Winter Food Conference 2023

Robert Frew and Juan Carlos Arango began developing Sobremesa Farm in 2013 with the idea of designing and implementing a permaculture farm through a collaborative effort with others who contributed their expertise, time and resources in order to help them realize their vision for a small-scale operation that focused on environmental stewardship, cultural diversity and collaborating with other organizations. They decided upon a permaculture approach because of the flexibility, variability and regenerative models built into this growing system. They also wanted to create community connections through events, educational programs, farm to table gatherings and collaborations with other land conservation organizations. Sobremesa Farm is located in Bloomington, IN.

Presentation: Sobremesa Farm will discuss how they honor the food traditions of other cultures, educate the community around them about nutrition, and how their own travels and cultural interactions shaped their vision of the farm.

Dawn Barnes has served 12 years in Southern Africa, working in community development, agriculture, and HIV/AIDS. She has worked as a Mental Health Clinician and with Week of Compassion, the relief, refugee, and development fund for the Christian Church (Disciples of Christ). She is passionate about those in need and making connections to life-giving services. Dawn is excited to be working to help end hunger in Indiana with Society of St. Andrew.

Gleaning in IndianaDid you know that 40% of our food in America never makes it to market? Did you know that more than 10% of Hoosiers do not have enough food to eat? There are two clear difficulties in America today surrounding the issues of hunger and poverty. There is hunger, and there is food being wasted. Society of St. Andrew seeks to fill the gap between these two problems through gleaning. Society of St. Andrew organizes volunteers to glean farmers’ excess produce from fields and farmer markets and then donates all of that fresh, nutritious food to local hunger relief organizations. Our network addresses the issue of food waste and hunger by creating a bridge between nutritious but otherwise wasted food and the people who need it most.

Lindsey has deep roots in East Central Indiana. A graduate of Ball State University and an Indiana Accredited Horticulturist, she brings her interests and experience of wellness, local food systems, community, and horticulture to her position as Community Wellness Coordinator through Purdue Extension’s Nutrition Education Program (a SNAP-Ed funded initiative). Lindsey actively serves Delaware and Blackford Counties, and consults in Jay and Randolph counties.

Lindsey is co-presenting with John D. Disher on Grow-a-Row

Present information about project's pilot year in 2022, results, plans for 2023 continuation to create long-term change of growing/donating excess garden produce in the local community.

Resources Lindsey shared: 

John D. Disher has spent the last 38 years engaged in community relations and project management at Indiana University Health Ball Memorial Hospital in Muncie, Indiana. He currently serves as the director of community outreach for IU Health’s East Central Indiana region, where he is responsible for conducting community health needs assessments and strategically developing community-based partnerships and projects to address the most pressing health concerns.

John has also led the development of a unique, collective impact model health coalition in Delaware, Blackford and Jay Counties to promote increased physical activity, improved nutrition and reduction in tobacco use. The Healthy Community Alliance has brought together a wide spectrum of community stakeholders to address the burden of chronic diseases related to lifestyle choices.

John is co-presenting with Lindsey Cox on Grow-a-Row

Present information about project's pilot year in 2022, results, plans for 2023 continuation to create long-term change of growing/donating excess garden produce in the local community.

With nearly two decades of experience editing magazines and books, Sherri Dugger now puts her media and public relations experience to work in the agriculture field. Dugger serves as executive director of Socially Responsible Agriculture Project (SRAP), a national organization committed to protecting rural communities from the damaging impacts of industrial agriculture. Prior to joining SRAP, Sherri served in executive director roles at Women, Food and Agriculture Network and Indiana Farmers Union. She also has served as a policy and communications consultant for American Grassfed Association, as a Midwest outreach consultant for Earthjustice, and as a rural affairs consultant for The Humane Society of the United States (HSUS). A supporter of local and regional food systems, environmental sustainability, humane animal agriculture, and diversified, regenerative farming, she frequently advocates for rural communities at the Indiana Statehouse and on Capitol Hill. She enjoys life on a small farm in Spencer, Indiana, in the good company of dogs, cats, donkeys, goats, alpacas, chickens, ducks, guinea fowl, and honeybees.

