On July 1, 2024, Georgia Organics hosted an Organic Growers Farmer Field Day at Oxford College Farm of Emory in Oxford, GA. This Farmer Field Day explored soil health and organic pesticide preparation and application.
Thank you to everyone who joined us for this year’s Killer Tomato events! Between our pop-up farmers market and the 13th annual Attack of the Killer Tomato Festival (AKTF), this year’s tomato season was one for the books.
The Winter Farmer Series consisted of in-person networking and educational events hosted at farms across Georgia in February and March. These farmer field days took place in lieu of the annual Georgia Organics Conference & Expo, which has evolved to engage regenerative farm and food advocates across the U.S. Southeastern region under the moniker “SOWTH.”
On February 19, 2024, Georgia Organics kicked off the Winter Farmer Series with a Collective Organic Purchasing and Accessing Organic Markets Organic Growers Farmer Field Day in Keysville, Georgia. This Farmer Field Day, in particular, highlighted the strength that collective farming and selling models have in accessing more markets.
The winner of the 2024 Land Steward Award is Julia Asherman, owner and operator of Rag & Frass Farm, who we are thrilled to recognize for her steadfast commitment to organic farming and soil conservation. Her Certified Organic farm is celebrated for its diverse offerings including heirloom seed production, specialty watermelon, cut flowers, and sugarcane syrup. Through innovation and dedication, Asherman has become a model for sustainable farming in Georgia.
By Kimberly Koogler
Kimberly Koogler is the Community Collaborations Manager at Georgia Organics
All photos taken at the Farmer Field Day at Gilliard Farms by Don Panicko
On November 19 Georgia Organics hosted Building Resiliency on Georgia Farms, a Farmer Field Day centered on strategies for Georgia farms to adapt to, bounce back from, and proactively prepare for severe weather-related events. In the midst of planning for the Field Day, Hurricane Helene left many Georgia farms along its path damaged and searching for resources, underscoring the importance of emergency preparedness. Remnants of the devastation were everywhere as the Georgia Organics team arrived in Southeast Georgia for the event.
The field day took place at Gilliard Farms in Brunswick, a 50-acre family-owned farm run by siblings Matthew and Althea Raiford. Dedicated to sustainable agriculture, the farm produces high-quality, locally-grown heirloom vegetables, fruits, and herbs using environmentally-friendly methods. In addition to farming, Matthew and his wife Tia run Strong Roots 9, an agritourism and value-added venture focused on nourishing the mind, body, and soul through food, products, and experiences. Strong Roots 9 explores African American foodways, reviving ancestral practices, and reconnecting communities with nature.
After providing a scrumptious breakfast consisting of homemade sweet cream biscuits, sausages and sautéed peppers, local jams, andouille butter, and hot coffee, Matthew and Tia shared some of the history of the land, their families, and their journey to becoming the renowned and beloved CheFarmer power duo that they are today. Matthew’s great great great grandfather, Jupiter Gilliard, who grew up enslaved in South Carolina, bought the land in 1874 and it has been in the family ever since.
As Matthew and Tia led attendees on a walking tour of their farm, they shared how they approach business sustainability by creatively turning what grows on their farm into value-added products, such as the specialty salt and sugar they make from their thriving Hoja Santa plant (aka “root beer plant”). It was inspiring to see how much they can do with just a little bit of space. Another example of their penchant for clever innovation was how they use the Spanish moss growing in abundance on their land as an eco-friendly packing material for shipping their value-added products. The 42 species of birds that dwell on their land ensure that the Spanish moss is free of chiggers and safe for this use. A few golden nuggets from their farm tour and talk included:
Being proactive in business planning, not reactive (on theme for the day’s content)
Thinking outside the box and being resourceful and innovative when considering how to get the most out of what you grow
Considering if every household in Georgia spent $10/week on local food, $21 million would flow back into the local economy
After touring the farm, Laura Ney of UGA’s Cooperative Extension in Athens presented on how to manage and improve soil structure in order to be better prepared for severe weather events. Her passion for soil science and sustainable soil management was infectious. Key takeaways from her presentation touched on:
The need to focus on building or maintaining ‘good’ soil structure and considerations on what you can do to protect soil aggregates.
The arrangement of soil particles into aggregates and the porous spaces between those aggregates helps soil to either hold onto or drain water. Plants can only take up nutrients through water when there are spaces in the soil, so soil structure is extremely important.
When in doubt, cover the soil up. In other words, plant cover crops, such as crimson clover, buckwheat, sorghum sudan grass, hairy vetch, field peas, etc.
Reduce/minimize soil tillage
Reduce soil compaction
Following Laura Ney’s presentation, Stuart Proctor of the Natural Resources Conservation Service (NRCS) demonstrated the difference in water absorption between diverse soil conditions by using a rainfall simulator. Attendees watched as the rainfall simulator dispersed water over five different example patches of land—forest soil, rotationally grazed pasture, overgrazed pasture, field tilled and crop planted with black oats, and stripped, bare soil. The group observed these key takeaways:
The richest and best managed soils absorbed rainfall the best, whereas the water ran off the stripped, overworked, and overgrazed soils.
