Check out the November 2017 edition of the Sitka Local Foods Network newsletter

The Sitka Local Foods Network just sent out the November 2017 edition of its monthly newsletter. Feel free to click this link to get a copy.

This month’s newsletter includes brief items about our #GivingTuesday fundraisers on Nov. 28, a Cooking From Scratch class series from the Sitka Kitch that features two events this week with national-award-winning chef Lionel Uddipa of Juneau, and an invitation to join our board of directors. Each story has links to our website for more information.

You can sign up for future editions of our newsletter by clicking on the newsletter image in the right column of our website and filling in the information. If you received a copy but didn’t want one, there is a link at the bottom of the newsletter so you can unsubscribe. Our intention is to get the word out about upcoming events and not to spam people. We will protect your privacy by not sharing our email list with others. Don’t forget to like us on Facebooklike our new Sitka Farmers Market page on Facebook and follow us on Twitter.

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Sitka Local Foods Network hosts its third annual #GivingTuesday fundraiser

Most people have heard about Black FridaySmall-Business Saturday, and Cyber Monday, three consumer-oriented days geared toward shopping for the holidays. But have you heard about Giving Tuesday, which takes place on Tuesday, Nov. 28, this year?

Giving Tuesday, also listed at #GivingTuesday (known as #GivingTuesdayAK in Alaska), is a day for people to celebrate generosity and give to worthy nonprofits who support the local community. This year, the Sitka Local Foods Network is launching its third Giving Tuesday online fundraiser to help us meet our mission of increasing the amount of locally produced and harvested food in the diets of Southeast Alaskans. In addition to our usual #GivingTuesday fundraiser page on Razoo.com, this year we also have one on Facebook that will be eligible for matching dollars from the Bill & Melinda Gates Foundation for donations made on Nov. 28. Both fundraising pages are set to accept donations through Dec. 31, so if you miss #GivingTuesday you still can donate in time to get an end-of-year tax break.

When you donate to the Sitka Local Foods Network you support us as we host the Sitka Farmers Markets during the summer, grow food at the St. Peter’s Fellowship Farm communal garden, and teach people about gardening and food preservation through our education program. We also can use funds to help us match the first $20 in produce purchases WIC and SNAP beneficiaries make at the Sitka Farmers Market, which helps get more healthy local produce into the hands of lower-income Sitkans. This year we hope to launch a Sitka food business innovation contest, so your donation might support that effort. For businesses and organizations, we have a yearly sponsorship program with four tier levels of support — Grower ($2,500-plus), Harvester ($1,000-$2,499), Planter ($250-$999) and Friend ($50-$249).

In addition to our own projects, we support other local-food-related projects in town, such as Fish To Schools (which puts more locally caught seafood in school meals), our fruit tree project (where we got more community apple and cherry trees in town), the Sitka Kitch community rental commercial kitchen, or the Sitka Community Food Assessment (which gave us baseline data on food security issues in Sitka).

It’s easy to donate to our Giving Tuesday fundraiser through our secure donation page hosted by Razoo.com (an online site that collects donations for nonprofit organizations), or through our Facebook fundraiser page (the one with the match from the Bill and Melinda Gates Foundation). The minimum donation through this site is $5, but we appreciate whatever you can give. A donation of $10 can help us purchase some seeds or work gloves, while a gift of $100 can buy wood, soil and seeds to build a raised garden bed.

Unfortunately, the Sitka Local Foods Network was not be in the 2017 Pick.Click.Give. program due to a clerical snafu, but we will return to Pick.Click.Give. in 2018. In Pick.Click.Give., Alaskans can donate part of their Permanent Fund Dividend when they file their applications between Jan. 1 and March 31 each year. It’s a great way to share the wealth Alaskans receive through the Permanent Fund with a variety of nonprofit organizations in the state.

