NW Michigan Food and Farming Network Report to the Community 2015 Report to the Community

OVERALL NETWORK GOAL By 2020, the region’s food and farming systems are more resilient and provide at least 20% of our region’s food FFN: Six Years and Counting (Diane Conners, Michigan Land Use Institute).......................................................2 The Local Food Alliance of Northern Michigan (Scott Smith, The Local Food Alliance of Northern Michigan)......3 The Michigan Good Food Charter (Jude Barry, Ph.D, MSU Center for Regional Food Systems)............................4 Northern Michigan Small Farm Conference (Wendy Wieland, MSUE and MSU Product Center)........................5 Taste the Local Difference in Northwest Michigan (Tricia Phelps, MLUI)...........................................................6 Taste the Local Difference—New Horizons (Bill Palladino, MLUI)....................................................................7 Cherry Capital Foods and the Michigan Good Food Charter (Evan Smith, Cherry Capital Foods)......................8 Tom’s Food Markets Runs With Local Food (Hans Voss, MLUI).........................................................................9 Grand Traverse Food Innovation Hub (Rob Sirrine, MSU Extension and GT Foodshed Alliance)..........................10 Raising Awareness of Local Food & Farming Through Photography (Scott Smith, Local Food Alliance)...............11 Manistee Community Kitchen Battles Hunger, Obesity (Brandon Seng, Goodwill Industries)..............................12 OBJECTIVE #1 Northwest Michigan farmers will supply 20% of all the region’s institutional, retailer, and consumer food purchases ISLAND’s Small Farm Guilds (Jen Schaap, ISLAND and Local Food Alliance of Northern Michigan)..................14 The Role of Food Cooperatives in the Community (Gabrielle Hill, Oryana Natural Foods Market).....................15 Igniting the Passion for Local Food (Jena VanWagner, Arbutus Press)...................................................................16 Sue Kurta: Making Swiss (Tom Carr, Interlochen Public Radio)............................................................................17 MSU, NMC Offer Agriculture Programs (Brian Matchett, MSU Institute of Agricultural Technology)..................18 Crooked Tree Breadworks’ Local’s Loaf (Hal Willens and Greg Carpenter)...........................................................19 Introducing Montmorency Preserves Nouveau (Laura Ann Johnson, Cherry Republic).........................................20 Grass-Finished Beef: Making the

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