Monday, December 31, 2012

A Tortilla is LIke Life

Self-Watering Tomato Plant Workshop on Saturday!


Want to grow your own tomatoes in the middle of winter?  Friend Darr will lead a workshop on how to grow self-watering tomato plants on Saturday, January 5th, 2013, at 2pm at Milagros Coffee House on the corner of State and Main in Alamosa.  Each participant will take home a self-watering tomato plant.  This workshop is sponsored by the SLV Local Foods Coalition.  The cost for the workshop is $8.  Space and materials are limited so participants must register by calling The SLV Local Foods Coalition at 719-937-2319 or emailing slvlocalfoods@gmail.com. 

Thursday, December 20, 2012


 

Join the Rio Grande Scenic Railroad

and the SLV Local Foods Coalition

for the second annual

 

San Luis Valley Local Food Train

Saturday, January 19th, 2013



The distinct flavors of the San Luis Valley are showcased on this scenic winter train ride as a chef prepares locally inspired dishes from area farmers and ranchers.

TEnjoy the spectacular winter scenery from the warmth and comfort of a train car as you travel from Alamosa to the quaint mountain town of La Veta. 


TPartake in local foods and drinks provided by Valley growers and brewers.


TSupport the work of the SLV Local Foods Coalition, a nonprofit working to promote a sustainable local food system.  


TGuest speakers will be on hand to share their experiences with ranching, farming, beekeeping, seed saving and the value of eating locally.


For ticket information go to www.riograndescenicrailroad.com  or call 877-726-RAIL.   A portion of each ticket purchased will go to benefit the SLV Local Foods Coalition. 
 
 
 
 

Wednesday, November 7, 2012

Microgreen Workshop!

Learn How to Grow Microgreens!

Join us Saturday, November 10th
from 1 p.m. to 3 p.m.
at the Alamosa Community Greenhouse
12th& Edison

This workshop will teach you how to start your own microgreens
to use in salads, sandwiches and smoothies! 
 Seeds and soil will be provided.  A $5 fee will be charged for workshop materials.
For more information call 719-937-2319 or email slvlocalfoods@gmail.com

Friday, October 26, 2012

Food Day at SLV Schools

Alamosa Elementary K-2 kitchen manager Veronica Salazar serves up
Rockey Farm fingerlings on Wednesday. Courtesy photo

From: http://www.alamosanews.com/v2_news_articles.php?heading=0&page=75&story_id=26986

Valley celebrates National Food Day

Posted: Thursday, Oct 25th, 20
VALLEY — Eaters across the Valley celebrated National Food Day on Wednesday thanks to collaboration between local farmers, school food service directors and the San Luis Valley Local Foods Coalition (SLVLFC).

Brothers Brendon and Sheldon Rockey, Rockey Farm, and Amy Kunugi, general manager of Nature Fresh Organics, both of Center, donated fingerling potatoes and organic carrots to nine school districts participating in the movement toward a healthier, more affordable and sustainable food system in the United States. SLCLFC volunteers delivered the two tons of tubers and roots to each district’s kitchen where food service directors had to clean, cut, chop, season and cook the spuds to make the special meal possible.

“The students and staff loved the fresh valley grown produce,” said Sandra Mueller, head of Del Norte School District’s nutrition operation. “After talking to students, teachers and administrators, we will definitely be serving both items again. What a great way for our students to experience farm to school produce.”

Rocky Mountain SER Head Start nutrition coordinator Carol Keith agreed, “What a beautiful donation to our children. We will use the carrots and potatoes in our RMSER Head Starts in Alamosa, Conejos and Costilla Counties. The children will look at the produce and we will talk about how it is grown and that it comes from our local friendly farmers. The Farm to School program is featured on our information boards at the Boyd Center.”

Sanford School District nutrition director May Martinez stated, “For Farm-to-School, sometimes we get produce from Durango or somewhere else in Colorado or New Mexico. I think the kids will really appreciate that this comes locally from our neighbors in the San Luis Valley. I am definitely going to show off the produce to the kids and make a big deal about our local farmers.”

The SLVLFC made sure each student new where the food was coming from. The group created Know Your Farmer posters that were hung on the lunch line while the fresh vegetables were being served.