For those who prefer to donate the old-fashioned way, you can send a check to the Sitka Local Foods Network, 408 Marine Street, Suite D, Sitka, Alaska, 99835. For those looking for end-of-the-year tax deductions, we are a 501(c)(3) nonprofit and our EIN is 26-4629930. Please let us know if you need a receipt. We hold a Bronze level rating with GuideStar.org, and we also are listed with Benevity.org (a site where employee donations to nonprofits sometimes are matched by larger corporations) and NetworkForGood.org (the organization that handles most of the fundraisers started on Facebook).

We thank you for supporting local foods in Sitka, Alaska. Your donation is greatly appreciated. If you need more information about our organization or a receipt for tax purposes, you can email the Sitka Local Foods Network board of directors at sitkalocalfoodsnetwork@gmail.com.

• 2018 SLFN Sponsorship Information

Like what we do? Please join our board of directors or volunteer with us

The 2017 Sitka Local Foods Network board of directors and St. Peter’s Fellowship Farm lead gardener. Back row, from left, Tiffany Justice (treasurer), Ben Timby (secretary), Sam Pointer (director) and Charles Bingham (president/communications director). Front row, from left, Nina Vizcarrondo (co-secretary/farmers market manager), Laura Schmidt (lead gardener), Jennifer Carter (vice president).

Are you enjoying the fresh local veggies at the Sitka Farmers Market this summer? Did you take any of our garden education classes this spring? Are you concerned about increasing access to local food for all Sitka residents?

Please consider joining the board of directors for the Sitka Local Foods Network to help us pursue our mission to increase the amount of locally produced and harvested food in the diets of Southeast Alaskans. We need more board members in order to keep running our programs.

Board members help direct the Sitka Local Foods Network, a non-profit that promotes the harvest and use of local food in Sitka. In addition to setting the focus of the group during our monthly meetings, board members also serve on at least one committee supporting at our three main projects of the Sitka Farmers Market, St. Peter’s Fellowship Farm, and garden education and mentoring. We also hope to help with the Sitka Community Gardens project as we look for a new location now that Blatchley Community Garden has been closed. In addition, some board members have supported other local foods projects in Sitka, such as the Sitka Kitch, Let’s Grow Sitka, the Sick-A-Waste compost project, the Sitka Community Food Assessment project, Sitka Fish-To-Schools, other school education projects and more.

To apply for a spot on the board, please fill out the application linked below and submit it to sitkalocalfoodsnetwork@gmail.org. For more information, please email us. Please note this is a working board, and our group is evolving and maturing as we try to raise funds to hire staff. Board terms are for three years, with three seats up for reapplication each winter.

We also are looking to increase our pool of volunteers who will help out during the various projects hosted by the network each year (no formal application needed, just send us your name/contact info and what types of projects you enjoy). We need volunteers to help with the upcoming Sitka Farmers Market, helping our lead gardener at St. Peter’s Fellowship Farm, and helping us teach gardening classes or working with our garden mentor program families.

The next regular Sitka Local Foods Network board meeting is from 6-8 p.m. on Tuesday, Nov. 21, at the Southeast Alaska Independent Living (SAIL) office, 504 Lake Street, Suite C. The board usually meets once a month. Please note, we will sometimes move our meetings to avoid conflicts with board member schedules, venue schedules and to insure a quorum. All of our board meetings are open to the public.

Click here for a copy of the Sitka Local Foods Network board of directors job description. Click here for a copy of the board application.

A Q&A about growing garlic in Sitka with Andrea Fraga of Middle Island Gardens

In recent years, Andrea Fraga and her partner, Kaleb Aldred, have been growing garlic at Middle Island Gardens, which they sell at Sitka Farmers Markets and on Sitka Food Co-Op pick-up days. They also are selling some of their garlic to local restaurants. Recently, Andrea responded to some questions about Middle Island Gardens.

Q: What prompted you to start Middle Island Gardens? Also, please tell me some of the basics about how you started the operation.

