Tag Archives: local food

It’s an opportunity –John S. Quarterman

“Like a burned-over longleaf pine, we can come back from this recession greener than ever, if we choose wisely.”

Here is my response to James R. Wright’s questions about jobs and priorities. -jsq

It’s an opportunity for those of us who are not currently searching for our next meal to help those who need jobs, and thereby to help ourselves, so they don’t turn to crime. Like a burned-over longleaf pine, we can come back from this recession greener than ever, if we choose wisely.

Switchgrass seemed like a good idea five or ten years ago, but there is still no market for it.

Meanwhile, local and organic agriculture is booming, and continued to boom right through the recession.

Not just strictly organic by Georgia’s ridiculously restrictive standards for that, but also less pesticides for healthier foods, pioneered as nearby as Tifton. That’s two markets: one for farmers, stores, and farmers’ markets in growing and distributing healthy food, and one for local banks in financing farmers converting from their overlarge pesticide spraying machinery to plows and cultivators.

Similarly, biomass may have seemed like a good idea years ago, but with Adage backing out of both of its Florida biomass plants just across the state line, having never built any such plant ever, the biomass boom never happened.

Meanwhile, our own Wesley Langdale has demonstrated to the state that

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LAKE visits Blazer Gardens at VSU

Students growing local food on the roof at VSU? A local chef cooking it for fresh student meals? LAKE had to see this, so Bobbi Anne Hancock showed us where Blazer Gardens will be, on top of the Hugh C. Bailey Science Center.

Greenhouse A will have squash, peppers, and tomatoes, and already has some citrus growing in it; jsq gets a taste:

It all starts with composting. Bobbi and Erin Hurley of SAVE help raise awareness about clean local foods.

Bobbi and Jim Parker discuss how it’s good for you and tastes good, too! Continue reading

Local Food for Economic Benefit in Georgia

The UGA Center for Agribusiness and Economic Development has quantified the economic effects of eating local food in Georgia, in this report: The Local Food Impact: What if Georgians Ate Georgia Produce? Prepared by: Sharon P. Kane, Kent Wolfe, Marcia Jones, and John McKissick Center Report: CR-10-03 May 2010
If Georgians produced all of the fruits and vegetables that they consumed, it could provide a way to close this utilization gap (the difference between state-wide production and consumption) of over $780 million per year. Even if this level can’t be achieved, simply closing the gap in one commodity¬≠lettuce, for example¬≠could mean an additional $83.6 million of direct revenue to local producers.

What is the lettuce gap? The Cordele Dispatch explains it: Continue reading