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January 8th and 9th at the Hotel Mead in Wisconsin Rapids, WI.
Agenda:
Thursday, January 8th
Registration 7:30 – 9:00
Cont. Breakfast 7:30 – 10:00
Welcome 9:00 – 9:30
Breakout A 9:45-11:00
Breakout B 11:30-12:45
B1 BLBW – Farm Cooperative Dev. and Consumer Promotion
Writing Prize 1:45-2:00
Keynote 2:00-3:00
Break 3:00-3:15
Breakout C 3:15-4:30
Breakfast 7:00-8:15
General Session 8:30-11:30 Local Experience for Wisconsin Local Food Systems
Exhibits 7:30-11:30
Keynote Speaker: Kate Clancy. Topic: Local Food Systems
Kate Clancy is one of the nation's leading authorities on food systems, with expertise in sustainable agriculture, food policy, food systems planning, organic food, and related topics. She is now a food systems consultant working with many organizations around the country. She has served as a Senior Scientist at the Union of Concerned Scientists and before that Director of the Wallace Center for Agricultural and Environmental Policy. Clancy has a Ph.D. in Nutrition Sciences from the University of California at Berkeley and taught at Cornell and Syracuse universities. She was nutritionist and policy adviser at the Federal Trade Commission and a resident fellow at the National Center for Food and Agriculture Policy. She has served on numerous boards and committees, and is presently on the board of the Accokeek Foundation. She is also a Senior Fellow in the School of Agriculture Endowed Chair in Agricultural Systems at the University of Minnesota. She was a member of the Board on Agriculture panel that produced the groundbreaking report "Alternative Agriculture" and has published and spoken widely on sustainable agriculture and food systems. Her present interests include the development of regional food systems, the research needed to advance sustainable agriculture policy, the complementary issues of farmland preservation and farm viability, policies and policy research that support the grazing sector, and the misperceptions regarding nutritional qualities of organic food.
Carpooling: We encourage you to carpool from your community to Wisconsin Rapids and back. Follow this link to a wiki where you can list your rideshare options: http://summitcarpooling.pbwiki.com/FrontPage
Session Descriptions:A1 Buy Local, Buy Wisconsin – Program Overview and Institutional Markets Teresa Cuperus of the WI Department of Agriculture will give a brief overview of the Buy Local, Buy Wisconsin grant program. Two of the grant recipients, Pam Herdrich for Chippewa Valley Buy Local Consortium and Olivia Parry for Badgerland Produce Auction/Institutional Food Market Coalition, will give program updates of their work in selling to institutional marketsA2 2008 Farm Bill and Local Food From starting up new value-added ventures to supporting community food projects, there are many opportunities in the new Farm Bill for farmers, organizations, researchers and individuals. Bridget Holcomb from the Michael Fields Agricultural Institute will highlight programs in the new Farm Bill that can help local food systems, as well as opportunities in the Child Nutrition Reauthorization Act and state legislation in Wisconsin.A3 Information Technology Solutions for Local Food Selling and sourcing local food is a little easier when using the internet. For direct marketing and wholesale, many of the time-consuming and frustrating challenges of selling and buying local food are now simpler. GreenLeaf Market spent 2008 connecting local buyers with local growers. Heather Hilleren talks about what happened and gives a sneak peek at the new 2009 program local growers created. Molly Immendorf helps her colleagues integrate technology into their educational programs to improve student learning and communication. In this session she will tailor the discussion to ways in which local food producers, processors, promoters and consumers can use the internet and information technology to help meet their goals of networking, promotion, learning, etc.A4 WI Farm Center – Beginning and Minority Farm Program This session will introduce the services of the Wisconsin Farm Center and focus on a project that serves beginning farmers, women farmers, and minority farmers. The Wisconsin Farm Center has 4 half time outreach workers that work with Hmong and Hispanic producers. Participants will learn how this project reaches these groups, what their needs are, and how the project is attempting to meet their needs. Presenters are Kathy Schmitt and Jack Chang.A5 Highlighting the Heart of Wisconsin Region New this year, we are highlighting the region that is hosting us for this year's Wisconsin Local Food Summit - The Heart of Wisconsin region. Michael Hittner of Family Natural Foods, Brian Ruesch of Wisconsin Rapids Area Catholic Schools, Sara and Larry Raikowski from Raikowski Farm and Nick Hylla representing Central Rivers Farmshed will work as a panel to give an overview of the local food initiatives underway in this region.B1 Buy Local, Buy Wisconsin – Farm Cooperative Dev. and Consumer Promotion Three Buy Local, Buy Wisconsin grant recipients will give program updates of their projects. The WI Grass-fed Beef Producers (Bob Brandt) are developing a cooperative to more efficiently market, process and distribute their locally produced grass-fed beef across the state. Nourishing Northern Wisconsin (Tracey Mofle) is developing a cooperative business model to efficiently aggregate, market, and distribute local foods. The project is also providing education and outreach to consumers, in the effort to expand their market potential. The Autumn Harvest Trail (Anna Maenner) is a completed project that made stops at farms and orchards, agritourism destinations, festivals, farmers markets, and restaurants, all in the effort to increase local food sales and educate Wisconsin travelers on the diversity of