Emmy Carter

September 17, 2020

Farm to Restaurant In Conversation: Four Bellies Farm and Argosy

Emmy Carter

September 17, 2020

By Mary Elizabeth Kidd

Georgia Organics Farmer Services Coordinator Kayla Williams recently spoke to Melissa Nisbet of Four Bellies Farm and Tyler Haake, Executive Chef of Atlanta’s Argosy via Zoom (interview below) to explore their farmer-chef partnership and participation in the Farmer Fund Accelerator program and the Farm to Restaurant Farmer Champion program, respectively.

Melissa Nisbet and her husband, Avery, raise grass-fed lamb, beef, rabbit, and chicken and produce bone broth in Bowdon, Georgia, about an hour west of Atlanta. Four Bellies Farm is a 2020 Farmer Fund Accelerator member and was previously a 2019 Farm to Restaurant Farmer Cohort member. With Four Bellies Farm, their commitment to humane practices and restorative agriculture is evident in all they do.

Melissa recently summarized their operation and commitments in a recent Facebook post:

“All our animals are on pasture and are rotated in a way that allows each species to benefit from the others and contribute to healing the soil. We use regenerative practices where factory farming uses degenerative practices. Rotating the animals and having portable waterers sequesters carbon where factory farming practices pollute the water supply and adds excess carbon to the environment. The sheep and cattle just eat grass with hay (dried grass) supplemented in the winter. The chickens get grass, bugs, and are supplemented with a non-GMO, soy free feed from Tucker-Milling. The rabbits get to forage on grass and are supplemented with a non-GMO feed from Tucker-Milling. Rabbits wouldn't eat soy, but their feed is also soy free. We have never given any hormones or antibiotics of any kind to any animal ever. We might one day consider antibiotics if they were needed for a specific breeding animal. We would never consider giving hormones to any animal. We do not spray our pastures with any herbicides. We make decisions everyday toward better health for the land, animals, and humans consuming them. These practices are not easy or cheap to carry out. The labor of moving each animal 7 days a week is intense. Our family eats this food and we are passionate about clean eating. That is why we do this. I do hope people can understand, taste and feel the difference when eating our meats and broth.”

At Argosy in East Atlanta Village, Chef Tyler Haake has developed a special rapport with purveyors like Melissa by prioritizing his menu around the availability of seasonal, sustainable proteins and produce. For Haake, this type of sourcing has been ever-present in his decade-long career. He was gaining experience in a time with the restaurant industry embraced and marketed menu terms like “free range” and “farm to table,” but through working relationships like he has with the Nisbets, he’s come to fully experience and embrace the understanding and practices it takes as a chef to truly source locally.

They met at the Grant Park Farmers Market, where Tyler wanted to learn more about their operation by volunteering at Four Bellies Farm.

Wood-fired Freedom Ranger chicken quarters. Photo courtesy of Argosy.

To truly build this working understanding and cement their farmer-chef relationship, it involved a trade off. In exchange for the knowledge and context he was seeking about the Nisbet’s business, he was willing to offer hands-on help at the farm. And it paid off. Now, when they’re collaborating on weekly orders, the process is more nuanced and familiar. The farmer-chef partners focus more on availability and unique cuts versus the boneless, skinless standards seen on order forms from Atlanta’s bigger purveyors.

“At the end of the day, they’ve helped me become a better chef.”

From this farmer-chef duo’s context and knowledge of each other, they’ve gained respective understanding of, in Chef Haake’s words: “the golden nuggets of why we do what we do.”

View the full interview:

Mary Elizabeth Kidd is the Communications Manager at Georgia Organics. To learn more about Georgia Organics, visit www.georgiaorganics.org and follow us on Instagram @GeorgiaOrganics, Twitter @GeorgiaOrganics, and at www.Facebook.com/GeorgiaOrganics.

To learn more about the Farm to Restaurant program, visit farmtorestaurant.georgiaorganics.org/

To learn more about the Farmer Fund Accelerator program, visit www.thefarmerfund.org/farmer-fund-accelerator

Connect with Four Bellies Farm:

fourbelliesfarm.com/

www.facebook.com/fourbelliesfarm

www.instagram.com/fourbellies/

Connect with Argosy:

argosy-east.com/

www.facebook.com/TheArgosyEAV

www.instagram.com/argosyeav/

Emmy Carter

September 11, 2020

Georgia Food Oasis Spotlight: Deidre Grim of Healthy Savannah on Food Equity & Access

Emmy Carter

September 11, 2020

By Caroline Croland

Urban Planner. Ph.D. Activist. Deidre Grim brings a passion for long-lasting, systemic change to her role as Nutrition Program Director for Healthy Savannah and the YMCA of Coastal Georgia.

Deidre Grim, Nutrition Program Director for Healthy Savannah and the YMCA of Coastal Georgia.

“Deidre is passionate about centering a community’s lived experience to influence and inform systems change. Her unique combination of skills and training allows her to see the interconnected nature of personal health and food systems,” says Suzanne Girdner, Community Outreach Manager at Georgia Organics.

Healthy Savannah is a Savannah, GA based nonprofit focused on “making a healthy choice the easy choice for people living in Savannah and Chatham County.” They aim to accomplish this by building community infrastructure that enables citizens to have equitable access to healthy, affordable food, and activity-friendly routes.

Healthy Savannah is dedicated to approaching food justice through a racial justice lens, highlighting the intersections between food accessibility and racial justice, and taking a community-centered approach to food access.

“I just want all to always understand the value of creating relationships with people and meeting them where they are. Relationship building has made me very successful in my work. It's been a humbling experience because it has taught me that we work alongside people, and we need to leave our preconceived notions and titles at the door,” says Grim.

In November of 2018, Healthy Savannah, in partnership with the YMCA of Coastal Georgia, was awarded a five-year, $3.4 million collaborative grant to undertake a REACH (Racial and Ethnic Approaches to Community Health) project from the Centers for Disease Control and Prevention.

The aim of Savannah and Chatham County’s REACH project, Healthy Opportunities Powering Equity or H.O.P.E., is to reduce health disparities among African Americans in seven low-wealth zip codes across Chatham County through long-term solutions.

Through this grant, they have been able to increase healthy food access by adding a second location of Fresh Express, a produce distribution program, doubling the size of the program, and expanding its reach in providing low-income families within the community with fresh produce. The grant has also allowed them to create more stops within their partnership with the Forsyth Farmer’s Markets.

“I think if I had to quantify just our impact locally within the year and a half that I've been working, I would say we've impacted at nearly 10,000 people,” says Grim.

Deidre sat down with us over Zoom to talk about her life, her work, and her passion for equitable food systems.

Tell us a little bit about yourself, your background, and your role with Healthy Savannah.

I am a mother four and a very community-focused person. After high school, I went to college and earned a bachelor's in biology. While in undergrad, I got pregnant and felt like I need to switch paths but didn’t know what that looked like. My husband and I got married and I decided against pursuing medicine. I didn't know what I was going to do. It wasn't until I started working with a nonprofit that provided low-income housing that I found my passion—helping people.

I've always been a people person. I grew up in a household that was full of activism, civil rights, and advocacy. I kept asking myself what I was going to do. Oddly enough, I found my answer through a commercial. The ad mentioned a city planner, and I started Googling. One thing led to another, and I ended up in the middle of Southern California and getting my doctorate in urban planning, public policy, and design. I decided this was one of the best ways to help all people especially those disadvantaged while leaving a solid foundation for the next generation to build upon. At the end of the day, helping people is my heart, while ensuring that there's equity, with a focus on inclusion and diversity.

Could you describe the types of services Healthy Savannah offers and what kind of impact you've personally seen within the community?

Healthy Savannah is an organization where we seek to make the healthier option the easier option. One of the main social determinants of health is access to knowledge. If a client doesn't necessarily know what healthier options they have, we will see more chronic illnesses. This is especially prevalent in low wealth communities. So, Healthy Savannah seeks to push for change through the policy, systems, and environmental change perspective. We work in the areas of physical activity, nutrition, and community clinical linkages to provide the resources to the community that helps them become healthier and live more sustainable lives.

Through my particular strategy, we look at food access, particularly access to healthier foods. We’ve seen that low-wealth communities are more susceptible to have healthy food priority areas, originally termed “food deserts.” As a planner, we use the terminology “healthy food priority areas” because the desert can seem like an anomaly when we know this is a systemic issue, and it must be addressed it as such.

Additionally, we are working on a photovoice project with Georgia Southern to identify the barriers that African American mothers are experiencing when needing to breastfeed. We also work in the faith-based organization under food service guidelines, to help these organizations provide healthier foods for their congregants as well as emphasize the need to be more physically active.

Can you give us some more insight into the Nutrition program that you oversee? What areas do you focus on most in your work?

My main focus is on changes to the food system and the barriers that keep people from having consistent access to nutritious foods. We want to make those changes at a policy level because often after program funding is gone, the community is left by the wayside and we do not want that. We want to guarantee that this work will continue even after funding has subsided. It starts with making those genuine connections in the community, whether it be with local leaders, elected officials, organizations, and residents. The average citizen is our focal point because we want to guarantee that we are hearing what it is that they feel that they need and how to best assist them.

The truth is, one in three people in West Savannah (the area of Savannah with the highest poverty) lives below the poverty line. Food insecurity is costing Savannah over $27 million in healthcare costs alone. That's exponential with a population of around 150,000. We need to ensure that we are lowering those healthcare costs.

We can do that by increasing access to healthy foods, access to a truly livable wage, and access to the information and resources that the community needs. The social determinants of health and research teach that if you eat healthier, are more physically active, and have equitable access to education, knowledge, and resources, the trajectory of a person’s life changes. It is our heart, our mission, to ensure that those who are most vulnerable have those services and knowledge more readily available.

What inspires you about this work? Why is the integration of racial equity work so important when it comes to talking about health access?

I grew up in a house that was committed to civil rights and equality. Fast forward 30 years, we see that it wasn't equality that we needed. We needed equity because each community has different resources and barriers.