Sangre de Cristo fifth grade substitute Lynne Thompson sat with students during lunch and reported, “It was unanimous the potatoes were the bomb. Many liked the plain carrots, but really loved the carrot cake.”

Joni Bilderbeck, Alamosa Food Service director, has been working with Nature Fresh for several years and was excited to get the yellow gourmet fingerlings from Rockey Farms. It takes her and her crew approximately a half-ton of potatoes and carrots to feed the district’s students.

“They loved the potatoes and carrots,” she said.

Food service directors Sarah Hurtado, Centennial School District; Bernice Archuleta, Sierra Grande School District; Tami Tims and Gloria Gutierrez, Monte Vista School District; and Cindy Archuleta, Mountain Valley School District all participated in the Farm to School event.



Local farmers making it possible

Kunugi is very proud of Nature Fresh and its sister farm, Southern Colorado Farms, both of which she manages just north of Center.

“We are growing vegetables in the middle of potato country while practicing sustainable agriculture,” she said.

To Kunugi, this means maintaining the land and the health of the labor force.

“We are constantly trying to improve the land and quality of life for people working the land so it will be here for future generations,” she said.

She added that she is willing to donate organic carrots to the schools like she has been for several years because she believes children should be eating lots of nutrient-dense foods.

“I see a potential for Farm to School,” Kunugi said. “It is not that the farmer can’t supply the schools; it is the piece in the middle – distribution. Then the vegetables need to be washed and cut up. In Alamosa they still cook, but not all schools are able to.”

She said she believes fresh food is better. It is healthier, contains more of its nutrients and it tastes better, which is the key. Fruits and vegetables that land in the school trash don’t add much nutrition to the students’ health.

At Rockey Farm, they decided to give up the ‘cides (fungicide, herbicide, pesticide) in favor of creating a balanced soil health. As a result, costs and water usage have gone down and the quality of the products has gone up.
Innovation is in the Rockey family. Floyd and Vera Rockey bought land in 1938 and were known for farming and their chickens, eggs, milk and cream deliveries. Their son, Warren Rockey, earned a degree in agronomy at CSU and did a tour of Vietnam. He came home wounded to run the farm. Warren had a 100 sow hog operation and grew the land under production to four circles. His brother Verlin got a degree in physics and after working at White Sands for many years as an analytical engineer returned back to the land to help his brother farm.

Sheldon and Brendon both graduated from Center High School while running center pivots with their uncle. Their father insisted on a higher education, so Sheldon went to Colorado State University to get a degree in agricultural engineering, and Brendon followed with a degree in horticulture.

In 1993, in response to White Mountain Farm of Mosca’s desire to grow certified seed fingerlings, the Rockey family brought fingerling potatoes in from Europe. Cornell University helped them with the first batch of clean tissue culture. They grew the tissue culture plantlets in the greenhouse and then it went out into field. The Rockey outfit was the first in the United States to do this. Their specialty potato business is still a successful and they have just recently partnered with White Mountain Farm to create a new packing facility in the former Sangre de Cristo Middle/High School building..

“We see ourselves as leaders in the community and we really support the Farm to School concept.” Sheldon said. “A box of San Luis Valley specialty potatoes goes for $30 here in the Valley. Once you add freight and diesel you couldn’t touch a box of these for under $50. There is a huge advantage to using local products.”

Tuesday, October 16, 2012

Food Day!

 
 
 

Join the San Luis Valley Local Foods Coalition for World Food Day! Wednesday, October 24th!  We will be sharing a Harvest Potluck

followed by a presentation by Kyle Grote 

of Cho ku rei  Ranch  in Crestone.
The potluck begins at 5:00 PM at the

Alamosa Senior Citizens Center (92 Colorado Ave.)

For more information about Food Day, see www.foodday.org


Tuesday, October 9, 2012

Goat Cheese This Saturday!


Join us for an upcoming workshop on making goat cheese offered by the Food Preservation Committee of the Local Foods Coalition.  The workshop will take place Saturday, October 13 at 10am at the Mountain Valley School in Saguache and will be taught by Laura Archuleta.  There will be an $8 fee to cover materials and all participants will be able to take home some cheese! Please bring a dish to share for lunch.  Participants should RSVP to Liza Marron at 587-1034 by the end of the day on October 11. 

