Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year
Local Food Is Still A Niche. Can It Grow Beyond That?
Startup Wants To Redefine How Local Foods Get To Your Door
The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein
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The USDA estimates that local food sales have grown from from about $5 billion in 2008 to $11.7 billion in 2014.\u003c/p>\n\u003cp>\"Local food is rapidly growing from a niche market to an integrated system recognized for its economic boost to communities across the country,\" Agriculture Secretary Tom Vilsack tells The Salt in an interview.\u003c/p>\n\u003cp>The states with the most federal investment in local food initiatives, according to the USDA, include Kentucky, Wisconsin, Mississippi, Texas and Alabama.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, as evidence that this investment is paying off, Vilsack points to USDA's updated \u003ca href=\"state%20%22Made%20in%20Rural%20America%22%20report\">Made in Rural America\u003c/a> report.\u003c/p>\n\u003cp>It features the projects that the USDA has helped to support through the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/docs/lflp_summary_report_508_final_062915.pdf\">Local Foods, Local Places\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_97542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/market-sq-vendors-tn1_custom-0904ab8bd09cb77ce3ee06213f260f26bb125cd9-e1435706503733.jpg\" alt=\"Farmers' Marketat Market Square in Knoxville, Tennessee.\" width=\"1920\" height=\"1192\" class=\"size-full wp-image-97542\">\u003cfigcaption class=\"wp-caption-text\">Farmers' Marketat Market Square in Knoxville, Tennessee. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Market-sq-vendors-tn1.jpg\">Brian Stansberry/Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what kinds of projects can communities get help with? Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>In Barbourville, Ky., the community received technical assistance to expand a farmers market into a permanent facility and that may become a regional food hub.\u003c/li>\n\u003cli>In Clarksdale, Miss., a local non-profit got technical assistance in creating a vegetable farming-based job training program.\u003c/li>\n\u003cli>And in Fallon, Nev., a community group received technical assistance to help start a community-owned grocery store in a downtown building that had been abandoned.\u003c/li>\n\u003c/ul>\n\u003cp>So, is this boom in local food investment nationwide making it easier to get access to healthy, affordable food?\u003c/p>\n\u003cp>Vilsack points to new data showing that 6,400 farmers markets and other direct-to-consumer outlets now accept SNAP, or food stamps. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">reported\u003c/a>, the federal government in 2014 put put $100 million behind a simple idea: doubling the value of the benefits to buy local fruits and vegetables.\u003c/p>\n\u003cp>And last year SNAP recipients redeemed about $19 million worth of benefits at farmers markets.\u003c/p>\n\u003cp>Of course, this is just a tiny sliver of the billions of dollars spent on SNAP each year.\u003c/p>\n\u003cp>But according to Vilsack, \"it's millions of dollars of additional opportunity, which helps to support local communities and it's likely to grow over time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The U.S. Department of Agriculture says local food is growing quickly from a niche market into something that's generating significant income for communities across the country.","status":"publish","parent":0,"modified":1435706901,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":427},"headData":{"title":"Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year | KQED","description":"The U.S. Department of Agriculture says local food is growing quickly from a niche market into something that's generating significant income for communities across the country.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year","datePublished":"2015-06-30T23:28:21.000Z","dateModified":"2015-06-30T23:28:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97540 http://ww2.kqed.org/bayareabites/?p=97540","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/30/communities-get-a-lift-as-local-food-sales-surge-to-11-billion-a-year/","disqusTitle":"Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year","nprByline":"Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"418835394","nprApiLink":"http://api.npr.org/query?id=418835394&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/30/418835394/communities-get-a-lift-as-local-food-sales-surge-to-11-billion-a-year?ft=nprml&f=418835394","nprRetrievedStory":"1","nprPubDate":"Tue, 30 Jun 2015 17:42:00 -0400","nprStoryDate":"Tue, 30 Jun 2015 17:42:20 -0400","nprLastModifiedDate":"Tue, 30 Jun 2015 17:42:20 -0400","path":"/bayareabites/97540/communities-get-a-lift-as-local-food-sales-surge-to-11-billion-a-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's a renaissance in local and regional food, and it's not just \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/05/384058943/are-farmer-market-sales-peaking-that-might-be-good-for-farmers\">farmers markets\u003c/a> in urban areas that are driving it.