I belong to the school of thought that if you give people the tools they need to succeed, they will use them. Therefore, I can't just say, "Okay, here's the healthier option, use it." I'll give an example. I can't just give some kohlrabi to someone if they're used to eating pork and beans in a can all their lives, I have to help them understand the reasons why it's a little bit better to eat than the can of pork and beans. From there I need to educate them on how to prepare it while making it their own and adding their spin. As an African American person, our ancestors ate healthy because they ate off the land. But was different when we came here because we didn't have the same resources and food supply that we were used to.

And so we had to make it our own. We did what was comforting because we were in a bondage situation. Food has the ability to take you to a place that helps you forget about what's going on around you.

With that said, it's also about changing our relationship with food and changing the perspective of what you eat. I’ll tell anybody, I grew up on collard greens, grits, watermelon, and fried chicken. And so instead of collard greens with bacon fat, I use chicken broth and Mrs. Dash. Instead of fried chicken in the deep fryer, I prepare air fried chicken. And with macaroni and cheese, I use either brown rice pasta or whole wheat noodles. And that's how we incorporate that spin. Sometimes people may not understand it, but it's just giving your spin on food. And I think as long as it comes from the heart, food is always going to be good.

Can you talk a bit about your experience in being a member of Georgia Organics’ Georgia Food Oasis communities? How has been a member of Georgia Food Oasis impacted your organization?

We have been impacted dramatically. The conference was awesome this year. I love that you had the farmer at the forefront of the conference, especially the black farmer, giving them the information to access funding that was integral and pertinent.

Because that is something that historically we did not have equal and definitely not equitable access to. It has impacted my work because I am very cognizant and conscious of how to partner more with farmers.

Georgia Food Oasis has also provided a true sense of community, and as a planner, I am always looking for that. It's a truly collaborative effort because we reach out to each other and say, "Hey, I need some help. Do you know how I can get this done? Or do you know who does this?" And if I may not know someone off the top of my head but I have to do is reach out to Suzanne and she can connect us with someone. So just the relationships, the webinars, the real genuineness of the organization is what's been very impactful and invaluable for me.

Be sure to check out Deidre on an upcoming panel for Good Food for Thought- Pandemic Response in GFO Communities: Rome, Savannah, and Walton County highlight partnerships that helped connect families to fresh local food during COVID-19 on September 22 at 11 a.m. Click here to register!

Caroline Croland is the Fundraising Coordinator at Georgia Organics. To learn more about Georgia Organics, visit www.georgiaorganics.org and follow us on Instagram @GeorgiaOrganics, Twitter @GeorgiaOrganics, and at www.Facebook.com/GeorgiaOrganics.

Emmy Carter

September 1, 2020

Farmer Spotlight: Eric Simpson of New Eden Ecosystem & West Georgia Farmer's Cooperative

Emmy Carter

September 1, 2020

By Lauren Cox

Eric Simpson put his hands in the dirt with an intention to grow something 12 years ago and grow something, he did. His farming journey, from backyard gardener to one of the leading members of the West Georgia Farmer’s Cooperative, unfolded as organically as it gets (no pun intended) and continues to set an example for other farmers in how to hold space for building strong community and continuing the tradition of convening and mobilizing, while carving out space for a successful, independent business.

Georgia Organics got a chance to connect with Eric, a Georgia Organics board member, to learn more about how he got his start in farming, his work with West Georgia Farmer’s Cooperative (WGFC) and his involvement with the Accelerator and Farm to Restaurant program, as well as the Food Fight GA initiative. Spoiler alert: There’s also mention of some pretty cute horses…

Read more below. You can learn about The Farmer Fund Accelerator program here and learn more about the Farm to Restaurant program here.

What do you remember about those early days when you first started gardening?

I mostly remember the newness of it all and being inspired by the idea of growth, life, and the act of growing food. One of the first things I grew were Sugar Baby watermelons and of course I very clearly remember them being invaded by squirrels. (laughs)

When did you think about farming as a profession?

The simple answer is back in 2007.

After having a successful backyard garden, I wanted more space to grow food and I also wanted to explore livestock. I had purchased a horse a year earlier and was paying to have it boarded on someone else’s property and so I started looking for land and it unfolded just like that. Now I have my own land where I can grow food organically and keep not only my horse but two others!

What are these lucky horse’s names by the way?

My horse’s name is Baby and then there’s Cheerio and Sandy, a Palomino I’m keeping for a friend.

The West Georgia Farmer’s Cooperative is one of the oldest Black led agricultural organizations in the south and a huge deal! How did you start working with them?

I found out about them through a neighborhood elder by the name of Ralph Paige. He was the executive director of the Federation of Southern Cooperatives at the time and was once a part of WGFC, having helped to build it many years ago. He told me about the organization and I learned from there how to join and become a member. Basically, I reached out to someone, went to a meeting, and once there was able to see where they had been (how much work they had done), and what they were so keenly positioned to do in the future. After joining the organization, I began to help them with organizing and getting further established.

What would you say was your influence on the West Georgia Farmers' Cooperative?

When I first joined, I was able to bring to the table my relationships with Global Growers, Georgia Organics, and additionally my connection with Brennan Washington, who owned Phoenix Gardens and is currently the Land Grant Liaison and Farmer Outreach Expert at Southern SARE. It worked out that at the time I starting doing business with WGFC they were in the middle of a transition. The older members that had led WGFC in its heyday were retiring so naturally, it was a time of re-assessment and reconstituting the business.

We were focused on trying to keep folks connected and figuring out new business opportunities. It was also the moment when we decided to change our member growing practices to sustainable in order to meet the current and emerging market demand. That was in late 2011/2012.

Cooperative models can vary greatly depending on how they are structured. Can you talk a little about the structure of the West Georgia Farmer’s Cooperative?

Of course! So, our cooperative model doesn’t have cooperative land. We bring in the different farms and, in a way, WGFC is a customer but the farms are also owners. WGFC never wants to be exclusive. We don’t want farmers to only have their eggs in the WGFC and not be able to sell outside of the cooperative. We really chose to look at WGFC as a beacon of support for market opportunities as well as technical support for our growers.

How much of your sales come from WGFC and how much comes from other sources?

75% of what I grow goes to WGFC. The rest of my sales come from the local community. I also get income from selling meat birds and goats when I have them, having people come fish on my lake, and selling eggs at the local market.

What are some cool things you have on the horizon for your farm and the WGFC?

Well individually, I am trying to re-establish my goat and sheep herds. I’d also like to expand my peach, plum, and pear orchard and even threw around the idea of re-starting a CSA. I used to have one but of course, there are a lot of moving parts and it’s a lot of time and work. The CSA model wasn’t super conducive to my lifestyle, so I’ve chosen to focus on WGFC and the wholesale market.

As far as future plans for the West Georgia Farmer’s Cooperative, all I can say is we have some pretty exciting things in the works. You’ll just have to stay tuned to find out!

Photo via Black Farmers Network and Candace Dantes, click to read her feature on Eric’s work with the West Georgia Farmer’s Cooperative.

Ok! We definitely will! So, following along with the theme of reaching different markets, individually your farm as well as the West Georgia Farmers' Cooperative, is involved in a couple of programs within Georgia Organics. Can you talk about why you applied to these programs and what you’re currently doing with them?

Of course! I applied to the Accelerator Program because I needed to move my farm to consistent and established prominence and prosperity. I saw the program as a way to do that. So far, the program has been promising. I am working on QuickBooks and this Fall will begin some infrastructure projects as well.

The Farm to Restaurant program gave me an opportunity to boost sales and diversity my revenue streams and led to my participation in Food Fight GA, which has been fun and rewarding.

In addition to all the work you do to grow New Eden ecosystem and the WGFC you also have another job! What is it and does it influence or affect your farming?

My other job is in government contract work. It works out because I can work from home and I have a flexible schedule. To be honest, the only thing that affects farming for me is the issue of labor. If I had regular help I could do more and it's that simple. In my case, having off farm work also comes with liability insurance and workman's comp which is an added benefit.

This is all so interesting Eric but you know one thing we have got to ask is...What is your favorite thing to farm?

Watermelon and cantaloupe! I love growing them and eating them although the horses love them as much as I do! That being said, I’ll definitely have to work on my fencing this year.

And what is your favorite time of year on the farm?

I’d have to say it’s a toss-up between Fall and Spring because of the temperature. I can get out there and work all day without feeling the ill effects of the weather.

Has Covid-19 affected your farm and how have you responded?

Luckily, Covid-19 hasn’t affected my farm on site because it’s just me out there. If it’s done anything, it has affected the in-person markets I participate in. A lot of people have reached out to me and the WGFC to get local produce and I think that’s because people want to stay away from hot spots and here in our rural area, the grocery stores are having a hard time keeping up with customer demand. The result is that instead of waiting on the next shipment of food or traveling out of town, people are turning to their local farmers.

Well, thanks so much, Eric, for taking the time to talk today. Our last question is: What do you having going on right now and what are you looking forward to in the coming months?

Currently we still have summer produce like okra, tomatoes, corn, and beans in the ground and we’re beginning to prep for fall planting. To answer your question about what I’m looking forward to in the coming months? Well.... to say I welcome the decrease in pest pressure and disease that comes along with Fall would be an understatement.

Connect with the West Georgia Growers Cooperative on Facebook.

Check out Eric’s work with the West Georgia Farmer’s Cooperative on the Black Farmer’s Network.

Check out the Accelerator program here: www.thefarmerfund.org/farmer-fund-accelerator , the Farm to Restaurant program here: farmtorestaurant.georgiaorganics.org/ and Food Fight GA here: www.foodfightga.com/

Emmy Carter

August 19, 2020

Farm to School

Kelley Toon of the Georgia Department of Education on Fueling Georgia's Future

Emmy Carter

August 19, 2020

Farm to School

We're thrilled to welcome Kelley Toon as a guest contributor on Georgia Organics' blog, The Dirt. Toon is the Academic Nutrition and Support Manager at the Georgia Department of Education and is sharing her perspective on why food-based learning is so powerful. She also shares resources to help guide this learning.