Wisconsin agricultural product.B2 Nuts and Bolts of Mobile Markets In this session Joy Schelble will share models used in Ashland and Bayfield Counties to combat hunger and food insecurity with local food initiatives. Collaboration and coordination between agencies, volunteers, tribal programs, producers, and local business have brought the region several unique ways of providing more access to fresh locally produced foods. This has not happened without many challenges. This session will also include a discussion of barriers that people face when accessing locally produced foods and how these barriers can be overcome.B3 Design, Implement and Evaluate your Local Food Program Building a healthier, more equitable, and vibrant local food system will require more than individual efforts. Yet, bringing individuals together to organize for change is not easy. In this session Andrew Dane and Randy Stoecker will present a four step strategic planning framework which has been used successfully by community-based organizations to foster intelligent participatory research and action. In this session we will use participant projects to frame a discussion around how groups can 1) effectively diagnose their environment, 2) prescribe relevant solutions, 3) implement those solutions, and 4) evaluate them. Participants at this session will share, discuss, and learn how to ask the right questions that engage individuals to create group change.B4 Innovative Food Processing Regulations from Other States This session will cover examples of innovative food processing regulations from other states that allow food growers to do limited commercial food processing in their homes. The Kentucky Home-Based Processing and Microprocessing program is a model that some feel would help Wisconsin growers add value to their products and extend their marketing season. Panelists Mark Kopecky, Mary Pat Carlson and Purnendu C. Vasavada will discuss the pros and cons of existing and proposed Wisconsin food processing regulations.B5 How Food Choices Affect the Environment In this session Rich Toebe, Lynn Markham and David Drake will explore how food choices affect three aspects of the environment - soil, water and wildlife - and explain how a food consumer can influence agriculture in their local area by using a set of specific food purchasing criteria when buying food. Topics will include how different agricultural practices can impact the soil and quality of food produced, what agricultural chemicals are in Wisconsin's drinking water and how they affect our health, and how to enhance wildlife habitat on the farm in order to "farm" wildlife as a crop.C1 Buy Local, Buy Wisconsin – Farm to Restaurant Two Buy Local, Buy Wisconsin grant recipients will give program updates of their work on farm to restaurant models. Buy Fresh, Buy Local Southern Wisconsin (Rachel Armstrong) provides on-the-ground assistance to over 38 restaurant and food service operations in Southern Wisconsin to create relationships and increase local food purchases from area producers. The Milwaukee area restaurant CSA (David Swanson) provides the infrastructure for local farmers to easily distribute their products to restaurants in Southeast Wisconsin.C2 Developing a Supply Chain for Local and Regional Food Despite rising consumer demand for local food, the existing food supply and infrastructure for a local and regional food system remains very limited. Anne Pfeiffer of UW-Extension’s Agricultural Innovation Center has been working with the Center for Integrated Agricultural Systems at UW-Madison to increase affordable local food access to more mainstream markets while maintaining the values and transparency of direct farmer-consumer relationships. In order to create the necessary infrastructure, CIAS and the AIC have conducted a series of national case studies pertinent to the aggregation and distribution of local foods. Throughout this research the project has worked closely with Wisconsin-based food buyers interested in sourcing local food and farmers interested in supplying a wholesale market to develop the organizational and business capacity to meet the high-volume supply and demand. This session will present findings from a series of national case studies related to local food aggregation and distribution as well as lessons learned in working with Wisconsin based wholesale buyers and sellers of local food. Rufus Haucke of Keewaydin Organics will also share his perspectives about working in Wisconsin’s local food system.C3 Examples of Collaborative and Creative Fundraising for Local Foods As advocates for a sustainable local food system, we all need as many tools in our toolbox as possible. Sometimes this is money; sometimes it’s developing meaningful partnerships with others who can help us succeed in our mission. In this session Miriam Grunes and Martha Davis Kipcak will explore examples of how organizations in the Madison and Milwaukee areas have developed resources and collaborations to create effective programming.C4 Local Food and Food Security Panelists will provide a closer look at food security in Wisconsin and the role of the Wisconsin Food Security Consortium to coordinate efforts against hunger in our state. Included will be discussions of the planning and impact of the fall 2008 Hunger Forums which were held in Richland Center, Rhinelander, Racine and Rice Lake and advice for individuals from diverse communities who are interested in improving food security. Presenters include Nick Heckman, Jane Voichik, Dan Taivalkoski and Tracey Mofle.C5 AmeriCorp Farm to School Camilla Vargas will be giving an overview of the AmeriCorp Farm to School program in Wisconsin. Romaine Hanson will focus on the nutrition education section of the AmeriCorp experience while Ruth Hilfiker will talk about the obstacles and challenges of food procurement in her community.