One of many problems with soil runoff is that fertilizers bind to the soil particles that run off and are therefore not available to crops.
Stuart recommended the SARE book, Managing Cover Crop for Profitability to learn more about managing cover crops for improved soil structure and profitability.
Next up, Bryan McQuary, of the Risk Management Agency (RMA) of the USDA covered crop insurance options and record-keeping practices tailored to mid-sized farms. RMA manages the Federal Crop Insurance Corportation (FCIC) which was initially formed during the Great Depression under the New Deal. Highlights from his presentation included information on:
Whole-Farm Revenue Protection, for any farm with up to $17 million in insured revenue, including farms with specialty or organic commodities (both crops and livestock).
Micro Farm Program insurance plan, for any farm with up to $350,000 in insured revenue, including farms with specialty or organic commodities (both crops and livestock).
The biggest takeaway was that farms should pro-actively find an agent to get assistance and custom tailor coverage based on their anticipated needs.
Last but not least, Rebecca Mixon of the UGA Small Business Development Center shared insights on alternative revenue streams to support financial resilience. A few of the questions she asked attendees to consider as they assess their own situation in terms of financial resilience were:
What special skills do you have that are related to your business? (highlighting these special skills are important)
What special skills do you have that aren’t necessarily related to your business that you could bring in? (there may be an indirect way these skills can contribute to your business)
Are there resources that you’re not currently utilizing that you could? (think about community connection, for example)
How many revenue streams do you currently have? (and how many can you sustain in a healthy way)
The Farmer Field Day culminated in a spectacular lunch from Matthew and Tia that included a collard green salad with roasted butternut squash, roasted chicken, sea island red peas (a variety of heirloom cowpea that originated in the Gullah Geechee community of the Carolina Sea Islands), rice, and pickled vegetables while attendees mingled and connected with each other and the presenters before heading back to their farms.
WE’RE PROUD TO PARTNER WITH GEORGIA FARMERS
Thank you to Matthew, Althea and Tia Raiford of Gilliard Farms for hosting us on the farm, inviting us into conversation, and teaching us about your operation. Thank you to Laura Ney, Stuart Proctor, Bryan McQuary and Rebecca Mixon for lending your expertise.
To learn more about Gilliard Farms, visit gilliard-farms.com or follow them on Facebook (@gilliardfarm) and Instagram (@CheFarmerMatthew).
To connect with any of the presenter at this Farmer Field Day email farmerservices@georgiaorganics.org.
To learn more about Gilliard Farms visit gilliard-farms.com or follow them on Facebook and Instagram. To learn more about Strong Roots 9 visit strongroots9.com or follow them on Facebook and Instagram.
To learn more about Georgia Organics visit georgiaorganics.org or follow us on Facebook, Instagram, X, LinkedIn, and YouTube.
To learn more about our Georgia Organics Farmer Services programming, check out our website farmerservices.georgiaorganics.org.
Want to keep up to date on future farmer-focused events, farmer resources, updates, and news? Join our monthly e-newsletter, the Grower News, for all the latest! Sign-up HERE.
Funding for this Farmer Field Day was provided by the Debley Foundation, Takeda US Philanthropic Giving Program, Arthur Blank Family Foundation, and Drawdown GA.
"Farming is truth. You can’t fake it, you can’t cut corners. It bites you when you do. Then you’re behind in the moment and behind in the future. In farming you’re living in the past and the present and future at all times. In which you’re trying to learn from your past mistakes, manage your current moment, and prepare for your future actions...You have to be prepared, and you have to show up.”
Celebrating 5 Years of Impact: Georgia Organics’ Farmer Champion Program Strengthens Local Food Systems with Mushrooms, Awards, and Campus Partnerships
Written by Jamillah McWhorter, Procurement Fellow & Ever Williams, Farmer Champion Manager
The Georgia Organics’ Farmer Champion program is excited to wrap up its fifth season this winter and share what the team and participating Farmer Champions have been up to in 2024!
The Farmer Champion program at Georgia Organics was launched in 2019 and works to connect local farmers with the food service community and increase sustainable and organic purchasing. By highlighting businesses that source responsibly, the program aims to raise awareness about local sourcing and help Georgia’s diverse patchwork of small and organic farms thrive.
One of the main ways we spotlight these relationships is through our annual Farmer Champion Week, where participating businesses from the Farmer Champion program feature special limited-time only menu items. This year, chefs voted for mushrooms as the featured ingredient, and from September 6 – 13, served innovative, fun-gi dishes and cocktails with mushrooms sourced from The Horti-Culture, Bella Vita Mushrooms, Southern Cap Mushrooms, Shoots and Spores Farm, Green Box Produce, and Ellijay Mushrooms. We owe many thanks to our mushroom farmers—be sure to check out their websites!
