A Conversation with 2022 Farmer Champion Award Winners

By Kayla Williams

Farmer Champion Senior Coordinator

A Farmer Champion is a restaurant or chef that strives to strengthen and grow Georgia’s ‘good’ food movement. With verified weekly sourcing, Farmer Champions demonstrate a commitment to Georgia producers and serve as an example to other chefs and restaurants that sourcing locally is possible  

The Farmer Champion campaign was launched in 2019 by Georgia Organics to raise awareness about local sourcing, both by highlighting chefs and restaurants who walk the walk and by giving people new to the movement tools and opportunities to begin sourcing from Georgia producers.   

The 2022 Farmer Champion Awards celebrate these outstanding Farmer Champions in the following categories:   

Top 3 Organic Spend 

• Jarrett Stieber of Little Bear 

• Parnass Savang of Talat Market 

• Steven Satterfield of Miller Union 

Top 3 Local Spend 

• Jarrett Stieber of Little Bear 

• Emma and Sean Shacke of Evergreen Butcher and Baker 

• Terry Koval of The Deer and The Dove 

Farmer Champion Community Award (in partnership with Slow Food Atlanta)

• George Frangos of Farm Burger

We got to chat with the awardees about how they started their journey sourcing locally, their dream locally sourced dishes and more. 

How did you get into sourcing locally?  

Terry Koval: I got into sourcing locally at Canoe Restaurant in 2001.  Georgia Grown, a co-op of farmers at the time, and Laurie Moore from Moore Farms and Friends were bringing produce through the back doors. It was very eye-opening for me as a young chef to see this beautiful product come into a restaurant from folks who grew it! But it really expanded and became more of a passion when I joined the Farm Burger team in 2010! Olivia Sargent and George Frangos introduced me to a network of local emerging farmers and from there I have met some incredible people that have a passion for good food! 

Emma and Sean Shacke: It’s just been instilled in us throughout our careers! We’ve had a combined 30+ years of experience working under other chefs and bakers who also care deeply about local sourcing and cooking seasonally and regionally. Hopefully, we can continue to pass along the expertise and passion to the next generation of butchers/bakers/cooks who work with us at Evergreen. 

Parnass Savang: I learned from working at places that promoted locally sourced food like Empire State South, Kimball House, and Staplehouse. It wasn’t a fad, it was just something we did.  

Miller Union by Ginger & Carrot Productions

Steven Satterfield: I started sourcing locally over 20 years ago when I worked for Chef Scott Peacock in the early 2000s. Since we opened Miller Union in 2009, we continue to push ourselves to source more and more from local farmers and producers. 

Jarrett Stieber: I got into local sourcing when I worked at Abattoir and then Empire State South between 2010-2013 and saw the quality of the product, the variety of what grows here, and it made me want to continue doing it and commit even further to sourcing only local fresh products. 

George Frangos: Sourcing locally goes back over 30 years to two very influential restaurants and chefs I worked with.  First, I worked with Nora Pouillon at Restaurant Nora in Washington DC from 1992- 1995. Nora was an organic and biodynamic restaurant before the term "Farm to Table" was born. But it was then, over 25 years ago, when we were listing local farmers, and producers on our menu, that I was able to learn about the small organic farmers and foragers that came through our kitchen door every day. From 1998-2001 I worked with Chef Peter Hoffman at Savoy restaurant in NYC.  Savoy's menu was created from Peter's weekly shopping at the Union Square Farmer’s Market and his connection to local farmers in the Hudson Valley that would deliver to NYC.  We also hosted author dinners for some amazing food writers like Michael Pollan, Betty Fussell, Mark Bittman, and Mark Kurlansky before they were hip and popular. Both these experiences laid the foundation for a commitment to local sourcing. 

The Deer and The Dove by Ginger & Carrot Productions

What advice would you give a chef, butcher, or baker who wants to source locally or organically but doesn’t know where to start?  

Terry Koval: The advice that I would give is to go to the farms that you are interested in, plan a work day on the farm, see how they farm, and start that relationship! 

Emma and Sean Shacke: We’d just recommend reaching out to other industry folks who seem to care about the same things you do. When we were opening, that was our best resource, everyone in the community was very forthcoming and willing to help out to further the cause! 

Parnass Savang: I'd contact a chef you know who has been working with farmers and ask if they could connect you with some farms that you are interested in. 

Farm Burger by Ginger & Carrot Productions

Steven Satterfield: Visit your local farmer's markets, sign up for farmer availability lists, and pay attention to the seasons. You can start small by purchasing a little bit of something local to see how far it goes on your menu and then ramp up the quantities when you see the patterns of sales and pars. 

Jarrett Stieber: Go to farmer's markets and meet the farmers! Start there!  

George Frangos: The best way to start is to go to a local farmers’ market.   In the last decade, they have grown from almost non-existent to thriving marketplaces.   Start to talk to the farmers that are there.  Understand the best way to find their availability and delivery.  Talk with other restaurants and chefs that source locally.  We are all here to share information and support our farmers.  

What is your favorite thing to source from within Georgia and why?   

Terry Koval: I really love the mustard frills, they are spicy and can be eaten raw or gently cooked  

Emma and Sean Shacke: Probably tomatoes and peppers. We’ve lived in multiple regions throughout the country, and nobody can grow and have them taste the way they do in GA!  

Parnass Savang: Produce that you can't find in stores like pink celery from Woodland Gardens and green garlic from Snapfinger Farm 

Steven Satterfield: I love that we have a 12-month growing season - at this point, I just get excited about whatever is in season, and the most exciting thing is when something new comes in for the first time in a long while.  It always gets us inspired for a seasonal menu change. 

Jarrett Stieber: Peaches because Pearson Farm peaches are the best in the world, for one thing. But I also absolutely love Georgia root veggies (hakurei turnips, the sweetest carrots ever, rutabaga, parsnip, etc.). Feijoa is super fun, too, when it's in season for a short while in the summer, it provides a shockingly tropical vibe for a fruit grown in Georgia. *Feijoa is also known as pineapple guava and is native to South America, but grows in Georgia as well.  

George Frangos:   That is a hard one.  I have a soft spot for locally raised foraging pork and all the heritage breeds here in Georgia. The flavor is so fantastic. And then anything at the peak of the season.  Georgia strawberries are so amazing - I can crush two-three pints, no problem! I eat little sweet cherry tomatoes like candy. 

Farm-fresh ingredients arriving to Talat Market and the scene at their dinner service. Photos by Ginger & Carrot Productions.

Describe your dream locally sourced dish.

Terry Koval: We love White Oak Pastures duck! Pair it with some amazing local veggies! 

