6th Bi-Annual Permaculture Design Certification Course (Lawrence, KS) - STARTS WEDNESDAY, Feb 8, 2012







Dear Friends of Sustainable Agriculture,

The start date of the Kaw Permaculture Collaborative's 6th bi-annual Permaculture Design Certification Course is next Wednesday, Feb. 8, 2012.  This course is a 15 week extended presentation of the 72 hour curriculum established by Bill Mollison the co-founder of Permaculture.


The Kansas Permaculture Institute is co-sponsoring this course, which will be taught by Steve Moring of Vajra Farm/Kaw Permaculture and Michael Almon of Forest Floor Permaculture.  Our lecture sessions will be held from 6:00 pm - 9:00 pm at the Dreher 4-H Building, Douglas County Co-op Extension, 2110 Harper St., Lawrence KS

Students who complete this 72 hour course will receive a Permaculture Design Certificate from the Kansas Permaculture Institute.  The course will include ten 3-hour class sessions, six field trips, four practicum sessions, and a student project presentation.  The fee of this course is a bargain at $700, a price 1/2 that of the most PDC Intensives offer in the US.  The Course Syllabus and registration form are available at from our website,  http://kawpermaculture.org/category/training/.  


For more info contact Steve Moring at (785)691-7305 
or moringse (a) gmail .com  


See also:
http://www.kawpermaculture.org/events/
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FROM: NSAC Weekly Roundup - LOCAL FOOD LENDING


http://sustainableagriculture.net/blog/local-food-lending/


EXCERPT:


With the next Farm Bill on the horizon, there are new opportunities for Congress to support local and regional food systems.  The Local Farms, Food, and Jobs Act, introduced in November 2011 by Sen. Sherrod Brown (D-OH) and Rep. Chellie Pingree (D-ME-1), contains several provisions to bolster funding for local food infrastructure and markets.  One provision, for instance, would increase Business and Industry (B&I) federal loan guarantees  for local and regional food enterprises.   Another would require Farm Credit System lenders to implement a program for providing credit to farmers producing for the local market and to undertake initiatives to improve local food infrastructure.


READ ALL AT:
http://sustainableagriculture.net/blog/local-food-lending/
SEE ALSO: 
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HOG FARM EXPANSION IN KANSAS




FROM: The KRC E-Reports Archive
http://www.kansasruralcenter.org/archive2.html#120127

January 27 E-Report 
by Paul Johnson

In This Edition:
More CAFOs For Western Kansas?
Wind Energy Update
Water Legislation
Fracking Update
2012 Farm Bill: Beginning Farmers and Local Food a Focus in New Bill


THE FUTURE OF KANSAS AGRICULTURE:
More Corporate Swine and Dairy 

Kansas Secretary of Agriculture Dale Rodman is very clear. Kansas is now open for large-scale, industrial agriculture with special emphasis to recruit swine, dairy and poultry operations.

The plan is to double Kansas' agriculture over the next decade. With a world population headed for 9 billion persons by 2050 and hundreds of millions of Chinese and Indians moving into the middle class, the demand for more protein can only skyrocket. While Kansas is predominantly a beef state, the size of the cattle herd is at a 70 year low so it will take several years to rebuild. In the meantime, large confined animal feeding operations (CAFO's) for swine and dairy can be constructed in the next few years. For certain Kansas lawmakers, the battle over saving the independent family farmer is lost and the corporate, vertically integrated model is inevitable.

Poultry was the first agribusiness to vertically integrate by corporations shortly after WW II. Today there are just a handful of poultry processors. The chicken farmer does not own the birds but is merely paid to raise the birds to a certain size for minimal returns at best. Today, 98+% of all hogs are either owned by the packers or contracted to particular packers. There is no independent, free market left. In 1980, Kansas had 13,500 hog farms while today Kansas has less than 1,500 hog farms with 310 of these farms accounting for 95% of all hog sales in Kansas.

Kansas had 5,600 dairies in 1980 while today Kansas has just 420 dairies with 20 of these dairies having 65% of the 120,000 dairy cows in Kansas. In the beef industry, 70% of processed cattle are either packer owned or contracted to a certain packer. Four beef packers now account for 80% of all processed cattle. While lawmakers praise the essential role of small businesses in job creation, corporate agriculture continues on concentrating and consolidating.