Georgia Organics’ Farm to School Director Kimberly Della Donna adds: “Georgia's own Kelley Toon is our country's first Academic Nutritionist, working to align nutrition education in cafeteria's and classrooms statewide. She's part of the amazing team we partner with at the Georgia State Department of Education to provide training, technical assistance and recognition for Georgia's farm to school programs.”

Thank you for joining us, Kelley, and for being a collaborator in Georgia Organics’ Farm to School program!

Kelley Toon, Academic Nutrition and Support Manage at the Georgia Department of Education

By Kelley Toon

Back to school this year may look a little different, but one thing remains the same. Georgia's School Nutrition Professionals are committed to keeping Georgia's students fed and learning. They will be serving safe, fresh, and healthy meals to Georgia's students. These meals support farm to school initiatives by serving Georgia Grown foods. Besides, food-based learning is happening in the cafeteria, in the classroom, and at home.

Food is more than just a basic need as it can also serve as a powerful education tool. Discussions surrounding food origin and cultural connections, food preparation, food safety, the nutritional value of food, and manners and social graces related to food all directly align to learning standards across all academic areas. Food-Based Learning resources identify easy access points for incorporating nutrition into cross-curricular areas, facilitating the collaboration between school nutrition professionals and educators. Classroom materials that align with menu promotions and meet education standards and are an excellent way to highlight the fact that School Nutrition Meals are part of the academic day. Food-based learning provides coordinated support for student achievement.

Food-based learning resources are available to support learning whether it is happening in person or virtually.

Young ones sharing their at-home food-focused learning. Photos courtesy of Kelley Toon.

Harvest of the Month (HOTM) is the Georgia Department of Education School Nutrition Program's farm to school initiative that highlights an item each month that can be sourced locally and served in Georgia's school meals. This initiative encourages collaboration between School Nutrition Programs, farmers, teachers, and their communities. Resources to support Harvest of the Month promotions include customizable serving line signs, graphics, fact sheets, lessons for teachers, and 'punny' signs to use for photo ops or serving lines.

Harvest with Holly videos explores Georgia's Harvest of the Month initiative by discussing how these items grow, where they grow in Georgia, and how they get from the farms to school meals all across our state. Episodes feature examples of how items are used in School Meals and ideas for enjoying them at home.

‘Toon’ In with Toon on Tuesday videos share ways to engage with food-based learning opportunities at home and school. Be sure to 'Toon' in at two on Tuesdays.

Taste and Talk resources feature fun questions prompts that encourage conversation during mealtime. Whether students are eating in the cafeteria, in the classroom, or at home, these prompts encourage conversation about food and fun. Learning doesn't stop in the classroom, it continues during mealtime.

You can find these and other resources on our website. Thanks for all that you are doing to Fuel Georgia's Future.

Kelley Toon is the Academic Nutrition and Support Manager at the Georgia Department of Education. To learn more about the Georgia Department of Education School Nutrition Program, visit https://snp.gadoe.org/ and follow us on Instagram @gadoe_snp, Twitter @GaDOENutrition, and at www.Facebook.com/gadoenutrition/.

Emmy Carter

August 14, 2020

Farmer Services

Meet Dan Glenn of Deep Grass Graziers, Ben Hill’s Soil Steward

Emmy Carter

August 14, 2020

Farmer Services

By Porter Mitchell

Dan Glenn's family farm is located in one of the country’s poorest counties, located right in the middle of South Georgia. Over one-third of people in Ben Hill County have lived below the poverty line for at least the past three decades. The sun is blazing hot, the humidity is intense, and the weeds grow so fast you can practically sit and watch them take over your fields in a single day. But the heavy rain and warm winters mean you can grow there year-round, and cattle can graze on pasture 365 days a year.

The family farm, founded by Dan’s grandparents in the 1960s, is a powerful example of how a farm can nurture both people and the land. The farm provides jobs in one of the poorest counties in the country. It honors the skill of farming, providing seasoned hands a way to showcase their craft and new farmers a way to learn. The farm provides food. The farm nurtures ecosystems and even draws down carbon from the atmosphere.

And it all starts with the soil.

Ben Hill and Back

Dan Glenn grew up on family land in Ben Hill County, about ninety minutes north of Valdosta. The farm belonged to his grandparents, conventional farmers who grew corn, soy, cotton, peanuts, tobacco, and raised some cattle on their 800 acres.

Like many people who grew up in rural areas, Dan didn’t intend on staying there. In his early twenties, he developed a keen interest in permaculture and organic farming, and relocated to St. Croix to work on a sustainable farm. Eventually, he and some like-minded farmers founded the Virgin Islands Sustainable Farm Institute, a research and training farm. The institute not only taught new farmers but also fueled Dan’s passion for regenerative agriculture.

Then Dan’s grandparents passed away. In 2009, Dan was called back home to help his mother manage the farm. “I had to square my interest and passions in soil health, permaculture, and organic farming with a very conventional operation,” explains Dan. The family farm was doing well. Transitioning away from conventional farming takes years and carries a hefty financial risk for the farmer. Dan knew he couldn’t take a gamble on his family’s farm, but he also knew that for the farm to survive long-term, they had to change. They couldn’t just keep doing what Dan’s grandparents had done. They had to start taking their soil seriously.

Living Soil

“I thought it was about the cow, but it was about the forages. I thought it was about the forages, but it was about the soil.” Dan Glenn

Like a coral reef or a rainforest, soil has its own diverse ecosystem. Healthy soil is full of microscopic organisms, different types of fungi, and invertebrates like earthworms. Like any other ecosystem, all the different components work together in harmony to benefit both the soil ecosystem and the plants growing in it. Healthy soil is better able to hold water, making it resistant to both drought and flooding. Healthy soil makes it easier for plant roots to absorb the nutrients they need. Healthy soil provides a habitat for organisms that keep plant diseases and pests in check. And healthy soil takes carbon from the atmosphere and changes it into a solid form stored in the ground. In fact, healthy soil can store between 25 and 50 tons of carbon per acre.* If you have seen healthy soil, you’ll see it’s very dark in color—this color comes from the carbon.

Many common agricultural practices harm the soil ecosystem and therefore the plants that the ecosystem supports. Tilling releases carbon stored into the soil into the atmosphere and exposes the soil organisms to heat and sunlight, killing them. Synthetic fertilizers create weak plant root systems that can’t take up nutrients well, meaning more and more fertilizer is needed. These weak root systems also create weak plants that are worse at fending off pests and disease, which means they require more pesticides, fungicides, and herbicides. Unhealthy soil is very different in physical structure to healthy soil and is poorly able to store water and nutrients, leading to the farmer using more water and more nutrients. It’s a vicious cycle that creates a heavy burden for both the farmer and the land.

But rebuilding the soil takes years--too long to for a farmer to wait when bills come every month. Farming is notorious for its razor-thin profit margins and fluctuating markets. Add in the unpredictability of the weather, and you’ve got a business that can collapse after a few bad seasons. For farming families like Dan’s that depend on the farm, they literally can’t afford to wait until their soil is restored.

To offset this risk, Dan made changes very slowly, weaning the depleted soil microbiome off of its dependence on conventional fertilizer, building the health of the land. Dan employed natural fertility practices like planting soil-building crops such as clover, peas, and buckwheat, known as cover cropping. Dan had to slowly change the attitudes of some people on the farm too. “I had to twist some arms for sure,” laughs Dan.

Reviving an Old Practice for the New Millennium

Dan became fascinated in how livestock can be used to nurture depleted soil back to health. Rotating livestock into crop fields is a very old practice found in agricultural traditions around the world. For example, in Ireland sheep, cows, and horses spend the winter in crop fields, readying the soil for spring planting. But this ancient practice had been forgotten by the average farmer in the United States. “We separated the animals from the farm here,” remarks Dan.

Livestock, especially ruminating animals like cows and sheep, provide urine and manure that fertilizes the soil and nourishes its ecosystem. Grazing grass encourages roots to grow stronger and deeper into the soil, locking it in place. Livestock can clear what’s left over after harvest and they eat many invasive weeds, making room for native plants. And livestock can make money too, helping offset financial risk.

Dan went to see Will Harris of White Oak Pastures, a cattle farmer using the animals to restore soil that had been reduced from a living ecosystem to dead dust by decades of abuse. White Oak is about as close to a household name as a farm can get, but Dan went to Will Harris long before he was on magazine covers and his expertise was sought after worldwide.

He met Will in his small church-turned-office in the not-even-a-one-stoplight hamlet of Bluffton, Georgia. Dan was excited and full of energy. He had big plans for his family’s farm, incorporating not only cattle but chickens, sheep, goats, and a whole Noah’s Ark of animals.

Will hit the brakes. “Whoa, whoa, whoa, boy! Just concentrate on one thing and do it well.” Dan took his advice to heart, focusing on cattle. He worked to develop a clear plan. He focused on finances to figure out how the cattle were going to restore the land and keep the family farm in business. And then Dan got to work.

A Man and His Pivot

Getting the right mix of grass and plant species at the right time is key to providing the cow with the nutrients they need. While pasture cattle ranchers in other areas of the country have a broad body of research and best practices to turn to, Dan found almost nothing for the specific climate, conditions, and plants of South Georgia.

So he started conducting his own research.

Dan set up a 90-acre center pivot irrigation system. Center pivots work like the hand on a clock. A center anchor holds a long arm that rotates in a circle, while a line of sprinklers along the arm provide water. If you’ve been on an airplane and seen perfect circles in cropland, that’s the work of a center pivot.

Dan divided the area covered by the pivot into eight parts, fencing each of them in to create eight pastures. His cattle rotate around the pastures, moving to a new pasture almost every day. The cattle follow the irrigation arm so every time they go into a new pasture there’s well-watered and healthy forage for them.

Dan uses the different pastures to conduct trials on different mixes of forage crops. He’s experimenting to try and find the perfect blend that provides nutrition to his cattle, requires little if any maintenance, and builds soil quickly.

The Perfect Cow

Not only did Dan have to find the right mix of forage for South Georgia, he had to find the right type of cow too. The most common breeds were adapted for a diet of corn, not a diet of grass and plants. Dan got to work, selectively breeding his herd to create the perfect cow for his farm.