Friday Session Local Experience for Wisconsin Local Food Systems--When it comes to creating local food systems we are the experts we have been waiting for. You are the leaders in building local food systems across WI and this summit is a once a year opportunity to build our regional and statewide capacity for our work. This is our chance to build on our practical experience in making Wisconsin local food systems stronger. We need you engaged in our structured process:
8:40 - 9:20 Kate Clancy Questions and Comments
11:00 – 11:30 Groups organize around actions and identify who will do what by when.
Facilitators will assist with this process. Our Keynote speaker, Kate Clancy, will also stay with us throughout the summit and will offer her reflections as a participant in this session.
Agenda:
Thursday, January 8th
Registration 7:30 – 9:00
Cont. Breakfast 7:30 – 10:00
Welcome 9:00 – 9:30
Breakout A 9:45-11:00
A1 BLBW – Program Overview and Institutional MarketsExhibits/Break 11:00-11:30
A2 2008 Farm Bill and Local Food
A3 IT Solutions for Local Food
A4 WI Farm Center – Beginning and Minority Farm Program
A5 Highlighting the Heart of Wisconsin Region
Breakout B 11:30-12:45
B1 BLBW – Farm Cooperative Dev. and Consumer Promotion
B2 Nuts and Bolts of Mobile MarketsLunch 12:45-1:45
B3 Design, Implement and Evaluate your Local Food Program
B4 Innovative Food Processing Regulations from Other States
B5 How Food Choices Affect the Environment
Writing Prize 1:45-2:00
Keynote 2:00-3:00
Break 3:00-3:15
Breakout C 3:15-4:30
C1 BLBW – Farm to RestaurantSocial Hour 4:30-6:30
C2 Developing a Supply Chain for Local and Regional Foods
C3 Examples of Collab. and Creative Fundraising for Local Foods
C4 Local Food and Food Security
C5 AmeriCorp Farm to School
Local Food sampling, Exhibit viewing, Student poster presentation Music by The Reverend Eddie Danger and Dangergrass, http://www.reverendeddiedanger.com/ Cosmic Folk with a Tribal Twist of JazzFriday, January 9th
Breakfast 7:00-8:15
General Session 8:30-11:30 Local Experience for Wisconsin Local Food Systems
Exhibits 7:30-11:30
Keynote Speaker: Kate Clancy. Topic: Local Food Systems
Kate Clancy is one of the nation's leading authorities on food systems, with expertise in sustainable agriculture, food policy, food systems planning, organic food, and related topics. She is now a food systems consultant working with many organizations around the country. She has served as a Senior Scientist at the Union of Concerned Scientists and before that Director of the Wallace Center for Agricultural and Environmental Policy. Clancy has a Ph.D. in Nutrition Sciences from the University of California at Berkeley and taught at Cornell and Syracuse universities. She was nutritionist and policy adviser at the Federal Trade Commission and a resident fellow at the National Center for Food and Agriculture Policy. She has served on numerous boards and committees, and is presently on the board of the Accokeek Foundation. She is also a Senior Fellow in the School of Agriculture Endowed Chair in Agricultural Systems at the University of Minnesota. She was a member of the Board on Agriculture panel that produced the groundbreaking report "Alternative Agriculture" and has published and spoken widely on sustainable agriculture and food systems. Her present interests include the development of regional food systems, the research needed to advance sustainable agriculture policy, the complementary issues of farmland preservation and farm viability, policies and policy research that support the grazing sector, and the misperceptions regarding nutritional qualities of organic food.