The corporate agriculture welcome wagon is on the move. HB 2502, introduced early this past week, will ease the process to allow corporate swine facilities. Present law mandates that a county must hold a referendum to allow corporate swine facilities within the county. This bill will force voters to circulate a petition - within 60 days - to 10% of the voters in the last general election to reverse a resolution by the County Commissioners allowing these corporate swine confined animal feeding operations (CAFO's). A county vote would than be scheduled. (Note: independent hog farmers or family farm corporations are not impacted by this restriction on corporate CAFO's.)

HB 2502 was introduced last Monday (January 23), referred to the Kansas House Agriculture & Natural Resources committee on Tuesday the 24th, the public hearing was held on Wednesday the 25th, and probably passed out of committee today - the very definition of fast tracking. If and when passed out of Committee, the bill will go the House floor and if passe, go to the Senate Agriculture Committee. According to supporters, a depopulated Western Kansas will be a perfect sacrifice zone given the wide-open space, low humidity, adequate groundwater and a docile, controllable 'guest worker' work force.

Read the full Kansas Rural Center E-Report at:

 
~~~~~~~~~~~~

SEE ALSO - KC Star Article - COMMENTS:
~~~~~~ AS COVERED BY MCT ~~~~~~
http://www.mctdirect.com/preview.php?id=201202040411MCT_____REG_NEWS7194850_0



Measure would aid hog farm expansion efforts
By Mary Clarkin
The Hutchinson News, Kan.
(MCT)
Feb. 04--It will be easier for corporate swine production facilities to expand into rural counties, under a Kansas bill that passed the House Friday morning on a 106-8 vote.
Currently, establishing corporate swine production in a county requires an election in the county. The House bill would give county commissioners the authority by resolution to permit or deny. A 60-day protest period would allow citizens to circulate a petition for signatures, to require a vote at the next county, state or special countywide election. The number of signatures needed would be equal to 5 percent of the voters in the county who voted for the office of secretary of state in the...