“I want a cow that doesn’t need a diet of corn to fill out. I want healthy cows, ones that are resilient and don’t need a lot of inputs. I want a mama cow that has a healthy calf every year for a long time. These are the traits that produce a profit,” explains Dan.

Georgia’s Newest Cash Crop

Dan, along with his business partner, has begun growing hemp and building out the infrastructure to dry and process it. They recently purchased an old sewing factory in Ben Hill Country that they’re converting to a CBD processing facility, bringing both jobs and outside investment to the county. Dan’s hemp business will be vertically integrated from growing the hemp transplants to processing the plants into CBD oil. Dan is a huge proponent of vertical integration and advises other farmers to follow his lead. “It’s been the difference between breaking even and making money for me,” he explains.

Dan’s venture into hemp and CBD also serves to create a more sustainable business. “My grandpa had cattle, row crops, and a tractor dealership. Because he diversified his income sources, he was less vulnerable.”

But Dan cautions against taking on too many ventures at once. “Don’t bite off a big bite and try to do too many things. Add more enterprises as your other enterprises become successful.”

Dan’s Vision

Dan’s vision for his farm is one in which the forages, the crops, and the cattle all work together to create a system that benefits the environment and is financially sustainable. “I want to have good genetics and create perennial and polyculture (meaning many different species) systems that work to produce cattle that are efficient and hands-off.”

Dan’s reconciled with his home too. He’s no longer the twenty-something trying to get as far away from rural Georgia as he could. “Growing up and coming home here, I know it in my bones. I know the people. I’m in my community here”

Dan Glenn is the incoming president of the Georgia Forage and Grassland Association and is a member of the following organization’s Board of Directors: American Forage and Grassland Committee, National Grazing Land Coalition, and Southern SARE. (SSARE). Dan is also part of our inaugural Farmer Accelerator Program cohort. You can learn more about the program here.

Porter Mitchell is a Farmer Services Coordinator at Georgia Organics. To learn more about Georgia Organics, visit www.georgiaorganics.org and follow us on Instagram@GeorgiaOrganics, Twitter @GeorgiaOrganics, and at www.Facebook.com/GeorgiaOrganics.

Emmy Carter

August 13, 2020

Food Fight GA: Farmers, Chefs, and the Restaurant Family Remain Resilient through Pandemic

Emmy Carter

August 13, 2020

Food Fight GA weekly pick-ups being assembled. (Photo credit: Kate Blohm)

In an effort to continue the Food Fight GA initiative through October, Georgia Organics seeks to raise $10,000 in funding. To learn more and donate, please visit www.foodfightga.com/donate.

LEARN MORE & DONATE

By Mary Elizabeth Kidd

In mid-March of this year, as the full effects of COVID-19 set in, Georgia’s small, locally-owned restaurants were among the hardest hit businesses to suffer from pandemic-related closures.

According to the National Restaurant Association, Georgia is home to some 18,000 restaurants, which employ approximately half a million people. And with the majority of restaurants remaining closed or offering takeout-only service, a huge swath of those in the restaurant industry became one of the highest unemployment-claiming sectors since March.

Farmers also felt the blow of these restaurant closures, as this crucial revenue stream dried up almost overnight as orders for weekly menus ceased.

But Chris Wilkins of Atlanta’s Root Baking Co. wasn't willing to sit by as these two vital groups were left high and dry by unprecedented times. So, with a big idea and a call for extra hands, he reached out to the team at Ponce City Market and Jamestown Properties as well as Lauren Cox, Georgia Organics’ Organic Procurement Coordinator, who leads the Georgia Organics’ Farm to Restaurant program. Together, Food Fight GA was born.

Chef Bruce Logue of BoccaLupo, a Farm to Restaurant Farmer Champion and early participant in Food Fight GA. (Photo credit: Kate Blohm)

The mission of Food Fight GA, from the outset, has been to bring stability to the greatly destabilized industry, paying farmers to offset lost revenue, and providing fresh food to restaurant workers to help make up for lost pay. The motto: "championing farmers and feeding our restaurant family.”

“Restaurants think of their teams as family, not to mention the farmers from whom we source and who become our friends, and the Atlanta food community is doing what we can to make sure our people are safe and cared for during this uncertain time,” says Chris Wilkins.

As a one-year-old program in the organization, Georgia Organics’ Farm to Restaurant program rose to the challenge of creating a new initiative with complicated logistics. Thanks to seed funding from the Jamestown Charitable Foundation, Ponce City Market, and the Wilbur & Hilda Glenn Family Foundation, the pilot program began in early April.

Each week, Georgia Organics coordinates the orders for farm boxes full of fresh fruits and vegetables from participating farmers—along with Root Baking Co. bread and more. These goods are then delivered and packed for pickup at participating restaurants, ready to go home with restaurant team members who have faced COVID-19-related staffing cuts.

Lauren Cox, Georgia Organics’ Organic Procurement Coordinator, who leads the Georgia Organics’ Farm to Restaurant program. (Photo credit: Kate Blohm)

For Lauren Cox, the initiative made sense for Georgia Organics to manage and coordinate logistics for, particularly given her background managing farms and selling to restaurants. “For our work, it just makes sense. Farmers want to grow and sell their food, and we want to help them move that food. Essentially, we get to buoy the relationships these farmers have with restaurants through Food Fight GA to ensure they keep seeing each other week to week even while the restaurants have limited sourcing capacity. Hopefully, we’re also creating opportunities for new restaurant partners to meet farmers they never knew before in the process.”

Participating restaurants throughout Food Fight GA have been both Farmer Champion restaurants, those already a part of the Farm to Restaurant program, and restaurants in the Metro with long-standing commitments to local sourcing. Current participants include: Arnette’s Chop House, Empire State South, Five and Ten, Gunshow, Miller Union, Murphy’s, Staplehouse, The Deer and The Dove, The National, Twisted Soul Cookhouse & Pours, and Wrecking Bar Brewpub

Participating farmers have included those already sourcing to participating restaurants as well as farmers involved in the Farm to Restaurant Farmer Cohort, including, but not limited to: Ellijay Mushrooms, Hickory Hill Farm, Levity Farms, Local Lands, Pinewood Springs Farm, Rag & Frass Farm, Rodgers Greens & Roots Farm, Snapfinger Farm, West Georgia Farmer’s Cooperative, Woodland Gardens.

For participating farmers, the feedback has been much the same. The timing of Food Fight GA helped them to weather the ongoing challenges of COVID-19 business.

According to Russell Brydson of Narrow Way Farm, a Farmer Fund Accelerator participant: “Food Fight GA was a blessing that came just when we needed it. We had just shifted from a CSA model to selling primarily wholesale to restaurants and hotels. So we had a big crash and struggled to see how we were going to maintain revenue. Food Fight GA became an option when we most needed, an avenue to get back to financial stability.”

Eric Simpson of New Eden Ecosystem and West Georgia Farmer’s Cooperative (also a Farmer Fund Accelerator participant) echoes the same message of sustaining support: “For us, Food Fight GA is going well, helped the co-op as a whole. Between our farmers markets and the opportunities here, it’s helped ensure our food goes to good work.”

Not only was there practical, financial relief provided to farmers from the Food Fight GA program, there was also the intangible, emotional value of seeing fruits of their hard work bringing relief to restaurant team members facing uncertainty.

“We have this chance to take care of the people that always take care of us,” says Food Fight GA participant Ilana Richards of Levity Farms

Through the Food Fight GA initiative, which has been running for over 19 weeks, the Farm to Restaurant program has been able to spend over $123,000 in direct food purchasing from participating farms. Of this spending, almost half has been spent with BIPOC farmers. And, all told, the program has provided over 4,100 produce boxes to food-insecure restaurant industry workers while closing the gap in lost restaurant sales for the partner farms during this pandemic. The program has also paid almost $40,000 to participating restaurant for them to staff the packing of the weekly farm boxes.

Overall, the program has proven that the farmer and chef relationship goes far beyond creative seasonal menus and “farm to table” monikers. It’s about relationships more akin to family than business partners and shows an eagerness to do what anyone working in food does best—take care of each other.

LEARN MORE & DONATE

Mary Elizabeth Kidd is the Communications Manager at Georgia Organics. To learn more about Georgia Organics, visit www.georgiaorganics.org and follow us on Instagram@GeorgiaOrganics, Twitter @GeorgiaOrganics, and at www.Facebook.com/GeorgiaOrganics.

Emmy Carter

August 10, 2020

Summer Comfort Recipes from the Georgia Organics Community

Emmy Carter

August 10, 2020

By Mary Elizabeth Kidd

It’s hard to argue a better season to eat in the South than the middle of summer. For myriad reasons, it’s a peak season for thanking your local farmer.

Every week, farmers markets and CSA boxes are brimming with tomatoes, squashes, corn, peppers, okra, and more. And while most of these summer staples are incredible raw, the real fun comes in turning them into creative, comforting dishes to ease the heat of the dog days of summer.

We’re revisiting some of the amazing people who were featured on The Dirt this month and learning what “summer comfort” looks like to them and how these fresh, simple dishes are staples in their seasonal cooking routine.

From refreshing raw salads, like Tianna Neal’s Cucumber Tomato Salad to smoky, spicy shishitos from Food Fight GA participant Zachary Basto, each recipe offers a bite of comfort with a side of storytelling and seasonality. Enjoy!

“In This Heat” Cucumber Tomato Salad by Tianna Neal of Starlit Roots

Tianna Neal is the farmer/owner of Starlit Roots near Augusta and is a member of Georgia Organics’ Farmer Fund Accelerator program. We highlighted Neal’s work, as well as other Accelerator farmers in this recent piece on the Farmer Services team and the kick-off of this first-of-its-kind program. Read more here.

