This page features videos about food justice, race and equity, agriculture, fisheries, and related food system issues.
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Hard Tellin' is a series of mini-documentaries produced by Knack Factory for the Maine Coast Fishermen's Association. These videos highlight the importance of the fishing industry to Maine's economy, tourism industry, heritage, future, and culture. From fishing communities to seafood in restaurants, to lobster gauge bracelets, Maine's fishing industry is truly more than just work, it's a way of life.
Hard Tellin' videos will share stories from fishermen and others, to highlight the importance of this way of life, and attempt to alter the way the fishing industry is depicted from an image that is negative, to one that is optimistic, positive, and familiar. Follow along with all of the videos by following Maine Coast Fishermen's Association on Facebook or by joining their email list.
This post from Eva Sollberger orginally appeared on Seven Days Vermont.
Butterworks Farm is a beloved Vermont institution, a small-farm success story in the Northeast Kingdom. Many recognize the Jersey cow on the label for Butterworks' yogurt, kefir and cream but do you know the family behind the brand?
In the 1970s, Jack and Anne Lazor carved out a niche for themselves in Vermont's rural farming community, building their herd and selling their wares to their neighbors as the NEK began to experience the back-to-the-land migration.
Volatile milk prices drove many farmers out of business, but the Lazors went organic and thrived for decades. Butterworks recently transitioned their herd to 100% grass-fed to keep up with the increasingly competitive organic dairy business. It's learning this new grazing style even as Jack and Anne are slowing down a bit and their daughter Christine and her husband Collin Mahoney take on more responsibility.
Eva and James Buck drove down dirt roads to visit the farmstead dairy and get the full scoop, fresh from the farm.
Read Hannah Palmer Egan's Seven Days cover story about Butterworks Farm here.
Our grandparents' generation knew where their food came from but, today, food is much more readily available and commonly delivered through a vast, global industrialized system. Seasonality is less a factor in our daily diets, and doesn't always affect availability or affordability. While this miracle of industrialization allows for a more diversified diet and a great deal of cheap food, one cost of these innovations has been the connection between consumers and the people who produce their food. The Local Motive is an opportunity to change that.
Vermont leads the nation in local food production and consumption. Even so, as it currently stands only about 7% of our food is sourced locally. The Vermont Farm to Plate food system plan calls for a goal of 10% local food consumption by 2020. The New England Food Vision seeks to achieve 50% of all food consumption in New England to be sourced locally by mid-century. Episode 1 of this 6-part series examines these goals, looking at how Vermont currently eats, the supply and demand challenges, and how much land would be needed to attain long-term goals.