July 2023 Newsletter- Abundance
Greetings, Friends!
I have been looking forward to this month for some time, as July finally feels like summer is in full swing. July brings us so much – plentiful sunshine, the 4th of July and all its festivities, backyard barbeques, family picnics, trips to the farmers market, prolific gardens, and the list goes on. In addition to my role here with the Food Council, I am also a diversified produce farmer in the Region. I consider myself a part-time farmer, as farming isn’t my main source of income, but this is, of course, a misnomer; being a “part-time farmer” from spring through fall is full-time work, as those of you with even the smallest of backyard gardens know! The weeding alone is a monumental task! If you are able to keep those in check (and kudos to you if you do), July also brings us a wonderful array of summer produce. At my own farm, the tomatoes and peppers are coming on strong!
In this season of abundance, I hope you are enjoying all that July has to offer – from the festivities to the family gatherings to the ample fresh local produce. If you haven’t yet had the opportunity, make sure to check out your nearest farmers market and support your hardworking farmers and producers this season. Many of our NWI Region farmers markets are working diligently to become registered as SNAP-accepting markets, which means better food access for all! This year and in years to come, our NWI Food Council team will be working with area markets through our NWI Eats Local and SNAP Double Up projects, thanks to funding from the Indiana Department of Health and the St. Joseph Community Foundation. We look forward to providing support and resources for our NWI farmers markets as we work alongside our community partners to strengthen our understanding of each community’s needs, improve food access, and support farmer viability – building, bit by bit, a local food system that not only functions but thrives!
Speaking of supporting our local farmers, make sure to check out our Region Roots Update this month, with particular focus on our next Bulk Buy Day. While Region Roots is typically reserved for our NWI Region’s bulk-buying restaurants, non-profits, schools, and institutions, once each month this summer we’re opening up the Region Roots catalog to all local food lovers – that means you! Make sure to take advantage of the plentiful offerings available at bulk rates from our local farmers and producers and enjoy all this season has to offer.
Cheers!
Becca Tuholski
Local Food Access Coordinator
NWI Food Council
Region Roots Local Farm & Food Hub
It's that time of year again. If you have a garden of your own, a neighbor, family member, friend who gardens, or a CSA membership, the likelihood that a couple of zucchini or other summer squash are hanging out on your counter is high. Why should we eat zucchini?
Let's start with the blossoms. Yes, your zucchini plant's beautiful large yellow flowers are edible. Not only are they safe to eat but they are nutritious and delicious. Much like the fruit itself, Zucchini blossoms contain high amounts of Vitamins A and C, which can help aid in a healthy immune system, skin, and eyesight. Zucchini is part of the Cucurbitaceae family which is known for having anti-inflammatory properties. The fruit is high in magnesium and contains more potassium than a banana.
Now that we know some of the health benefits of zucchini how do we prepare them? Zucchini blossoms are often battered and deep-fried. You can even stuff them with delicious cheeses like ricotta, goat cheese, and mozzarella prior to deep frying served with a sauce of choice like marinara or honey.
There are millions of recipes out there to use up all that zucchini such as pizza boats, fries, fritters, zoodles, and zucchini bread but my personal favorite is zucchini parmesan. I even use the leftovers for zucchini parmesan paninis the following day. Here is the recipe I follow:
Zucchini Parmesan
-Two medium-sized zucchini cut lengthwise or in coins about 1/4 inch thick
- 1/2 cup grated parmesan
- 1/2 cup Italian breadcrumbs
- 2 eggs
- 1 cup flour
- 1/4 cup oil
- Jar of sauce of choice
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil for garnish
1. Preheat your oven to 350 degrees Combine your grated parmesan and Italian breadcrumbs into a dish your zucchini can fit laying flat.
2. Salt and pepper your zucchini.
3. Scramble your eggs and place your eggs and flour into two separate dishes that are a similar size as the one that the breadcrumb mixture is in.