A: Kaleb and I began gardening as a means to be more self-sufficient, and after finding it immensely satisfying, we expanded our efforts into every semi-flat, semi-sunny spot. We even got away with growing unfenced potatoes before the deer developed a taste for them. So, one garden became two, then three years ago we were able to expand our efforts to a third, much larger and sunnier spot, and the idea to grow food commercially naturally arose. The hard work that stood between us and our goal was encouraged by the excitement of a shared vision to grow lots of local produce in a place where food security is a real consideration. At the same time, we got to create an artistic edible space together that we are both rather addicted to spending time in, and when someone eats our produce they get to share in that beauty a bit.

beach garden

Q: Did you have much of a farming or gardening background before you started Middle Island Gardens? If not, how did you learn about growing garlic in Southeast Alaska?

A: We both come from grandparents who worked the soil, though Kaleb took to fishing the seas as a young adult. Meanwhile, I was dabbling in gardening down in southern Oregon, and working on a few farms as well. When I moved to Sitka I was eager to continue in this vein, which seemed especially important considering how far fruits and veggies have to travel to get here. Kaleb likes to be helpful, so he whacked together a couple of raised beds, and we were off. Luckily there are some great local resources for a gardener adapting to Southeast Alaska’s soggy climate, and I remember reading Juneau Garden Club’s Gardening in Southeast Alaska and discovering Juneau master gardener Joe Orsi’s article Growing Garlic in Rain Country, as well as Florence Welsh’s excellent blog “Sitkavores.” She very generously donated some planting stock to us after I asked her which varieties she recommends (Georgian crystal and Persian Star, a.k.a Samarkand).  Washington grower Ron Engeland also wrote the very informative book Growing Great Garlic.

Q: What types of garlic do you grow, and what are the differences?

A: There are two main types of garlic. The softneck, or non-bolting type, and the hardneck type which produces a flowering scape.  We grow hardneck garlic, as it is hardier, more delicious, and produces those tasty scapes too. Among the hardneck garlics there are several subcategories — rocambole are most sought after for flavor; porcelain types have fewer, but larger cloves (2-6); then there are the purple-striped. We grow Killarney red, German red, Russian red and carpathian (rocambole), Georgian crystal, music and Russian giant (porcelain) chesnok red (purple stripe), and purple glazer (glazed purple stripe), as well as elephant garlic.

Q: What other crops do you grow and how have they done?

A: We grow just about everything that can tolerate this cool, wet, short season climate — potatoes, kale, carrots, peas, parsley, fava beans, broccoli, beets, lettuce, raspberries, strawberries, blueberries, gooseberries. We have also planted hardy kiwi vines, apple, plum and cherry trees, but they are still in their unfruitful adolescence at this point. One challenge I have noticed in the past couple of years is the arrival of a few different defoliating caterpillars. They seem to prefer berry bushes, especially raspberry canes, but will also eat apple leaves and even kale. It’s been a challenge that we have been dealing with by squishing them so far.

Q: Do you have any secrets for growing garlic in Southeast Alaska you’d like to share? (Andrea taught a growing garlic class Sept. 14 and her handout is linked at the bottom of this Q&A.)

A: We have had such wonderful results by using IRT (infrared-transmitting) plastic. Because garlic spends 10 months in the ground, many of which involve torrential rains, planting through this plastic mulch protects the soil from erosion, while also suppressing weed growth and warming the soil.  We’ve also increased the plant spacing from 4×4” to 6×8” and noticed a major increase in bulb size, which could also be a result of planting a couple of weeks earlier …. in late September. Mixing a nitrogenous cover crop such as vetch into the soil may also help, as it provides slow-release nitrogen and a loose, fluffy soil environment for bulbs to grow in.

Q: How hard is it to make a small garden/farm work in Southeast Alaska? What kinds of barriers and rewards are there?

