At the end of the day, when I finally turned into the tree-lined driveway of home, it all changed.
This podcast is a fascinating history of our long relationship with the pig, via a fantastic interview with historian Mark Essig, author of Lesser Beasts: A Snout to Tail History of the Humble Pig. Four years ago, we moved with our two children from an urban life in Vancouver, where food grew in our yard and chickens roamed with the kids, to a farm on southern Vancouver Island. Six years ago, we bought 100 pounds of San Marzano tomatoes from Klippers Organics at the Trout Lake Farmers Market. The CBC reported July 23rd that Quesnel, BC is attempting to attract doctors to their community by giving them really nice fully-furnished housing along with a really nice new car.
There’s a shortage of farmers (and fishers and hunters and foragers) in rural communities as well.
On September 10th, Michael Pollan, author of “In Defense of Food” and “The Omnivore’s Dilemma” highlighted the work of designers at the Earth Institute’s Urban Design Lab (UDL) in his Op-Ed Contribution to the New York Times, titled “Big Food vs.
Supported by a generous grant from the United Health Foundation, the UDL research has proceeded in two phases: phase one sought to understand the nature of the problem, and phase two subsequently identified models which can contribute to successfully addressing aspects of the nation’s obesity epidemic. An important aspect of this effort has been evaluating the effectiveness of the Regional Integrated Foodshed Concept wherein most of the food for a region is provided from a defined geographic area, with particular emphasis on understanding the environmental, economic, health, and infrastructure impacts. It is gratifying to see a connection being made between current food production practices and the impact on public health. After Francis Ford Coppola’s Mammarella’s closed last May in the industrial park near the Napa Airport (just next door to FFC’s headquarters, by the way), it seemed like the end of casual Italian food for that little neck of the woods . Yet by June, the pizzas should be back in the oven, and pasta water rolling back to a boil. Serving breakfast and lunch, the shop will also offer catering and retail sales, for pastas by the pound and sauces by the pint plucked from a refrigerator case. About Inside Scoop Inside Scoop SF is a one-stop source for the latest restaurant coverage in the Bay Area and beyond, by the San Francisco Chronicle staff. Over 250 Wilkes students from 1st through 4th grades are visiting the farms to study both strawberries and greens.
EduCulture is excited to announce the launching of the Island Heritage Strawberry Project at Suyematsu, where students are repatriating the historic Marshall Strawberry and planting other varieties that through the decades have been popular production strawberries on Bainbridge Island. William Covert’s 4th graders were the first class to plant Marshalls at Historic Suyematsu Farm this spring on land leased by Butler Green Farms. On their recent visits, Wilkes students and their teachers helped to plant the Marshalls, along with other berry varieties such as Shuksans, Rainiers, and the Marshall and Ever Bearing Mix.
First-graders from Ordway came to Historic Suyematsu Farm & Bentryn Family Farm to help plant several strawberry varietals and learn how the history of the berries is intertwined with Bainbridge Island history.
Ordway 1st grade students transplanting Rainier strawberries at Historic Suyematsu Farm, on land leased by Butler Green Farms.
Ordway students and their teachers helped to plant the Marshalls, along with other berry varieties such as Shuksans, Rainiers, and the Marshall and Ever Bearing Mix. Showing students a map of where they had traveled that day on Suyematsu & Bentryn Family Farms.
Ordway students also enjoyed a scavenger hunt that took them through several areas of Suyematsu farm and enticed them to find the clues that would reveal many interesting facts about the crops, wildlife, and soil.
Students from Island Coop Preschool begin their spring visits during the last week of April, and make several visits through the season, into June.
The group enjoys observing and talking about the details of the plants: the leaves, tendrils (and their purpose), size, and color.
The documentary features OWWCC’s 4th delegation of former internees and current Island educators and community leaders, who together retraced the historic 1942 forced relocation of the Bainbridge Island Japanese Community to the former Manzanar Relocation Center, in Independence, California.