4. Preheat your oil in a skillet on medium heat. Place your zucchini one at a time first in the flour, then the egg, and last your breadcrumb mixture, fully coating each piece. Set aside.
5. Once the oil is hot, fry both sides of the zucchini until golden brown and place the zucchini on a parchment paper lined sheet tray to go into the oven.
6. Top each piece of zucchini with sauce and shredded cheese. Place into the oven until the cheese has melted.
7. Garnish each piece with fresh torn basil.
Typically I enjoy this dish paired with a side of pasta or roasted potatoes. I hope this inspires you to use up that zucchini on the counter and that you enjoy this recipe as much as I do!
Cheers!
Allyssa McAley
Farm to Chef Coordinator
NWI Food Council
July-Abundance
It’s hard to believe that July is already nearly over! This week’s heat wave has inspired many of us to seek relief in pools, at the beach, with air conditioning, and with extra attention to hydration and relaxation. We thought it might be a good time to share this list of food focused summer reads from Civil Eats and this one from Food Tank. With books focused on sustainability, place, identity, history, and delicious foods, there’s sure to be something for everyone on these lists.
July makes our team reflect on the notion of abundance. Becca mentioned the abundance of celebrations, family time, and gardens in July, while Allyssa gave us some ideas to deal with the abundance of zucchini that every home gardener is familiar with. If you didn't plant a garden, though, not to worry! Our non-profit farmer driven food hub, Region Roots has you covered! Through the summer, we're hosting bulk buy days for food lovers like you to be able to take advantage of the bounty of summer harvests, preserve food for the off season, and have plenty of fruit left over for pies, cobblers, or agua fresca (keep reading for more on that). Our next bulk buy day is August 24th at the Design Barn in Hebron, and we'll be adding a location (TBD) in Lake County as well! Check out the Region Roots website for more information.
Not only is there an abundance of heat this week, but I’ve noticed lately an abundance of herbs in my garden, cicadas rattling in the evenings, and more time to slow down and be present- whether it’s at the farmers market, camping, getting our hands in the dirt, or running through sprinklers in the yard. One of our family’s favorite ways to stay cool (and hydrated) in the summer is to play with the flavors of our water. At its simplest, this means just adding some crushed mint or other herbs to our water. Lately though, we’ve been loving the abundance of local fruit to take our water up a notch. If you don’t have an infuser handy, you can also try your hand at making some agua fresca. For some ideas for flavor combinations and recipes, check out these tips from Mexico in My Kitchen or Food and Wine. (Adding fruit to water makes it easier to convince even the pickiest of eaters to hydrate!)
Do you know about other places and opportunities for celebration and connection? Please share them so we can include them in future newsletters! (Contact Virginia at virginia@nwifoodcouncil.org)
Stay cool, friends!
Virginia Pleasant, PhD
Co-Executive Director
NWI Food Council
Policy Updates
National:
With Farm Bill season upon us, we're seeing a lot of food and farm legislation being introduced at the national level, ranging from supports for land access to supports for food access, and all points in between. Some of these may stand on their own, while others are bills intended as "markers" to guide farm bill language. For more information on these Bills, check out the summaries below.
Senator Tina Smith (D-MN) introduced the Increasing Land Access, Security, and Opportunities Act, a bill to remove barriers faced by young, beginning, and historically marginalized farmers and ranchers. If enacted, the legislation would expand the U.S. Department of Agriculture’s Increasing Land, Capital, and Market Access Program and represent a historic step toward addressing the interrelated challenges that these farmers face. Read: The full release
Senator Peter Welch (D-VT) and Senator Angus King (I-ME) introduced the Farmland Access Act, legislation that will help protect American farmland for its intended use and expand access to farming for the next generation. The bill updates an existing, but underutilized, program within the United States Department of Agriculture (USDA) that allows land trusts to purchase farmland, place an easement on the land, and transfer ownership to another farmer or rancher who can maintain the land as a working farm or ranch. Read: The full release
The Local Farms and Food Act (S.1205, H.R. 2723) will make it easier for smaller-scale organizations and producers to access funding from federal programs to invest in their communities and local food systems. Specifically, the act increases funding for "tiny but mighty" Local Agricultural Market Program grants, streamlines processes to receive them, and supports the ongoing successes of farmers market support programs.