Presentation: Sherri will discuss how the national non-profit serves as a mobilizing force to help communities protect themselves from the damages caused by industrial livestock operations and to advocate for a food system built on regenerative practices, justice, democracy, and resilience. Through education, advocacy, and organizing, SRAP collaborates with communities to protect public health, environmental quality, and local economies from the damaging impacts of industrial livestock production and to advocate for a socially responsible food future.

Robert Frew and Juan Carlos Arango began developing Sobremesa Farm in 2013 with the idea of designing and implementing a permaculture farm through a collaborative effort with others who contributed their expertise, time and resources in order to help them realize their vision for a small-scale operation that focused on environmental stewardship, cultural diversity and collaborating with other organizations. They decided upon a permaculture approach because of the flexibility, variability and regenerative models built into this growing system. They also wanted to create community connections through events, educational programs, farm to table gatherings and collaborations with other land conservation organizations. Sobremesa Farm is located in Bloomington, IN.

Presentation: Sobremesa Farm will discuss how they honor the food traditions of other cultures, educate the community around them about nutrition, and how their own travels and cultural interactions shaped their vision of the farm.

Kylie is a recent graduate of Indiana University with degrees in Mathematics and Geography. She started this work with the IU Food Institute and the Indiana Department of Health during the Spring of 2022 as part of her senior thesis, and continued that work through the Summer. She is currently applying to law schools and plans to continue working for food justice and equity in her career.

Presentation of data from 107 Indiana farmers' markets concerning SNAP usage and the implementation of SNAP matching programs. The data includes an interactive map detailing the physical locations of markets that accept SNAP as well as a map showing which markets have SNAP matching programs. Along with these maps are survey and interview responses from market managers who were asked about the specific barriers they face in trying to get their SNAP programs up and running.

Becky is the Community Wellness Coordinator for Purdue Extension Nutrition Education Program and the Co-Director and Co-Founder of the Fayette County Food Council. She works on policy, system and environment changes to provide health equity for all to have access to a healthy food environment. I am fortunate to have worked in the human service, health and nutrition sector of our community for over 25 years. I enjoy being the connector to bring about change for the betterment of many communities as I expand my consulting to other rural communities.

Presentation: The Fayette County Food Council was established in 2016 through a partnership between the Purdue Nutrition Education Program and Fayette County Community Voices. The vision was to significantly reduce food insecurity by creating a united voice. Our mission is to promote healthy eating habits and provide nutritional information programs through community partnerships and collaborations. Our presentation will highlight how the Food Council has evolved, the current programs we are supporting and the goals we have for the future.

Lauren McCalister is a farmer and rancher in Monroe County, stewarding 25 acres with the intention of providing Indiana with grass fed lamb, raw wool, and mushrooms. Lauren works in cooperation to administer the Local Food Purchasing Assistance grant to the southwest region of the state.

Presentation: Cooperative Supported Agriculture exists to transform food systems for both human and planetary health with the liberatory practices of equity, restorative justice and interdependence. Relating to the local food system will require some re-imagining of governance of the agri-food system. It remains critical to understand and implement effective pathways for food system reparations by influencing stakeholders as well as investing in grassroots voices, collectives and organizations. Learn how to foster a new food system, take concerted action and how to participate in the Local Food Purchasing Assistance Grant. 