A: The climate is by far the most challenging aspect of growing food here, but the landscape is also rather unsuitable. As many Southeast Alaska gardeners know, it can be difficult to come up with enough soil to get started, and then this soil must be heavily amended every year to counteract the incredible rinsing it receives. Kaleb and I are constantly carrying loads of seaweed and shell sand uphill to gardens, but the rewards are well worth it – nutritious food, lovely gardens, mandatory exercise, and spending time in beautiful places.

Q: You are growing garlic on one of Sitka’s barrier islands? Does that help give you better sun exposure, soil, etc.? Does it also make things harder when you need to bring product into town?

A: I think Middle Island may be just a couple of degrees warmer than Baranof Island at times.  Other than that, we are just fortunate to have the majority of our growing space be in a rather sunny spot, though we did work hard clearing trees to achieve this. We are also fortunate in that we don’t have any farming neighbors to compete with when it comes to collecting seaweed off the beaches after a storm. As far as bringing produce into town, I do often envy the farmer who’s able to park a pickup in the field, fill it up and drive it directly to the market. Lately I have made sure to provide a sort of mattress pad for the garlic to sit on in its tote as we skiff to town over autumn’s bumpy seas.

Q: Do you have any mentors who have helped you in your business?

A: Speaking of bringing produce to town, Bo Varsano and Marja Smets of Farragut Farm (outside Petersburg) have a much more challenging situation to overcome.  They live and farm up a tidal slough, and sometimes have to get up in the middle of the night to load their boat for the four-hour journey to Petersburg.  Those folks have definitely been an inspiration to us, as have Sally Boisvert and Rafe McGuire of Four Winds Farm in Haines, Joe Orsi of Orsi Organic Produce in Juneau, and of course Florence Welsh of Sitka, who is so incredibly generous with both her knowledge and her plants. Keith Nyitray of the Sitka Food Co-Op has been very encouraging and helpful, providing us a space to sell veggies and promoting our produce to boot. And, of course, we appreciate the Sitka Local Foods Network doing the same.

Q: How large is your operation and what is your ultimate goal?

A: We have approximately 4,500 square feet in production, minus paths, and are definitely eying every reasonable area for expansion. Though this is ridiculously tiny for agriculture, for Sitka we feel blessed to have so much space, and while we may not be able to ever make our entire living off of it, we’re going to try our best and just have fun along the way, meanwhile providing Sitkans as much nutritious food as the land and our efforts will allow.

Q: Do you have any other comments about Middle Island Gardens you think might interest others in Sitka and Southeast Alaska about your business?

A: I urge everyone to read the incredibly eye-opening book Eating on the Wild Side by Jo Robinson. The premise of the book is that modern-day produce varieties, which have been bred primarily for storage, shipping and appearance, have inadvertently become less tasty and nutritious. In fact, some veggies, such as broccoli, lose a lot of nutrients in transit. This great book recommends specific varieties of plants to grow to maximize your nutrient intake, and Middle Island Gardens will be selecting next year’s varieties with this in mind. Also, when you eat local produce, grown with the seaweed, sand, fish and rain of this place, you are yourself made of this place, which is a really cool thing.

• Growing Garlic In Sitka handout from Middle Island Gardens

Check out the October 2017 edition of the Sitka Local Foods Network newsletter

The Sitka Local Foods Network just sent out the October 2017 edition of its monthly newsletter. Feel free to click this link to get a copy.

This month’s newsletter includes brief items about the Sitka Farmers Markets being named the top market in Alaska in online national voting, the Sitka Health Summit taking place on Oct. 11-13, and an invitation to join our board of directors. Each story has links to our website for more information.

You can sign up for future editions of our newsletter by clicking on the newsletter image in the right column of our website and filling in the information. If you received a copy but didn’t want one, there is a link at the bottom of the newsletter so you can unsubscribe. Our intention is to get the word out about upcoming events and not to spam people. We will protect your privacy by not sharing our email list with others. Don’t forget to like us on Facebooklike our new Sitka Farmers Market page on Facebook and follow us on Twitter.