This wonderfully filmed, 13-minute video brings the visit to life and tells some of the personal stories of those impacted by this historical event. Students prepared for the day by studying the history of WWII and reading novels based on related events. Many other honored guests were present and kept students engaged with their stories of both the dramatic and mundane aspects of life at the camps.
The recent One Call for All fundraising campaign was the most successful ever for EduCulture as a result of tremendous support from a Bainbridge Island community partnership with One Call for All (OCFA) and The Harbour Public House.
As a result, EduCulture doubled the number of contributors and tripled the number of contributions, an incredible example of the difference community partnership can make! EduCulture was honored to be featured in two local fundraising campaigns that became one community partnership. As with previous years, contributions raised through this Bainbridge Island tradition of giving will go to support our locally grown Edible Education and Heritage Education programs serving Bainbridge Island. The development of school garden programs at partner elementary schools: Wilkes, Ordway and Blakely. The Edible Democracy Project; an intercultural edible education exchange program between Island students and students from neighboring tribal and urban schools, to celebrate the unity and diversity of our regional foodshed. Our 5th Bainbridge Island delegation to Manzanar, the former concentration camp where our Japanese American neighbors were sent during WWII.
Harbour Public House and its owners, Jeff and Jocelyn Waite, launched a fall-winter campaign to help publicize the work of EduCulture with a feature article on their menu, showcasing other promotional materials at the restaurant, and offering to match up to $7,500 in contributions to EduCulture through OCFA.
The generous matching contribution from Harbour Public House will help enrich and enhance our programs with Butler Green Farms at historic Morales and Suyematsu Farms. Further development of infrastructure and curriculum for our Chicken School House, where students will learn about the animal’s life cycle and food production. Adding to EduCulture’s existing menu of field studies, we will be continuing the development of demonstration stations and curriculum around the study of local greens and strawberries – from farm to fork.


We, at EduCulture, are so grateful for these wonderful examples of community commitment, caring, and philanthropy. More than 55 guests joined EduCulture on December 15, 2013 for a five course, locally grown, farm-style meal in support of Edible Education. The menu was designed to represent the bounty of our regional foodshed, prepared in a fashion to mark the true nature of the season – SLOW.
Guests mingled with local producers and enjoyed entertainment provided by a storyteller and Bluegrass band. All proceeds from this event will benefit our Edible Democracy Project, a ground breaking intercultural edible education exchange program, pairing island, tribal and urban schools and their food communities.
This foodshed to fork dinner is the pilot for what EduCulture hopes will be a series of dinners that bring people together season by season to taste our way through the wild and cultivated food traditions of our Pacific Northwest bioregion, which some call Salmon Nation. Thank you to all of our guests, producers, and entertainers for making this such a lively, delicious, and meaningful evening!
The Food Shed’s objective is to cultivate conscious consumption by advocating local and sustainable food sources and cycles.
In 2010, EduCulture broke new ground by helping to start the Bite of Bainbridge program with the Bainbridge Island School District. In early October, locally grown corn raised by Karen Selvar of Bainbridge Island Farms (BHS Class of ’82) was served in school lunches throughout the school district. On November 26, the featured Bite of Bainbridge in Island Elementary Schools will be locally grown and student sown potatoes, seeded last spring and harvested this fall by more than 20 K-4 classes from Wilkes, Ordway and Blakely Elementary Schools.
On Bainbridge Island, we are fortunate to have a continuum of school and community that goes back over 150 years.
We are proud to have had a role in building the bridges to create a dedicated locally grown school food stream within the Bainbridge School District. It may be small in servings right now, but the Bite of Bainbridge program packs a full educational meal.
The menu will represent the bounty of our regional foodshed, prepared in a fashion to mark the true nature of this season – SLOW. Take some time this holiday season to slow down and enjoy an authentic foodshed to table experience. This is an engaging way to feel a part of our regional food community.