The week kicked off with a Cast Iron & Collards Society event on September 5, hosted by beloved community partner, Argosy. Chef Cortney prepared an awesome mushroom-centric spread for attendees, featuring Wild Chantrelle Mushroom Risotto, Shitake Mushroom Croquettes, and a Mushroom Pizza with Oyster Mushrooms. DJ D2T played some amazing vinyl records while attendees made conversation and enjoyed the food.
Taken by Jamillah McWhorter at the Cast Iron and Collards Society Farmer Champion Week Kick Off Event
For the rest of the week, eaters across Georgia made it a point to dine with Farmer Champion restaurants, treating themselves to dishes such as the Bistec De Palomilla at La Semilla; the Veggie Patty Breakfast Sandwich at Kinship Butcher & Sundry; and Evergreen Butcher and Baker’s delicious Mushroom Danish to guests. To help eaters choose from the abundance of yummy options, the Farmer Champion Team created an interactive online map on the updated Farmer Champion week webpage for diners to reference as they made their dinner plans.
Bistec De Palomilla at La Semilla, The Veggie Patty Breakfast Sandwich at Kinship Butcher & Sundry, Mushroom Danish at Evergreen Butcher and Baker
We are also delighted to recognize our Farmer Champion Awardees! The Farmer Champion Awards are designed to honor businesses who are sourcing the highest percentages of local food. Twice a year, Farmer Champions submit two weeks of their food invoices and we calculate the percentage of their food that is procured locally. This year, 41 Farmer Champions collectively spent over $346,000 on local food in just four weeks, roughly 27% of their total food costs. Over the past five years, 58 farmer champions spent more than $1,487,000 on local food in 14 weeks. Four tiers (Partner, Bronze, Silver, Gold) shown in the graphic below represent the range of percentages of local sourcing.
The current tiers for businesses to participate in the Farmer Champion Program
In just four weeks, the seven selected 2024 Farmer Champion awardees spent 64% of their combined total food costs on local food! Congratulations to Dandelion Foods and Goods, Evergreen Butcher and Baker, Kinship Butcher and Sundry, Little Bear, Ry’s Table, and The Deer and the Dove. Additionally, in partnership with The Giving Kitchen, we recognized Twisted Soul Cookhouse and Pours and owner Chef Deborah Vantrece for contributing to their community far beyond local sourcing. Vantrece is an inspiring and active member of the Atlanta community – raising money for breast cancer research and frequently participating in fundraising events hosted by a variety of organizations focused on contributing to a resilient food system. To celebrate our winners, Chef Steven Satterfield of Miller Union graciously hosted the awardees and GO team members for a flavorsome dinner where they were presented with award plaques.
This year to expand the reach of the Farmer Champion program, we were also thrilled to honor four colleges and universities who are sourcing locally in their campus dining halls. We partnered with our friends at The Common Market Southeast through the ACRE Collective project to enroll our inaugural class of Farmer Champion Colleges and Universities. Agnes Scott College, Mercer University, Oglethorpe University and Spelman College are committed to serving their students local food at least $400/week on average and we’re happy to celebrate them for their efforts!
Emily Hennessee, GA ACRE Collective Project Manager, described the project as “centering on garnering food purchasing commitments from Atlanta-area anchor institutions, while shifting procurement to producers that share these institutions’ values...values-based food procurement is an opportunity for institutions to align their core values, like sustainability, equity, and corporate social responsibility, with their food purchasing. By incorporating food purchasing standards that align with core values, institutions can influence public health outcomes, boost regional economies, mitigate climate change, and improve racial equity via their food purchasing decisions.”
Finally, the awardees participated in a dazzling photoshoot by Tropico Photo to commemorate their 2024 achievements and we are excited to share some of the moments they captured below! To view more photos, please visit our Farmer Champion website.
Photos of FC Awardees by Tropico Photo
These vital partnerships between small-scale producers and buyers in a food system heavily dependent on conventional agriculture and imported goods takes perseverance, tenacity, patience, and mindfulness and it’s been a joy to strengthen Georgia’s local food movement alongside our partners in 2024. Thank you to all Farmer Champions for a banner year!
By: Yaza Sarieh & Alissa Pantuosco
Yaza Sarieh is the Community Collaborations Coordinator at Georgia Organics
Alissa Pantuosco is a Farm to School Contractor at Georgia Organics.
Thank you to everyone who participated in this year’s October Farm to School Month (OFTSM) campaign with Georgia Organics! ParSLAY the Day was a statewide initiative designed to get kids eating, growing, and engaging in parsley-themed activities, and thanks to your efforts, we parSLAYed!
We are excited to share that over 530,000 teachers, students, and cafeteria staff across 117 Georgia counties and 49 school nutrition departments took part in the celebration this October. For nearly 382 participants, this was their first time joining us for October Farm to School Month. We were also thrilled to have Governor Brian Kemp officially declare October as Farm to School and Farm to Early Care & Education Month!