In This Heat Cucumber Tomato Salad

“Working out in this Georgia heat, I've began packing my lunch with a cold, revitalizing dish that's super easy to make. Using two ingredients that grow abundantly in the summer, I cut them up and let them sit in this delicious dressing.” - Tianna Neal

INGREDIENTS

1 cup of cherry tomatoes, halved

1 cup of cucumbers, chopped

1/4 cup of red onion, diced (optional)

2 Tbsp. olive oil

1 Tbsp. red wine vinegar or apple cider vinegar

1-2 Tbsp. dry or fresh dill

Salt, pepper, garlic, and herbs to taste

DIRECTIONS

Whisk together oil, vinegar, herbs, and seasonings. Pour prepared dressing over prepared vegetables. Serve chilled.

Variations: Add feta cheese and olives. Add pasta to make pasta salad. Add cooked and chilled chickpeas for protein.

Grilled Zephyr Squash with Sage Butter by Jason Cobb of Walton Wellness and Athens Technical College

Walton Wellness and the Mobile Farmacy were recipients of a recent Georgia Food Oasis “Mobilizing Food Funds” mini-grant to continue their work in the community during the pandemic. Read more here.

Grilled Zephyr Squash with Sage Butter

“You can't go wrong with the classics like grilling out and summer squash. Grilled veggies are our favorite way to enjoy veggies anytime but especially in the summer. Add some warm tangy sage butter on top and you have a melt in your mouth taste of summer.” – Chef Jason Cobb

INGREDIENTS

Avocado Oil

1/2 shallot, finely diced

2 cloves of garlic, finely grated

4-6 sage leaves, finely chopped

1 tsp. thyme, leaves only, finely chopped

4 Tbsp. butter, room temperature

Kosher salt

Black pepper, freshly ground

2 lbs. Zephyr Squash

1 Tbsp. cilantro, finely chopped

DIRECTIONS

Heat a small saucepan over medium heat. To the preheated pan, add just enough avocado oil to coat the bottom of the pan. Reduce the heat to medium low and add the shallots and cook until the shallots are almost translucent, stirring often.

Add the garlic and cook the mixture until the garlic is fragrant, about 1 minute. Add the sage and thyme, stir to combine, and turn the heat off. Allow the mixture to cool to room temperature.

Meanwhile, preheat a charcoal or gas grill to medium high heat.

In a small bowl, mix together the room temperature butter and the shallot mixture. Season the mixture with salt and pepper, to taste. Reserve while preparing the squash.

Cut the squash into rounds or planks about ½ inch thick. Rub the squash lightly with avocado oil. Season the squash generously with salt and pepper.

Grill the squash until the squash is just cooked through but still firm, about 1-2 minutes on each side, dependent upon the temperature of the grill. You can also roast until cooked through.

Place roasted squash on a serving dish. Using a pastry brush, generously brush the squash with the sage butter and garnish with cilantro.

Soy & Sesame Shishito Peppers from Zachary Basto of Staplehouse, Food Fight GA participant

Georgia Organics’ Food Fight GA has been serving restaurant employees affected by COVID-19 staffing cuts by providing weekly supplies of farm-fresh produce while paying participating local farmers affected by restaurant closures. Learn more at www.foodfightga.com, and click here to read more about some of the participating Farm to Restaurant Farmer Cohort members.

Soy & Sesame Shishito Peppers

“This makes it a great snack, because of how quick and easy it is to prep. The coriander and fresh chives (to garnish) make it floral and flavorful. Pairs well with some Pinot Grigio, too, which is definitely a summertime drink!” - Zachary Basto

INGREDIENTS

1 lb. shishito peppers

1 Tbsp. grape seed oil

1/4 tsp. red chili flakes

1/4 tsp. ground coriander

1 tsp. salt

1/4 cup soy sauce

1 Tbsp. sesame seeds

Lime wedge, coriander, fresh chives (garnish, as desired)

DIRECTIONS

Blister the peppers on high heat. Once peppers are softened, add chili flake, coriander and salt.

Add soy sauce and simmer until reduced by half.

Finish with sesame seeds and garnish with lime wedge, coriander, and fresh chives (optional.

Summer Succotash from Chef Nick Woodham of Bare Roots Bibb Cafe & Catering

Click here to listen to our Georgia Foodcast interview with Olivia Amos of Bare Roots Bibb Cafe & Catering, a GFO community partner, as we find out how the Bare Roots team is helping the Columbus community during the pandemic.

Summer Succotash

“A mid-summer succotash can truly encompass every aspect of a southerner’s garden. When the family gathers around the dinner table to enjoy this dish that is only available for a fleeting period of time, which to me is a perfect representation of summer comfort food.” - Chef Nick Woodham

INGREDIENTS

5 ears Silver Queen corn

2 yellow Crookneck squash

2 Cocozelle zucchini

2 Idaho potatoes

2 Vidalia onions

1 eggplant

2 red bell peppers

3 cloves of garlic

Bacon lardons (preferably Benton's)

Chives

Salt

Pepper

Butter

DIRECTIONS

Cut the corn off the cobb and lightly char the kernels and set aside.

Cook the Lima beans until tender and set aside.

Blanch the potatoes until tender, dry and set aside.

Render the lardons and set aside.

Small dice the remaining vegetables and keep them separated.

Bring a large pan to medium heat.

Add butter, onions, bell peppers, garlic, salt & pepper and sweat. Add the remaining vegetables and beans cook until tender. Add lardons, chives salt and pepper to taste

This is a great summer vegetable "set" and pairs well with any protein.

Enjoy!

Emmy Carter

August 7, 2020

Farm to Restaurant Spotlight on Russell Brydson of Narrow Way Farm and Chris Wilkins of Root Baking Co.

Emmy Carter

August 7, 2020

By Mary Elizabeth Kidd

Lauren Cox, who leads Georgia Organics’ Farm to Restaurant program, recently spoke to Russell Brydson of Narrow Way Farm and Chris Wilkins of Root Baking Co. to catch up with this farmer-chef duo about their involvement in Georgia Organics, plus life and business during the pandemic. Both Russell and Chris are leading participants in the Food Fight GA initiative and the Farmer Cohort and Farmer Champion programs, respectively.

Tune in below…

Narrow Way Farm is located in McDonough, where Russell Brydson and his family have farmed for around four years, growing a variety of sustainably grown fruits and vegetables, as well as pecan and chestnut trees. They also run a seasonal, on-farm blueberry U-Pick and We-Pick.

Narrow Way is a member of the 2020 Farmer Fund Accelerator Program as well as a 2019 veteran of the Farm to Restaurant Farmer Cohort, and it was through this program that Russell and Chris Wilkins of Root Baking Co. first began their farmer-chef partnership, thanks, in part, to a Farm to Restaurant Farmer-Chef Speed Dating-Style Mixer.

Chris Wilkins and his wife Nicole Lewis-Wilkins run Root Baking Co., located in Atlanta’s Ponce City Market. Their mission with Root Baking Co. is to “honor the baking traditions of time and craft, nourish our neighbors with high quality baked goods, and embrace the diverse character of the southern food landscape to enrich our community.”

Part of how they accomplish this mission is by working with farmers like Russell to ensure their high-quality baked goods are reflective of their environs and supportive of farmers. They’ve furthered their mission of enriching the community through leadership in the Food Fight GA initiative.

In April of this year, Chris Wilkins had the idea of providing weekly farm boxes to members of the restaurant community who had been dramatically affected by restaurant closures in the wake of the COVID-19 pandemic. He brought the idea to Lauren Cox on the Georgia Organics Farm to Restaurant team, knowing that through the logistics and funding support of Georgia Organics (and seed-funding partner Jamestown Charitable Foundation), this vision could become a reality to serve those in the restaurant family when they needed it most.

Learn more about Chris Wilkins, Root Baking Co. and the start of the Food Fight GA initiative in our recent Atlanta Foodcast interview.

To learn more about the Food FIght GA Program, its participating restaurants and farmers, or to donate, click here.

Since its inception in mid-April to today, the Food Fight GA program has directed over $100,000 to farmers in Georgia for the supply of weekly fresh fruits and vegetables—not to mention fresh Root Baking Co. Breads—that go into these farm boxes. Almost 4,000 farm boxes have been distributed to restaurants to the Atlanta and Athens restaurants for their workers affected by COVID-19 staffing cuts and service-based income. And Russell and Chris’ farmer-chef partnership has extended to the work with Food Fight GA; many of these weekly farm boxes include berries and other produce from Narrow Way Farm.

Food Fight GA farm boxes being packed before a recent pick-up. (Photo credit: Kate Blohm)

In addition to Food Fight GA, Root Baking Co. has continued with its pandemic-version of business as usual, continuing to source from Narrow Way for the pastries, pizzas, and other creations they sell via takeout and at the Morningside Farmers Market.

“Relationships like this are fun because you get to buy fruit from your friend… you get to just check in and see what’s happening, and it’s fun to be able to catch up. That’s one of the main benefits for me of local sourcing. Working in the [restaurant] industry, we tend to stay in a little bubble, so this is a breath of fresh air.”

For Russell, Chris’ weekly questions are simple: “When are the blueberries coming?” and “When can I get more?”

Blueberries at Narrow Way Farm. (Courtesy of Narrow Way Farm)

“One of the biggest joys you have as a small farmer is the opportunity to interact with the customer, whether that’s a person coming to buy a bunch of kale or Chris buying a ton of blueberries or figs or whatever’s in season. You have the chance to say ‘hey, how’s everything going?’ and it gives me joy to see that people appreciate the fruit and the work that goes into it.”

Chris finds shared values in the fact that being a farmer, much like being a chef, is a big commitment, and in that work, you want to partner with those who are similarly committed to high quality and passionate work. That creative, symbiotic relationship keeps Chris producing beautiful, delicious food and Russell farming fresh, sustainable ingredients.

“I’m blessed to grow these things, so seeing someone turn what I grow into something beyond what I could even imagine, it gives me joy. You have to have that desire to see what you grow become more. You have to have respect for the person you’re selling to.”

“Mutual respect,” says Chris.

For more information about Narrow Way Farm, visit www.narrowwayfarm.com/ For more information about Root Baking Co., visit www.rootbaking.com/.For more information about the Georgia Organics Farm to Restaurant program, visit farmtorestaurant.georgiaorganics.org/.