Carpooling: We encourage you to carpool from your community to Wisconsin Rapids and back. Follow this link to a wiki where you can list your rideshare options: http://summitcarpooling.pbwiki.com/FrontPage
Session Descriptions:A1 Buy Local, Buy Wisconsin – Program Overview and Institutional Markets Teresa Cuperus of the WI Department of Agriculture will give a brief overview of the Buy Local, Buy Wisconsin grant program. Two of the grant recipients, Pam Herdrich for Chippewa Valley Buy Local Consortium and Olivia Parry for Badgerland Produce Auction/Institutional Food Market Coalition, will give program updates of their work in selling to institutional marketsA2 2008 Farm Bill and Local Food From starting up new value-added ventures to supporting community food projects, there are many opportunities in the new Farm Bill for farmers, organizations, researchers and individuals. Bridget Holcomb from the Michael Fields Agricultural Institute will highlight programs in the new Farm Bill that can help local food systems, as well as opportunities in the Child Nutrition Reauthorization Act and state legislation in Wisconsin.A3 Information Technology Solutions for Local Food Selling and sourcing local food is a little easier when using the internet. For direct marketing and wholesale, many of the time-consuming and frustrating challenges of selling and buying local food are now simpler. GreenLeaf Market spent 2008 connecting local buyers with local growers. Heather Hilleren talks about what happened and gives a sneak peek at the new 2009 program local growers created. Molly Immendorf helps her colleagues integrate technology into their educational programs to improve student learning and communication. In this session she will tailor the discussion to ways in which local food producers, processors, promoters and consumers can use the internet and information technology to help meet their goals of networking, promotion, learning, etc.A4 WI Farm Center – Beginning and Minority Farm Program This session will introduce the services of the Wisconsin Farm Center and focus on a project that serves beginning farmers, women farmers, and minority farmers. The Wisconsin Farm Center has 4 half time outreach workers that work with Hmong and Hispanic producers. Participants will learn how this project reaches these groups, what their needs are, and how the project is attempting to meet their needs. Presenters are Kathy Schmitt and Jack Chang.A5 Highlighting the Heart of Wisconsin Region New this year, we are highlighting the region that is hosting us for this year's Wisconsin Local Food Summit - The Heart of Wisconsin region. Michael Hittner of Family Natural Foods, Brian Ruesch of Wisconsin Rapids Area Catholic Schools, Sara and Larry Raikowski from Raikowski Farm and Nick Hylla representing Central Rivers Farmshed will work as a panel to give an overview of the local food initiatives underway in this region.B1 Buy Local, Buy Wisconsin – Farm Cooperative Dev. and Consumer Promotion Three Buy Local, Buy Wisconsin grant recipients will give program updates of their projects. The WI Grass-fed Beef Producers (Bob Brandt) are developing a cooperative to more efficiently market, process and distribute their locally produced grass-fed beef across the state. Nourishing Northern Wisconsin (Tracey Mofle) is developing a cooperative business model to efficiently aggregate, market, and distribute local foods. The project is also providing education and outreach to consumers, in the effort to expand their market potential. The Autumn Harvest Trail (Anna Maenner) is a completed project that made stops at farms and orchards, agritourism destinations, festivals, farmers markets, and restaurants, all in the effort to increase local food sales and educate Wisconsin travelers on the diversity of Wisconsin agricultural product.B2 Nuts and Bolts of Mobile Markets In this session Joy Schelble will share models used in Ashland and Bayfield Counties to combat hunger and food insecurity with local food initiatives. Collaboration and coordination between agencies, volunteers, tribal programs, producers, and local business have brought the region several unique ways of providing more access to fresh locally produced foods. This has not happened without many challenges. This session will also include a discussion of barriers that people face when accessing locally produced foods and how these barriers can be overcome.B3 Design, Implement and Evaluate your Local Food Program Building a healthier, more equitable, and vibrant local food system will require more than individual efforts. Yet, bringing individuals together to organize for change is not easy. In this session Andrew Dane and Randy Stoecker will present a four step strategic planning framework which has been used successfully by community-based organizations to foster intelligent participatory research and action. In this session we will use participant projects to frame a discussion around how groups can 1) effectively diagnose their environment, 2) prescribe relevant solutions, 3) implement those solutions, and 4) evaluate them. Participants at this session will share, discuss, and learn how to ask the right questions that engage individuals to create group change.B4 Innovative Food Processing Regulations from Other States This session will cover examples of innovative food processing regulations from other states that allow food growers to do limited commercial food processing in their homes. The Kentucky Home-Based Processing and Microprocessing program is a model that some feel would help Wisconsin growers add value to their products and extend their marketing season. Panelists Mark Kopecky, Mary Pat Carlson and Purnendu C. Vasavada will discuss the pros and cons of existing and proposed Wisconsin food processing regulations.B5 How Food