This story has been re-posted by the KC Star and other newspaper services.
YOU CAN PAY FOR and read the full MCT article... 
http://www.mctdirect.com/preview.php?id=201202040411MCT_____REG_NEWS7194850_0


~~~

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MU Extension - Local Food Project Targets Food Marketing for Rural Farmers

http://localfoodlinkages.wordpress.com/
Project Summary
Local/regional food systems are a promising entrepreneurial solution for rural development and may enhance the prosperity of at-risk small and medium sized farms and improve the health and well-being of consumers. Our bi-state research project examines these questions: What are the impacts of local/regional food systems on rural communities? How do they impact the prosperity of small and medium-sized farms? Are consumers in both rural and urban areas likely to participate?
See the project page at
 http://localfoodlinkages.wordpress.com/
The long-term goal of this project is to fully realize the potential of regional food systems as a strategy for rural development. The objectives are:
- To develop research-based profiles of small and medium sized farmers who market their products in local/regional food systems.
- To calibrate an economic impact model that enables researchers to quantify farm profitability and local economic impact that come from regional food sales.
- To specify the factors differentiating food buyers in rural and urban areas, and those buying directly from farmers from those who do not.
- To examine the opportunities and challenges for linking farmers (producers) and consumers together in local/regional food systems.
This project has three parts.
Our research will be taking place in three areas in Missouri and Nebraska: Northern Ozarks, Old Trails Region, and Southeast Nebraska. If you are a farmer located in one of these areas and currently or formerly sold your food or food products direct to consumers, we are interested in having you participate in our study.
This project is funded by USDA-National Institute of Food and Agriculture, Agriculture and Food Research Initiative.





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blue bird bistro's VALENTINE'S WEEK SPECIALS 2012




Valentine's frisky Friday, sexy Saturday, moaning Monday and
tempting Tuesday - 4pm til 10pm

our full menu plus these specials and a Valentine prix fixe

plump and earthy saffron tomato soup  $8

roasted oyster orgasm $17

for the daring Campo Lindo Farm chicken hearts, battered, fried and  
kissed with organic raspberry vinaigrette    $13

vegan cherry embedded potato pasta smothered in rich thick mole
dusted with sesame seed $21

exposed tail Idaho rainbow trout coiled with blue bird bistro garden fresh herbs and organic lemon on a bed of Arkansan rice entwined with rainbow chard lubricated with beurre blanc $25

New Grass Bison filet mignon with a heart butternut squash, broccoli buds and  
whipped chestynut potatoes $37

bronzed bodied Campo Lindo Farm chicken roulade stuffed with organic walnuts and Missouri goat cheese in a pool of cherry sauce $27  

lush lavender sorbet with a hard chocolate stick $11

Green Hills Harvest Dairy milk ricotta cakes with cherries and chocolate


Prix Fixe - $55       Wine Pairing - $20
first course     roasted oyster orgasm
vegetarian option-roasted oyster mushroom orgasm

second course   slinkyspinach tossed in anamble apple vinaigrette with crispy
Rain's Farm Tamworth bacon and roasted garlic

third course   all natural filet mignon with a heart butternut squash, broccoli buds and whipped chestnut potatoes
vegetarian option- marinated Central Soy tempeh with a heart butternut, broccoli buds and whipped chestynut potatoes

fourth course   Oddly Correct coffee-infused ice cream with a hard chocolate stick 


wednesday night table
'a communal dining experience'

blue bird bistro thanks you for
all your support through the years!!!

Happy New Year - may 2012 be your best

follow our year of farmers' tables at


...and LIKE us on facebook at


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GROWING GROWERS WORKSHOPS for 2012 - Help with meal prep needed.

Growing Growers (a not-for-profit local organization) is scheduling a long list of Kansas & Missouri (Greater KC Area) workshops for 2012, and you can help.

Growing Growers' Workshop Planners NEED Meal Ingredients / HELP FROM LOCAL GROWERS ~ Participating chefs & food providers will be noted in upcoming announcements and workshop recaps, printed materials and online announcements.

IF YOU HAVE Seasonal Produce / Food Products available for meal prep (to feed workshop attendees and volunteers) please contact Laura at 

Growing Growers is a cooperative effort of K-State Research and Extension, University of Missouri Extension, Lincoln University Cooperative Extension, Kansas City Food Circle, Kansas Rural Center and Cultivate KC.
See the Growing Growers WORKSHOP SCHEDULE (updates pending) for 2012:
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BADSEED Funky FIRST Friday Farmers' Market - KCMO @ 4-8pm @ 19th & McGee - 20120203