\u003c/p>\n\u003cp>On \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdamedia?navid=kyf-compass-map\">this map\u003c/a>, the U.S. Department of Agriculture pinpoints more than 4,000 local and regional food businesses and projects — from food hubs to farm-to-school programs to initiatives to expand healthy food access to low-income communities — in every state around the country.\u003c/p>\n\u003cp>They've all contributed to the explosion in sales in local food. The USDA estimates that local food sales have grown from from about $5 billion in 2008 to $11.7 billion in 2014.\u003c/p>\n\u003cp>\"Local food is rapidly growing from a niche market to an integrated system recognized for its economic boost to communities across the country,\" Agriculture Secretary Tom Vilsack tells The Salt in an interview.\u003c/p>\n\u003cp>The states with the most federal investment in local food initiatives, according to the USDA, include Kentucky, Wisconsin, Mississippi, Texas and Alabama.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, as evidence that this investment is paying off, Vilsack points to USDA's updated \u003ca href=\"state%20%22Made%20in%20Rural%20America%22%20report\">Made in Rural America\u003c/a> report.\u003c/p>\n\u003cp>It features the projects that the USDA has helped to support through the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/docs/lflp_summary_report_508_final_062915.pdf\">Local Foods, Local Places\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_97542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/market-sq-vendors-tn1_custom-0904ab8bd09cb77ce3ee06213f260f26bb125cd9-e1435706503733.jpg\" alt=\"Farmers' Marketat Market Square in Knoxville, Tennessee.\" width=\"1920\" height=\"1192\" class=\"size-full wp-image-97542\">\u003cfigcaption class=\"wp-caption-text\">Farmers' Marketat Market Square in Knoxville, Tennessee. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Market-sq-vendors-tn1.jpg\">Brian Stansberry/Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what kinds of projects can communities get help with? Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>In Barbourville, Ky., the community received technical assistance to expand a farmers market into a permanent facility and that may become a regional food hub.\u003c/li>\n\u003cli>In Clarksdale, Miss., a local non-profit got technical assistance in creating a vegetable farming-based job training program.\u003c/li>\n\u003cli>And in Fallon, Nev., a community group received technical assistance to help start a community-owned grocery store in a downtown building that had been abandoned.\u003c/li>\n\u003c/ul>\n\u003cp>So, is this boom in local food investment nationwide making it easier to get access to healthy, affordable food?\u003c/p>\n\u003cp>Vilsack points to new data showing that 6,400 farmers markets and other direct-to-consumer outlets now accept SNAP, or food stamps. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">reported\u003c/a>, the federal government in 2014 put put $100 million behind a simple idea: doubling the value of the benefits to buy local fruits and vegetables.\u003c/p>\n\u003cp>And last year SNAP recipients redeemed about $19 million worth of benefits at farmers markets.\u003c/p>\n\u003cp>Of course, this is just a tiny sliver of the billions of dollars spent on SNAP each year.\u003c/p>\n\u003cp>But according to Vilsack, \"it's millions of dollars of additional opportunity, which helps to support local communities and it's likely to grow over time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97540/communities-get-a-lift-as-local-food-sales-surge-to-11-billion-a-year","authors":["byline_bayareabites_97540"],"categories":["bayareabites_1962","bayareabites_95","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_14747","bayareabites_9136","bayareabites_11838","bayareabites_8913"],"featImg":"bayareabites_97541","label":"bayareabites"},"bayareabites_97250":{"type":"posts","id":"bayareabites_97250","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97250","score":null,"sort":[1435017218000]},"guestAuthors":[],"slug":"local-food-is-still-a-niche-can-it-grow-beyond-that","title":"Local Food Is Still A Niche. Can It Grow Beyond That?","publishDate":1435017218,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"\"Local\" food makes up a small fraction of what Americans eat. But a recent study argues that 90 percent of people living in cities could be fed with food grown with 100 miles.","status":"publish","parent":0,"modified":1435017218,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":980},"headData":{"title":"Local Food Is Still A Niche. Can It Grow Beyond That? | KQED","description":""Local" food makes up a small fraction of what Americans eat. But a recent study argues that 90 percent of people living in cities could be fed with food grown with 100 miles.