The local food movement has grown remarkably in the last decade. There are scores of farmers’ markets now, numbering over 7,800 in the U.S. alone at last count, which is almost double the 1994 tally; meanwhile, grocery stores and menus increasingly trumpet their local selections.
But lately, the movement has begun to hit a wall. For one thing, sales at farmers’ markets have not kept pace with the growth, as there are simply more farmers competing for the same pool of customers. What farmers and their allies increasingly need is a way to add value to their produce and increase its shelf life, places where they can cook or can fruits and vegetables, slaughter animals, process meat, and store products.
On October 22, at 7 p.m. Eastern/4 p.m. Pacific, join award-winning food writer Rowan Jacobsen and guests for a live conversation about food hubs, the facilities that house such services, which is the topic of Jacobsen’s feature in the November/December 2013 issue of Orion, “From Farm to Table.” The event is free to join, will be moderated by Orion staff, and is open to all readers and friends. Register here.
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