Howdy Eaters -

I promised myself that I wouldn't talk about the weather.  Farmers are ALWAYS going on and on about the weather!!  All I'm gonna say is - WHAT THE F%@# !!!  (climate change scares the crap out of me...)
Anyway, let's not focus on the scary stuff.  Instead, let's focus on the yummy stuff!  This Friday will be packed with locally grown, organic goodness including WINTER VEGGIES from both Hoyland Farm and the Gibbs Rd. Community Farm of Cultivate KC.  Sink your teeth into bodacious beets, turnips, carrots, spinach, sunchokes, bok choy, salad mix, oyster mushroom, and more.  Other delights will include artisan bread, free-range eggs, grass-fed beef & lamb, pastured pork, herbal teas, gourmet soda, vegan chocolates, micro-brewed coffee, and luscious organic body products.  What else, what else...oh yeah!! - It is "first friday" in the ol' Crossroads so make a night out of it.  Walk the vibrant streets, check out some galleries, and end your night with live music (compliments of Checkered Past) and LIVE FARMERS (!!) at the BADSEED Market from 4-8 PM.  YUM!!!

Before I call it quits, I wanted to share with you a little video my dearest farming friends put together as a means of drumming up interest in their Community Supported Agriculture program & local foods in general.  As a tired & struggling farmer I sometimes forget WHY ON EARTH I do what I do!  This little video reminded me of the sheer delight that comes from working the land & feeding the community.  I hope it puts a smile on your face and makes you HUNGRY for the up-coming season!!  SUPPORT LOCAL FARMS & LIVE HAPPILY EVER AFTER...

**to check it out click on the link and press play!! http://fairsharenews.blogspot.com/

***************************************************************************

Urban "Market Gardening" Apprentice & Volunteer Opportunities 
with Lew of Herb'n Gardener

"Learn how to grow an amazing amount of organic garden goods on an amazingly small amount of space.  yes, it's all organic and, yes, it takes a helluva lot of work.  these goods fill csa and market needs and you can learn all the skills necessary to do it for yourself if you're willing to devote 15 hours a week through the primary growing season.  i'll require a bit of verifiable experience for the apprentice positions
volunteers needn't have experience, but must be willing to learn harvesting, planting and weeding.  they must also be committed to 5 hours of work a week on a reliable schedule.
everyone will get lots of veggies and sourdough bread..  my earthen oven will enter into this project in some way - i just don't know how yet.
serious inquiries only.  contact me by email, herbngardener@kc.rr.com, or at 816 842 4432."

**************************************************************************

THIS WEEK'S ORGANIC OFFERINGS -

URBAVORE Urban Farm
A project of BADSEED - Brooke Salvaggio & Daniel Heryer
5500 Bennington Ave., Kansas City, MO 64129
Welcome to URBAVORE - an off-grid, diversified, urban farmstead in the heart of KCMO. Born in 2011, URBAVORE is working towards the creation of an “edible oasis” that brings organic growth, sustainable life, and creative solutions to a city neighborhood.  We grow an extensive variety of heirloom vegetables noted for their unique appearance and extraordinary flavor, as well as an array of culinary/medicinal herbs and edible flowers. URBAVORE is a non-certified, beyond organic operation dedicated to respecting both the health of the individual and the environment. It is our aim to build community and collective consciousness through the universal pleasure that comes from eating good food.
OFFERINGS:
*FREE-RANGE EGGS
*Locally-grown, locally-milled Artisan Flour (www.heartlandmill.com)

Herb'n Gardener
Lew Edmister
17th and Belleview, Kansas City, MO 64108
For the “meanest greens” in town, check out Lew's gourmet selection of urban-grown goodies.  He grows a mouthwatering array of  lettuces, spicy mustards, arugula, and gourmet salad mixes on KC’s west side. Other tasty morsels include heirloom tomatoes, peppers, cucumbers, okra, and filet beans.  New For 2011 -RUSTIC BREAD straight from Lew’s hand-built wood-fired oven.  YUM!
OFFERINGS:
"OCCUPY A GARDEN - and take lots of my hearth baked sourdough breads with you!!!"

Avery's Produce of Hoyland Farm
Avery Lominska
North of Lawrence
Street-musician turned farmer, Avery Lominska, will be carrying on his father's legacy with an UNBELIEVABLE selection of homegrown goodness.   
Avery's father, Bob Lominska, is a regular "rockstar" in the organic growing scene.  He's been plowing the way for over 30 years.  He's an encyclopedia of (dirt-filled) knowledge and an inspiration to his son who has boldly followed in his footsteps.  At 31 years old, Avery has been a full-time farmer for 7 years!  Take a bite out of a strong family tradition this Friday!!
OFFERINGS:
*OYSTER Mushrooms from Wakarusa Farms
*Organic Tofu From Central Soyfoods
*Sweet Potatoes
*Lettuce
*Kale
*Bok Choy & Tot Soi
*Arugula
*Daikons
*Swiss Chard
*Mustard Greens
*Nappa Cabbage
*FREE-RANGE EGGS

Gibbs Rd. Community Farm of Cultivate KC