Throughout Georgia, early care centers and elementary, middle, and high schools sprinkled a little parsley magic into their classrooms with our parsley-themed resources, inspiring hands-on learning activities for students of all ages. Participants joined the ParSLAY the Day social media contest, sharing their parsley-inspired activities with the hashtag #parslaytheday. Our grand prize winner was the Bartow County School Nutrition Department! Nearly ten schools in the district grew organic parsley in their school gardens and used it to prepare fresh, scratch-cooked meals for cafeteria lunches. They conducted parsley taste tests, experimented with new recipes, started composting projects, and even harvested enough parsley to feed entire schools!
Throughout Georgia, early care centers and elementary, middle, and high schools sprinkled a little parsley magic into their classrooms with our parsley-themed resources, inspiring hands-on learning activities for students of all ages. Participants joined the ParSLAY the Day social media contest, sharing their parsley-inspired activities with the hashtag #parslaytheday. Our grand prize winner was the Bartow County School Nutrition Department! Nearly ten schools in the district grew organic parsley in their school gardens and used it to prepare fresh, scratch-cooked meals for cafeteria lunches. They conducted parsley taste tests, experimented with new recipes, started composting projects, and even harvested enough parsley to feed entire schools!
The month of October was seasoned with friendly competition, adding extra flavor to our Farm to School activities. Eighteen Georgia FCCLA Chapters competed to create the best ParSLAY the Day initiatives, and Ware County High School FCCLA parSLAY-ed first place! Culinary arts students hosted a parsley-themed week at their student-run Gator Bistro, serving parsley dishes and promoting the campaign with fun posters, trivia, and a tasting booth. Georgia Organics was proud to sponsor this FCCLA competition, recognizing the hard work of the advisors and members. Read more about this year’s FCCLA competition in this blog post.
Every school needs delicious food—and our GA School Nutrition departments brought the flavor! Many sourced fresh parsley from local farmers or school gardens and served parsley-packed dishes in the school cafeterias. Bartow and Polk School Nutrition Departments were honored by Georgia Organics for incorporating parsley into their menus at least once a week throughout October, creating vibrant dishes like Tabbouleh, Spicy Mean Green Sauce, and Chimichurri to spice up the lunch experience for students.
Six Georgia farmers partnered with us on the ParSLAY the Day campaign, gaining valuable exposure and strengthening connections with local schools and early learning centers. Through blogs, newsletters, and social media, we promoted these farms and their businesses to folks around the state. There was a clear interest among ParSLAY the Day participants to leverage the campaign to connect students with their local food system – 90% of campaign participants expressed their intention to promote and/or serve locally grown produce, and 69% planned to engage with a local farmer during this year’s OFTSM celebrations!
This year, we were excited to connect the OFTSM campaign with our Family Farm Share program, a low-cost, local produce subscription program designed for families with young children. Even in the aftermath of Hurricane Helene’s devastation, Family Farm Share partners in Southeast Georgia came together to ParSLAY the Day. Farmer Andy Douglas of Crossroad Farm and Garden generously provided parsley seedlings for WayGreen to distribute to the 50 families participating in the weekly subscription program. In West Georgia, Farmers Fresh CSA included fresh bundles of local, organically grown parsley in the weekly shares going home with their Family Farm Share members. Looking ahead, we’re excited to build on the success of the OFTSM campaign, creating even more opportunities for local sourcing to support farmer prosperity.
The celebration doesn't have to stop here! National Farm to School Month is in October, but we hope you continue celebrating good food, local farmers, community, and engaged learning throughout the year. The ParSLAY the Day resources will be archived on this webpage within the next few weeks. This year, more than ever, OFTSM participants requested our Spanish-language resources. On our website, you can find resources in English and Español and past campaign materials to help integrate Farm to School into your programs!
A big thank you to everyone who sprinkled a little extra green into their October Farm to School Month celebrations! Your efforts truly added flavor to Georgia’s farm to school celebrations, inspiring students of all ages to grow, cook, eat, and learn about fresh, healthy foods. The joy you cultivated has been a refreshing boost, and we are so grateful for the vibrant, leafy enthusiasm you've shared throughout this campaign!
Go forth and ParSLAY your day!
By: Alissa Pantuosco
Alissa Pantuosco is a Farm to School Contractor at Georgia Organics.
Each year, Georgia Organics coordinates a statewide campaign for October Farm to School Month to get kids across Georgia eating, growing, and learning about a locally grown produce item. This year we are focusing on the versatile herb, parsley!
Georgia’s Family, Career and Community Leaders of America (FCCLA) has been a key partner in the October Farm to School Month campaign. FCCLA is a nationwide program that provides students with opportunities to expand their leadership potential and develop lifelong skills. Through this campaign, FCCLA has inspired innovative and engaging projects that ignite student’s interest in nutrition and healthy eating.
During the Georgia FCCLA Fall Leadership Rally on October 9th and 16th, students had the opportunity to engage with other FCCLA programs through competitive culinary events, hear a motivational message, and network with schools across Georgia. Eighteen chapters submitted their parsley-themed projects, making it a challenging competition to judge, with unique projects across the board.