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Local Food Is Still A Niche. Can It Grow Beyond That?","datePublished":"2015-06-22T23:53:38.000Z","dateModified":"2015-06-22T23:53:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97250 http://ww2.kqed.org/bayareabites/?p=97250","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/22/local-food-is-still-a-niche-can-it-grow-beyond-that/","disqusTitle":"Local Food Is Still A Niche. Can It Grow Beyond That?","nprByline":"Ezra David Romero, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"415554585","nprApiLink":"http://api.npr.org/query?id=415554585&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/22/415554585/local-food-is-still-a-niche-can-it-grow-beyond-that?ft=nprml&f=415554585","nprRetrievedStory":"1","nprPubDate":"Mon, 22 Jun 2015 19:19:00 -0400","nprStoryDate":"Mon, 22 Jun 2015 18:23:00 -0400","nprLastModifiedDate":"Mon, 22 Jun 2015 19:19:42 -0400","path":"/bayareabites/97250/local-food-is-still-a-niche-can-it-grow-beyond-that","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97250/local-food-is-still-a-niche-can-it-grow-beyond-that","authors":["byline_bayareabites_97250"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_9136"],"featImg":"bayareabites_97251","label":"bayareabites"},"bayareabites_58047":{"type":"posts","id":"bayareabites_58047","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58047","score":null,"sort":[1362684447000]},"guestAuthors":[],"slug":"startup-wants-to-redefine-how-local-foods-get-to-your-door","title":"Startup Wants To Redefine How Local Foods Get To Your Door","publishDate":1362684447,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58054\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\" alt=\"Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California. Photo: Courtesy of Good Eggs\" width=\"667\" height=\"500\" class=\"size-full wp-image-58054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California.\u003cbr>Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Beth Hoffman\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>Rising consumer demand for local foods has changed the job description for ranchers like Doniga Markegard.\u003c/p>\n\u003cp>Markegard, co-owner of \u003ca href=\"http://markegardfamily.com/\">Markegard Family Grass-Fed\u003c/a> in San Gregorio, Calif., loves working with cattle, but she's not fond of the hours of phone calls and emails it can take to sell directly to a customer.\u003c/p>\n\u003cp>\"What I want to be doing is the part I love — working with the animals and raising my kids on the ranch,\" says Markegard. \"But I also need to be marketing our product, going to markets and talking with customers. There are a lot of administrative aspects to running a small family ranch, and they are time consuming.\"\u003c/p>\n\u003cp>Now a San Francisco startup is looking to act as the middleman, handling the logistics of gathering and delivering local goods to consumers' doorsteps so small farmers like Markegard don't have to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.goodeggs.com/welcome\">Good Eggs\u003c/a> began a year ago as a place where local food producers could sell their foods directly to consumers online, says CEO Rob Spiro. But producers needed more.\u003c/p>\n\u003cp>\"We kept hearing the same thing from the producers,\" Spiro tells The Salt. \"'This is great,' they told us, 'but as I become more successful, I'm becoming a full-time distributor.'\"\u003c/p>\n\u003cp>So Spiro and his business partners decided to step in. \"What we need is a last-mile delivery system for our producers,\" says Spiro.\u003c/p>\n\u003cp>The problem is that whether you live in San Francisco or Des Moines, Dallas or Wichita, the modern food system is based on economies of scale: To keep food inexpensive and delivered predictably, regardless of the season, you need mass production and the mass movement of goods from large-scale farm to national distributor to superstore.\u003c/p>\n\u003cp>But similar networks for moving locally produced foods to market are sorely lacking, according to a \u003ca href=\"http://www.ngfn.org/resources/ngfn-database/knowledge/USDAReportFoodHub2013.pdf\">2010 report\u003c/a> from the USDA's Economic Research Service.