If you are not sure to find fresh-picked asparagus, bright red strawberries, sweet peppers, a crisp mix of salad greens, crunchy carrots, white and brown eggs, chicken, lamb and beef – all grown locally in the Northern New York region, but plan to attend one of three “Eating Local Yet?” conferences to be held May 6-8, 2010.
Conference organizer Bernadette Logozar is the NNY Local Foods Specialist and a rural and agricultural development specialist with Cornell Cooperative Extension Franklin County says the types of information to be shared at the conference include: What is the difference between local, organic, grass-fed and naturally produced foods? What are the different types of meat cuts offered by local livestock producers? Where do you find local foods? How do you cook grass-fed beef? Are there ways to eat local foods year-round?
“More and more people are looking to make a personal connection with their food suppliers, but they do not know how to talk with farmers or how to ask for the types of products they want. The “Eating Local Yet?” conference will provide consumers with the knowledge, information and confidence they need to buy and enjoy local food,” Logozar says.
Jennifer Wilkins, a Nutritional Science Senior Extension Associate with the Community Food Systems Project at Cornell University, will provide the keynote presentation at the “Eating Local Yet?” Conferences. Small workshop learning sessions at the conference will include:
“Getting the Most Nutritional Bang for Your Buck with Nutritionist” Martha Pickard of the Adirondack North Country Association
“Buying Meat from Farmers: What Cuts to Ask For and How to Cook Them” with local chefs and farmers
“Seasonal Menu Planning” with chefs from the NNY region
“Is it Local, Organic, Natural – Understanding the Language of Local Foods” with NNY Local Foods Specialist Bernadette Logozar.
Logozar plans to survey conference attendees about the types of future local foods programming they would like to see Cornell Cooperative Extension offer. Survey items are expected to include cooking classes, whole chicken preparation, basic food preservation and other interest areas.
The conference agenda also includes networking time with locally-grown and processed finger foods for tasting. The Saturday program includes a “Healthy Local Foods Lunch.”
Thursday, May 6, 5:30-8:30pm, Plattsburgh High School, 49 Broad St., Plattsburgh.
Friday, May 7, 5:30-8:30pm, Eben Holden Hall, St. Lawrence Univ., Canton.
Saturday, May 8, 10am-3:30pm, Case Junior High School, 1237 Washington St., Watertown.
Pre-registration for the conference is required by May 1, 2010. The $10 registration fee covers the evening and Saturday conference refreshments and materials. For more details and to register for the conference, contact Logozar at 518-483-7403 or email@example.com.
For more tips on selling food locally, go online to the Regional/Local Foods section of the Northern New York Agricultural Development Program website at www.nnyagdev.org.