Wednesday, September 26, 2012

Say Goodbye to the 2009 Local Roots Guide


Search for San Luis Valley Local Foods Here! Find Eggs, Honey, Beef and more...

Monday, September 24, 2012

Colorado Congreso de Acequias

The Sangre de Cristo Acequia Association is proud to host the first gathering of acequia farmers in Colorado.  The Congreso will take place in San Luis, Colorado on Saturday, October 20th and Sunday, October 21st, with a welcome reception the evening of Friday, October 19th.  See http://www.sangreacequias.org/congreso.html for more information

Wednesday, September 12, 2012

Food Fermenting Workshop!

Join us for an upcoming workshop on Fermenting Food offered by the Food Preservation Committee of the Local Foods Coalition.  The workshop will take place on Thursday September 20th at 7pm at the Center School.  One of the benefits of fermenting is that it is an inexpensive way to store a raw food with enzymes throughout the winter months. During the workshop, nutrition educator Elaine Patarini will be discussing various forms of fermenting and will focus on making a quart sized jar of fermented veggies for participants to take home.  There will be a $5 fee to cover materials.  If you would like to attend, please let us know as soon as possible so that we can have supplies for you.  You can email nutritioned.slvlocalfoods@gmail.com or call or text 323-842-5121. 
 

Tuesday, September 11, 2012

Local Roots Guide!


Here it is- the beautiful, new Local Roots guide- soon to be showing up in your community! Thanks again Pauline Washburn!  You are an amazing editor and we couldn't have done it without you!

Tuesday, September 4, 2012

Cold Frame Workshop!




SLV Local Foods Coalition and the Alamosa Community Gardens are offering a workshop on “How to Build a Cold Frame” on Saturday September 8th at 2pm at the Boyd Community Garden on 11th and State Ave in Alamosa.  Local farmer and builder, Friend Darr, will be showing us how to build an unheated outdoor structure with a frame and a clear glass or plastic top that can be used to protect and acclimatize seedlings and plants. These structures can help to extend our short SLV growing season.  This workshop is a part of the Food Preservation Committee of the LFC and their efforts to address the challenges of eating locally year round in the SLV.  A fee of $6 will cover costs of materials (scholarships are available). For more information email slvlocalfoods@gmail.com or call 719-587-1034.

Tuesday, August 7, 2012

New Food Preservation Workshops!!

Join us for this year's Food Preservation Series!

Sunday August 26th- Pressure Canning with Marianna Young 2-5pm in Monte Vista Church of the Nazarene just west of Safeway. $10 fee covers class materials, a donation to the church and a jar of veggies to take home.  RSVP to Liza Marron at 587-1034 by August 24th.

Saturday, September 8th- Cold Frame Building Workshop with Friend Darr at 2 pm at the Boyd Garden in Alamosa.  $6 fee.

Thursday, September 20th- Fermenting Food with Elaine Patarini at 7pm in Center Center School Cafeteria - $5 fee.

Saturday, October 13th- Goat Cheese Making with Laura Archuleta at 10am followed by a potluck lunch at Mountain Valley School in Saguache.  $8 fee.  RSVP to Liza Marron at 587-1034 by October 11th. 

Wednesday, October 24th- International Food Day Celebration- Details to be announced!!

Thursday, June 28, 2012

Workshops and Trainings Around the Region

There is no Local Foods Coalition meeting in July and there are no Committee Meetings in July. We will resume our regular Coalition meeting schedule in August.  But, in the meantime, here are some upcoming workshops and trainings for cottage food producers, educators, farmers, ranchers and foodies!


