Archive | Harvest 2013


The Last Bite

The Next Generation

Localizing the Food Movement

The Lexicon of Sustainability is based on a simple premise: People can’t be expected to live more sustainable lives if they don’t know the most basic terms and principles that define sustainability. 

Project Localize, an educational program, uses the principles from the Lexicon of Sustainability to show teachers and students how to identify and promote sustainable outcomes. 

In Ames, Iowa, Project Localize was led by one motivated teacher and his 11th grade class. The students mapped their local food system, interviewed producers, farmers, processors and key stakeholders and then created artworks illustrating what sustainability looks like in Iowa. A photographic exhibit of their work is on display in Washington, D.C., thru November 3. 

The Lexicon of Sustainability is now looking for exemplary teachers and schools to participate in Project Localize. Selected schools will receive Lexicon of Sustainability resources, a curriculum, taxonomy of sustainable terms, video tutorials for creating information artworks, a regional food mapping system blueprint and a public event planner. Participating schools will have the chance to win the Lexicon of Sustainability Excellence in Education prize in 2014. 

By reaching students from a variety of agriculturally diverse communities—urban and rural—together we can … Read More

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Matt Cronin of Big Muddy Farm shovels compost. The farm collects pre-consumer food waste for its compost piles.

Edible Inspiration


Daniella Uslan, food waste–fighter and Table Grace Café founder Matt Weber had the opportunity to collaborate during Daniella’s stop in Omaha while aboard the Millennial Trains project. The two are passionate about eliminating food waste and supplying surplus food to those most in need.

Fighting Food Waste
Working Toward Food Reclamation

Story and Photography by Mike Brownlee

Daniella Uslan likes what she sees in the fight to end food waste in Omaha. The North Carolina resident met with a variety of stakeholders in the food system during a stop in the city, part of a journey to find the best strategies to keep produce out of the garbage. “People are passionately trying to tackle this issue. They understand how food waste detrimentally impacts the environment and the opportunity this presents to connect food to folks in need,” Daniella says.

The 27-year-old works at the University of North Carolina–Chapel Hill’s Center for Health Promotion and Disease Prevention, where she administers a healthy cooking class for low-income adults in rural communities, facilitates an undergraduate class on sustainable food systems and conducts research on food waste and food access issues. She also works at the North Carolina Division of Public Health, where … Read More

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Overflowing blue totes of tomatoes sit ready for sale at the farmers market.

From the Land


School House Gardens cultivates 10 acres on the grounds of this vintage schoolhouse in western Douglas County, where the owners also live.

Lessons Etched in the Earth
School House Gardens

Story and photography by Sandra Wendel

Nestled in the sandy soil between the Platte and Elkhorn rivers lies School House Gardens, where Lisa McCloskey and Ken Christensen run 10 planted acres of the 80 acres surrounding their 1890s schoolhouse in Waterloo, Nebraska.

If you haven’t seen their bountiful stands at Village Pointe Farmers Market or on Sundays at the market in Valley, Nebraska, you may have eaten their produce and not known it. Several area restaurants are regular customers for the grown-local and sometimes exotic offerings, including  The Grey Plume, Jams and Pitch Pizzeria.

“We continue to be amazed at the quality of produce that Lisa and Ken are growing,” said Chef Clayton Chapman, owner of the award-winning The Grey Plume. “We are grateful they raise both fruits and vegetables that allow us to preserve items for the winter months as well as supply our menu with fresh produce for all four seasons. They have become instrumental in our restaurant’s operation, and we are grateful to have the opportunity … Read More

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Contents Harvest 2013

ON THE COVER: Carrots, a root vegetable, can be orange, purple, red, white, or yellow in color and have a crisp texture when fresh. Since excess moisture causes carrots to rot, before storing your carrots, cut the greens off 2 inches above the crown which will prevent the greens from drawing moisture out of the carrots. Wrapping the carrots in a paper towel and placing in a bag before storing in the refrigerator will prevent condensation from forming.

Photo by Alison Bickel



A Simple Revolution
Family-Inspired Eatery in Lincoln’s Railyard
Incorporating Love and Local
A Breath of Fresh Air in Dundee



Outstanding Once Again

Lessons Etched in the Earth

Fighting Food Waste

Localizing the Food Movement


A Culinary-Horticulture Marriage


Apple Butter
Harvest Galette
Roasted Brussels Sprouts
Roasted Butternut Squash with Apples
Roasted Pork Loin with Caramelized Root Vegetables and Apples




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