Alicia Ellingsworth, Farm Manager
Kansas City, KS
Cultivate KC promotes small-scale, community-based, entrepreneurial farming in the KC metro area.  Their 2 acre training farm produces some of the tastiest certified organic veggies on the market.  Catch them every week during the regular growing season at the Brookside Farmers' Market on Saturday mornings.    
OFFERINGS:
*Beets
*Carrots
*Turnips
*Funky Fresh Saute Mix
*Sun Chokes
*Spinach

Western Hills Produce
Alice & Marvin Huenefeld
Wellington, MO816-934-2549
Alice is famous for her utterly delicious baked goods made from homegrown, hand-milled whole wheat flour.  Her tasty breads, cakes, cookies, and muffins are complimented by an assortment of jams, jellies, pickles, and relishes all made from ingredients sustainably grown on the farm.  Marvin adds his own touch with one of a kind wood-turned items handcrafted with the utmost care and creativity.  Products can be found during the regular growing season at the Westport Farmers' Market.  
OFFERINGS:
*Farm Fresh Brown Eggs
*Wholesome Baked Breads
*Sweet Treats
*Canned Goods
*Wood-turned items by Marvin

Parker Farms All-Natural Meats
Tom & Paula Parker
Richmond, MO
"We produce all-natural gourmet beef, lamb, pork, poultry, and eggs.  All of our beef and lamb is 100% grassfed. They are never fed any grain, animal by products, antibiotics, or injected with growth hormones. We have been practicing Management Intensive Grazing since 1997. It is our goal to care for all of the livestock that we have been blessed with, in as natural and humane a manner as we can.  Our chickens for meat and eggs are also raised on pasture with green grass under their feet as much as the weather in this part of the world allows.  Our hogs are fed grain, but do live outdoors with dirt under their feet.  We do not use any petroleum based pesticides or fertilizers on our pastures. We believe that healthy people, and healthy animals start with healthy plants and a healthy, biologically active, soil community.  Our meats are available at the BADSEED Market or through our Community Supported Agriculture shares."
OFFERINGS:
*Grass-fed Beef in various cuts
*All-Natural Pork products
*Grass-fed Lamb
*Pastured CHICKENS!!!
*FREE-RANGE EGGS

Wells Family Farm
Kim & Steve Wells
King City, MO
Our Grass Fed Operation has proven time and again that quality, taste, and tenderness take a dedicated plan.  Not only the processing aging, but the types of feed our animals consume are of vital importance.  We inter seed our pastures and hay fields with additional varieties of grasses and legumes each year.  We also learn from our neighbors and contacts of many new veggies that are wonderful forage. learning all we can to create a superior product.
OFFERINGS:
*Certified Organic Grass-fed Beef

Rocky Creek Valley Farms
Elizabeth & Gary
Rayville, MO
 Lizzy is an herbalist turned farmer who cultivates glorious acreage north of Richmond, MO.  Lizzy's diversified farmstead includes organic vegetable & herb production, free-range laying hens, and dairy goats.  Lizzy also offers classes in sustainable gardening and herbalism.  Check out her website to learn more!!
OFFERINGS:
*Herbal Teas
*Healing Salves
*Herbal Tinctures
*Free-Range Eggs
New Traditionalist - Artisan Bread
Chris Glenn
Kansas City, MO
Chris produces old-world, rustic loaves from the finest locally-grown and milled flour on the market.   His breads are made from a sour-dough "starter", lovingly kneaded, and baked to perfection in a wood-fired oven.  Flour and water never tasted so good!    
OFFERINGS:
*Whole Wheat Loaves
*Country Loaves

Hippie Chow Granola
Lexie Johnson
Suburban Kansas City
Small-scale producer of high-quality, high-character natural foods. Our gourmet granola is handcrafted in small-batches with 100% natural ingredients including organic Kansas oats and local wildflower honey. Peace. Love. Granola.
OFFERINGS:
*Original Mix
*Cafe Blend
*Chai Spice
*Peanut Butter Banana
*Mocha Hazelnut

Oddly Correct Coffee Roasters
Kansas City, Missouri
"Serving the nano coffee needs of the believers in a nano consumer lifestyle"
OFFERINGS:
*Micro-Roasted Coffee by the bag and by the cup

Nutressant
John & Sandy
Mission, KS
John & Sandy's hand-crafted, organic body products are petroleum and chemical free and will not pollute the planet or irritate your skin!  Furthermore, they are luxurious and fragrant and oooh soooo wonderful.  They have the mother-load of offerings including tooth paste, dish soap, and detergent!!!...(not to mention your more typical health and beauty products).  Lather up and feel good!!!
OFFERINGS:
Body Scrubs, Bar Soaps, Facial Sprays, Detergent, Toothpaste, Deodorant, and a whole lot more!!



Other organic products include:

Certified Organic Flour from Heartland Mill



Remember
LIVE  NUDE  VEGETABLES!! and other organic delights...

EVERY FRIDAY AT BADSEED



Yours Truly,
Brooke
-farmer and MILK mistress of the BADSEED

BADSEED
(~^CLICK ADDRESS FOR MAP^~)
www.badseedkc.com * WINTER HOURS through Feb, 2012


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