This Saturday!  Horno Building Workshop in Alamosa:  This is a free community event is sponsored by the Alamosa Community Gardens, the Food Preservation Committee of the Local Foods Coalition and the Alamosa Elementary School.   Learn how to build an horno- a traditional outdoor oven like those that have historically been used in the Southwest for baking breads, drying chicos, cooking meats, etc.  This is an exciting opportunity to learn from local farmer and historic preservationist Arnie Valdez about traditional foodways of the Southwest and building with adobe, while at the same time, providing the elementary school with a great educational tool- their own horno.  Come to the Alamosa Elementary School at
1707 West 10th St
.  this Saturday at 9AM.  If you are able, bring a potluck dish to share for lunch, as well as gloves, water and sun protection.  For more info call Jenna or Meghan at 719-589-4567 or email alamosacommunitygardens@gmail.com.   

If you would like to sell prepared foods at a farmers market or direct from your farm check out this webinar: So You Want to be a Cottage Food Producer? Wednesday, July 11, 2012 – 6:00-7:15 pm. Learn the basics of Colorado’s Cottage Food Act and how to start a home-based food business, including: eligible products; potential markets; food safety training requirements; licensing and registrations; insurance information; and potential costs and returns for your business. To join this webinar, click on http://connect.extension.iastate.edu/colofood 5 minutes prior to webinar. Click on “Enter as a guest,” type your name, then click “ok” to enter the webinar. Audio will be over the internet. The webinar will be recorded and the link will be posted several days following the webinar at: http://cofarmtomarket.com/value-added-products/cottage-foods/ . 

Denver Urban Gardens is offering a workshop on Organic Gardening for Youth Educators, July 11 . This unique workshop is designed for teachers and volunteers who work in youth education programs that focus on nutrition and gardening. Join DUG’s Education Team to learn different ways to use your school garden and how to teach hands-on lessons in organic gardening and nutrition. You don’t need to be an expert horticulturalist to teach gardening to youth, but having a foundation of Colorado-specific gardening knowledge benefits both youth and educators, building confidence and skills. This half day intensive workshop is for educators who would like to learn more about horticulture in order to make their garden lessons more effective and meaningful. In this workshop we will cover the basics from choosing plants, companion planting, spacing, pollination, harvesting, using garden produce, troubleshooting insect and disease problems, composting and watering. All subjects will be discussed in the context of youth education in school gardens. For more info see www.dug.org. 


The Amazing Joel Salatin will be in Colorado Springs for an all day seminar on August 4th at A Joyful Noise Farm in Colorado Springs, CO. Local food advocate and author Joel Salatin will be the featured farmer at the 2012 “Follow the Farmer” seminar at A Joyful Noise Farm in Black Forest. Mr. Salatin will spend the entire day lecturing and leading walking tours of a working small farm. Salatin and his farm, Polyface Inc., have been featured in the book "Omnivore's Dilemma" and the documentaries "Food Inc", "Fresh" and "Farmageddon". Price: 130.00. Phone: (719) 357-9410 Space is limited to 100 participants. Breakfast, lunch and a syllabus are included in the price.  See www.ajoyfulnoisefarm.com for more info.


Holistic Management “Whole Ranch Planning” Series offered by the Southwest Grassfed Livestock Alliance (SWGLA).  Internationally renowned consultant and holistic management expert, Kirk Gadzia, will be teaching this unique learning series.  With the specific goal of assisting grass-fed livestock producers to increase the economic viability of their operations, this 8-day course will cover effective business and marketing planning, grass-fed/holistic production methods, maximization of resources and wholesale/retail marketing opportunities.  This will include both classroom time and field days at participating ranches throughout New Mexico.  Four separate 2-day sessions will begin in late summer of this year and conclude in spring of 2013.  A recently awarded grant from USDA/Western Risk Management Education allows SWGLA to offer this course at a significantly reduced fee.  This is a unique and affordable opportunity, appropriate for grass-fed producers, ranchers considering a transition to grass-fed and all others interested in developing more economically viable ranching & holistic resource management.  For more information, contact SWGLA Director Laurie Bower at info@grassfedlivestock.org  or (970) 390-5597.


AND Mark your calendars for the 11th Annual Quivira Coalition Conference: How to Feed Nine Billion People from the Ground Up: Soil, Seeds, Water, Plants, Livestock, Forests, Organics, and People,  November 14-16th, in Albuquerque, New Mexico.  Global human population is projected to reach nine billion by 2050, which means food production will need to expand by 70% to keep up. Fulfilling this demand will place unprecedented pressure on ecosystems, including the planet's grasslands, especially as competition grows for scarce natural resources. How to meet this daunting challenge while ensuring the health of land, water, wildlife and people will be one of the great tasks of the 21st century. In this conference, we will explore a variety of innovative practices that are already successfully intensifying food production while preserving, maintaining, and restoring the natural world. Speakers will share their hands-on experience and ideas for feeding all life - from the ground up. For more info go to www.quiviracoalition.org.