The Farmers Market and Food Bank Revitalization Act (H.R.2378) will invest in local and regional food systems, benefiting local farmers and local eaters. It increases funding for programs like the Senior Farmers Market Nutrition Program (SFMNP) and provides higher benefits for the Women, Infants, and Children Farmers Market Nutrition Program (FMNP). The act will also help create new markets and support existing ones by offering resources for updating and establishing farmers' markets through an infrastructure funding program. Furthermore, the bill will establish a pilot program for food banks to source produce from local growers.
The Enabling Farmers to Benefit from Processing Nutrition Programs Act will cut red tape and streamline applications from farmers seeking to participate as authorized vendors under several nutrition programs, including the Supplemental Nutrition Assistance Program, the Senior Farmers' Market Nutrition Program (SFMNP), and the Special Supplemental Nutrition Program for Women, Infants, and Children (FMNP). The Act will also improve access to appropriate benefit processing equipment for farmers and farmers' markets.
Young Farmers Success Act (YFSA), which has bipartisan support, was introduced in the House in April and would make farmers eligible for the Public Service Loan Forgiveness Program. It was introduced by Representative Glenn Thomson (R-PA) and has been cosponsored by other Republicans as well as eight Democrats in the House.
There is bipartisan momentum in the 2023 Farm Bill to fight hunger with healthy food and boost farmers’ bottom lines by improving and expanding the successful Gus Schumacher Nutrition Incentives Program (GusNIP). In addition to more than 600 groups from across the country who support changes to GusNIP, numerous lawmakers from both sides of the aisle and both sides of the Capitol have seen the potential to incorporate commonsense updates in the next Farm Bill that will help nutrition incentives benefit more farmers and families.
GusNIP Improvement Act: This comprehensive bill from Senator Mazie Hirono (D-HI) would transform GusNIP with much-needed resources to scale up the program across the country and enable more partners to participate. (Introduced July 27).
GusNIP Expansion Act: This bipartisan bill from Rick Crawford (R-AR) and Dan Kildee (D-MI) will reduce program barriers to enable more partners to participate and allow projects to expand statewide to improve access to nutrition incentives. (Introduced July 25).
Opt for Health with SNAP (OH SNAP): This bicameral legislation from Senator Cory Booker (D-NJ) and Representative Lisa Blunt Rochester (D-DE) provides significant investment to dramatically scale up the reach of nutrition incentives so that many more farmers and families can benefit. (introduced June 16).
Farm Bill:
For food and agriculture policy lovers, Farm Bill season is in full swing! We’ll be keeping an eye out for opportunities to amplify the voices of the communities we serve.
In the meantime, we’d like to share more information about ways to get involved, resource hubs for community members, and an assortment of resources to help you learn more about the 2023 Farm Bill and why it’s important. If there’s something else you’re looking for that you don’t see here, please reach out!
Farm Bill 101
NSAC (National Sustainable Agriculture Coalition) intro to the Farm Bill
The Farm Bill provides some of the most important funding for SNAP/EBT programming, Food Bank distributions and operations, farmer programs and support and food systems grants. Please let your representatives know that you want to see our Working Hungry supported with expanded funding for food assistance and farm viability!
For a Deeper Dive
The Farm Bill: A Citizen’s Guide Daniel Imhoff
How Does it Happen?
Learn about the process and parts of the Farm Bill at the USDA website
Listen to Farmer Voices
Check out the Young Farmers Podcast
Why Does it Matter?
Civil Eats Farm Bill Reporting, including Faces of the Farm Bill
Advocate!
Contact local legislators through the Ag Senate Committee, website here. Or email here: FarmBill2023@ag.senate.gov
Local News & Opportunities
Check out these upcoming opportunities in our region!
