53 minutes | Apr 27, 2021

Place-Based Food

This week on Nourish by MN350, volunteer host and architect of the Headwaters Community Food & Water Bill (HF1332/SF1580), Marita Bujold, welcomes  Lori Stern, the executive director of Midwest Organic Sustainable Educations Service (MOSES Organic) and the former owner and chef of Cow & Quince restaurant in New Glarus, Wisconsin and Stefan Meyers, General Project Coordinator of the Finland Food Chain in Finland, Minnesota.Lori and Stefan live in very different landscapes, but their stories reveal a shared understanding of the value communities find in working in partnership with nature to cultivate, harvest and preserve the bounty she offers. In her role as chef and owner of Cow & Quince, Lori developed a seasonal menu in a kitchen designed to also preserve summer’s bounty and forged relationships with local farmers-relationships that continue to inform her role today directing MOSES Organic.In northeastern Minnesota, partnership with nature presents a different set of challenges and opportunities. Stefan and colleagues operating the Finland Food Chain are creating a dynamic economy guided by local ecological knowledge and designed to maintain ecosystem health to cultivate food and to harvest the bounty of the local habitat.As the conversation unfolds, questions emerge about the leadership we will need to create and maintain a just, sustainable food economy and how our experiences during the pandemic could provoke the systemic change we need. Tune in for an enlightening conversation.Learn how the economy created by the Headwaters Community Food & Water Bill. (HF1332/SF1580) will yield abundant sources of food, clean water, capture carbon and nurture the health and well-being of all communities. https://www.justfoodandwater.org/video-just-food-and-waterRead a one-page description of the economic resiliency programListen to MN350 Nourish podcast MN350action.org/podcastsCTA join MN350 Action’s campaign
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