Join Renew Donate Gift It
Site Search Show Navigation

News

Search by author: Diane Conners

Agriculture Forum: 10 Cents a Meal Grantees Expand

Agriculture Forum: 10 Cents a Meal Grantees Expand

food & farming | December 11, 2017 | By Diane Conners

Fourteen school districts in northwest Lower Michigan are among 32 statewide that have extra funding this school year to purchase locally grown fruits, vegetables and dry beans. That’s thanks to a second year of the state’s 10 Cents a Meal for School Kids & Farms pilot grant program. Together the districts serve 22,567 students in our region.

Read More
Michigan Legislature Expands 10 Cents a Meal Pilot to Broader Regions of the State

Michigan Legislature Expands 10 Cents a Meal Pilot to Broader Regions of the State

food & farming | August 19, 2017 | By Diane Conners

Thanks to the Michigan Legislature, schools in 29 counties of Michigan have just been notified of an opportunity to tap into state funds to show the difference a dime can make in their efforts to serve Michigan-grown fruits, vegetables and dry beans to students. Michigan legislators expanded the popular 10 Cents a Meal for School Kids & Farms program from $250,000 in general funds last year to $375,000 for the upcoming school year; and added a third, six-county region in Washtenaw in southeast Michigan.

Read More
Think Like a Chef, Cook like a Dietitian, Eat Like a Local Farmer

Think Like a Chef, Cook like a Dietitian, Eat Like a Local Farmer

food & farming | August 16, 2017 | By Diane Conners

Doctors typically learn little about nutrition, much less cooking, in medical school. But combining those topics with medicine is a trend that’s garnering headlines for Harvard Medical School with a conference it holds in California wine country; and Tulane University in food-rich New Orleans. Now, a local food version of this idea is launching in Traverse City, starting with a Culinary Medicine conference in September that will be a pilot for future programs. The theme: Think Like a Chef, Cook Like a Dietitian, Eat Like a Local Farmer.

Read More
Agriculture Forum: State Lawmakers Consider 10 Cents A Meal Program

Agriculture Forum: State Lawmakers Consider 10 Cents A Meal Program

Food & Farming | April 11, 2017 | By Diane Conners

The Michigan Legislature is considering whether to continue, or expand, the impactful 10 Cents a Meal state pilot project that is increasing business from schools for a significant number of farms and related food companies throughout Michigan. A state Senate subcommittee has included continued funding, but the House, so far, has not. Visit www.TenCentsMichigan.org to learn how to contact your local legislator.

Read More
Report on 10 Cents a Meal Released to Legislature

Report on 10 Cents a Meal Released to Legislature

Food & Farming | March 27, 2017 | By Diane Conners

The popular 10 Cents a Meal for School Kids & Farms incentive procurement pilot program is providing schools with up to 10 cents per meal in match funding to purchase and serve Michigan-grown fruits, vegetables, and legumes to an estimated 48,000 students in 16 grant-winning school districts. Lawmakers are encouraged to expand the program, as schools are serving a greater variety of fruits and vegetables and that is exactly what Michigan farmers grow.

Read More
Conference to connect dots between local food and wellness

Conference to connect dots between local food and wellness

Farms Food & Health | December 4, 2015 | By Diane Conners

Because of collaboration between the organizers of two back-to-back conferences in January at the Grand Traverse Resort, farmers now can learn practical tips on how to tap into wellness markets in hospitals, schools and workplaces. Employers, hospitals, schools, health practitioners and others at the same time can learn their own practical tips on how to use local farm foods to benefit their health and wellness initiatives.

Read More

Rebuilding 'foodshed' and community resilience

Food & Farming | August 7, 2014 | By Diane Conners

“Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems,” by farmer and university professor Philip Ackerman-Leist, is the third book in the Bob Russell Resilience Reading Project. He discusses how we came to the largely industrial food system that we have today, where it’s often easier for a school in our region to purchase lettuce from California, for example, rather than from farmers right down the road.

Read More