Emma and Sean Shacke: Anything that uses multiple goods from multiple farms. Example—fruit pies! Flour from Nathan at Dayspring Farms, fruit from Pearson Farm. Or smoked ham hock terrine—hogs from Jon at Comfort Farms wrapped in collards and speckled with pickled peppers from Paul at Hearts of Harvest.  

Parnass Savang: Bramlett Farm's Trout with green curry made with local turmeric, cilantro root, galangal, lemongrass, local Thai eggplant with locally harvested bamboo, Thai basil, and Bird's Eye Chili.

Steven Satterfield: Anything that reflects what is currently being harvested with little manipulation so you can taste the freshness of the ingredients. 

Jarrett Stieber: Peaches and tomatoes covered in a ton of sliced fresh chilies, herbs, and cultured buttermilk while they're all in season, with lots of flake salt on top! 

George Frangos: A big Ossabaw pork chop with strawberry mostarda and creamed collards.  

Jarrett Stieber and seasonal dishes (right) from Little Bear. Photos by Ginger & Carrot Productions

What are you looking for in working with farmers? Any qualities that make you especially interested in working with a farm?  

Terry Koval: Good communication and consistency. Knowing that they are farming for a cause and love what they do. Having the opportunity to choose the size of a vegetable is also a plus! 

Emma and Sean Shacke: When we can contact the farmer directly, and potentially have it delivered straight from them without having to coordinate with a middle man. It brings the personal touch back into doing business. And we can communicate with them about our needs, what we’re looking for, what they need us to purchase to help them out, etc. It’s also nice to be able to share with them what we’ve created with their produce when they come back for the next delivery!  

Evergreen Butcher and Baker by Ginger & Carrot Productions

Parnass Savang: I’m looking for consistency, clean vegetables, passion for what they are growing and anyone growing Thai vegetables! 

Steven Satterfield: Communication about availability and pricing, clear understanding of delivery days/times, well-groomed produce that is restaurant ready (not covered in dirt and good quality upon arrival). 

Jarrett Stieber: I'm looking for farmers who take growing and harvesting vegetables as seriously as we take preparing and serving them. I want to see super clean produce without lots of dirt still on it and stains from the dirt not being cleaned off soon enough. I want to see petit roots harvested while still sweet and tender, perky greens, herbs that aren't sad and wilt before they arrive... the details that show that the farmer knows what we're looking for and that they are willing to produce things that are worth the price that local ingredients cost. Simply being a farmer and growing veggies isn't good enough if you don't put effort into doing it right! Communication is also really important and I'm always more apt to work with the farmers who are organized, responsive and consistent.  

George Frangos: We look for passionate farmers that are committed to the land and soil they farm.  Farmers we can support and that we can continue to learn from. Communication is a very important quality.  We understand that harvest dates can change, and availability can change from sometimes less product to sometimes an abundance of product.  The more we know, the better relationship we can have. 

Check out our Annual Awards video spotlighting these winning Farmer Champions and some of the farmers they support!

Video by Ginger & Carrot Productions.

Goin’ West and Howlin’ Hello Local with the Wolves

By Kimberly Koogler 

Kimberly Koogler is the Community Collaboration Manager at Georgia Organics. 

The Farm to School team went west this spring to howl with the wolves!

What does that even mean?? Well, to “Go West” and howl with the wolves in Georgia Organics Farm to School fashion looks like infusing Farm to Early Care & Education and local food into the University of West Georgia (UWG) College of Education’s Early Learning Center’s Well Start for Early Learning initiative. What a mouthful!

After planning and preparing with our UWG partners, Dr. Chelsea Morris and Professor Melissa Brillhart, we began our journey west in early March with a Super Saturday of Farm to ECE trainings.  

This engaging, three-part training series began with "Growing Healthy Eaters" presented by Chef Asata Reid and Abbie Chaddick. Participants learned about how to involve students in hands-on nutrition education activities that meet Georgia Early Learning Standards (GELDS). 

Next, "Growing Socially Emotionally Healthy Learners", presented by Rachel Cochran and Shelly Roberts of Trellis Horticultural Therapy Alliance with Georgia Organics' Farm to School Director Kimberly Della Donna taught participants vegetable gardening basics and about how therapeutic themes like change, hope, and belief in the future connect to hands-on, gardening education.  

We wrapped up this most super of Saturdays with "Family Engagement through Farm to ECE," setting goals and making action plans to increase family and community engagement in Farm to ECE activities. Sixteen West Georgia pre-service and early childhood educators took home $75 in gift certificates to spend on fresh, local food at Carrollton’s local Cotton Mill Farmers Market.  

Later in March, we continued our UWG collaboration by engaging the Early Learning Center’s students and families in hands-on food and nutrition education during their Week of the Child festivities. On “Tasty Tuesday”, we sponsored a Small Bites Adventure Club taste test kit for each classroom. Students and teachers dipped locally grown carrots into a Groovy Green Goodness dressing that they prepared together.

On “Work Together Wednesday”, Professor Brillhart and her Nutrition students led a Howlin’ Wolf Chili interactive nutrition lesson and cooperative activity for the kids. Everybody worked together to prep and pass out toppings and tasted a sample of Howlin’ Wolf Chili, getting a sneak preview of the Hello Local meal kit they would take home on Family Friday.  

Family Friday was all about cooking up a delicious dinner with family. We partnered with The Common Market Southeast to source local produce for families to make the vegetarian Howlin’ Wolf Chili at home together.  

Between the UWG Early Learning Center and the Carrollton Head Start, we distributed a total of 177 of these meal kits to families!

The meal kit came with info about the farmers who grew the produce, as well as access to a fun demo recipe video, starring Chef Asata Reid and her daughter, in which they demonstrate how young children can safely help in the kitchen.

Turns out that Howlin’ “Hello Local” with the West Georgia Wolves was a blast! We look forward to partnering with the UWG Early Learning Center again in the future to provide Farm to ECE education and to ensure young children in West Georgia have access to fresh, local food, while supporting local organic farmers in West Georgia. 

To learn more about the UWG Early Learning Center, visit westga.edu/academics/education/early-learning-center/ and follow them on social media at facebook.com/COEEarlyLearningCenter.  

To learn more about Georgia Organics, visit georgiaorganics.org, and follow us on social media @GeorgiaOrganics and at facebook.com/GeorgiaOrganics. 

Farm to School Innovation Mini-Grant Spotlight: Nurturing Elementary Students Through Outdoor School Lessons

By Diana Pena 

Diana Pena is a CDC Public Health Associate serving as the Farm to School Program Coordinator at Georgia Department of Public Health. She also supports the Georgia Farm to School team in our work to achieve Georgia Farm to School Alliance and Farm to Early Care and Education strategic plan goals.