Vivian Muhammad, graduated from Cathedral High School in 1983. She subsequently attended Purdue University’s where she studied Engineering and Pre-law before leaving to start a family. She now has four children -3 sons and a daughter- and 4 grandsons. She would later become President of Madame C.J. Walker Manufacturing Company -the oldest black-owned manufacturing company in the United States. In 2011, they celebrated the 100- year anniversary of the Walker Company’s 1911 incorporation. The Walker legacy has since then been entrusted to the owners of Sundial products. Along with heading an historical manufacturing company, in the 40 years since graduation, Vivian has also been and insurance consultant and agent investigator, the owner of her own cleaning company, and a wellness consultant. However, it was not until 2006 that she began to finally tap into what she considers to be her true calling. That’s the year Vivian tore up her family back yard and planted a garden! & years later, she then purchases a 1/4 acre lot nearby her home, in her journey to become an urban organic farmer; Along with 4 generations of her family, she now owns and operates the Elephant Gardens which is located in the heart of one of Indianapolis’ food deserts in the Northeast Corridor. The vision of the Elephant Gardens is to transform the community in which it is located by promoting a culture of health, beauty, and clean living. Indeed, the Elephant Gardens’ mission is its business: to establish a sustainable source of nutrient-rich, organic produce for its community, and to engage and train the youth in the area to become helpers in this cause. Vivian has come full circle, inasmuch as she has now received training from Purdue’s extension Urban Agriculture program for the implementation of sustainable organic gardening practices, and the eradication of food insecurity and food deserts. She has served as a Purdue Extension Board Member, Vice-President of the Forest Manor Community Association, and she is a Neighborhood Food Champion Alum, and presently serves on the steering committee member of the Equitable Food Access Initiative for the NEC (Northeast Corridor). In an effort to increase food production and share resources, Vivian Muhammad became one of the founding members of the Indiana Black Farmer’s Co-op and the Indiana Black Farmers’ Markets which are staged in four location around the Indianapolis area, all of which are located in areas designated as food deserts. She also founded Black Independent Growers or “B.I.G.” which helped to spearhead two of the four aforementioned Farmers Markets. She and her family established a 4H Club called Tomorrowland’s Children which is a summer youth program wherein the Junior Master Gardner curriculum is taught to 9-12 year olds. God willing, more is yet to come!

Presentation: So what is the B.I.G. F.O.O.D. Project? B.I.G. represents Black Independent Growers. F.O.O.D. represents Farmers Organized to Optimize Distribution. This project has been initiated by an Indianapolis-based, family-owned and operated, urban farm known as The Elephant Gardens LLC. It was founded by the mother-daughter team of Vivian Muhammad and Joyce Randolph and is located in an area known as the Northeast Corridor (NEC), in one of Indianapolis’ designated “food deserts”. The goal of this project is to establish and/or strengthen a farmer-to-farmer-to-consumer distribution network, so that the residents of the city of Indianapolis -specifically in the NECwill gain access to a wider variety of locally and organically grown fruits, vegetables, and other farm products (such as eggs, honey and flowers). By buying produce wholesale directly from local growers, we will increase support of the local growers, rural and urban, thus strengthening the overall local food system. By “local” we mean all of Indiana, as well as parts of the surrounding states of Michigan, Kentucky, Ohio, and Illinois. By “organic” we do not necessarily mean “certified” organic; what we do mean is that we are looking to partner with growers who don’t use GMO seeds, who don’t use synthetic herbicides, pesticides, or fertilizers, who do not irradiate their produce, and who do employ sustainable “earth friendly” growing methods. It is our desire to support as many Black Independent Growers as possible, in addition to small local organic growers generally. It is very important to us to establish mutually beneficial farmerto- farmer relationships, so that the entire local food system can be strengthened to expand and thrive. To this end, the Elephant Gardens has received a grant to secure both a refrigerated truck and a smaller local delivery truck which will enable us to purchase, procure, and deliver locally and organically grown fresh fruits and vegetables from your farm or farm organization. Our intention is to make wholesale purchases of specific produce items that the Elephant Gardens either does not grow at all, or does not grow enough of to service the local demand.

Dr. Morten Oxenboell is Associate Professor in Japanese Studies and Director of the East Asian Studies Center at Indiana University—Bloomington. He studies medieval Japanese conflicts.

Presentation: We want to present an early-stage research project on traditional East Asian fermentation techniques. The purpose of the project is to bring together representatives of local farmers, restaurant chefs, health and food safety specialists, and policy makers to discuss innovative ways of rethinking food production in Indiana based on experiences and traditions in East Asia. Our state is one of the leading producers of soybeans, but only a fraction is used for human consumption, and an even smaller part is being refined and upscaled. With the project, we hope to spark new ideas about how traditional East Asian fermentation techniques can inspire producers in Indiana to go new ways, from establishing local ‘micro-fermentories’ to becoming part of the billion-dollar industry of soy sauce production.