We are asking for a tax-deductable, suggested donation made to EduCulture at Global Source of $65 per person. This foodshed to fork dinner is also the pilot for what EduCulture hope’s will be a series of month dinners that season by season bring people together to taste our way through the wild and cultivated food traditions of our Pacific Northwest bioregion, some call Salmon Nation. In the spirit of creating convivia, each monthly program will focus on a foodshed theme and will feature local producers, storytellers, artists and community leaders who will inspire us with words, music, ideas and stories connected to that program’s theme. This program is part of EduCulture’s effort to respond to a call for community based edible experiences grounded in tasting what we most need to learn about our local and regional foodshed.
Harbour Public House has launched a campaign to help raise funds for EduCulture through the One Call for All 2013 fall campaign.
Visitors to Harbour Pub will be greeted at the door by literature promoting EduCulture and the Harbour Pub campaign. We encourage you, your family, and friends to enjoy a meal or two at the Pub this fall, and please consider making a tax-deductible contribution to EduCulture that can be generously matched by the Harbour House Pub! As Henry Kissinger said back in the 70s: If you want to control the people, control their food.
We are grateful to be learning from Mary Alice Johnson of ALM Farm, to have her essential Sooke-grown Full Circle Seeds seed bank available to us just down the road, and her amazing wealth of knowledge offered us so generously. Big Insurance.” Since 2007, researchers at the UDL, together with a team from the Collaborative Initiatives at Massachusetts Institute of Technology, have been working to address the complex issues related to the obesity epidemic. Pollan’s enthusiasm for the project echoes responses from leaders in the field to presentations of our research. The opinions expressed by the authors and those providing comments are theirs alone, and do not necessarily reflect the opinions of the Earth Institute or Columbia University. Gio Guerrera (formerly of Uva Trattoria in Napa) is opening Foodshed Pizza & Pasta, and as the name indicates, much of the menu will focus on pizzas (whole, by-the-slice, and take-and-bake) and homemade pastas, alongside salads and homemade bakery items.
For Wilkes Elementary students, the visits mean an easy walk from school to Historic Suyematsu & Bentryn Family Farms on Day Road. Part of the Heritage Project will include Island elders assisting in the cultivation and harvest of the Marshalls, which many helped their families grow on local farms prior to WWII. They stop to observe pea plants and talk with a farm intern, asking questions and drawing their observations in journals.
As the group walks to Morales Farm, they learn more about the history of area farms and the work the farmers do.
The video was filmed and produced by videographer and EduCulture Board Member Brenda Berry and colleague Scott Rouse. EduCulture’s Jon Garfunkel and our Only What We Can Carry Project has been assisting the school in facilitating this unique school tradition. They prepared questions that they were then able to pose directly to panel members, who included Japanese citizens whose families were sent to Internment camps, and other Bainbridge citizens who were friends of those families. The campaign brought in a record $11,500; $8,000 through One Call for All, and $3,500 in direct contributions to EduCulture. It is clear that having our work highlighted helped educate the community about our locally grown work, and created a greater identity for EduCulture. The Filipino-American Hall, with its rich history and comfortable features, provided a great setting for the evening. EduCulture and The Food Shed are partnering to help deliver this convivia dinner series built on what is seasonal and regional, all sourced locally, fairly and sustainably.


They strive to be stewards of our own food shed by providing local food experiences, enriching relationships between micro-producers, growers and local consumers, and modeling a “cradle to cradle” food hub that is centered in a deep local economy. Each year, hundreds of pounds of produce grown by Island students and farmers are featured in the school lunch program.
The raspberries are also served at Sakai and Woodward Schools as a topping for waffles during their Breakfast for Lunch specials.
These Cherry Red, Purple Caribe, and Yukon Gold potatoes were raised organically at our edible education plots at Butler Green Farms on Morales Farm and Heyday Farm on McDonald Avenue. What is extra special about our Bite of Bainbridge program is how locally grown and intergenerational it has become. This program is becoming a model of school-community partnerships on both public and private farmlands. Enjoy a five course, locally grown, farm-style meal and support locally grown edible education in the process. The five courses will feature food prepared in ways that take time, from the fermented fruits and vegetables to cured meats and smoked foods, and slow wine, grown and made locally by Bainbridge Vineyards.