Below, we highlight our 1st, 2nd, and 3rd place winners for the Georgia Organics competition, part of FCCLA's Fall Leadership Rally.
Pictured: Houston County High School FCCLA students
Babb Middle School FACS students and FCCLA members kicked off this year by growing parsley in their chapter's garden bed to use in various food labs.
In September, during Babb Middle School's curriculum night, the students used their garden grown parsley to prepare tabbouleh for parents, students, faculty, and staff members. During this event, students learned food safety, knife skills, and recipe scaling skills as they served tabbouleh to over 200 individuals!
Taking the tabbouleh recipe to their afterschool chapter meeting, they sampled the recipe with additional students, and each participant received a copy of the recipe with information on the nutritional value of parsley to take home. The students also incorporated a cultural education component, researching and teaching about the origin of tabbouleh, learning more about this traditional salad from the Levant region.
Babb Middle School’s project brought parsley and tabbouleh to the community in a fun and culturally responsive way, and for that they’ve parSLAY-ed third place in the competition!
To learn more about Babb Middle School FCCLA, follow them on Facebook (G.P. Babb Middle School) and Instagram (@babbmiddleschool).
Houston County High School FCCLA / Early Childhood Education
Houston County High School FCCLA members visited Little Bears Preschool to teach the younger students about the health benefits of parsley and lead them in several parsley-themed activities. They created ways to make learning about parsley fun and relatable to the preschoolers by designing "ParSLAY superhero" cartoon flyers. They also shared a read-aloud video to help the preschoolers understand how herbs and vegetables are grown, and what farmers do while teaching the meaning of farm-to-table.
The FCCLA students made parsley crowns and prepared parsley butter with the Little Bears preschoolers for a taste test. They then asked developmentally appropriate questions to guide the preschoolers in making sensory observations regarding parsley's taste, texture, and smell!
For connecting with their preschool friends and engaging them in nutrition education in such engaging and creative ways, Houston County High School FCCLA parSLAY-ed second place!
To learn more about Houston County High School FCCLA, visit their website.
Pictured: Students at Little Bear Preschool, provided by Houston County High School FCCLA
Ware County High School FCCLA / Culinary Arts
1st Place
Ware County High School culinary arts students created menus for a whole week, highlighting parsley in the meals that were served at the Gator Bistro, an on-campus restaurant they manage for teachers. Leading up to the parsley-themed week’s activities, they promoted the ParSLAY the Day campaign by making posters, trivia games, and public service announcements that informed the students and faculty about parsley's health benefits and culinary uses.
A group of students also conducted a ParSLAY Booth in the cafeteria to educate students about the uses of parsley while sharing samples of foods containing parsley for students to try. This project fully came together by using technology at the information booths in the Bistro and the Cafeteria. A trivia Kahoot was shared via QR Code with students and faculty to test their parsley knowledge and use the data to assess the success of the ParSLAY campaign. For their innovative and comprehensive approach, Ware County High School FCCLA parSLAY-ed first place in the competition.
To learn more about Ware County High School FCCLA, follow them on Instagram (@warecofccla).
Pictured: Houston County High School FCCLA students
Thank you to all the GA FCCLA Chapters who participated in creating unique projects to continue to make October Farm to School Month a huge success!
To learn more about Georgia Organics, visit georgiaorganics.org or follow us on Facebook, Instagram, LinkedIn, and YouTube.
By: Alissa Pantuosco
Alissa Pantuosco is a Farm to School Contractor at Georgia Organics.
The Farm to School Innovation Mini Grant provides Georgia public school districts with the resources and support systems they need to expand their garden and nutrition education programs. Applications for the 2024-2025 Farm to School Innovation Mini Grant are now open.
To inspire ideas, we wanted to highlight a unique project that connects students with the Georgia agriculture industry. During last year's mini-grant cycle, Dodge County decided to get creative with their project, going above and beyond to enhance local farmer connections. The project included farm field trips to six local farms with 24 middle and high school students through the Food Miles Project.
Photo credits: Alisha Hall, Dodge County School Nutrition
Behind this project is Alisha Hall, Dodge County's School Nutrition Director. With the opportunity to interview Alisha, we got an inside perspective of the relationships, benefits, and connections behind the Food Miles Project, asking questions regarding the planning and process that brought this project to life.
In 2024, where many cafeteria meals are heat-and-serve, Alisha noticed there is frequently a missed connection between students' understanding of where their food comes from and the appreciation of the hard work that goes into putting food on the table, starting with the farmers. Alisha decided to develop the Food Miles Project, which offered students an opportunity to visit local farms. These students were given behind-the-scenes tours of farm operations for them to learn about food production and careers related to agriculture and increase their exposure to locally grown commodities.