Georgia Organics and Georgia Department of Public Health (GA DPH) have teamed up to establish the Farm to School Innovation Mini-Grants Program. These funds support farm to school initiatives that:

• Increase access to local, fresh, organically grown food,

• Include culturally responsive food and education,

• Increase local food procurement,

• And/or benefit Georgia-certified organic farmers in other ways.

To learn more about the Farm to School Innovation Mini-Grants Program click here.

We are pleased to highlight Mini-Grant Awardee: Jackson County School System.

Jackson County School District is a great example of resilience; they had to pivot their original mini-grant project due to the pandemic. Despite the challenges, they've still had a successful project. Their project focuses on creating outdoor garden lessons while incorporating STEM and social science components.

FoodCorps service member Abigail Pierce has been leading a collaborative Mini-Grant Project at East Jackson elementary school.

All photos by Abigail Pierce

At the beginning of the grant school year, Abigail had proposed a culturally unique mini-grant project where she would be working with the Jackson County community to learn about community foodways; however, the pandemic got in the way of bringing speakers from the community to the elementary school.

Abigail had to adapt to the circumstances brought on by the pandemic and change her project. Her new project still provided students access to local, fresh, and organically grown food while offering weekly garden classes to students and teachers connecting them to their STEM and social science classes. However, there continued to be obstacles to implementing other parts of the project, like taste tests.

At the end of the year, they “were able to fully use outdoor spaces to implement garden classes in a safe way.” 

Abigail and Jackson County School District truly display perseverance and versatility in their project. Abigail shared some of their successes such as, “students trying vegetables like beets, carrots, and kale for the first time.” These vegetables were grown in their own school garden!

They were able to cover a variety of topics such as, “decomposers in our compost with 3rd grade, parts of the plant with our kindergarten grades, chemical and physical change when making our smoothies with 5th graders, and using five senses when taste-testing pesto with pre-kindergarten students.”

Abigail envisions the “garden continuing to grow as teachers are able to use the outdoor classrooms to engage students with hands-on activities.”

Keep up the hard work, Jackson County School System!

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To see updates on Jackson County School System, visit JacksonSchoolsGA.org/ and follow them on social media at instagram.com/jcschoolnutrition/ and facebook.com/jacksoncountyschoolsystemnutrition.

To learn more about Georgia Organics, visit georgiaorganics.org, and follow us on social media @GeorgiaOrganics and at facebook.com/GeorgiaOrganics.

Farmer Accelerator Program Spotlight: Whitney Jaye and Brandon Stephens of Sunbird Flowers

By Mary Elizabeth 

Mary Elizabeth Kidd is the Director of Communications at Georgia Organics. 

In this series, we spotlight members of Farmer Services’ annual Accelerator Program, which is the first of its kind to identify and address the various challenges faced by new farmers. After an application and selection process, ten farmers enter an 18-month-long cohort. Each participating farm receives nearly $10,000 in on-farm infrastructure investment and labor stipends from Georgia Organics, plus an additional $3,000 in professional consulting from experts. 

To learn more about the Accelerator program, visit farmerservices.georgiaorganics.org/accelerator.

To meet the 2021-2022 Farmer Accelerator Cohort, read our blog post on The Dirt. Read about the launch of the Accelerator Program here. 

With no further ado, we’re excited to spotlight Accelerator Program farm Sunbird Flowers!

Sunbird Flowers, all photography courtesy of Kiyah C. Photography via Sunbirdflowers.com

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“It is kind of a miracle to put tiny seeds into the soil, and watch them grow into these beautiful plants that can sustain lives, support the ecosystem, and bring joy and pleasure to other people.” 

This month, we’re talking with farmer-owners Whitney Jaye (quoted above) and Brandon Stephens of Sunbird Flowers in Lithonia. Whitney and Brandon began farming on their current property around 5 years ago and share with us—via a Q&A with Whitney, below—the key elements that led them to their chosen profession and continue to guide their choices. 

Interconnectedness and creativity are two words that come to mind when learning what makes Sunbird Flowers tick. From the community they’ve found in fellow “returning generation farmers” to the vibrancy of the flowers they grow, it’s clear that Whitney and Brandon are committed and passionate farmers and farmer advocates. 

Whitney recently participated in our Good Food for Thought online event in partnership with American Farmland Trust titled Challenges and Opportunities for Transformation: Womxn in Agriculture. Watch a recording here: bit.ly/womxnvid. 

In the conversation, Whitney shared that her path to farming has been “a bit of a winding road, but one that, for me, is definitely tied to my lineage and heritage that’s allowed me to reclaim that.”  

Her nonlinear path continues in her farming career, as she runs the farm with her husband Brandon while raising a two-year-old...during a pandemic. She balances the physical and emotional demands of mothering her child and their land, leaning on familial and community support. 

Sunbird Flowers, all photography courtesy of Kiyah C. Photography via Sunbirdflowers.com

She cites sisterhood and finding relationships with other womxn farmers, such as Keisha Cameron from High Hog Farm, as an invaluable asset in her expansion as a farmer and as “soft places to land” when navigating the challenges of farming. 

Sunbird Flowers joined the 2021-2022 cohort of Accelerator Farms, and Whitney and Brandon work with Farmer Services Director Lauren Cox as their Accelerator case manager. Lauren shares:

“Brandon and Whitney are some of the most thoughtful farmers I've ever had the pleasure to work with. Every business decision they make is done with care and consideration for their family, their community, and where they see themselves in the future.” 

Let’s dive into the Q&A... 

“Sunbird Flowers is small flower farm located on land owned by the Peterson/Stephens Family – once cultivated by Claude Tedford Petersen, a master grower from the U.S. Virgin Islands.” 

Mary Elizabeth, Georgia Organics: Can you tell us a bit more about the history of the land you farm on? How did it come to be the home of Sunbird Flowers? 

Whitney Jaye, Sunbird Flowers: The land that we farm on is family land - 25 years ago, several members of Brandon's family came together and intentionally decided that they wanted to purchase a piece of land, and live on it together. For many years, it was a beautiful garden, cultivated by Brandon's grandfather Claude Petersen, and it was reverted to a grassy lawn after he passed away. Brandon's family graciously allowed us to use the space for our farm, and we became the stewards in 2017. We try to hold the spirit of what Claude Petersen envisioned for the land in our practices, and in the flowers, herbs, and vegetables that we grow. 

Flower CSA example from Sunbird Flowers, all photography courtesy of Kiyah C. Photography via Sunbirdflowers.com

 “We grow flowers using ecologically sustainable practices, ones that conserve resources, build rich soil, and promote a vibrant ecosystem.” 

Can you give us an example or two of sustainable practices y’all use? Why is it important to you to farm this way? 