Monday, June 25, 2012

New Healthy Habits Staff, etc

Congrats to our new Healthy Habits Coordinators: Renee Mackey and Cheryl Stokes at the Alamosa Farmers Market and Lisa ter Kuile at the La Jara Farmers Market!  Soon we will also be announcing our new Cooking Matters Coordinator.  And if you are looking for a weekend job, we still have an opening for an On-Site Manager at the Alamosa Farmers Market (see the earlier post).  So, there is a lot cooking at the Local Foods Coalition- literally!

Thursday, June 7, 2012

Hiring Healthy Habits Coordinators

See below for job descriptions for P/T, Temporary Healthy Habits Coordinators for the Alamosa and La Jara Farmers Markets.  If you are looking for the F/T Cooking Matters Job Description see the May 25th post.



Job Title: Alamosa Healthy Habits Coordinator
Reports to: Nutrition Education Director

Responsibilities:
Farmers Market Demonstrations
·         Provide oversight and assistance at the Healthy Habits Mobile Kitchen (MOKI) cooking demonstrations at the Alamosa Farmers Market, which includes:
o        Contact and schedule potential guest chefs, providing them guidance on selecting their recipe and submitting it in advance of his/her assigned Saturday.
o        Work at approximately seven of the 14 Saturdays during the Alamosa Farmer’s Market from 7:15am to about 2pm.  The Market runs from July 7-Oct 6.
o        Purchase weekly demonstration supplies including food, based on the recipe being prepared that week.
o        Set up MOKI cooking demonstration area each Saturday.  This includes preparing the demonstration area to ensure proper food safety.
o        Assist the guest chef with his/her cooking demonstration and the preparation of about 200-300 recipe samples to be provided to Farmers Market customers.
o        Inventory weekly food serving supplies.
o        Properly clean and sanitize the MOKI each week after the cooking demos and at the beginning and end of the Market season.
o        Other minor duties as assigned.

Fruit and Vegetable Voucher Program
·         Redeem the Healthy Habits Fruit and Vegetable Vouchers from the farmers at the end of the Market.  The MOKI staff person must remain at the Farmers Market until all farmers have redeemed their vouchers.
·         Meet with the Nutrition Education Director the following week to reconcile the grocery receipts and cash leftover from voucher redemption to ensure accurate weekly bookkeeping.

Qualification Requirements:
·         Passion for nutrition and cooking education.
·         Basic knowledge in the preparation of nutritional foods, including safe food preparation methods.
·         Ability to lift 50 pounds.

Compensation:
·         Hourly rate of $12 for approximately 8-12 hours per week.

To Apply:
Submit and resume and letter of interest to Megan Lehnerd at slvlocalfoods@gmail.com by Friday, June 15 at 5pm.  For questions contact Megan via email or at (719)937-2319.

SLV Local Foods Coalition is an equal employment opportunity employer and strives to comply with all applicable laws prohibiting discrimination based on race, color, religion, sex, age, national origin or ancestry, physical or mental disability, veteran status, sexual orientation and any other basis protected by federal, state, or local laws. All such discrimination is unlawful and all persons involved in the operations of the SLV LFC are prohibited from engaging in this type of conduct.




Job Title: La Jara Healthy Habits Coordinator
Reports to: Nutrition Education Director

Responsibilities:
Farmers Market Demonstrations
·         Provide oversight and assistance at the Healthy Habits cooking demonstrations at the La Jara Farmers Market, which includes:
o        Contact and schedule potential guest chefs, providing them guidance on selecting their recipe and submitting it in advance of his/her assigned Friday.
o        Work the seven Fridays of the La Jara Farmers Market from 2:30pm-about 7pm.  The Market runs from July 27-Sept. 7.
o        Purchase weekly demonstration supplies including food, based on the recipe being prepared that week.
o        Set up cooking demonstration area each Friday.  This includes preparing the demonstration area to ensure proper food safety.
o        Assist the guest chef with his/her cooking demonstration and the preparation of about 200-300 recipe samples to be provided to Farmers Market customers.
o        Inventory weekly food serving supplies.
o        Properly clean and sanitize the MOKI each week after the cooking demos and at the beginning and end of the Market season.
o        Other minor duties as assigned.