The Farmed and Forged Market in LaPorte, Indiana, is working to bring people together and build community. In partnership with the NWI Food Council, they will also be doubling SNAP purchases. Read more here.
We're super excited to launch our Farmher to Mama program later this year! If you or any farmers you know are interested in joining our female farmer collective, let us know
Join us in congratulating our amazing team member Dominique Edwards on receiving a prestigious award from Morehouse College! Dominique was awarded the Community Psychology Graduate Student Award for Promotion of Anti-Racist Praxis 2023!
We're super excited to be involved with the Indiana Local Food for Schools program! If you know of any schools interested in using local foods or any farmers who may be interested in joining our programming, let us know!
Grant Opportunities
Check out opportunities for funding food systems programs:
Organic Transition Initiative (OTI)
The U.S. Department of Agriculture (USDA) has announced details around its $75 million investment in conservation assistance for producers transitioning to organic production. USDA’s Natural Resources Conservation Service (NRCS) will dedicate financial and technical assistance to a new organic management standard and partner with new organic technical experts to increase staff capacity and expertise.
Justice 40 Funding Resources Page
This evolving resource page is managed by the Justice40 Accelerator and is intended to unlock resources for environmental and climate justice organizations serving Black and historically disinvested communities to accelerate their brilliant community-led solutions.
Food Systems Job Openings
Impacted Communities Coordinator
The Socially Responsible Agriculture Project is hiring an Impacted Communities Coordinator. The Coordinator will work directly with the Food & Farm Network Manager to foster connections and solidarity among communities impacted by industrial livestock operations. The Coordinator will specifically support SRAP’s outreach to diverse communities, identifying barriers to the support they need and elevating awareness of the environmental injustices that such communities face.
Indiana Program Coordinator
The Society of St. Andrew seeks a dynamic individual to coordinate the organization’s food recovery and distribution work in Indiana. The Program Coordinator will continue to expand a statewide gleaning network—connecting farmers and produce packing houses, volunteers, hunger relief agencies, and funders—to share fresh, but unmarketable fruits and vegetables with people in greatest need throughout Indiana.
Policy Organizer
Illinois Stewardship Alliance is seeking an experienced and committed organizer to significantly expand our pool of farmer leaders, members, and base of supporters in Illinois. In partnership with the staff team, they will recruit, retain, and organize members from among farmers, eaters, and food system leaders. Organizers are responsible for supporting farmer-led Caucuses that bring together members to network, build relationships and trust, discuss issues, research policy, and collectively work on solutions to building a just and regenerative food system.
Sustainable Agriculture Director
Hoosier Environmental Council seeks a Sustainable Agriculture Director to support the growth of healthy, sustainable, and local agriculture and growing practices in Indiana, and with a special emphasis on the upper White River watershed area. HEC seeks a leader, organizer, and coalition builder who is well-versed in issues of sustainable agriculture ranging from urban farming and farmers markets to commodity crops and federal crop insurance.
Community Food Systems Manager
The Indiana Department of Health Division of Nutrition and Physical Activity are hiring a Community Food Systems Manager. As part of the SNAP-Ed team, this position facilitates the collaboration of food system partners to develop, support, and sustain projects and programs that further the goals for an equitable, vibrant, and resilient statewide food system. This position is hybrid, with an office in Indianapolis.
Food Justice Summit Leader
In preparation for our 19th Annual Chicago Food Justice Summit, we are elated to announce we’re hiring our 4th round of Summit Leaders! By expanding our leadership team, we‘ve found that inviting more people to participate in the planning process leads to a more inclusive, intentional, and unique Summit. To learn more about last year’s Summit leadership, check out this blog post.
Groundskeeper
Purdue University Northwest is seeking a Groundskeeper. The Groundskeeper will performs landscape maintenance tasks, operate and provide preventive maintenance to Grounds Department equipment. Provides support services to campus operations and performs any other services as requested by the supervisor.
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