We take pride in being good stewards of the ecosystem of which we are a part. Not only is being in right relationship with the land aligned with our ancestral practices, but we also see it as our role and responsibility in our community. A few practices that we've adopted are: 1) composting - we use several methods of composting on-site that utilize household scraps, and on our farm organic materials, 2) we use minimal tilling, and regularly add compost to build our soil structure and replenish the organic matter, and 3) we use crop rotations that include cover crops and allow us to effectively manage the fertility of our soil. 

How does being a parent affect why and/or how you farm? 

Being parents means we have to be intentional about every aspect of the farm, particularly around time management. We've had to shift the farm and business to accommodate the kind of life experience we want for our child, and the kind of business model (for example - choosing to do a CSA instead of a farmers' market) that can support that. 

What’s the story behind your farm’s name? 

There is a bird species called a "sunbird,” and there are various iridescent color combinations in their feathers. It was inspiring to us that nature could be that vibrant, and gorgeous, so we chose that as our farm name. We want our offerings to invoke the same inspiration in our customers - that they see our color and texture combinations and are moved by the splendor of nature. 

What is your origin story with farming and particularly flower farming? What drew you to this work? 

Our paths into farming are both very different, but they are connected by the same thread - we are returning generation farmers, who are walking in our ancestral call to the land. We follow in the legacy of the many, many Black farmers who continue to embody the inherent dignity in land-based work and environmental stewardship. 

We decided to go into flower farming because of Whitney Jaye's interest in the creative aspects – the ability to grow for color, and texture, and to really curate an experience for our customers. After years of research (and getting a scholarship into the Floret Workshop), years of support from our community as we eased into offering more floral design, we shifted our business to flowers exclusively. 

What has been one of your favorite moments as a farmer?

One of our favorite moments as a farmer is seeing the process of a plant that you've nurtured grow up, and be ready to harvest and share. It is kind of a miracle to put tiny seeds into the soil, and watch them grow into these beautiful plants that can sustain lives, support the ecosystem, and bring joy and pleasure to other people. 

What’s inspiring you and your work these days? 

One thing that is inspiring me and my work these days is the Faith Ringgold retrospective taking place at the New Museum in New York City right now. I am a huge fan of her work. I also have infinite respect for artists who have plugged away at their craft, balanced motherhood and activism, and maintained the essence of their purpose. Faith Ringgold is simply the best. 

What has been one of the best parts about being in the Accelerator program? Is there anything you’re looking forward to as part of the Accelerator program? 

One of the best parts of the accelerator has been connecting with the other farmers in the program! We believe in the power of creating farming communities - this work is already so hard; we need connection and webs of mutual support to lighten the load. It was also great to have an advisor that could help us in this stage of transition, and they were amazing. Once the program is over, I am looking forward to looking back on how far we've come and basking in the growth that has been supported by our time in the accelerator. Much appreciation and gratitude to the Farmer Services team for the impactful work.. 

What is one piece of advice you’d give new farmers? 

One piece of advice I would give new farmers is to seek community and support - there is so much knowledge that can be gleaned by talking to other farmers, and sharing what you may already know. 

Disrupt the notion that everyone is a competitor, and resist the urge to hoard information and resources - foster a deep belief in abundance. Farming was never meant to be a solo endeavor - so find people who understand your vision, and who can encourage and support you along your journey. 

What are the best ways for folks to support y’all? 

Grab one of our flower subscriptions - we have both monthly and full season shares! We always take donations, there is so much more we could do if we had capital. Follow us on social media! Instagram.com/sunbirdflowers, facebook.com/sunbirdflowerfarm

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To learn more about Georgia Organics, visit georgiaorganics.org, and follow us on social media @GeorgiaOrganics and at facebook.com/GeorgiaOrganics. 

Farm to School Innovation Mini-Grant Program Spotlight: Creating Sustainable Best Practices

By Diana Pena

Diana Pena is a CDC Public Health Associate serving as the Farm to School Coordinator at the Georgia Department of Public Health. She also supports the Georgia Organics Farm to School team in our work to achieve Georgia Farm to School alliance and Farm to Early Care and Education strategic plan goals.

Georgia Organics and the Georgia Department of Public Health (GA DPH) have partnered to establish the Farm to School Innovation Mini Grant Program. These funds support farm to school initiatives that:

• Increase access to local, fresh, organically grown food

• Include culturally responsive food and education,

• Increase local food procurement,

• And/or benefit Georgia-certified organics farmers in other ways.

To learn more about the Farm to School Innovation Mini-Grant Program click here.

We are excited to highlight Mini-Grant Awardee: Fannin County School System. Martha Williams, Director of Nutrition and Wellness and agriculture teacher Seth Davis (pictured below) are leading the Farm to School Innovation Mini-Grant project at Fannin County Middle Schools.

All images were provided by Martha Williams

After receiving information about this grant, Mr. Davis came up with a new agricultural endeavor that can strengthen their program at FCMS: vermicomposting.

Vermicomposting is important because it boosts nutrients available to plants and enhances soil structure and drainage.

One of the challenges Fannin County Middle Schools had was purchasing and receiving the vermicomposting equipment. Martha reports, “in a time of supply chain deficits, this program took longer to initiate than expected.” Despite this challenge, Martha states that, “the success of the program highlights the worth of the endeavor.”

Martha shares that the students of FCMS, “loved being part of the process and look forward to seeing what the worms are doing each day.” She even says, “some of the fertilizer is being used to grow cilantro for a Taco Tuesday taste test.”

Martha and Mr. Davis are hoping to continue this vermicomposting project and extend this opportunity to other students in FCMS! Martha shares that she and Mr. Davis are working together to expand their vermicomposting system beyond the classroom activities and hope to, “[include] some of the cafeteria’s waste stream for his nutrient source. The by-products of the vermicomposting will be used as fertilizer when potting plants for FCMS greenhouse.”

Lastly, Martha shares, “we are excited to foster this symbiotic relationship between man and the environment. Fueling Georgia’s future while providing meaningful, hands-on experiences is an awesome opportunity for all stakeholders!” Keep up the good work Fannin County!

To learn more about Georgia Organics, visit georgiaorganics.org, and follow us on social media @GeorgiaOrganics and at facebook.com/GeorgiaOrganics. To learn more about Fannin County School System visit: www.fannin.k12.ga.us and to see updates of their ongoing Mini-Grant follow them: https://www.facebook.com/fannincountyschoolsystem/

Farm to School Innovation Mini-Grant Spotlight: Cultivating a Hands-on Experience for Elementary Students

By Diana Pena

Diana Pena is a CDC Public Health Associate serving as the Farm to School Coordinator at the Georgia Department of Public Health. She also supports the Georgia Farm to School team in our work to achieve Georgia Farm to School Alliance and Farm to Early Care and Education strategic plan goals

Georgia Organics and the Georgia Department of Public Health (GA DPH) have partnered to establish the Farm to School Innovation Mini Grants Program. These funds support farm to school initiatives that:

All photographs provided by Dorothy Dupree

• Increase access to local, fresh, organically grown food,

• Include culturally responsive food and education,

• Increase local food procurement,

• And/or benefit Georgia-certified organic farmers in other ways.