Fruit and Vegetable Voucher Program
·         Redeem the Healthy Habits Fruit and Vegetable Vouchers from the farmers at the end of the Market.  The MOKI staff person must remain at the Farmers Market until all farmers have redeemed their vouchers.
·         Meet with the Nutrition Education Director the following week to reconcile the grocery receipts and cash leftover from voucher redemption to ensure accurate weekly bookkeeping.

Qualification Requirements:
·         Passion for nutrition and cooking education.
·         Basic knowledge in the preparation of nutritional foods, including safe food preparation methods.
·         Ability to lift 50 pounds.

Compensation:
·         Hourly rate of $12 for approximately 5-10 hours per week.

To Apply:
Submit and resume and letter of interest to Megan Lehnerd at slvlocalfoods@gmail.com by Friday, June 15 at 5pm.  For questions contact Megan via email or at (719)937-2319.
SLV Local Foods Coalition is an equal employment opportunity employer and strives to comply with all applicable laws prohibiting discrimination based on race, color, religion, sex, age, national origin or ancestry, physical or mental disability, veteran status, sexual orientation and any other basis protected by federal, state, or local laws. All such discrimination is unlawful and all persons involved in the operations of the SLV LFC are prohibited from engaging in this type of conduct.

Friday, May 25, 2012

Hiring Nutrition Education Director

SLV LOCAL FOODS COALITION is seeking a full-time Nutrition Education Director to manage the Cooking Matters and Healthy Habits programs.  For full job description see below, and for questions, contact Megan Lehnerd, (719)937-2319.  Email resume and cover letter to slvlocalfoods@gmail.com by Mon., June 18 at 5pm.


Job Title: Nutrition Education Director
Reports to: Executive Director

Responsibilities:
The tasks required for this position include but are not limited to those listed below. 
·         Coordinate and implement a minimum of 12-15 cooking courses, complying with CMC National gold standards, and maintaining an 85% graduation rate.
·         Recruit, train and maintain a large enough volunteer pool to fill each course with qualified volunteer chef and volunteer nutrition educators
·         Recruit, verify, train and maintain enough community partners to offer at least 12-15 CMC courses to individuals and families living at or below 185% of the Federal Poverty Line.
·         Participate in nutrition, health or food events to promote Cooking Matters and its message.
·         Offer programming in Alamosa, Costilla, Conejos, Rio Grande, Saguache, & Mineral counties.
·         Participate in required Cooking Matters local and national trainings
·         Participate in required Cooking Matters local and national reporting
·         Manage the Healthy Habits program, including the MOKI demonstrations at the Valley Farmer’s Market and at other locations, the 1-2 MOKI farmer’s market staff, and other nutrition/cooking education programming developed for use with the MOKI.
·         Performing all job-related duties requested by the Local Foods Coalition Director, including assisting with funding applications to secure additional grants for nutrition education programming.

Abilities:
·         Ability to organize and relate to groups of people from varied backgrounds
·         Evidence of personal initiative and resourcefulness with the ability to set own direction
·         Ability to effectively communicate with staff and community partners to mobilize resources and develop the necessary relationships to meet program requirements.
·         Knowledge of nutrition and cooking, as well as local community agencies.  Knowledge of local languages and culture is a plus
·         Physical stamina
·         Ability to work under pressure

Qualification Requirements:
·         Passion for nutrition and cooking education, as well as the role it plays in the lives of low-income populations.
·         B.A./B.S. in public health, nursing, health education, nutrition, dietetics, education OR equivalent education and experience
·         Experience and knowledge working with low-income parents and families.
·         Basic knowledge in the preparation of nutritional foods
·         Must be willing to attend program activities even in the evening and/or on weekends
·         Must be willing to attend meetings and trainings as required, which can be located within the San Luis Valley, the state of Colorado, and out of state.