Emmy Carter

August 7, 2020

National Farmers Market Week: Farmers Celebrate Farmers Market Managers and Staff

Emmy Carter

August 7, 2020

By Mary Elizabeth Kidd

This week, we’ve been celebrating National Farmer Market Week (Aug. 2-8) with the National Farmers Market Coalition and decided the best way to show gratitude for farmers market managers, staff, and volunteers was to hear from the farmers who vend at these markets every week.

As anyone who’s shopped at a community farmers market knows: it’s far more than just a way to get your food.

In the landscape of the food we consume, from the farmer’s field to the home or restaurant kitchen, farmers markets are often the “third space” in between, a gathering place for not only the sale and purchase of food, but for connection to where your food comes from, the people who grow it, and the neighbors who value it as much as you.

While the pandemic has brought an unprecedented level of concern to these weekly gatherings, market managers across Georgia have risen to the task of keeping farmers and shoppers safe.

From hand-washing stations to online ordering to ensuring socially distant shopping, these market leaders have ensured that open-air, socially-distanced farmers markets remain one of the safest ways to obtain the healthiest, most sustainable local food.

Hand washing stations at Grant Park Farmers Market. (Photo credit: Jenna Shea Photography)

This week, we caught up with farmers from the Georgia Organics family, from farmer members to Farmer Fund Accelerator and Farmer Cohort participants, to learn why they appreciate their farmers markets. We hope this inspires you to support your local farmers markets this and every week, understanding that farmers markets are, indeed, essential.

Athens Farmers Market

Tamita and Gabriel, owners of Caribe United Farm (Oglethorpe)

“The Athens Farmers Market team is family. They are awesome. They have been very supportive from the very beginning and we love and appreciate them very much. We look forward to each Saturday to see everyone; to laugh, chat, dance, and fellowship together! We always look forward to seeing our regular customers and meeting new ones. It is also such a joy to see the children at the market, playing and partaking of the healthy foods, fruits, and vegetables offered at the market. It's really just irie vibes!!!”

Sarah Thurman of the Athens Farmers Market. (Photo credit: Bailey Garrot)

Augusta Locally Grown

Tianna Neal, owner of Starlit Roots (Burke County), member of Georgia Organics Farmer Fund Accelerator program

“Augusta Locally Grown is an organization that is committed to providing food for the community, as well as supporting the hands behind the food production. They have created farmers' markets and online market platforms that assist farms in distributing their produce. They have worked in communities, building gardens, teaching youth, and connecting families to food. We are indefinitely grateful for their work!

“I have been blessed to work with Augusta Locally Grown since the year I started farming. Through their markets, they've blessed me and fellow farmers with the platforms to sell our products. I grow with confidence in knowing that I have their support in getting food to communities. My gratitude is indefinite for this organization and their focus on strengthening our local food system.”

Between The Rivers (Rome)

B.A. Lewis of Sapelo Farms (Silver Creek), Georgia Organics Farmer Member

“Between the Rivers has been fantastic for us. We moved from the coast and had previously only sold through CSA’s and other methods. So when we moved to Rome, transitioned to fresh-cut flowers, and began selling at the market, it was eye-opening for me and has been great. And the market has been amazing for downtown Rome; it’s brought a lot of people together and through it all, we’ve been able to do quite well”

“It’s been very different with the pandemic, of course, but they’ve continued to do their best. Our market manager, Julie, has everything always set up with hand-washing and masks and always visible. They’ve also capitalized on doing more social media and their email, highlighting visiting vendors, recipes, etc., which has just been great.”

Freedom Farmers Market at the Carter Center (Atlanta)

Charlotte Swancy, co-owner of Riverview Farms (Ranger), winner of Georgia Organics 2019 Land Steward Award

“Holly is the most amazing market manager ever, she makes Freedom such a joy to be at, even during COVID-19. It’s such a great atmosphere, and that’s really due to her attitude and management style”

Jess Plymale, co-owner of Row by Rowe Organics (Luthersville), member of Georgia Organics Farmer Cohort

“Ultimately, we are extremely proud and happy to be a part of the market and we owe that all to Holly. The market is organized, exciting, and very diverse - anything you need, it’s there. It’s like being at a festival with music and ready to eat foods, plus you get to buy nutritious and wholesome food to last all week. Every vendor is purposeful, she understands that the market is only as good as the vendors and the vendors only as good as the market. The relationship is symbiotic, we all win with Holly on our side.

“Plus - with COVID-19, Holly has rocked it - her and crew have worked tirelessly to keep the market going and vendors/customers safe. So very forward-thinking with hand washing stations, cleanest port-a-cans I’ve ever seen, and a much more spread out layout. You can even buy masks at the market, that’s cool. We are still growing vegetables, Holly knows it, and is making sure we have the customers to feed. Really a win-win.”

Grant Park Farmers Market (Atlanta)

Melanie Wade, owner of Golda Kombucha and Cultured South (Atlanta)

“In these trying times, farmers markets have been so important, both for the consumer, and as a business owner. They’re not only providing local food in an outdoor setting for those who feel nervous in indoor settings, they’re also especially places to get the healthy food that’s keeping us in tip-top shape during this virus.

“Being able to sell at farmers markets has definitely helped us out. We had to close our taproom temporarily, but with markets being essential, we could still be out there and able to sell products the products we’d invested a great deal in, expecting a busy spring season. Especially with fermented products, which have a longer lead time, it helped keep us alive and helped us get immune-boosting foods to market.”

Grant Park Farmers Market (Photo Credit: Jenna Shea Photography)

Mulberry Market (Macon)

Julia Asherman, owner of Rag & Frass Farm (Jeffersonville), member and co-founder of Middle Georgia Growers Co-Op, and member of Georgia Organics Farmer Fund Accelerator program

“It’s been really nice to see how the Lacey, Mulberry’s Market Manager, and longtime volunteer Paige have been so committed to keeping the market open and accessible to farmers and others during the pandemic.

“It’s really important, because this is one of the few markets in the region, and some customers really rely on this as a way to get their food each week. Because of them, it’s been such a relief for us each week.

“I really feel for all market managers right now. Every week we all have to adjust and do things differently; there’s simply no routine week over week, we’re having to constantly adapt.”

Mary Elizabeth Kidd is Georgia Organics’ Communications Manager. She can be reached at maryelizabeth@georgiaorganics.org. Lauren Cox is the Organic Procurement Coordinator at Georgia Organics and can be reached at laurencox@georgiaorganics.org. To learn more about Georgia Organics, visit www.georgiaorganics.org and follow us on Instagram @GeorgiaOrganics, Twitter @GeorgiaOrganics, and at www.Facebook.com/GeorgiaOrganics.

Emmy Carter

August 3, 2020

Abeika Alexander Sows Empowerment and Connection, Columbus Reaps the Benefit

Emmy Carter

August 3, 2020

By Mary Elizabeth Kidd

Abeika Alexander is a someone with her hands in the deep in the soil and roots of Columbus, especially so in the South Columbus community where she lives and works and has had a vital role establishing numerous community gardens.

When she speaks about the people of Columbus, their food access needs, and the work she’s done and plans to do, it’s hard not to absorb the enthusiasm and passion in her voice. She’s been called Columbus’ “Guerilla Gardener,” and it’s tempting to call her a superwoman. At the end of the day, she’s a woman with a spiritual, impassioned calling and the determination to make her home, and the world, better through the act of growing food and nourishing those around her.

Suzanne Girdner, who leads the Georgia Food Oasis (GFO) program, has known Alexander for around three years and witnesses, first hand, the effect her dedication. “Over the years, I’ve come to see Abeika’s breadth of work as sowing the seeds of community—using all of her personal strengths and interests for growing and tending to a much bigger common good.”

Columbus is a partner community in the Georgia Food Oasis, and it was through the GFO Potluck & Pitch grant program that she pitched and secured a GFO mini-grant of over $400 to establish a community garden at the Liberty Theatre & Cultural Center with the goals of feeding the community and teaching Columbus teens how and why gardening is vital.

Courtesy of Liberty Theatre & Cultural Center

The Liberty Theatre holds great significance in the history of Columbus. It opened in 1924 as the city’s segregated theatre, offering movies, plays, and musical performances from entertainers such as Ma Bailey and Cab Calloway. Today, the Liberty Theater & Cultural Center is a place for concerts and community events, and as a partner with the Liberty Theatre, Abeika’s work in its revitalization and sustainability is crucial to ensuring its future. With the grant money from the Georgia Food Oasis and volunteer support from the Columbus chapter of veteran’s service organization The Mission Continues, she established 10 raised beds and began an irrigation system. Click here watch a tour of garden and find out what’s next for the site, including fruit trees, bees, and more, fostering the educational opportunities for the Liberty district and Columbus.

The Liberty Theatre is just one of many ways she’s impacting the city’s urban gardening landscape; she also founded Durty Beets (durtybeets.com/), her business offering vegan catering, private chef services, gardening installation, and garden maintenance. Through Durty Beets she began hosting an urban farmer awards event and farm-focused 5-course vegan dinner called the City Farmers Feast. In its first year alone, the event sold out and became the first-and-only event of its kind in Columbus to celebrate locally-grown food and the farmers who produced it with the goal to “create a ritual around sustainable food sources, food education, food justice and urban farming in Columbus, GA.” While this year’s event has been postponed due to COVID-19, the wheels are turning on its next iteration.

Project-3 volunteers with Abeika Alexander at City Farmers Feast 2019 (photo via Electric City Life)

Project-3 is the non-profit arm of Durty Beets, where she plans to expand her mission of bringing more gardens and more food to the Columbus table. Project-3 originated with a food forest project off the MLK corridor, envisioned as a means of encouraging free public access to fresh fruits and vegetables (more in this feature from Columbus’ Electric City Life); it has now grown to a focus on how to bring more gardens to more back yards. And what she’s trying to learn through both Durty Beets and this non-profit extension of her work is what her Columbus neighbors are going through right now—pandemic and all—and what they need most right now, sometimes going (socially-distanced) door-to-door to figure this out and engage with neighbors about growing good food.