To learn more about the Farm to School Innovation Mini-Grant Program click here.

We are pleased to highlight Mini-Grant Awardee: Savannah Chatham County Public Schools!

School Nutrition Coordinator Dorothy Dupree is leading a farm to school project that focuses on sustainability. Innovative thinking requires identifying gaps and leveraging assets to help bridge the disparities identified. This is exactly what Dorothy Dupree’s leadership did.

Dorothy noticed that Gould Elementary School and Windsor Forest Elementary School had robust school gardens, passionate teachers, and curated hands-on lesson plans that incorporate composting/vermicomposting (use of worms to break down organic material). All they needed was extra funding to make their project come to fruition.

Dorothy is excited to share that they have completed the assembly of their new compost barrels and vermicomposting bin. Recently, Dorothy visited one of the elementary schools and conducted a hands-on compost lesson with them. She shares: “the students were able to harvest radishes out of their garden and composted radish leaves/stems in their tumbler.” They learned about “browns and greens and set up the vermicompost.”

Some of the challenges Dorothy has encountered in this project is the students’ “aversion to the worms,” but she reminds the students that the worms “won’t jump out at them.”

Dorothy shares, “I have found that students may come into these outdoor lessons with different mindsets, but by the end of the lesson they are all extremely engaged and are excited to see what they have learned in this classroom come to life.”  

In the spring Dorothy and Savannah Chatham County School students will continue incorporating composting into their lessons by utilizing the book Compost Stew by Mary McKenna Siddals. The Mini-Grant funds have helped them purchase books for both schools for this project.

“It’s important to consistently elevate school gardens and farm to school initiatives as part of the toolbox in educations,” she continues.

“I believe school gardens and outdoor classrooms are essential in education and should be invested in by school districts. They provide practical, hands-on experiences that students cannot get in the classroom alone.”

Savannah Chatham County Public Schools’ Farm to School project truly merges innovation and sustainability through outdoor learning.

Check out their project in the local WJCL Savannah 22: bit.ly/SCCPSSNews

To learn more about Georgia Organics, visit georgiaorganics.org, and follow us on social media @GeorgiaOrganics and at facebook.com/GeorgiaOrganics.

To read more about Savannah-Chatham County Public School System, visit www.sccpss.com, and keep up with their Mini Grant updates at: facebook.com/SCCPSS.

Family Farm Share: Collaboratively Championing a Resilient Local Food Movement & Farmer Prosperity

By Mary Elizabeth Kidd 

Mary Elizabeth Kidd is the Director of Communications at Georgia Organics.

Example of Family Farm Share weekly seasonal contents. Photo by Kimberly Della Donna.

LAUNCHING FAMILY FARM SHARE 

In September 2021, Georgia Organics announced a new program: Family Farm Share (georgiaorganics.org/familyfarmshare). Family Farm Share is funded by the Georgia Department of Early Care and the Atlanta Falcons Youth Foundation to address childhood food insecurity for children ages birth to five in communities across Georgia. 

Georgia Organics’ Family Farm Share team is made up of staff members representing each facet of Georgia Organics work: Director of Programs Suzanne Girdner and Kimberly Della Donna, Kimberly Koogler, and Lena Enciso from the Farm to School program, as well as Lauren Cox, who leads Farmer Services, and Director of Communications Mary Elizabeth Kidd.  

The program launched with a pilot in Waycross (Ware County) as a collaboration with local partners and key players “on the ground” to ensure that Georgia Organics can facilitate and support a program that will live on in each community and will hopefully create a model that other cities and towns can replicate. 

HOW IT WORKS

Family Farm Share will activate and connect local networks of early care & education centers, local food organizations, and nearby farmers to deliver an affordable weekly farm share sold on-site at early care centers.

The program aims to strengthen local food economies, communities' connection, and nutritional access for families with young children.

The Waycross Family Farm Share Pilot is comprised of partners Action Pact, WayGreen, Inc., Ware Children’s Initiative, and Georgia Organics.  

This program represents goals that have been laid out in our new five-year strategic plan: organic farmer prosperity, resilient local food movement, investment in local farmers and food systems, and organizational strength.  

With partnerships like this, there is a clearer, more achievable path to a more resilient Georgia food system. 

EVOLUTION OF GEORGIA ORGANICS’ COMMUNITY FOOD SYSTEMS WORK 

The Family Farm Share program marks a transition from our six-year running Georgia Food Oasis outreach initiative which sunset in Dec. 2021.  

Similar to the Family Farm Share program, Georgia Food Oasis focused on identifying and bolstering local partnerships that connect families and farmers across Georgia communities. 

Georgia Food Oasis (GFO) communities—Augusta, Columbus, Rome, Savannah, Walton County, and Waycross—continue to demonstrate the collaborative power when farmers, educators, nutrition leaders, and local food advocates connect to share and grow knowledge, resources, and opportunities.  

Thanks to pre-existing GFO relationships like WayGreen, Inc. And Action Pact, Waycross represented a perfect launchpad for Family Farm Share. 

FAMILY FARM SHARE: UPDATES AND WHAT’S NEXT 

In November 2021, members of Georgia Organics’ Family Farm Share team met in Atlanta for the long drive to Waycross. 

During the visit, we met with family advocates and surveyed families at Action Pact’s Head Start campus to determine their current and aspirational habits with fruits and vegetables, locally-grown and store-bought. Some of that data is shared below. 

Part of the Georgia Organics Farm to School team’s mission is to also support serving and education on local food, so we visited classrooms with squash snack cups and spoke to an adorable crowd of interested young veggie-lovers (and non-veggie lovers!). We also hosted two training sessions with teachers and school nutrition staff to begin ongoing education on local food sourcing, serving, and learning. 

Action Pact Family Advocates along with Family Farm Share liaison Carol Clarke, Training & Literacy Specialist at Action Pact (second from left). Photo by Mary Elizabeth Kidd.

Farm to School Director Kimberly Della Donna knows these partners are ready for the challenge: “Action Pact is very ready to successfully implement the Family Farm Share Program. Carol Clark, our key contact, is an experienced Farm to ECE Champion, familiar with Georgia Organics and a natural over-achiever. She has infectious, positive energy and loves her work. She's got the Family Advocates invested, who are the primary contacts with families and meet with them once per month.”  