Compensation:
·         Range $30,000 - $35,000

To Apply:
·         Submit resume and cover letter to slvlocalfoods@gmail.com by Monday, June 18 at 5pm.

SLV Local Foods Coalition is an equal employment opportunity employer and strives to comply with all applicable laws prohibiting discrimination based on race, color, religion, sex, age, national origin or ancestry, physical or mental disability, veteran status, sexual orientation and any other basis protected by federal, state, or local laws. All such discrimination is unlawful and all persons involved in the operations of the SLV LFC are prohibited from engaging in this type of conduct.

Thursday, May 17, 2012

Community Garden Party!

The Alamosa Community Garden Kickoff Party/Fundraiser/Barn Dance is happening tomorrow, May 18th at a ranch north of Alamosa. This event is sure to be lively and fun, with Frank Scott and Friends playing (including members of Sweet Radish, Rhonda Mouser, Todd Grayson, Deb Nichols and more!). Plus, there will be a local food dinner!

There will also be a silent auction, filled with wonderful goods and services offered by your friends and neighbors. All proceeds go directly to the Community Gardens, and will help support numerous projects and programs aimed at teaching youth, families and the community about gardening and nutrition.  Call for directions 589-4567.

Thursday, April 26, 2012

Garden-in-a-Box

The Community Gardens, LiveWell Alamosa and the Local Foods Coalition have been putting on the "Garden-in-a-box" program for three years now. This program provides all the tools needed for a raised bed garden to low-income families and community groups. The goal is to instill a lifelong interest of gardening and healthy living. It has been incredibly successful thus far, and we want to continue! The gardens will be offering 15 more gardens to people who cannot start a garden on their own, but we need some help from the community!

We are in need of garden mentors who can assist families with the gardening process. All we ask is that the mentor assists the family around planting time, and check on them a few times throughout the summer. We also ask that they are available to the family if a problem does arise. The mentor doesn't need to be an expert gardener by any means! And we are always there to support the mentors and the families.

Ideally, the mentor can attend the workshop day, which will be held on Saturday, May 19th from 10-12. This is a great time for the mentor to meet the family and share contact information. If for some reason the mentor cannot make it at all, we can work something out.

Please let us know if this is something you or someone you know might be interested in! It's a great way to support your community, and share wisdom you've gained over the years!

Thursday, April 12, 2012

Taste of the SLV at ArtWalk

Join the SLV Local Foods Coalition on Saturday, April 14th between 10:00
and 2:00 on Main Street in Alamosa (during the Alamosa ArtWalk) for samples
of great local and regional foods! Free samples of locally and regionally grown treats will be offered
at Carlucci’s, SLV Brewing Company, Milagros Coffehouse, Firedworks Gallery, Wild Roses
and Treasure Alley and will be prepared by KW Farms, Rio Culebra
Cooperative, SLV Brewery, Milagros, Mary Sue’s Morsels, the Alamosa
Community Gardens and Cooking Matters.  See you there!

Tuesday, April 3, 2012

Alamosa ArtWalk

Mark you calendars for the Alamosa ArtWalk coming up on April 14th in downtown Alamosa.  There will be samples of local foods provided by the SLV Brewery, Rio Culebra Coop, KW Farms, the Valley Food Coop, Mary Sue's Morsels, the Alamosa Community Gardens, Milagros and us, the SLV Local Foods Coalition/Cooking Matters.  For more info about ArtWalk keep an eye out at http://www.alamosa.org/

Wednesday, March 28, 2012

Cooking Matters

The Local Foods Coalition is proud to now offer Cooking Matters as a part of our programing to promote healthy local foods!  Email Megan Lehnerd at nutritioned.slvlocalfoods@gmail.com if you have questions about the program or would like to volunteer to teach a class.

Cooking Matters empowers families with the skills, knowledge, and confidence to prepare healthy and affordable meals.  With the help of volunteer culinary and nutrition experts, Cooking Matters course participants learn how to select nutritious and low-cost ingredients and prepare them in ways that provide the best nourishment possible to their families.