Cross boundaries at the 11th annual Sitka Health Summit on Oct. 11-13

The 11th annual Sitka Health Summit will be October 11-13 at various locations around Sitka.

​​Justin Rivas, MPH, MIPA, from the University of Wisconsin Population Health Institute will be leading two workshops and then providing facilitation for the planning days. All the events are free and open to the public.

The summit opens with the boundary spanning leadership workshop from 10:30 a.m. to noon, on Wednesday, Oct. 11, in Room 229 at the University of Alaska Southeast Sitka Campus. This interactive workshop comes from the Center for Creative Leadership and is based on the book Boundary Spanning Leadership by Chris Ernst.

For a diverse group of stakeholders to effectively cross boundaries and work together, partners must first define and understand the lines that differentiate them. You must be able to clearly see group boundaries before you can span them. This important step is often skipped in forming new partnerships. Throughout this class five types of universal boundaries will be examined and deconstructed with the goal of improving teamwork and, ultimately, results.

The next event is a presentation by Rivas on health equity and the impact income, race and geography has on health outcomes. This event takes place from 6:30-7:30 p.m. on Wednesday, Oct. 11, at the Sitka Public Library. Information and case studies about public health efforts to understand and address disparities, while promoting access and equity for all, will be shared and discussed.

This year we’ve expanded the Sitka Health Summit planning day into a day and a half of planning community wellness projects. They will take place from 1-4:30 p.m. on Thursday, Oct. 12, and from 8:30 a.m. to 4 p.m. on Friday, Oct. 13, in Room 229 at the UAS Sitka Campus. For lunch during Friday’s events, Chef Edith Johnson of Our Town Catering will prepare a lunch with locally caught coho salmon and a locally grown kale and mixed-green salad with a champagne vinaigrette.

All ideas and all people are welcome to brainstorm, evaluate, select two inspiring health goals that will promote equity and well-being in Sitka. Each of the newly selected initiatives receives $2,000 in start-up funds, initial facilitation services, technical assistance, and a letter of support. Some of the past community initiatives include the Sitka Farmers Market, Sitka Kitch, Fish to Schools, Hames Athletic and Wellness Center, Sitka Community Playground, and earning Bicycle Friendly Community and Walk Friendly Communities designations, among other projects.

Sponsors for this year’s Health Equity themed Summit include the SouthEast Alaska Regional Health Consortium (SEARHC), Sitka Community Hospital, Sitka Conservation Society, Sitka Counseling, White’s Inc./Harry Race Pharmacy, Southeast Radiation Oncology Center, the Alaska Department of Health and Social Services-Section of Public Health Nursing, the University of Alaska Southeast-Sitka Campus, and the Sitka Health Summit Coalition.

For more information or to save your spot at any the three events, contact Doug Osborne at 747-0373 or dosborne@sitkahospital.org or Holly Marban at 966-8938 or holly.marban@searhc.org. Doug and Holly also are requesting people RSVP for the events, to help planning.

Please email them and let them know if you plan to attend the Wednesday morning workshop with Justin Rivas at UAS Sitka Campus (Event A), the health equity presentation Wednesday night at Sitka Public Library (Event B), and/or the Sitka Health Summit Planning Days on Thursday and Friday at UAS Sitka Campus (Event C).

USDA Farmers Market Promotion Program awards two major grants to Alaska food projects

Two Alaska food projects were among 52 nationally to share in $13.4 million in grants from the U.S. Department of Agriculture (USDA) Farmers Market and Local Food Promotion Program announced this past weekThe competitive grants work to increase domestic consumption of, and access to, locally and regionally produced foods, and to develop new market opportunities for food production operations serving local markets.

