October 2023 Newsletter- Transitions
Embracing Fall’s Transition
As the leaves turn golden and the air grows crisper, I love taking the opportunity to grab a cup of warm cider to rest and reflect on renewal, the importance of transitions and how they echo the rhythms of life.
As we bid farewell to the summer’s warmth, we find ourselves in the midst of an essential transition on farms across the state. Farmers are harvesting the last of summer’s bounty, making room for cool-weather crops and preparing the land for a well deserved rest during winter. Many Black and Indigenous farmers and gardeners engage in rituals that honor the land’s generosity. These rituals often involve offerings, prayers, and songs to express gratitude and ensure a bountiful harvest. It’s a practice that connects the past to the present, acknowledging the wisdom passed down through generations. Even crop rotation is an age-old practice that not only preserves soil health, but also pays homage to the wisdom of our ancestors who knew the importance of diversity in sustaining life.
In all communities, transitioning is more than just a change in seasons; it’s a way of life. Rooted in rich cultural heritage, Black and indigenous spirituality plays a significant role in understanding and navigating life’s transitions. We use this season as an opportunity to connect with and seek guidance from our ancestors. It teaches us that every ending is a new beginning, and every setback is an opportunity for growth. Fall’s changing colors mirror the transformations within ourselves and our communities.
As we celebrate the transition into fall, let’s take a cue from nature, our spiritual heritage, and the wisdom of generations past. Let’s honor the importance of transitions in farming, spirituality, and life, knowing that they are the threads that weave the tapestry of our existence. In these transitions, we find growth, renewal and the strength to face whatever lies ahead.
May your fall season be filled with abundant harvests and spiritual enlightenment.
Porchea McGuire
Equity and Engagement Coordinator
NWI Food Council
Region Roots Local Farm & Food Hub
Fall is one of my favorite seasons. From the changing leaves, warm blankets, simmer pots, and pumpkins to pulling out my favorite crockpot, and soup recipes. As we work to put our gardens and farms to rest, there is beauty, excitement, and whatever emotion growing food brings you. For me, there is so much excitement and anxiety; the final harvest is both beautiful and bountiful. Celebrating the incredible hard work of another successful growing season in community with friends, family, and neighbors. The land has worked incredibly hard alongside us through the growing season as we are its stewards. As our growing season ends, I am thankful for what the land has provided us with. Region Roots is the food connection that brings us together to create and share our bountiful harvests in community with one another. In this changing season, may your harvest be great and shared with the ones you love the most.
Dinner in a Pumpkin
Ingredients
▢3 (6 inch) pumpkin pie pumpkins (or 1 regular medium-size pumpkin)
▢1 pound Italian sausage mild, or hot, casings removed
▢1 small yellow onion diced
▢1 cup red bell pepper , diced
▢1 large carrot , shredded
▢2 ribs celery , chopped
▢4 cloves garlic , minced
▢2 teaspoons fresh thyme , chopped, (or ¾ teaspoon dried thyme)
▢2 teaspoons fresh rosemary , chopped, (or ¾ teaspoon dried rosemary)
▢2 teaspoons fresh sage , chopped, (or ¾ teaspoon dried sage)
▢1 teaspoon kosher salt
▢1/2 teaspoon fresh cracked black pepper
▢2 cups cooked wild rice
Instructions
Prep Pumpkin: Cut the top off of the pumpkin (like you would a Jack-o-lantern). Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth. Season the inside of the pumpkin with some salt and pepper.
Preheat the oven to 350 degrees F.
Brown Meat: Remove casings from sausage and add to a skillet over medium-high heat. Cook, breaking it into small pieces, until browned. Use paper towels to blot out some of the grease, if necessary.
Add Veggies: Add onion, carrots, bell pepper and celery and sauté for 8-10 minutes. Add garlic, thyme,
rosemary, sage and salt and pepper. Stir in cooked wild rice.
Spoon mixture into pumpkins and place the lid/stem back on top.
Bake: Place the pumpkin on a lined or greased baking sheet and place it on the lowest rack of your oven (or whatever rack positions the pumpkin to cook in the center of the oven). Bake for 50-60 minutes, or until the inside pumpkin flesh is tender when poked with a fork.
Serve: Scoop some of the delicious, cooked pumpkin from the sides of the pumpkin as you spoon the mixture out into bowls. Top with hot sauce and additional salt and pepper, if desired.
Dominique Edwards
Equity and Engagement Coordinator
NWI Food Council
Policy Updates
Farm Bill:
The Farm Bill is still in process with a target for it to pass in December. For a quick overview of the missed deadline and new December target, you can read more from Will Bauer here. Check back with us next month for more updates on what this means and advocacy opportunities!
Jobs & Other Opportunities
Farm to School Value Chain Professional
The Indiana Department of Health is hiring a two-year full-time Farm to School Value Chain Professional. This individual will serve as a Value Chain Professional (VCP) dedicated to creating and supporting market connections between producers and schools across the state of Indiana. The Farm to School VCP will be responsible for collaborating with internal and external partners to envision a long-term plan for building statewide capacity for local procurement within school markets. This position will also join the Indiana Value Chain Network to learn alongside Indiana’s other VCPs and provide them with specialized support and technical assistance around Farm to School.
Program Associate, School Food Systems
Illinois Public Health Institute is seeking a Program Associate to work with staff and partners to administer the Lake Michigan School Food System Innovation Hub and implement key components of its training and technical assistance offerings and evaluation and reporting activities. The Program Associate may also support other food systems and/or nutrition policy work as funding allows and will report to CPPI’s Program Director for Food Systems and Nutrition Policy.
Urban Farming Internship
Purdue Extension is partnering with SARE (Sustainable Agriculture Research and Education) and local urban farming leaders to offer the 2024 urban farming internship. The deadline to apply is December 1, 2023. This internship is designed to pair adult new and beginner-level urban farmers and gardeners with experienced farmer mentors in Lake County, who will provide interns with on-farm work experience.
The Chicago Food Policy Action Council would like to invite all to submit their proposal to present at the 19th Annual Chicago Food Justice Summit to be held virtually on March 6-8, 2024. The Summit will empower attendees to share meaningful knowledge, build strong relationships, and join in conversations to envision our food future together. The theme of this year’s Summit is Climate Resilience: Collective Action in the Face of Climate Chaos.
Grant Opportunities
USDA Meat and Poultry Processing Expansion Program
The Meat and Poultry Processing Expansion Program (MPPEP) provides grants to help eligible processors expand their processing capacity, which create new, better and more processing options for meat and poultry producers. Due November 22, 2023.
Sand County Foundation Pollinator Habitat Grant Program
Are you a high school educator looking for a hands-on pollinator habitat project for your students? Sand County Foundation invites your proposal to engage your students in growing native forbs (wildflower plants) indoors and planting them on an appropriately prepared site. Teachers involved with agricultural and/or environmental education are especially welcome to apply. Due November 17, 2023
Seed Money Challenge
Each year, SeedMoney offers challenge grants to diverse food garden projects through a 30-day crowdfunding challenge running from Nov 15 to Dec 15. Our grants are open to all types of public food garden projects (youth gardens, community gardens, food bank gardens, etc.) regardless of their location. Due November 12, 2023.
SARE Farmer Rancher Grant
NCR-SARE’s Farmer Rancher Grant Program is a competitive grants program for farmers and ranchers who want to explore sustainable solutions to problems through on-farm research, demonstration, and education projects.
Due December 7, 2023
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