but food itself.
Provided photo from LEAD NY: The 18th Class of LEAD New York completed its first year with 28 people from agricultural businesses and organizations throughout the state.
By Tom Rivers, Editor Posted 14 April 2020 at 10:01 am
Three Orleans County residents are among a new class of 28 people who finished the first year of a leadership program for people in the agricultural industry in New York.
LEAD New York just completed the year-long training program with its 18th class. Among the class members are three Orleans County residents: Jessica Decker of Kendall (Quality Systems Manager for the Brockport plant of Bonduelle USA), Matthew Toussaint of Medina (Partner/Manager of Toussaint Farms LLC in Medina) and David Bittner of Lyndonville (Orchard manager for Bittner-Singer Orchards in Appleton).
Due to the ongoing pandemic, the first year of the program didn’t end the way the class had anticipated. They weren’t able to hold the final, in-person seminar in Corning. The group instead met via Zoom, and other content will be covered later in the summer.
“This first year of the program focuses on leadership skill development, heightened self-awareness, improved understanding of the food, agriculture and natural resource sectors in New York State, and building a team of aspiring leaders that will support each other on their development journey” said Larry Van De Valk, Executive Director of the program. “In the second year, we turn our attention outward, spending less time on skill development and more time on issues awareness, critical thinking, and developing a global perspective. The current crisis will certainly provide much for us to discuss about food systems, community, and leadership.”
LEAD New York is a leadership development program for adult professionals in the food, agriculture and natural resource sectors. It consists of seminars, workshops, and field travel experiences both in and out of New York State, including an international study trip. The class in the first year has looked at the industry throughout the state, including spending three days in the Batavia area from Dec. 5-7 to study production agriculture locally.
The program focuses on leadership skill development, enhanced self-awareness, civic engagement, a greater understanding of issues facing our food system and rural communities, and cultivating leadership networks. Currently, there are over 500 LEAD New York alumni serving in leadership positions in private business, local, state and federal government positions, not-for-profit organizations, and educational institutions.
My study investigated farmers’, restaurateurs’, and chefs’ beliefs about the definition of local food, as well as how local food contributes to the local economy, community, overall health, and the quality of food. To my surprise, the current definition of “local” is very vague. U.S. Congress in the Food, Conservation, and Energy Act defines a “locally produced agricultural food product” as “any agricultural food product that is raised, produced, and distributed in (1) the locality or region in which the final product is marketed, so that the total distance the product is transported is less than 400 miles from the origin of the product, or (2) the State in which the product is produced.”
These findings suggest that local cannot be defined according to distance without also addressing the personal and community-based connection to local food. Both participant groups conveyed that local food is within reach and familiar to them.
