Local & Sustainable Food Conference, Lewiston, ME, April 10 & 11
Forwarded from Food for Maine’s Future, whose mission is “to help build a just, secure, sustainable, and democratic food system to the benefit of all Maine farmers, communities, and the environment”:
5th Annual Local & Sustainable Food Conference: Building Urban/Rural Alliances
April 10 & 11, St Mary’s Nutrition Center, Lewiston, Maine
Presented by Food for Maine’s Future, Lots to Gardens, Healthy Oxford Hills, Lewiston Public Library, and WERU
JOIN US FOR FOOD, FUN, ENGAGING DISCUSSION, MUSIC, & SHARING SKILLS
Registration is now open for the 5th Annual Local and Sustainable Foods Conference: Building Urban/Rural Alliances and Mud Season Dinner taking place in Lewiston April 10 & 11. This year’s conference will explore key issues facing Mainers working for positive change in local and regional foodsheds. Through discussion and facilitated planning sessions conference participants will help create a set of Action Plans to guide our growing movement towards an equitable food system with justice and dignity for all. Conference tracks include:
RURAL FOOD FOR RURAL PEOPLE
What are the principal barriers to rural Mainers’ feeding their own communities a diverse diet? How do we help rural producers sell locally first?
CULTIVATING MAINE’S FUTURE FOOD LEADERS
Creating a sustainable food system involves investing in our youth. How can youth and adults work together to better the food system? What role does farm-to-school and school gardens play in this? How do youth get a seat at the table for decisions that affect them?
WE CAN GET THERE FROM HERE: GRASSROOTS FOOD DISTRIBUTION
Maine has a number of successful grassroots models for getting food from farm or sea to our plates. How do we support and expand what is working? How do we create what is needed?
GROWING FOOD EVERYWHERE: THE HOME ECONOMY & FOOD SECURITY
What support and resources exist for homesteaders, subsistence farmers and fisherman, community gardeners? How can we help each other build a food economy based on bread labor, interdependence, and self-reliance?
Don’t want to sit in meetings all day? Take part in one of eight Skill Shares:
Seed Saving – Will Bonsall, Scatterseed Project
Sheet Mulching & Permaculture Principles – Jesse Watson, Mid-Coast Permaculture
Making Kombucha – Gail Wartell, Winter Cache Project
Starting a Community Garden – Shelby Childs, Stone Soup Garden
Raising Backyard Poultry
Starting a School Garden
Starting a Buying Club
or take a self-guided tour of Lots to Gardens‘ community gardens!
End the day with our Mud Season Dinner, a (nearly) all-Maine meal & a enjoy vaudeville revival with over a cardboard sea!
One day not enough? Join us on Sunday for a round table discussion:
Whose Rules? Balancing Food Safety, Food Traditions & Food Policy
Opening remarks by Mark Silber, Assistant Professor of Cultural Anthropology, USM
10:00am – 2:00pm St. Mary’s Nutrition Center, Lewiston
**Please note: Registration for this round table is limited. Please contact Bob St. Peter to register. There is no charge for the event and lunch will be available for a small donation.
Registration for the Saturday, April 10 conference is $15-50 sliding scale, suggested donation is $25. Members of Food for Maine’s Future receive free admission to Saturday’s conference. Sign up today!
Mud Season Dinner is $15-150 sliding scale, suggested donation is $20. No one will be turned away for lack of funds.
Registration for Saturday, April 10 conference and Mud Season Dinner is required and space is limited.