Alisha held an application process for students to apply for the program if they were interested in learning more about agriculture and farm-to-table. Twenty-four students applied and were part of the Food Miles Project - a school bus journey to local farms, experiencing how far the food travels to get to their plate
Photo credits: Alisha Hall, Dodge County School Nutrition
The farms visited were intentionally picked to include variety in agriculture, including:
A farm that specialized in hydroponic lettuce (later used in their school lunch salads)
A hatchery fish farm
A dairy farm
A blueberry farm
And fruits and vegetables farms
The students experienced firsthand the effort and detail that goes into regenerative agriculture and the benefits of local procurement in terms of nutritional quality and supporting the local economy. Alisha mentioned that after the Food Miles Project ended, she continued to see students become spokespeople for Dodge County's school lunch program, encouraging classmates to eat cafeteria meals as they continue to source local ingredients. Other benefits of the project were that students found opportunities for themselves, some even getting part-time job opportunities to work on farms!
Photo credits: Alisha Hall, Dodge County School Nutrition
If you are interested in starting your own type of Food Miles Project like Dodge County, Alisha shared advice regarding logistics and planning:
Make contacts and coordinate in advance with farmers, teachers, and parents
Start with a small group of students who are interested in agriculture
Pack a lunch for farm field trip day!
Make it fun and educational
Alisha was eager to share their proudest accomplishments to inspire other school nutrition programs. Building a community in Dodge County and surrounding counties with farmers gave them a new list of vendors to shop from, purchasing over $7,600 in food from participating farms. This not only supported local farmers but also had a positive impact on school nutrition. For example, they incorporated blueberries from Anna's Garden Blueberry Farm, encouraging students to create blueberry recipes to add to the cafeteria menu. As the farmers showed off their operations and increased exposure, they stated that seeing students motivated to learn about local farming gives them hope for the future.
Photo credits: Alisha Hall, Dodge County School Nutrition
When you have an idea that benefits the next generation, farmers, and the local community, your mini-grant project can be the perfect opportunity to go for it! Now's your chance to join the next cohort of mini-grant awardees and create memorable, impactful experiences for your students – apply now!
For more information about Dodge County School Nutrition Services, visit https://www.dodge.k12.ga.us/departments/school-nutrition. You can also follow updates from Dodge County Schools on Facebook (Dodge County Schools).
To learn more about Georgia Organics, visit georgiaorganics.org or follow us on Facebook, Instagram, LinkedIn, and YouTube.
Nicole Bluh (Grow Where You Are), Reid Trapani (La Semilla), and Eugene Cooke (Grow Where You Are) by Jamillah McWhorter
Photos and words by Jamillah McWhorter, Procurement Fellow
With Farmer Champion Week approaching and local food procurement in Atlanta flourishing, now is the perfect time to delve into how Farmer Champion chefs and regenerative urban farmers cultivate and sustain their mutually beneficial relationships. These connections are key to inspiring and supporting the local food scene.
We recently sat with Reid Trapani of La Semilla, a Latin plant-based restaurant, and Eugene Cooke and Nicole Bluh of Grow Where You Are, a regenerative urban farm. In our conversation, the three explored their collaboration within the Farmer Champion program at Georgia Organics, an initiative that partners Georgia farms with local businesses looking to buy their product. The three delved into their shared values of food sovereignty, food justice, and regenerative farming practices—principles that are central to their businesses and help to foster a deeper connection with the communities they serve. Read excerpts from the conversation below:
What inspired you to cook/grow?
Trapani’s culinary journey began simply by spending time in the kitchen with his family. However, a significant turning point came in 2017 when he lost his mother to a brief battle with cancer. This loss inspired him to explore new paths and after studying art at Georgia State University, Reid applied his creative thinking to his ventures: “I started thinking outside the box. I realized something was wrong, so I began researching food systems in America, the nature of disease, and the reasons behind growing our own food.” Reid and his partner, Sophia, made the decision to go vegan, quickly noticing the benefits of a plant-based diet and the empowerment of making more equitable food choices.
In 2018, Reid and Sophia Trapani founded Happy Seed, a restaurant group dedicated to opening plant-based eateries. Six years later, their vision has materialized with La Semilla, aptly named “the seed,” symbolizing the beginning of their ongoing journey.
As an artist in Southern California, Cooke was initially driven by the need to provide his growing family with healthy, sustaining food. He began his farming journey with a mentor in California, focusing primarily on installing and maintaining home gardens. When approached about starting an urban farming venture with a former business partner, Cooke initially declined the offer. However, after the investors brought Cooke to Atlanta for planning, he fell in love with Atlanta's landscape and resources, he and his partner received funding to launch Truly Living Well in Southwest Atlanta.
Despite their enthusiasm, securing additional funding proved challenging. Cooke recalls banks being skeptical, with many saying, “There’s no way we’re going to invest in that. It’s 2007, and they’ve never seen a successful urban farm.” At that time, neither Cooke nor his partner could find any successful urban farms to point to, which only deepened the banks' reluctance.