\u003c/p>\n\u003cp>To that end, Good Eggs acquired three trucks and a warehouse and, as of last Thursday, it will now deliver fresh local fruits, vegetables, meats, seafood and prepared foods right to consumers' doors throughout the San Francisco Bay Area. It plans to create a similar food hub in Brooklyn this spring.\u003c/p>\n\u003cp>The Good Eggs system works like this: Consumers order from a wide variety of locally made, artisanal products online — from baby food to cheese, oranges to muffins. Items are then baked or harvested fresh to order and sent to the Good Eggs' warehouse, where each individual order is put together manually.\u003c/p>\n\u003cp>The idea is to keep costs down by using an Amazon warehouse model of efficient distribution — except nothing is stored there. The warehouse is used instead for aggregating goods on delivery days. By bringing all the products together in one location and distributing them together, Good Eggs hopes to relieve producers of the logistical headache of direct sales, while earning them higher profit margins than they get from grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_58053\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots-290x217.jpg\" alt=\"Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>And while the price of jam on the Good Eggs site is far higher than a jar of Smuckers at Safeway, the cost of most goods is comparable to those at boutique markets like Whole Foods.\u003c/p>\n\u003cp>Yes, other companies have tried, with some success, to deliver groceries to homes and offices. Giant grocers like Safeway now offer home delivery. Fresh Direct makes home deliveries in the New York area, and Spud will drop off items to your front door in cities across the U.S. and Canada. But all of these companies function as full-scale grocers, and keep fully stocked warehouses full of non-local and non-food items.\u003c/p>\n\u003cp>More similar is \u003ca href=\"http://www.farmigo.com/\">Farmigo\u003c/a>, with a mission to also deliver only local produce and meats directly to consumers in New York and California. But Farmigo only delivers to offices and other group drop-off points. Home delivery, the company found, was too costly to make it work.\u003c/p>\n\u003cp>Good Eggs is looking to get around that problem by charging $3.99 for home deliveries. Depending on whether a customer orders from the Good Eggs site or from a producer's own website, the company also takes a percentage cut from each sale.\u003c/p>\n\u003cp>An impressive team of investors and advisers are working with Good Eggs, including Alice Waters of Chez Panisse, Michael Dearing of Stanford and Damon Horowitz of Google.\u003c/p>\n\u003cp>Even so, the challenges of reconstructing a 21st century local food delivery system are formidable. How the company will deal with the logistical complexity of coordinating 120-plus producers and potentially hundreds of drop-off points, and how consumers will react to limited drop-off days and times, remains to be seen. (Some also question how far a food can travel while still being \"local.\")\u003c/p>\n\u003cp>\"Creating new distribution channels between farmers and consumers is no easy feat,\" says Melanie Cheng of Berkeley, Calif., author of \u003cem>Building Regional Produce Supply Chains\u003c/em> and founder of \u003ca href=\"http://www.farmsreach.com/welcome/\">FarmsReach\u003c/a>, a community-driven platform for improving business operations on-the-farm.\u003c/p>\n\u003cp>Picky shoppers, low profit margins and complex distribution logistics are inherent challenges in the system. \"Good Eggs,\" she says, \"have their work cut out for them.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Demand for local foods is growing, but in many places, there still aren't efficient networks for getting them to consumers. A San Francisco startup called Good Eggs is trying out a new model: It's acting as the middleman, letting customers order from lots of different local producers and then delivering straight to their homes.","status":"publish","parent":0,"modified":1362684447,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":915},"headData":{"title":"Startup Wants To Redefine How Local Foods Get To Your Door | KQED","description":"Demand for local foods is growing, but in many places, there still aren't efficient networks for getting them to consumers. A San Francisco startup called Good Eggs is trying out a new model: It's acting as the middleman, letting customers order from lots of different local producers and then delivering straight to their homes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Startup Wants To Redefine How Local Foods Get To Your Door","datePublished":"2013-03-07T19:27:27.000Z","dateModified":"2013-03-07T19:27:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58047 