Farmer Services Director Lauren Cox meets with Roger and April Westover of Greenway Gardens and Connie Oliver of WayGreen, Inc. to discuss seasonality, availability, and preferences for Family Farm Share families. Photo by Mary Elizabeth Kidd.

Members of the Georgia Organics team visited Waycross small organic farmers to discuss how Family Farm Share will allow them to connect more deeply with their community members and to determine the logistics that will make this a profitable program for them. 

Key takeaways from team members confirm that this is a group of willing and able partners ready to create something powerful for the Waycross food system.

GETTING TO KNOW THE COMMUNITY 

This program will be open to Action Pact community members: Head Start families, teachers, administrators, and neighbors. Through surveying this audience, the team begins to gather data on their habits and preferences for fruits and vegetables. 

Currently, we’re working with farmers to determine how we can best align the desires of the community with their current and potential growing plans. 

Surveying Action Pact families to determine preferences along with a squash snack “thank you.”

ACTION PACT FAMILIES’ FOOD HABITS & PREFERENCES

Survey results from 102 respondents in the Action Pact Head Start campus community:

• On average, respondents answered that their family eats fruits and vegetables 5.39 days per week. 

• When asked “If cost, availability, or other limits were not a factor, how often would your family eat fruits and vegetables?” respondents answered that they would eat fruits and vegetables an average 6.4 days per week. 

• For the question “Would you be interested in a Family Farm Share that includes the following items” we gave an answer of “never” a score of 0, “sometimes” a score of 1, and “yes, all the time” a score of 2. The following table contains the average score for each item. 

• For the open response question on what vegetables families eat most often, there were 41 unique items provided and 102 respondents. The following table shows the top five vegetables from at least 20 respondents.  

• When asked what fruits and vegetables families would most like to see in their weekly farm share, the following top five, respectively: 

• Fruits: apples, bananas, strawberries, grapes, and oranges 

• Vegetables: green beans, broccoli, corn, squash, and cabbage 

Through the ongoing collection of feedback and preference data from involved participants in the Waycross Family Farm share, we’ll be able to grow and evolve the program for sustainability and replicability. 

We look forward to sharing our challenges, wins, and key takeaways as we grow this collaborative effort to bring delicious local-farmer-grown vegetables and fruits to families across Georgia! 

Stay tuned and please consider supporting this work by becoming a member or donor at georgiaorganics.org/staylocal!  

Thriving greens at Family Farm Share participating farm Greenway Gardens. Photo by Mary Elizabeth Kidd.

Farmer Services Accelerator Spotlight: Taking Flight at Levity Farms

By Michael Wall

Michael Wall is the Advocacy Director at Georgia Organics and Farmer Services team member.

Levity Farms, photos by Michael Wall

During the COVID-19 pandemic, plenty of farms and businesses hunkered down and entered survival mode. Not Ilana and Zach Richards, of Levity Farms, a small-scale diversified vegetable operation hyper-focused on soil health.

Since the outbreak begin, these two powerhouses applied for and received a USDA Farm Service Agency farm purchase loan, bought a new farm, sold their home, moved their farm and all of its equipment from Gwinnett to Morgan county, and then refinanced their original FSA loan to include better loan rates and three NRCS EQIP contracts, including a new well and caterpillar tunnels.

So, that was a lot. But the Richards are really just getting warmed up. Levity Farms is a first-generation family farm in beautiful Morgan County and was a member of Georgia Organics second Accelerator class. The Accelerator provides $9,650 in on-farm infrastructure investments, paired with customized expert coaching to help farmers achieve financial sustainability more quickly.

Since 2017, the Richards have worked with local chefs to provide fresh, nutrient-dense produce to the folks of Atlanta, Decatur, and Athens and the community in and around their new home in Madison.

Beginning in 2022, Levity Farms will shift redirect its efforts toward growing food that will be available directly to the Madison community, via home delivery.

Zach and Ilana Richards of Levity Farms, photos by Michael Wall

About moving the farm from Gwinnett to Morgan County in 2020, what was the most challenging part?

 I'd say the most challenging part of moving the farm was deciding how to set up at the new location. The previous farm land was strongly contoured, so we didn't have a whole lot of choice in where our plots could be. Since the new farm was pretty much a flat, blank canvas, we had virtually endless possible layouts to consider, which was definitely exciting and optimal, but also presented a new challenge for us.

 What did the FSA loan enable you to do? 

 The FSA loan paid for our entire land purchase, on a ridiculously low interest rate, and without a single dollar down. We utilized that land ownership loan as well as an operating loan, which enabled us to gear up and get started growing right away. The FSA, rendering services specifically to farmers and therefore understanding the seasonal ebbs and flows of income on a farm, only requires that our mortgage payments are made in lump sum in late Summer, rather than insisting on collecting during the Winter months. This has alleviated much pressure on us over the slower months to deliver mortgage payments, since we know we'll have Spring and much of Summer to generate the necessary income.

 What are the benefits for your farm for the three NRCS contracts all at once?

 We needed the well right away, since we were previously irrigating the field from our neighbor's well, and we also recognized the need early-on to get set up with plenty of tunnel space for season extension. The NRCS will be providing reimbursement for a large portion of those costs.

 How are you settling into the Madison community?

 We are feeling more and more at home here with each passing week! Folks are very receptive to our farm and our mission here. The smaller-town climate is exactly what we were looking to raise our farm and our family within, and we have not been disappointed. Our neighbors are welcoming and friendly. We've been told by locals that Madison has been in need of small, local farmers for a long time. Seeing as how there are so many farms around here, some have mentioned their surprise at how limited availability of local produce has been until now. We also seem to have arrived here at just the right time, as downtown Madison is getting a face lift, and several farm-to-table restaurants are opening right around now, and they're all enthusiastic about utilizing produce from our farm and other local farms!

Zach Richards of Levity Farms, photos by Michael Wall

 What if anything has the Accelerator program provided for your farm or in what way supported your farm?

 Though we have enjoyed connecting with our fellow Accelerator Cohorts and sharing stories, advice, and struggles with our farming colleagues, I'd have to say the strongest benefits we've received through the program have been our one-on-one sessions with Debbie Dangerfield, who helped us an insanely huge amount with QuickBooks, as well as the connection we've made with Ellen Polishuk, with whom we're scheduled (very soon!) to discuss the results of a soil test she introduced us to and to develop plans to apply soil improvements to the field. We're also so grateful for the financial support Accelerator has provided, because through that support, we have been able to get a jump start on so much farm setup that would have taken many, many seasons to afford. I'm not sure what the last year would have looked like without the help from the program, but I'm sure we'd be way behind where we are now.

Learn more and follow Zach and Ilana’s journey on Instagram and Facebook.