Undeterred, Cooke drew inspiration from successful Black business owners and their examples of resilience. Though the journey was long, and many investors were wary of their business model, in 2014 Cooke established the social enterprise Grow Where You Are. Today, Grow Where You Are, proudly celebrates 10 years of operation!
Nicole Bluh was born in North Fulton County to an Argentinian mother, with her grandparents having been farmers in Argentina for several generations after migrating from Eastern Europe. Her own farming journey began out of a desire to address her own systemic health issues. Motivated by the success stories she saw online, Bluh was determined to change her lifestyle and eating habits.
In 2006, Bluh traveled to the Superstition Wilderness in Arizona to study with an herbalist. To her surprise, she was soon informed that her role would involve farming. Although she initially sought only to learn about plants and wasn’t thrilled about the farming aspect, she soon discovered that, in her words, “the work was the thing that was healing me.”
Upon returning to Atlanta in 2009, Bluh sought farms accessible by public transportation and found Truly Living Well—ironically, just after Cooke had parted ways with the farm. Since then, Bluh has remained dedicated to farming.
What is your intended hope and impact for your community?
Trapani begins by highlighting the high standards of hospitality typically found in non-vegan restaurants—standards he is committed to upholding at La Semilla. He aims to "plant a seed of conscious eating" and redefine what restaurants and dining can be. Although La Semilla is a plant-based restaurant, Trapani hopes to appeal to a diverse range of dietary preferences. Trapani finds the term "vegan" sometimes "cognitively dismissive," so he avoids using it in the restaurant’s marketing and branding. This approach seems to be working, as he notes, “most of our customers aren’t vegan.” He emphasizes that people appreciate the opportunity to be educated through their dining experience.
Photo by La Semilla of their 2024 Farmer Champion Week dish “Bistec de Palomilla" (local Lion’s Mane Mushroom)
At La Semilla, you may not find mainstream brands like Tito's Vodka, but you will learn about local distilleries and farms they partner with, such as Grow Where You Are. Trapani believes it is their responsibility to educate their community about their choices and to set an example of high-quality, plant-based local sourcing. They are committed to advancing dining standards and sustainability, and Trapani is confident that this shift is underway in their community.
In celebrating a decade in Atlanta, Cooke reflects on their journey and the impact it has made. The essence of their mission, encapsulated in their name, is to inspire others to "grow where you are" and to be a catalyst for broader growth and change. Cooke says, “for anybody who has a touch point with us, similar to La Semilla, it should be the starting point of something bigger...and it should be the place where you start to think more about how we eat, think more about who our money goes to, how to form partnerships, how to deal with our waste streams...”.
A key differentiator for Grow Where You Are is their selective approach to collaborating with chefs. They work with a diverse range of culinary professionals, from those who have turned to healthier eating after personal losses to those who seek exceptional ingredients. “We’re looking to be a place where people check in for quality and integrity”, states Cooke. This commitment ensures that every dish prepared with their produce affirms those distinguishments.
Unlike many farms at markets where customers may interact with staff who aren't involved in the farming process, Grow Where You Are prides itself on direct engagement with the actual farmers. This personal connection reinforces their dedication to authentic, high-quality produce and transparent farming practices.
As they’ve continued their mission, the integration of their products with the Medicinals created by Earth Rich Herbs exemplifies their cooperative approach. Nicole, for instance, can proudly share that the herbs used in her products are grown and harvested at their peak by her from the farm. While many botanical apothecaries source herbs online, both Grow Where You Are and Earth Rich Herbs ensure their offerings are of unparalleled quality due to their hands-on, peak-harvest approach. Their intention remains to foster fruitful, abundant, and healthy partnerships, reflecting their ongoing commitment to excellence.
What are some of the challenges you all face buying, growing and selling locally?
“The floor of locality is already superior to your average", says Trapani, alluding to a previous instance at La Semilla when after purchasing another farm’s locally grown parsley, Cooke and Bluh delivered their parsley during the middle of service. Due to its remarkable quality, Trapani decided to stop service for 10 minutes to change the parsley they were previously using on their Lion’s Mane Dish for Grow Where You Are’s parsley. Trapani uses this story to highlight one challenge in buying locally, and that is product variability between local producers that can make it difficult for restaurants to offer a consistent high-quality dish. Local produce can sometimes be harvested early or late, affecting its taste and usability, which requires the restaurant to adapt and sometimes delay service.
Bluh answers by describing how growing and selling locally in Atlanta presents a unique set of challenges for their business. As an urban farm, operating across multiple sites in the city involves dealing with transportation logistics and the steep cost of living in the Atlanta area vs. a rural location. Additionally, balancing a busy schedule that includes educational and farm work while managing these logistical issues is a constant juggling act.
Despite these obstacles, they view challenges as opportunities. For instance, expanding their market attendance at Freedom Farmer’s Market and working closely with clients like La Semilla, who exclusively sources Lemon Verbena from Grow Where You Are, helps them manage excess produce effectively. Trapani makes it a point to consistently check in with the farmers as well after they sell at the farmer’s market to help with offloading any produce that may be leftover.