http://blogs.kqed.org/bayareabites/?p=58047","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/07/startup-wants-to-redefine-how-local-foods-get-to-your-door/","disqusTitle":"Startup Wants To Redefine How Local Foods Get To Your Door","nprByline":"Beth Hoffman","nprStoryId":"173635185","nprApiLink":"http://api.npr.org/query?id=173635185&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door?ft=3&f=173635185","nprRetrievedStory":"1","nprPubDate":"Thu, 07 Mar 2013 12:31:00 -0500","nprStoryDate":"Thu, 07 Mar 2013 12:25:00 -0500","nprLastModifiedDate":"Thu, 07 Mar 2013 12:31:31 -0500","path":"/bayareabites/58047/startup-wants-to-redefine-how-local-foods-get-to-your-door","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58054\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\" alt=\"Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California. Photo: Courtesy of Good Eggs\" width=\"667\" height=\"500\" class=\"size-full wp-image-58054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California.\u003cbr>Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Beth Hoffman\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>Rising consumer demand for local foods has changed the job description for ranchers like Doniga Markegard.\u003c/p>\n\u003cp>Markegard, co-owner of \u003ca href=\"http://markegardfamily.com/\">Markegard Family Grass-Fed\u003c/a> in San Gregorio, Calif., loves working with cattle, but she's not fond of the hours of phone calls and emails it can take to sell directly to a customer.\u003c/p>\n\u003cp>\"What I want to be doing is the part I love — working with the animals and raising my kids on the ranch,\" says Markegard. \"But I also need to be marketing our product, going to markets and talking with customers. There are a lot of administrative aspects to running a small family ranch, and they are time consuming.\"\u003c/p>\n\u003cp>Now a San Francisco startup is looking to act as the middleman, handling the logistics of gathering and delivering local goods to consumers' doorsteps so small farmers like Markegard don't have to.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.goodeggs.com/welcome\">Good Eggs\u003c/a> began a year ago as a place where local food producers could sell their foods directly to consumers online, says CEO Rob Spiro. But producers needed more.\u003c/p>\n\u003cp>\"We kept hearing the same thing from the producers,\" Spiro tells The Salt. \"'This is great,' they told us, 'but as I become more successful, I'm becoming a full-time distributor.'\"\u003c/p>\n\u003cp>So Spiro and his business partners decided to step in. \"What we need is a last-mile delivery system for our producers,\" says Spiro.\u003c/p>\n\u003cp>The problem is that whether you live in San Francisco or Des Moines, Dallas or Wichita, the modern food system is based on economies of scale: To keep food inexpensive and delivered predictably, regardless of the season, you need mass production and the mass movement of goods from large-scale farm to national distributor to superstore.\u003c/p>\n\u003cp>But similar networks for moving locally produced foods to market are sorely lacking, according to a \u003ca href=\"http://www.ngfn.org/resources/ngfn-database/knowledge/USDAReportFoodHub2013.pdf\">2010 report\u003c/a> from the USDA's Economic Research Service.\u003c/p>\n\u003cp>To that end, Good Eggs acquired three trucks and a warehouse and, as of last Thursday, it will now deliver fresh local fruits, vegetables, meats, seafood and prepared foods right to consumers' doors throughout the San Francisco Bay Area. It plans to create a similar food hub in Brooklyn this spring.\u003c/p>\n\u003cp>The Good Eggs system works like this: Consumers order from a wide variety of locally made, artisanal products online — from baby food to cheese, oranges to muffins. Items are then baked or harvested fresh to order and sent to the Good Eggs' warehouse, where each individual order is put together manually.\u003c/p>\n\u003cp>The idea is to keep costs down by using an Amazon warehouse model of efficient distribution — except nothing is stored there. The warehouse is used instead for aggregating goods on delivery days. By bringing all the products together in one location and distributing them together, Good Eggs hopes to relieve producers of the logistical headache of direct sales, while earning them higher profit margins than they get from grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_58053\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots-290x217.jpg\" alt=\"Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>And while the price of jam on the Good Eggs site is far higher than a jar of Smuckers at Safeway, the cost of most goods is comparable to those at boutique markets like Whole Foods.