Prior to COVID-19, she was an after-school gardening educator for Columbus-area schools such as Baker Middle School and Carver High School, teaching planting essentials, aquaculture, composting, and more. It’s through this work, and her role as a mother of five, that Abeika is instilling a love of the land, healthy food, and working in the community for generations to come. Her youngest gardens alongside her and is gardening at her school, advocating to establish a school garden.

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When speaking to Abeika, you can tell how much pride she takes in this element of her work, passing down this knowledge and passion, seeing her children and Columbus’ next generation continuing this work. “If you love agriculture and gardening, you have to be a source for the community, you cannot hold knowledge like that to yourself,” she says. “You cannot maintain that level of spirituality without sharing it. This is what it means to be a role model to my kids. This is what it looks like to be an advocate.”

We recently spoke to Abeika to further understand what drives Abeika Alexander’s tireless work in Columbus and how she’s staying resilient to her mission through COVID-19.

What brought you to the food movement in Columbus?

I was born and raised in Columbus, and it was my great grandmother’s backyard garden that was my influence in being close to the earth. One of the best memories I had of her is when she’d take me out in the garden while she worked, and she’d sit me in the tall corn stalks. I would be at peace, and she would be at peace.

She would feed me things from the garden…and it was a profound connection. I try to pass that energy along. It taught me how to grow things and how to have respect for life and death. It was essential to who I am and what I do.

Tell us about your work establishing the Liberty Theater Community Garden

We participated in the Georgia Food Oasis Potluck & Pitch in 2019 and won the grant money for supplies, plants, and irrigation. We had building help from Mission Continues in Columbus, and veteran volunteers came out to help build beds. They are a veteran’s organization that focuses on flash builds in green spaces.

Our initial plan was to have classes there again with teenagers who stayed on with us from the Baker Middle School after-school gardening program alongside the summer camp from Georgetown Elementary, but then COVID-19 hit. We had planned to work together on the irrigation system, to work in the raised beds, prepares a meal from the garden, learn basic soil science, etc. Right now, though, I’m working with Dr. Shae Anderson of the Liberty Theater, and we’re trying to take these classes online, so that they will work for people. We’re creating presentations and videos that to educate middle schoolers, but will be perfect for the beginner gardener at any age.

You are so active in so many different areas of food in Columbus, how would you define what you do?

I would describe myself as an urban agriculturist. You cannot be someone who cares about the food system and keep that to yourself, because the food system is comprised of us all. If one part breaks down, it affects all of us.

If I teach someone else to garden, I feel like I’ve done my part to my community. It’s very important to serve your community. It’s not hard for me to share this, because I love it, I love to be in the dirt. I wouldn’t want to be someone else, this allows me to serve however I can.

I’m also hoping that teaching these things will help us put a dent into food apartheid in Columbus and especially that the school systems will take us more seriously. Teachers, principals, and lawmakers need to all have their roles in helping our kids become healthier.

You speak of local food with such a spiritual approach.

My background is Islam, so we are told to be mindful of Mother Earth and to be grateful for what was bestowed to us. No matter your background, you cannot not be mindful of Mother Earth, from conserving water, growing food, giving back to the earth through composting, giving to people.

‘You have to be mindful of Mother Earth.’ That’s what rings in my ear. By my Creator, I have to do this and ask myself ‘how can I be mindful?’ It’s definitely a motivation, being mindful and grateful and driven by that. People are starving and searching for food, and how I can do my part?

You mentioned food apartheid, how do you define this term?

Food apartheid is a comprehensive way of describing the systemic food deficit in mostly black and brown neighborhoods. It is a system that was purposely put in place to sustain food desserts. And even from the origins of the transatlantic slave trade, food in America has been a bargaining chip to keep people down.

You cannot have free people without free land. If you give the land back to the people, it will help to level the playing field. The more we shine a light on this issue, it will create a pathway to justice. People have to be open to hearing the ugly truth. The playing field was not made level.

What is your vision and your hope for your post-COVID-19 work in Columbus?

My vision for brighter days is getting back to making food access easier for people, getting back to the routine of putting gardens in people’s backyards. Through that work, I can answer their questions like: ‘Why do I need to know how to grow something?’ ‘And then…why should I help my neighbor put a garden in her backyard?’

Before, we were out there. We were kicking that stuff off. Now, because of the pandemic, people are more conscious. My hope is that the pause that COVID has given us, the sensationalism behind it, and a new view of health will play in our favor.

So when we’re back, we’re just going to kick back into our same mission, making it easy for folks to have access to food. We want to redefine “fine dining,” and the importance of preserving yourself in what you eat.

There is the opportunity to connect neighbors and connect the importance of the local food system; this time can play in the favor of anyone advocating for food justice. We have to first build a web of people who are empowered in the city and then hopefully we can translate that to the state, then many states, and the country.

Overall, I’d say we’re trying to reinstate love and that connection back to earth.

Emmy Carter

July 30, 2020

Four Georgia Farms Pivot Operations to Weather the COVID-19 Pandemic

Emmy Carter

July 30, 2020

By Kayla Williams

In the tumultuous months since March 2020, countless farms have had to change their sales outlets, the ways they interact with their customers, their weekly farm routines, and more.

Not only did they have the normal busy season of spring – when the earth is warming up, harvests are abundant, and planting starts for summer – they also had to create online stores, build new relationships, and, for some, change their entire business model. Here are four farms, all members of Georgia Organics’ Farmer Services Accelerator program (click to learn more) or the Farm to Restaurant Farmer Cohort program (click to learn more), and how they were able to pivot over the past four months.

Paul and Lindsey Sorah and Mark Golden of Hearts of Harvest Farm. (Photo courtesy of Hearts of Harvest Farm)

Hearts of Harvest Farm in Arnoldsville, GA

When Mark Golden, and Paul and Lindsey Sorah, co-owners of Hearts of Harvest Farm, decided they would plant 10,000 strawberry plants and 600 blueberry plants this fall for a summer 2020 U-Pick, they weren’t planning on the pandemic snatching that opportunity from them at the beginning of strawberry season in early May. Although it’s possible that they could have conducted a COVID safe, socially distant U-Pick operation, their insurance company didn’t feel comfortable writing a policy for them, and highly suggested they think of a different sales market for the thousands of pounds of berries that would be ready to fruit soon. For the first month and a half of COVID, Hearts of Harvest Farm offered pre-ordered veggie boxes to Athens, their home base, and Atlanta. They are also a part of Collective Harvest, a CSA cooperative in Athens, which allowed them to move product through their markets as well. However, when 10,000 strawberry plants ripen at the same time, no amount of pre-orders can sell all of the highly delicious (and perishable) fruit. Georgia Organics’ Food Fight GA initiative was able help to move approximately 120 pounds of berries. Although they didn’t hit the numbers they thought they could without the U-Pick, the diversified markets allowed Hearts of Harvest to at least break even, and make a small profit on the berries. Paul and Lindsey’s berry story points to the importance of diversified revenue streams for farmers. If one opportunity ends, at least there is the safety of other markets and networks to help move product and reduce waste. Regarding pivoting, Paul says it best, “The sales pitch is the same, it’s (local food is) fresher, safer, more nutrient dense, it’s investing in the local economy. That’s how we grow a strong America and economy – by keeping our money in our communities. We haven’t had to pivot the message. The amount of hands that touch your food matter.” You can find Hearts of Harvest Farm products at the Marietta Square Farmers Market on Saturdays from 9 a.m.-12 p.m., at the Athens Farmers Markets on Saturdays from 8 a.m.-12 p.m. and select products online through Athens Locally Grown.

Rag and Frass Farm at Grant Park Farmers Market. (Photo credit: Jenna Shea Photography)

Rag and Frass Farm in Jeffersonville, GA

Julia Asherman, owner and operator of Rag and Frass Farm in Jeffersonville, pivoted in multiple ways. Julia is the main organizer for the Middle Georgia Grower’s Cooperative (MGGC) and prior to COVID-19, the MGGC had a separate booth from Rag and Frass Farm at the Grant Park Farmer’s Market. When the pandemic began in early March, the co-op made a decision that Julia would represent both the MGGC and Rag & Frass at the farmer’s market, limiting the possible exposure from Atlanta to folks from Middle Georgia. “With the virus, it became really apparent that more people needed to work from the same stand (someone handling product versus someone handling money), so it made more sense to consolidate into one stand and have two folks working the market rather than four coming from Middle Georgia.” Although Rag and Frass Farm isn’t able to have the same brand representation as before, the farms’ sales have been about the same as last year as they added a pre-order option early on. In addition to the decision to consolidate the co-op and farm for the Grant Park Farmer’s Market, Rag & Frass Farm also expanded pre-orders into home delivery for Macon and Milledgeville. This added market has brought new customers from outside of Atlanta to the farm. Of course, the addition of pre-orders doesn’t come without complications. Packaging pre-orders takes more time and more space in transporting. But, Julia notes, she “feels comforted by the fact that if the farmers’ markets need to change in the coming months (as a result of increased COVID numbers), having the pre-order system in place means that they have the additional tools and customer base to at least partially make up for the possibility of lost sales.” You can find Rag and Frass Farm’s products at the Middle Georgia Grower’s Cooperative booth at the Grant Park Farmers’ Market in Atlanta from 9 a.m.-1 p.m. on Saturdays, the Mulberry Market in Macon from 3:30-6 p.m. on Wednesdays, at the farm on Tuesdays from 3-6 p.m., and you can place pre-orders/home deliveries to a variety of locations.