Bluh mentions some barriers to scaling up conventionally like their commitment to using only the herbs grown on their farm sites, “I can’t always make the product I want to make because the herb hasn’t gotten mature enough.” referring to her business, Earth Rich Herbs. Bluh makes it a point to harvest herbs for her products at their peak. Cooke adds another challenge to scaling up being the reality of needing more land to grow, which requires significant investment. Meanwhile, their focus remains on maintaining strong client relationships and adapting to the evolving market. Cooke makes a point that supporting local farmers and understanding their constraints helps customers appreciate the value of their purchases and the efforts behind them.
In what ways do you believe your partnership contributes to a more resilient and equitable food system?
“I think everybody here can name some example of just being screwed by a vegan restaurant or vegan food in some capacity. Like, I can't believe that this costs this much? You know what I mean?... And the unfortunate side of that is the fact that whether it's a product or whether you're spending more time, the amount of time I spend in this building and prepping food, I don't charge for my time”, says Trapani. He goes on to talk about how he thinks of himself as an employee although he is the owner when maneuvering, and this helps Trapani to ensure he is upholding realistic standards for his team and himself. This way of thinking also influences the way Trapani prices food at La Semilla, and he mentions that the average amount someone spends there is $33. With that, patrons with various financial abilities can fully enjoy the restaurant experience while also tipping staff appropriately. They strive to keep costs accessible, avoiding the common practice of inflating prices to cover premium ingredients or services. This approach supports a diverse customer base while ensuring the long-term viability of their business.
Additionally, Trapani prioritizes purchasing from smaller, local farms, even if it means spending more than with larger suppliers. They consciously choose to support these smaller operations, recognizing their struggles and valuing their contributions to the local food ecosystem. This practice not only promotes equity by providing financial support to less well-known farms (who may not have the infrastructure or marketing capacity that larger farms have) but also strengthens the community by fostering relationships with local producers. At La Semilla they make sure to communicate about these local partnerships with the staff and, importantly, the customer. Overall, the partnership's focus on affordability, local sourcing, and equitable spending helps build a more inclusive and resilient food system.
Next, Cooke explains, “When it comes to how we are contributing to a more equitable food system...this is something we have been communicating to organizations like Georgia Organics for years...supporting Grow Where You Are is automatically supporting the people who are doing the work, and the people who are what they would call marginalized.” Grow Where You Are is a proudly Black-Owned and majority Woman-Operated business that has uplifted many underrepresented individuals in the agricultural community for over a decade. Founded on principles of equity, the organization extends this commitment to fairness through their apprenticeships, by paying above-average wages to reflect the demanding nature of the work and to attract and retain talent.
A concrete example of their impact is illustrated by a former trainee who now leads an organization with substantial funding. Even with her success and organizational growth, she continues to consult Grow Where You Are for urban agriculture training opportunities, highlighting the ongoing need for increased food production. Grow Where You Are places a strong emphasis on developing new growers and providing training for young people interested in farming. As Cooke notes, “everything that Grow Where You Are puts in the ground is already sold,” demonstrating their commitment to ensuring their produce reaches those in need as well as their limited capacity. Their goal is not only to meet current demand but also to inspire and cultivate the next generation of farmers, thereby ensuring long-term equity and sustainability in the food system.
In conclusion, the partnership between Farmer Champion chefs and regenerative urban farmers in Atlanta exemplifies a powerful model for cultivating a more equitable and resilient food system. This collaboration between Reid Trapani of La Semilla and Eugene Cooke and Nicole Bluh from Grow Where You Are highlights how shared values of food sovereignty, justice, and sustainability can drive meaningful change. Cooke’s emphasis on supporting marginalized individuals and maintaining equitable employment practices through Grow Where You Are demonstrates a deep commitment to fairness and community upliftment. Trapani’s approach at La Semilla reflects a dedication to affordable, high-quality, and locally-sourced food, reinforcing the importance of equitable pricing and support for smaller farms.
Nicole Bluh, Reid Trapani and Eugene Cooke, at La Semilla by Jamillah McWhorter
Through their dedication to community support, fair pricing, and local partnerships, Trapani, Cooke, and Bluh are not just enhancing the local food scene but also setting a standard for how intentional, thoughtful collaboration can drive systemic change. Their work exemplifies how investing in local and regenerative practices can lead to a more resilient and inclusive food system, ultimately benefiting everyone involved.
You can stay connected with La Semilla by following their Instagram @lasemilla.atl and visiting the restaurant located at 780 Memorial Drive SE, #4A, Atlanta, Georgia. Be sure to check them out during Farmer Champion Week, September 6-13, 2024!
Also, visit Grow Where You Are at Freedom Farmers Market at The Carter Center, located at 453 Freedom Parkway Northeast, Atlanta GA, 30307, on every 1st, 3rd, 4th, and 5th Saturday, 8:30am-12:00pm. Be sure to follow them on Instagram @growwhereyouare for updates and more ways to be involved.