\u003c/p>\n\u003cp>Yes, other companies have tried, with some success, to deliver groceries to homes and offices. Giant grocers like Safeway now offer home delivery. Fresh Direct makes home deliveries in the New York area, and Spud will drop off items to your front door in cities across the U.S. and Canada. But all of these companies function as full-scale grocers, and keep fully stocked warehouses full of non-local and non-food items.\u003c/p>\n\u003cp>More similar is \u003ca href=\"http://www.farmigo.com/\">Farmigo\u003c/a>, with a mission to also deliver only local produce and meats directly to consumers in New York and California. But Farmigo only delivers to offices and other group drop-off points. Home delivery, the company found, was too costly to make it work.\u003c/p>\n\u003cp>Good Eggs is looking to get around that problem by charging $3.99 for home deliveries. Depending on whether a customer orders from the Good Eggs site or from a producer's own website, the company also takes a percentage cut from each sale.\u003c/p>\n\u003cp>An impressive team of investors and advisers are working with Good Eggs, including Alice Waters of Chez Panisse, Michael Dearing of Stanford and Damon Horowitz of Google.\u003c/p>\n\u003cp>Even so, the challenges of reconstructing a 21st century local food delivery system are formidable. How the company will deal with the logistical complexity of coordinating 120-plus producers and potentially hundreds of drop-off points, and how consumers will react to limited drop-off days and times, remains to be seen. (Some also question how far a food can travel while still being \"local.\")\u003c/p>\n\u003cp>\"Creating new distribution channels between farmers and consumers is no easy feat,\" says Melanie Cheng of Berkeley, Calif., author of \u003cem>Building Regional Produce Supply Chains\u003c/em> and founder of \u003ca href=\"http://www.farmsreach.com/welcome/\">FarmsReach\u003c/a>, a community-driven platform for improving business operations on-the-farm.\u003c/p>\n\u003cp>Picky shoppers, low profit margins and complex distribution logistics are inherent challenges in the system. \"Good Eggs,\" she says, \"have their work cut out for them.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58047/startup-wants-to-redefine-how-local-foods-get-to-your-door","authors":["byline_bayareabites_58047"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_4084","bayareabites_1875","bayareabites_10916","bayareabites_1927","bayareabites_90","bayareabites_60"],"tags":["bayareabites_11039","bayareabites_9136","bayareabites_11349","bayareabites_10921"],"featImg":"bayareabites_58048","label":"bayareabites"},"bayareabites_25277":{"type":"posts","id":"bayareabites_25277","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25277","score":null,"sort":[1300721744000]},"guestAuthors":[],"slug":"the-perennial-plates-real-food-road-trip-qa-with-daniel-klein","title":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ","publishDate":1300721744,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/20990152?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. In Season Two, Daniel Klein and Mirra Fine will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. BAB asked Daniel about the mission, the project, the plan for the Bay Area and how people can participate.","status":"publish","parent":0,"modified":1300723212,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/20990152"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1651},"headData":{"title":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein | KQED","description":"The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. In Season Two, Daniel Klein and Mirra Fine will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. BAB asked Daniel about the mission, the project, the plan for the Bay Area and how people can participate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ","datePublished":"2011-03-21T15:35:44.000Z","dateModified":"2011-03-21T16:00:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"25277 http://blogs.kqed.org/bayareabites/?p=25277","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/","disqusTitle":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ","path":"/bayareabites/25277/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/20990152?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25277/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein","authors":["5014"],"categories":["bayareabites_1874","bayareabites_1865","bayareabites_60","bayareabites_61","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_8917","bayareabites_9136","bayareabites_1178","bayareabites_14742","bayareabites_8916"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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