Howard Berk, co-founder of Ellijay Mushrooms. (Photo courtesy of Ellijay Mushrooms)

Ellijay Mushrooms of Ellijay, Georgia

When Howard Berk, co-founder of Ellijay Mushrooms, was accepted as a Georgia Organics Farm to Restaurant Farmer Cohort member in late February, he was ready and excited to build new partnerships and expand current partnerships with restaurants and wholesale around North Georgia. Of course, by early March, Howard was feeling nervous about his plan to expand to more restaurant sales. Through the Georgia Organics programs, Food Fight GA and Mid-Week Pop Up Market, Howard was able to continue selling his products to restaurants as well as expanding into a retail avenue. Building an online store for folks to place orders was a first crucial step to pivoting his business. In addition to the Georgia Organics COVID relief programs that Howard took part in, he also came up with a new recyclable packaging solution so he could safely explore the opportunity to sell his products to larger retailers. Through this new mushroom box that he created, he was able to sell mushrooms through The Common Market’s partnership with the USDA on their Farmers to Families Food Box program to distribute 15,000 boxes of food throughout Georgia and Alabama. In addition to these new markets, mostly based in subsidized programs to help feed the community, Howard developed new relationships with chefs feeding frontline workers. He has been able to donate nutritious mushrooms to the chefs for frontline feeding programs, allowing our most essential workers to get crucial nutrients while they work long and hard days. You can find Ellijay Mushrooms at the Georgia Organics Mid-Week Pop Up Market on Wednesdays, located at Wrecking Bar Brewpub in Atlanta by pre-ordering between Friday morning and Sunday night every week.

Rahul Anand of Snapfinger Farm. (Photo credit: Jenna Shea Photography) — Rahul Anand of Snapfinger Farm. (Photo credit: Jenna Shea Photography)

Snapfinger Farm in Stockbridge, GA

The first thing Rahul Anand and Carson White of Snapfinger Farm did in early March, realizing the implications of the pandemic, was to sign up for an online store through Barn2Door, just in case they needed it. They also shifted their energy from selling to restaurants, formerly their largest sales outlet, to focusing on growing their CSA program. Even though they’ve never been very dependent on farmers’ markets for their income, Rahul secured a spot at the Grant Park Farmers’ Market. They added more drop locations around Atlanta for the CSA, and began selling through Food Fight GA as well. Rahul notes, “The biggest pivot is being really open to doing different things.” The ways in which Rahul and Carson set financial goals for the farm has shifted to a weekly basis, depending on how much they are able to sell at the beginning of the week determines how many chefs and other wholesale customers they will reach out to to fill the rest of the sales “pie” during the rest of the week. Snapfinger Farm also sells other farms’ products through their online store and CSA program – meat from Four Bellies Farm, eggs from Rise n Shine Farm, and mushrooms from Ellijay Mushrooms. Rahul has enjoyed being able to collaborate and support neighboring farms, as well as make connections with other wholesale accounts like being introduced to Chef Maricela Vega of 8arm through Russell Brydson of Narrow Way Farm and bringing eggs from Pinewood Springs Farm to Georgia Organics’ Mid-Week Pop Up Market at Wrecking Bar Brewpub. Through these collaborations, Rahul has also learned about other struggles that farmers have been facing during the pandemic, like how difficult it is for a local meat producer, like Four Bellies Farm, to secure an appointment with a processing facility because many have limited appointments and capacity over the past four months. Even though it’s disappointing to not be able to sell Four Bellies ground beef when they run out, it’s a good tool to tell the customers about the difficulty of finding a consistent and available processor. Rahul notes that the biggest takeaway from the pandemic, for him, is not leaving any opportunities on the table, whether it be going through the process to certify organic, ensuring Snapfinger’s employees have health insurance, and finding new markets to sell their products. Rahul’s flexibility and insight have served him well during these changing times! You can find Snapfinger Farm’s products at the Oakhurst Farmer’s Market on Saturdays from 9 a.m.-1 p.m., you can sign up for their CSA, and place pre-orders to pick up at either the Oakhurst Market or the Mid-Week Pop Up Market.

Kayla Williams is a Farmer Services Coordinator at Georgia Organics. To learn more about Georgia Organics, visit www.georgiaorganics.org and follow us on Instagram @GeorgiaOrganics, Twitter @GeorgiaOrganics, and at www.Facebook.com/GeorgiaOrganics. 

Emmy Carter

July 28, 2020

Georgia Food Oasis, Food Access, Farm to School

Pandemic-EBT (P-EBT) Fills Vital Food Gaps for Students Missing School Meals in Georgia

Emmy Carter

July 28, 2020

Georgia Food Oasis, Food Access, Farm to School

By Caroline Croland

For families with children in Georgia, school closures this spring have significantly disrupted daily lives and caused instability. The pandemic has proven particularly devastating, however, for families who rely on free or reduced school meals to feed their children throughout the week.

In Georgia, 1.1 million children under the age of 18 are threatened with food insecurity as a result of COVID-19 school closures.

With schools closed from March to May and uncertain re-opening plans ahead, many food-insecure families find themselves responsible for an additional ten or more meals per week per child. And while some school districts have been able to provide and distribute meals during the pandemic, many have been less able to meet the needs of their lower-income students.

But there is a new relief plan from the Georgia Division of Family & Children Services (DFCS) in partnership with the Georgia Department of Education (GaDOE) that aims to ease some of this tremendous burden on families.

In response to the pandemic, Congress passed the Family First Coronavirus Response Act of 2020, which includes a benefit called Pandemic-EBT (P-EBT) for families whose children received free or reduced-price school meals in the 2019-2020 school year, but were unable to access those meals due to school closures. The purpose of this program is to provide the value of two daily school meals to children participating in that program beginning in late July.

Georgia families with eligible children will receive benefits, via their EBT card, of up to $256.50 per child, with each household being able to apply for up to eight children.

Courtesy of the Department of Human Services, Division of Family & Children services.

Jennifer Owens, Senior Vice President of the Georgia Budget & Policy Institute is excited to see the program take hold in Georgia. "P-EBT is a unique opportunity that is being used throughout the county to get children access to healthy meals. This is a critical program, especially now as the recession takes hold," says Owens.

Owens volunteers at a local food bank and encounters families who are used to relying on school meals and who are now subsisting off half a carton of eggs for the week. “The need is dire, and that is why it is so important for community organizations to get the word out about this program,” she says.

Beginning the last week in July, any family who already receives SNAP benefits will have their benefits loaded automatically to their EBT card.

Families who are on free and reduced lunch but do not participate in the SNAP program must apply through DFCS at dfcs.georgia.gov/pandemic-electronic-benefit-transfer to receive their benefits. Families will be required to enter the student’s Georgia Testing ID (GTID), also known as the student ID number, when applying for benefits. This number can be found on their child's report card or obtained from their local school district. Once an application is submitted, the cards will arrive by mail within 3-4 weeks.

Officials are urging families to apply for these benefits as soon as possible, as the state is required to pay out these benefits until September 30. These benefits last 365 days from the time that they are issued.

Lauren Waits, Policy Advisor at the Atlanta Community Food Bank has been working to get the word out about the program. "Food banks have seen such a dramatic increase in need due to COVID. We are working hard to convey the urgency of applying for these benefits" Waits says. "The problem is real, and we hope that families provide their information so that they can claim this money as soon as possible."

It is important to note that in families whose children are in Community Eligibility Program (CEP) school systems--where all attending students receive meals—are automatically eligible to receive these benefits.

It's also important to note that these benefits are available to all students receiving free and reduced lunch, regardless of citizenship status. "Congress designed this program so that the use of P-EBT will never count against the public charge requirement or hinder anyone in their path to citizenship," says Waits.

Families receiving P-EBT benefits will be able to use these benefits wherever SNAP benefits are accepted, including select local farmers markets. “Providing families directly with SNAP benefits will give them the opportunity to go to farmers markets and stretch those dollars further while give them more diverse choices and nutritious offerings than a food pantry would typically provide,” Owens states.

When speaking to Suzanne Girdner, who leads the Georgia Food Oasis program, she emphasizes that P-EBT relief fills a deep void in pandemic support for families:

“This important because our families had very little support on addressing meal gaps and had to quickly come up with 10-20 additional meals a week with school closures during March-May; GA is finally recognizing and honoring these families’ challenges and provided the belated or back-dated support they needed, frankly, in Spring. This comes at a time that families undoubtedly continue to need help with school start delays and this will help them fill critical meal gaps they continue to face.”

Girdner adds, “For us this is also a great way for families to get more nutrient dense foods via local farmers markets, produce boxes that accept and/or double SNAP which is exactly what young developing minds and bodies need to thrive.”

On the topic of these benefits being applied to secure food grown by Georgia farmers and sold at Georgia farmers markets, we also spoke to Wholesome Wave GA about their critical work ensuring EBT/P-EBT dollars work doubly hard at Georgia farmers markets, nourishing SNAP shoppers with the most nutritious, locally-grown food possible.

For this new episode of The Georgia Foodcast, we spoke to Will Sellers, Sarah Moore, and Emme Raus of Wholesome Wave Georgia about both P-EBT and their other pandemic-focused work.

Wholesome Wave GA has led the charge in ensuring that families receiving SNAP benefits—also including P-EBT participants—can double the value on their EBT cards at 68 different farmers markets across Georgia throughout the Georgia Fresh for Less program. They also provide direct, personal help for those applying for SNAP benefits for the first time, which has included a huge influx of Georgians with jobs eliminated or furloughed due to the COVID-19 economic recession. For more information on first-time application to the SNAP, click here.

Click below for the full conversation.

Kimberly Della Donna, Georgia Organics’ Farm to School Director, accurately summarized how this pandemic relief is vital for both families and will also help farmers, and can hopefully foster connection during this challenging time:

"P-EBT is a critical strategy to support students nutrition during COVID-related school closures. We're especially excited about the option families have to use the benefit at local farmers markets and farm stands, where they can support small farmers, make community connections and learn about Georgia's local food and agriculture systems."

If you do not already receive SNAP benefits and seek to learn more and apply for P-EBT, visit dfcs.georgia.gov/pandemic-electronic-benefit-transfer. For additional COVID-19 information for Georgia families and individuals, visit gafcp.org/coronavirus/.

Caroline Croland is the Fundraising Coordinator at Georgia Organics. To learn more about Georgia Organics, visit www.georgiaorganics.org and follow us on Instagram @GeorgiaOrganics, Twitter @GeorgiaOrganics, and at www.Facebook.com/GeorgiaOrganics. 