Spotlight on Farm to School Innovation Grantee Jones County Schools

By Diana Pena

Diana Pena is a CDC Public Health Associate serving as the Farm to School Coordinator at the Georgia Department of Public Health. She also supports the Georgia Farm to School team in our work to achieve Georgia Farm to School Alliance and Farm to Early Care and Education strategic plan goals.

Touring the World with Locally Grown Items: Spotlight on Farm to School Innovation Grantee Jones County Schools!

Georgia Organics and the Georgia Department of Public Health (GA DPH) have collaborated to establish the Farm to School Innovation Mini Grants Program. These funds support farm to school initiatives that:

·         Increase access to local, fresh, organically grown food,

·         Include culturally responsive food and education,

·         Increase local food procurement,

·         And/or benefit Georgia-certified organic farmers in other ways.

To learn more about the Farm to School Innovation Mini-Grant Program click here.

We are excited to highlight Farm to School Mini Grant Awardee Jones County School System.  Matoshia Grant, School Nutrition Director of Jones County Schools, leads the work of this culturally responsive food education project.

With only seven schools, Jones County School system is small in comparison to others in Georgia. Their geographic locality limits students’ exposure to cultural and ethnic food, which prompted Matoshia Grant to propose this project, “to allow students to tour the world with locally grown foods.” Matoshia and Jones’s County Schools’ personnel have worked together to create taste-tests, host cooking lessons with a chef, and secure a field trip to a local farmer’s market. 

Images courtesy of Matoshia Grant, School Nutrition Director of Jones County Schools

Pandemic response measures have resulted in a number of challenges for congregate meal sites that make hosting taste tests challenging. Reduced participation coupled with social distancing requirements have forced a reimagining of how taste testing events are held. Matoshia and her staff found a work-around by inviting groups of 10 students from each grade to participate. Despite this solution, some students are still not able to attend the taste test events. This does not deter Jones County School System from continuing to create and offer more Farm to School activities.

Matoshia shares they recently hosted a cooking lesson using locally grown kale from a nearby farmer’s market. She said that students have “fun seeing the kale transform from a ‘yucky’ vegetable to a crispy chip.”

Jones County Schools is also working on creating a fruit stand.

Matoshia shares she was able to connect with a local farmer’s market to source satsumas (pictured below), a type of Japanese mandarin. These fruits will be offered to students in taste tests and on the fruit stand. Procurement of these satsumas has even led to a vendor partnership, and now satsumas will be distributed in all seven schools, in addition to their fruit stand.

Matoshia is excited that, “Chef Michael Davis will be coming out to school to do a taste test and presentation on how to incorporate vegetables into tasty desserts!” Their plan is to create sweet potato tarts using carrots and potatoes.

Lastly, Matoshia and her staff have successfully secured a field trip for students to a local farmer’s market! The goal of this farmer’s market visit is to allow students to explore new and different types of food.

Although the pandemic has created limitations for Jones County Schools, their hard work and perseverance to create opportunities for their students can be observed through their abundant farm to school programming. 

To see updates on Jones County Schools, visit: jonescountyschoolnutrition.com  and follow them on social media at facebook.com/JonesCountySchoolNutrition and @JonesCoSchoolNutritionGa on Twitter. To learn more about Georgia Organics, visit georgiaorganics.org, and follow us on social media @GeorgiaOrganics and at facebook.com/GeorgiaOrganics.

Valentine's Day Farmer Spotlight: Zel Taylor & Jupe Javeta of Down by the River Farm

By Porter Mitchell  

Porter Mitchell is the Farmer Services Coordinator at Georgia Organics. 

To celebrate Valentine’s Day, we’d like to spotlight farmer couple Zel Taylor and Jupe Javeta of Down by the River Farm & Art Collective in Albany.  

Down by the River was born on family land in Spring of 2021. Zel, an Afro-Indigenous queer, nonbinary farmer and artist, and Jupe, a Black, nonbinary farmer, builder, and storyteller wanted to provide fresh food to the community and create a space of peace, healing, and reconciliation for Black Americans’ relationship to the land and to celebrate Black connection to the earth.  

Forced off the original site by queerphobia, Zel and Jupe reestablished Down by the River in a new location.

Below is a short Q&A with the couple. Responses were edited for clarity and brevity.

How did Down by the River get its name?  

We’re located in Albany, near the Flint River. The river is the center of how we move, and the water is a source of life. We wanted to honor that and also acknowledge the Black tradition of the river being a place of healing, cleansing, and of freedom.  

What is it like running a farm and art collective as a couple?  

We’re different and we balance each other. Juke is slower, more deliberate, Zel is a go-getter. Sometimes one of us is more focused on the details and one of us is more big picture. We meet in the middle. We work really well together.  

What is one of your favorite memories farming together?  

One day we were planting a half-acre of collards and we were so tired we laid down in the rows. We kept planting while we were laying there in the field!  

If you could send a Valentine to each other, what would it say?  

“You have everything you need.”  

Learn more about Zel, Jupe, and Down by the River Farm and Art Collective by following them on Instagram at @downbytheriverswga 

Georgia Organics Board of Directors, 2022 Election

GEORGIA ORGANICS MEMBERS ELECT NEW & RETURNING BOARD MEMBERS

Every year, we engage our invaluable Georgia Organics members to vote for new and returning members of our Board of Directors.

This week, thanks to many votes from our members, we confirmed the following slate of four new nominees and four incumbents, meet them below!

As a non-profit, we rely heavily on our incredible Board of Directors for oversight, accountability, and guidance in our daily programmatic work. Meet the full Board of Directors at georgiaorganics.org/board.

Want to play a part in shaping Georgia Organics’ future and the work we do? Become a member today at georgiaorganics.org/growwithus.

Top (left to right): Akia Lewis, Shari Martin. Bottom: Tripp Pomeroy, Sed Rowe

BOARD OF DIRECTORS: NEW MEMBERS

The following individuals will serve a three-year term on the Georgia Organics Board.

Akia Lewis (Atlanta) – Akia Lewis is a lover of food and nature who believes access to life-sustaining food is a human right. Since 2014, she has supported strategy, partnerships, and community capacity building at Georgia Family Connection Partnership, the only statewide network in the country dedicated to the health and well-being of families and communities. As a staunch believer in the mission and vision of Georgia Organics, Akia has been a volunteer and member for several years and has been serving on the organization’s program committee.

Shari Martin (Roswell) – Shari Martin, together with her husband Tony Martin, embarked upon farming in 2015, having reclaimed former farmland in downtown Roswell. With the help of young farmers, Martin’s Garden has grown into a small urban organic farm providing vegetables through CSA memberships and farm stands. Martin’s Garden is also committed to using the farm to support local charities through hosting events and donating food locally. After a decade as a Corporate Banking Executive with Bank of America and Wells Fargo, followed by another decade as a Fintech executive for New York based firms, Shari is happy to put down local roots. She is responsible for strategy, marketing and acts as CFO for Martin’s Garden and is excited to contribute her small business banking and technology experience to Georgia Organics.   