Homer-based Cook Inletkeeper was awarded $403,334 to relaunch the Alaska Farmers Market Association and provide a support network for farmers and market managers. Sitka-based Alaska Longline Fishermen’s Association (ALFA) won $91,141 to promote the benefits of flash-frozen seafood and marketing for rural seafood producers.

ALFA will provide support for consumer education on the environmental and quality benefits of purchasing frozen seafood, as well as to expand markets for and access to locally-caught seafood. ALFA has been working to study and change American attitudes towards frozen seafood since the 2009 launch of its Community Supported Fishery (CSF) program, Alaskans Own. Alaskans Own provides high quality, frozen seafood to customers in Alaska and the Lower 48.

“Many Alaskans are used to putting up seafood for the winter in their own freezers, and understand the high quality of carefully handled flash-frozen fish,” said Linda Behnken, Executive Director of ALFA.“However, many Americans hold onto the stereotype that fresh is always better than frozen when it comes to seafood. We have been working to show consumers why choosing frozen can be a better choice for quality — and for the environment.”

According to Ecotrust, a conservation organization based in Portland, “23 percent of seafood at supermarkets never makes it the dinner plate and goes to waste.” Frozen seafood often has increased quality and freshness, can reduce waste, and has a lower carbon footprint.

ALFA and community-based fishing partners at Port Orford Seafood and Real Good Fish worked with Ecotrust, Oregon State University, Seafood Analytics, and the Oregon Food Innovation Lab to compare consumer reactions to seafood in a blind taste test. The study allowed consumers to compare “frozen” and “fresh” seafood. The study utilized a new device, created by Seafood Analytics, that uses an electric current to measures freshness.

The results, according to Ecotrust, were telling; “not only did consumers prefer the frozen fish, but the flash-frozen products also rated higher in quality and freshness, as measured by the CQR (Certified Quality Reader).”

With these results in hand and support from USDA, ALFA will create a multi-media toolkit to help seafood producers, processors, and sellers share information on the advantages of flash frozen seafood, helping to establish or diversify their businesses. It will also provide training to producers and fishermen on using the CQR tool to develop quality assurance programs. ALFA will also work with partners at the Alaska Sustainable Fisheries Trust launch a market-place portal where users can find and purchase local seafood and other sustainably-sourced goods.

The other Alaska grant, to Cook Inletkeeper, will help relaunch the Alaska Farmers Market Association, which was dormant for several years until this spring. The Sitka Local Foods Network submitted a letter of support for this grant proposal, which will provide some support to the Sitka Farmers Market.

“It’s an amazing step forward for local food programs in Alaska,” said Robbi Mixon, Local Foods Director at Cook Inletkeeper and Director of the Homer Farmers Market. “These new funds will be focused on market and producer sustainability, helping markets throughout the state assist participating producers, as well as the markets’ outreach to consumers.”

The project will recreate the Alaska Farmers Market Association, a statewide collaboration, with a targeting pilot effort across the Kenai Peninsula, will identify farmers’ market producer needs and provide specific trainings and support for those networks. The Alaska Farmers Market Association will also provide funding for market manager and farmer trainings, annual statewide conferences, and shared marketing, while collecting baseline data on a number of market metrics.

“Increasing food security and reducing food miles are vitally important to the sustained well-being of our communities around the state,” Mixon said. Mixon also manages the Kenai Peninsula and Anchorage Food Hub, a program of Cook Inletkeeper that provides an online market for 100 percent local foods and crafts. Mixon said, “95 percent of Alaska’s food is currently imported. Purchasing local food supports farms, increases our region’s food security, protects the environment, creates jobs and boosts the local economy.”

Since its creation in 2002, FMPP funding has assisted local producers to grow their businesses by helping them connect directly with the shoppers at farmers markets, roadside stands and through Community Supported Agriculture (CSA) programs. During that time, the number of farmers markets in America has more than doubled from 3,137 to over 8,684 today. FMPP grantees report an average 27 percent increase in vendor sales since receiving their grant, and 94 percent report an increase in first-time market customers.