Choices Affect the Environment In this session Rich Toebe, Lynn Markham and David Drake will explore how food choices affect three aspects of the environment - soil, water and wildlife - and explain how a food consumer can influence agriculture in their local area by using a set of specific food purchasing criteria when buying food. Topics will include how different agricultural practices can impact the soil and quality of food produced, what agricultural chemicals are in Wisconsin's drinking water and how they affect our health, and how to enhance wildlife habitat on the farm in order to "farm" wildlife as a crop.C1 Buy Local, Buy Wisconsin – Farm to Restaurant Two Buy Local, Buy Wisconsin grant recipients will give program updates of their work on farm to restaurant models. Buy Fresh, Buy Local Southern Wisconsin (Rachel Armstrong) provides on-the-ground assistance to over 38 restaurant and food service operations in Southern Wisconsin to create relationships and increase local food purchases from area producers. The Milwaukee area restaurant CSA (David Swanson) provides the infrastructure for local farmers to easily distribute their products to restaurants in Southeast Wisconsin.C2 Developing a Supply Chain for Local and Regional Food Despite rising consumer demand for local food, the existing food supply and infrastructure for a local and regional food system remains very limited. Anne Pfeiffer of UW-Extension’s Agricultural Innovation Center has been working with the Center for Integrated Agricultural Systems at UW-Madison to increase affordable local food access to more mainstream markets while maintaining the values and transparency of direct farmer-consumer relationships. In order to create the necessary infrastructure, CIAS and the AIC have conducted a series of national case studies pertinent to the aggregation and distribution of local foods. Throughout this research the project has worked closely with Wisconsin-based food buyers interested in sourcing local food and farmers interested in supplying a wholesale market to develop the organizational and business capacity to meet the high-volume supply and demand. This session will present findings from a series of national case studies related to local food aggregation and distribution as well as lessons learned in working with Wisconsin based wholesale buyers and sellers of local food. Rufus Haucke of Keewaydin Organics will also share his perspectives about working in Wisconsin’s local food system.C3 Examples of Collaborative and Creative Fundraising for Local Foods As advocates for a sustainable local food system, we all need as many tools in our toolbox as possible. Sometimes this is money; sometimes it’s developing meaningful partnerships with others who can help us succeed in our mission. In this session Miriam Grunes and Martha Davis Kipcak will explore examples of how organizations in the Madison and Milwaukee areas have developed resources and collaborations to create effective programming.C4 Local Food and Food Security Panelists will provide a closer look at food security in Wisconsin and the role of the Wisconsin Food Security Consortium to coordinate efforts against hunger in our state. Included will be discussions of the planning and impact of the fall 2008 Hunger Forums which were held in Richland Center, Rhinelander, Racine and Rice Lake and advice for individuals from diverse communities who are interested in improving food security. Presenters include Nick Heckman, Jane Voichik, Dan Taivalkoski and Tracey Mofle.C5 AmeriCorp Farm to School Camilla Vargas will be giving an overview of the AmeriCorp Farm to School program in Wisconsin. Romaine Hanson will focus on the nutrition education section of the AmeriCorp experience while Ruth Hilfiker will talk about the obstacles and challenges of food procurement in her community.
Friday Session Local Experience for Wisconsin Local Food Systems--When it comes to creating local food systems we are the experts we have been waiting for. You are the leaders in building local food systems across WI and this summit is a once a year opportunity to build our regional and statewide capacity for our work. This is our chance to build on our practical experience in making Wisconsin local food systems stronger. We need you engaged in our structured process:
8:30 - 8:40 Intro and overview - Gerry Campbell, Dane County Food Council
8:40 - 9:20 Kate Clancy Questions and Comments
Guidelines for conversation
- Listen as if each person was truly wise, and sharing some truth that you may have heard before but do not yet fully grasp.
- Listen with an openness to be influenced by the speaker.
- Listen to support the speaker in fully expressing themselves.
- Listen for deeper questions, patterns, insights and emerging perspectives.
- Listen for what is not being spoken along with what is being shared.
- Keep a record on news print pads.
Initiatives, Opportunities and Challenges Identify as quickly and concisely as possible. The idea is to get information on the table, then prioritize.9:50 - 10:05 A quick review of all the opportunities and challenges.
Remix tables so there is a broad multi-region representation in each group.10:05 – 10:45 Possibilities for collaboration on opportunities or challenges.
Identify and prioritize the between region and across state possibilities. The key is to ask what we can do together in the next 12 months.10:45 – 11:00 Whole group review of possibilities for action.
11:00 – 11:30 Groups organize around actions and identify who will do what by when.
Put the information on easel tablets so people can see the actions and they can be recorded.
Facilitators will assist with this process. Our Keynote speaker, Kate Clancy, will also stay with us throughout the summit and will offer her reflections as a participant in this session.
