As you may have read in the paper a few weeks ago, Blood Farms just burned down. Why is this a big deal? They were one of only three slaughterhouses in Massachusetts who service the nearly 100 livestock producers in the area. All of these farmers rely on this limited number of slaughterhouses to process their animals, so the loss of just one facility puts the local meat industry in a tight situation.
In the depths of summer, print magazines put together their “Best of” lists as a way to boost readership (and advertising dollars) during what would otherwise be a slow time. While we don’t have those same dips and effects, we …
I’ve been hearing a lot about food hubs lately, but it wasn’t until Iattended a workshop at NESAWG this past February that I fully understood what they are. What I’ve been calling aggregators (companies like Farmers to You and Boston Organics) are, in fact, …
The recent Stanford Study called to attention the reason so many folks choose organic foods over conventionally grown, and it’s not necessarily nutritional value. The study asserted that conventional is the same as organic, nutritionally speaking.
Already at the forefront of the local food movement, Boston continues to become a better city for restauranteurs committed to sourcing foods locally and sustainably. The Boston Redevelopment Authority (BRA), in conjunction with the Mayor’s Food Council and Office of Food Initiatives, is hard at work developing plans to modify the city’s zoning regulations to permit and even encourage urban agriculture.
At the Slow Money National Gathering last month, I gave a Fundraising 101 presentation that covered the basics of business planning and financial projections required when seeking investors or loans. One of the first questions asked was, “How does Slow Money business planning differ …
During high school summer vacations, I worked in a gift catalogue warehouse. I loved climbing up the racks to pull inventory off the shelves and then packing them in boxes. The machine that filled the boxes’ empty space with peanuts …
Barton Seaver’s new cookbook hits shelves on May 3rd. What? You’ve never heard of him? Neither had I until 3 weeks ago, when at the last minute I decided to attend a lecture on sustainable seafood at Harvard. I’m still …