All proceeds from this event will be a benefit for our Edible Democracy Project, a ground breaking inter-cultural edible education exchange program, pairing an island, tribal and urban schools and their food communities. EduCulture is partnering with The Food Shed to help shape a menus built on what is seasonal and regional, all sourced locally, fairly and sustainably.
For every dollar donated to EduCulture directly or through the One Call for All campaign, the Harbour Pub will contribute one dollar, matching up to $7,500 in contributions.
At EduCulture, we admire the integrity and authenticity that the Pub and Pegasus bring to the table by investing in and supporting our local food community, including many of our farm partners, like Butler Green Farms. Where else does one find such a brilliant return on hard-earned well-spent precious time and energy and hope? If our food system is a business that is not mediated by other values, and our health industry is a business in which medical procedures and drugs are the preferred solution, then we have a system that feeds on illness. During harvest, 500 fifty-gallon barrels of Marshall strawberries were shipped off the island daily. Once there, the preschoolers discuss the purpose of a greenhouse and prepare to plant pea seeds, by measuring the distance between rows and marking where the seeds will go.
Memories such as these, interspersed with tales of FBI visits to their family homes and the difficulty of packing just one suitcase to carry with them, made a strong impression upon the students and brought the stories of the past to life.
He explained to the students how little anyone his age knew at the time about world events. The Food Shed makes sure every step along the food chain, from production to recycling, works in a cyclical and durable progression, and strive to pioneer new ways of collaboration and food interdependence, which in turn encourages farm literacy, folk culture, and micro economic viability from the root of the community. We are fortunate to be in a school district in which food served in our school lunches is being raised by three generations who grew up on this Island and representing nine decades of educational and agricultural life in our local community. What started for these young people as an educational act, is not only feeding their minds, it is also feeding their bodies. Each year, with the continued support from our school, farm and community stakeholders, we are moving the Bite of Bainbridge program from the novelty to the norm.
EduCulture has been gifted a farm-table dinner to be sourced and prepared by The Food Shed.
The Food Shed makes sure every step along the food chain, from production to recycling, works in a cyclical and durable progression.
At the end of the meal, an EduCulture postcard featuring students harvesting potatoes serves as a reminder to take advantage of this great matching gift by Harbour Pub. We are grateful to Jeff and Jocelyn Waite for their thoughtful and meaningful act of community commitment, caring and philanthropy.
We dedicate ourselves to becoming aware of how it has played itself out in our world, and peel each layer back as we discover it. And nothing knows how to grow in a west coast garden better than seeds grown by local farmers in their west coast gardens, in the very same wild and crazy bursting-with-life south island weather conditions as those in our own gardens.
After WWII, if was ravaged by viruses introduced from abroad and was cut from commercial production, almost vanishing completely.
Students were able to learn more about how Bainbridge Island residents came together to support their Japanese neighbors during this difficult time. So, all the funds collected from this event will directly benefit our work with local schools in 2014. We are working to pioneer new ways of collaboration and food interdependence, which in turn encourages farm literacy and folk culture and micro economic viability from the root of the community. This opportunity to raise $15,000 will go toward building the needed infrastructure to further develop EduCulture’s edible education programs to meet our growing number of participating students and teachers. A win-win for everybody, in a good fit, path of least resistance, go-with-the-flow, no fighting the current, kinda win-win good idea. Today, small pockets around the country are working to save the strawberry, an original in an industry that has bred the flavor and juiciness out of the berries we see in our stores. The oldest of six children, Victor was a freshman at Bainbridge High School and his family had a farm at Lovgren and Highway 305.
Born and raised on Bainbridge Island, he served as translator for his parents through these events, both of whom were from Japan.



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Comments to «Foodshed definition»

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