Harlan “Tripp” Pomeroy (Americus) – Tripp Pomeroy is the CEO of Cafe Campesino, Inc., a fair trade organic coffee company, and a board member of Cooperative Coffees, through which Cafe Campesino sources all of its coffee. A unique fair trade organic green bean importing cooperative of small to medium-sized North American roasters, Cooperative Coffees is committed to deep, long-term partnerships with small-scale coffee farmers and their exporting cooperatives. Since 2004 Tripp has played an active role in Cooperative Coffees, including participating in numerous roaster-farmer workshops and leading delegations to connect Cafe Campesino customers directly with the women and men who grow their coffee. These connections provide a unique and important opportunity to learn first-hand about coffee farming and, in particular, the critical role of organic farming practices. Tripp has over twenty years of experience in international business and trade and has an MA in International Development from The American University's School of International Service.

Sed Rowe (Albany) – Sed Rowe is owner of Rowe Organic Farm where he grows peanuts, sunflowers and hemp. He attended Fort Valley State University on a full football scholarship and received a B.S. in Plant Science with a concentration in Horticulture and later received an M.S. in Public Health. After college he worked at Southwest Georgia Project, a nonprofit founded by civil rights pioneers Charles and Shirley Sherrod. Although involved in agriculture since he was young, Sed is a first-generation farmer and started with 10 Certified Organic acres. He was among three farmers to grow Organic peanuts in 2019 and become a founding member of the Georgia Organic Peanut Cooperative (GOPA). He currently serves on the board of the National Young Farmers Coalition.

Top (left to right): Drew Belline, Kristin Russell. Bottom: Jennifer Taylor, Rebecca Williams

BOARD OF DIRECTORS: RE-ELECTED MEMBERS

The following four current board members will serve a second three-year term.

Drew Belline (Decatur) – Drew Belline is currently the Executive Chef / Owner of No. 246 in Decatur, Georgia; a restaurant that focuses on seasonally and locally sourced American-Italian cuisine. Chef Belline is also the Vice President of Creative Direction and concept development for the Ford Fry restaurant group in Atlanta and has worked in the past with chefs Anne Quatrano in Atlanta and Chef Tom Colicchio in New York City. As a chef, Drew is deeply committed to seasonal ingredients and supporting local farmers and has supported Georgia Organics through events such as Attack of Killer Tomato Festival and a foraged mushroom inspired dinner for patrons.

Kristin Russell (Savannah) – Kristin grew up on a family farm/ranch in north -central Kansas and followed the agricultural thread through college in Minnesota and an internship in South Africa. She came to Savannah to thaw out and to open The Sentient Bean- a fair-trade coffee shop, which evolved into the vegetarian, farm-to-table restaurant that it is today. She helped found the Forsyth Farmers' Market in Savannah in 2008 and continues to volunteer for that organization. In early 2020, she and her partner purchased Savannah's 41 year old independent natural grocery and next door neighbor, Brighter Day. The hope is to leverage the combined power of the two businesses to support good change in Savannah's food system and strengthen our beloved community.

Jennifer Taylor (Glenwood) – In 2010, Jennifer returned to her grandmother’s farmland and with her husband relaunched it as Lola’s Organic Farm. They grow delicious organic vegetables and fruits (and cover crops) all year and provide workshops from the farm on the benefits of organic agriculture, agroecology and organic farming systems. Jennifer studied agronomy at Florida A&M (FAMU) and Iowa State University, ultimately earning her PhD degree from Virginia Tech. Jennifer is passionate about building healthy soils and environments, healthy food systems and communities, inclusive of underserved small farmers and their communities. Jennifer previously served on the National Organic Standards Board from 2011-2016. She currently serves on boards of the Organic Farmers Association, Rodale Institute, Real Organic Project, National Organic Coalition Advisory, and International Federation of Organic Agriculture Movements.

Rebecca Williams (Chattahoochee Hills) – Rebecca Williams owns and operates Many Fold Farm, home to the Rodale Institute Southeast Organic Center and the agriculture and community non-profit, Three Magnolias. After nearly a decade of grass-based livestock farming and farmstead cheesemaking, Rebecca understood the need for more resources for established farms to grow and thrive. In 2018, she decided to leverage the farm in that direction. Her work now centers around generating useful research in regenerative organic farming practices, farmer education, and agriculture as a means of land preservation, carbon sequestration, and community cohesion and growth.

WELCOME TO OUR NEW & RETURNING BOARD MEMBERS!

From School Gardens to School Meals: Spotlight on Innovation Mini Grantee Treutlen County School District

By Diana Pena

Diana Pena is the Farm to School Coordinator at the Georgia Department of Public Health.

Pre-pandemic days, the annual Golden Radish Awards recognized Georgia school districts doing exceptional work in farm-to-school.

Discontinued for three years to the pandemic, Georgia Organics and the Georgia Department of Public Health (GA DPH) instead collaborated to establish the Farm to School Innovation Mini-Grants Program.

These funds support farm to school initiatives that:

• Increase access to local, fresh, organically grown food,

• Include culturally responsive food and education,

• Increase local food procurement,

• And/or benefit Georgia-certified organic farmers in other ways.

After a thorough application process in the Fall of 2021, Georgia Organics and GA DPH selected and awarded 15 Georgia School Nutrition Departments.

We are excited to spotlight our first Mini-Grant Awardee: Treutlen County School District!

All images courtesy of Treutlen County Schools

Under Red Barrett’s leadership as School Nutrition Director, the funds will support the school gardens in all the schools and grow produce for school meals in her district. Red has also incorporated school garden activities into the elementary and special education school lessons.

Red has taught Treutlen County School students about what is needed for seeds to grow (water, soil, and sun), about the plants they’re growing, how to adequately space them, how to care for their garden (weeding, watering), and what to do at harvest time. They have also examined soil and compost together.

Images courtesy of Red Barrett

She has made it so that the students are responsible for maintaining the garden, she always makes an effort to tie their garden into the school curriculum.

Red shares that, “Time is our only issue...[due to] the demands of the regular school curriculum...we have those challenges.”

Nevertheless,  they have successfully planted their seeds and are now waiting to harvest the produce!

To learn more about Georgia Organics, visit georgiaorganics.org, and follow them on social media @GeorgiaOrganics and at facebook.com/GeorgiaOrganics. To see updates on Treutlen County Schools, visit treutlen.k12.ga.us/ and follow them on social media at facebook.com/treutlencountyschools.