Pam Rieke is the president of the Food and Growers Association (FGA) in Batesville, IN where she has been an active member for several years. As the Value Chain Coordinator for the FGA she is committed to supporting small farmers and producers I addition to increasing the number of locally-grown and produced food as one of the many opportunities to create a vibrant local foods economy. Pam has a deep passion for local healthy food access for everyone and has coordinated bounty box and produce RX programs which provide local food to people experiencing health issues and food insecurity. The FGA started as an organization serving primarily the Batesville area, through Pam’s leadership it is becoming a regionally recognized food council.

Presentation: Food Access is such an important issue in many areas in Indiana. The Food & Growers Association is using community gardens as one way to improve access to high quality food. Join us as we discuss taking the garden from an idea to reality. This includes design, ways to encourage people to use the garden, getting seeds for planting, finding volunteers, and our next steps.

Patty is the Coordinator of the Fayette County Food Council and serves as a liaison for our local food pantries and service agencies. She provides food and other resources to increase access to healthy food in our rural community. We believe the key to fighting food insecurity is collaboration and we work hard to reach the underserved.

Presentation: The Fayette County Food Council was established in 2016 through a partnership between the Purdue Nutrition Education Program and Fayette County Community Voices. The vision was to significantly reduce food insecurity by creating a united voice. Our mission is to promote healthy eating habits and provide nutritional information programs through community partnerships and collaborations. Our presentation will highlight how the Food Council has evolved, the current programs we are supporting and the goals we have for the future.

Bekah Schrag grew up in Goshen, Indiana and graduated form Goshen College with a B.A. in Environmental Science with concentrations in sustainability and agroecology. During her undergraduate studies, Bekah worked on multiple local farms and studied in depth the regional food system and its impacts on the community and natural world. After graduating, Bekah was the Produce Manager at the Maple City Market Co-op where she built strong relationships with local farmers to increase the percentage of local produce in the grocery store. During the pandemic, Bekah worked with local farmers to sell more of their products as restaurants shut down. Bekah recently graduated with a MPS from Unity College in Urban Ecology and Sustainable Planning. For her capstone project, she partnered with the Elkhart County Food Council to research food insecurity and food access in Elkhart County.

Presentation: I partnered with the Elkhart County Food Council (ECFC) for my Master's Capstone Project to find dignified solutions for increasing food security in our County. Through this partnership, I conducted two surveys with Elkhart County farmers and food banks and pantries. The goals of these surveys were to better understand barriers to accepting SNAP, to increasing food security in the community, and to decreasing food waste at food pantries. Upon completion, the Growing Food Growing the Community event was held to connect farmers and food pantries to increase fresh donations. The ultimate goal is to provide farmers with tangible resources and solutions to reduce food insecurity and increase access to healthy, sustainable food.

Dr. Shellye Suttles is an assistant professor in IU’s O’Neill School of Public & Environmental Affairs. She is an agricultural economist with a research focus on food system sustainability. Her research applies macroeconomic and microeconomic analysis to a variety of sustainable food system topics, including local and regional food systems, agricultural supply chains, and agriculture’s impact on climate change.

Shellye's talk on the US Farm Bill: Every five years, the U.S. Congress passes legislation that sets the national agenda on agriculture, nutrition, conservation, and forestry policy. This omnibus legislation is referred to as the “Farm Bill.” This presentation will give an overview of the Farm Bill, including interesting facts on its historical past and what’s in store for the 2023 legislative year.

Wild Pansy Farm is a regenerative vegetable and flower farm in Southern Indiana. Co-owners Ann Carnes and Sean Cox have grown produce for area farmers markets and grocery stores, and are now executing a Specialty Crop Block Grant through ISDA to create soups and ready-to-eat products for schools, universities, and cafes.

Presentation: With the support of the Indiana State Department of Agriculture, Wild Pansy Farm is creating ‘Simply Indiana’, a line of ready-to-eat products from local specialty crops. The company will aggregate local produce for processing into soups and other ready-to-eat products, bridging the gap between small farms and area schools. Ann’s presentation will address the aims of the soup-to-school project and their farm’s vision for produce aggregation and growth.