December 19 2013

Volume 1, Issue 1
Moscow Food News
Why Eat Local?
Benefits and Resources
DEFINING LOCAL
The local food movement is an effort to rely on locally based foods in an
attempt to improve the economic, environmental, and personal health
of a particular region.
What does it mean to eat locally? There are different opinions of what
makes up local food according to the area or region you live in. In
part, this is due to varying climates, soil types, and populations. Howev-
er, most researchers and professionals accepts that eating locally is an
attempt to minimize the distance between production and consumption.
According the to 2008 Farm Act, a product can be marketed as locally
or regionally produced if its end point is within 400 miles from its ori-
gins or within state boundaries. Retailers usually consider local to be on
a smaller scale than the state level, emphasizing products produced
within county lines.
In Idaho, perceptions of local can vary across the state given that
some areas are extremely dry and arid (toward the south) while others
are provided with plenty of rainfall and can produce various agricultur-
al products. There are two forms of local when it comes to food: direct
to-consumer (farmer to you) and direct-to-retail/foodservice (farmer
to restaurants, hospitals, schools, and organizations. (Brain)


INSIDE THIS ISSUE
Support Your Local Economy . 2
Get Healthy! ........................... 2
Farmers Markets ..................... 3
Community Supported Ag ...... 4
Pick Your Own ......................... 5
School Programs ..................... 5
Local Restaurants .................... 6

Did You Know?
In 2007, locavore was added to the
New Oxford American Dictionary as
word of the year. A locavore attempts to
eat food produced within a 100-mile
radius
Photo courtesy of Eamonn
Muir
GET HEALTHY!

Eating locally is linked to improved nutrition, increased chances of
making healthier food choices, obesity prevention, and reduced risk
of diet-related chronic disease. This is mainly because the food is
more nutritious, fresher, and less processed. Generally, the closer
the food is to how and where it came from, the better it is when you
eat it!
Growing your own foodthe ultimate version of eating local
provides increased benefits because the chances are that you will
eat more fresh fruits and vegetables and have greater physical ac-
tivity taking care of your crops.
It is proven that when there are healthier and fresher options availa-
ble people tend to make healthier food choices.
Fresher, less processed foods retain more nutrients because of
shorter travel distances (Brain)
SUPPORT YOUR LOCAL ECONOMY
When farmers sell directly to you
they keep a greater portion of the
costs typically taken by large firms
(middlemen) further down the
supply chain.
When you purchase more of your
food locally, more of the money
you spend remains in the local
community. Buying local keeps an
average of 65% of your dollar
within the community. Shopping
at large chains keeps only 40%






Small businesses are the largest
employers across the nation so
using your dollars locally keeps
jobs in your hometown
When restaurants, hospitals and
others advertise and source local
foods it attracts employees and
patients

2
Did you know?
Produce and other food
sources at large stores
generally travel more
than 1,200 miles to reach
consumers
Photo courtesy of Lori Lange
WAYS TO EAT LOCAL: FARMERS MARKETS
What is a Farmers Market?
A farmers market is a public assembly of farmers that sell their prod-
ucts directly to consumers.

Who Operates Farmers Markets?
There are large urban areas that provide farmers markets and there are
also rural farmers markets. Often, they receive the help of the city they
are located in, which helps increase economic opportunities within the
community.

Where Does My Money Go?
At farmers markets you are handing your money directly to those who
are growing the products. In 2005 alone $1 billion dollars in sales was
created across farmers markets nationwide (Farmers Market Coalition)
MOSCOW, ID FARMERS
MARKET
Established in 1977
Vendors provide fresh produce,
meat, baked goods, nursery
plants, flowers, and quality hand-
made crafts
Located on Main Street in Friend-
ship Square next to the Moscow
Hotel
Held each Saturday, May through
October from 8:00 a.m. to 1:00
p.m.
Local musicians perform from
9:30 a.m. to 1:00 p.m.
Moscow, ID Farmers Market photo courtesy of David Matusiak

3

HOW CAN I FIND CSAS
IN MY AREA?
Local Harvest:
www.localharvest.org/csa
Search under the farms tab by
state or zip code
Rodales New Farm:
www.newfarm.org/farmlocator
Sustainable Table/The Eat Well
Guide
www.eatwellguide.org
Other sources include local organ-
izations, garden clubs, your local
county extension office, and even
Facebook
WAYS TO EAT LOCAL: COMMUNITY SUPPORTED
AGRICULTURE

4
What is a CSA?
Community Supported Agriculture, or CSAs, are a collaborative approaches to
food productions that encourage consumers to purchase food directly from
consumers.
Consumers pay up front and early in the year for a share of the farm. Cus-
tomers act as shareholders by assuming some of the operating risks. In doing
so, they are rewarded with plentiful and fresh food throughout the growing
season.
CSAs originated in Europe and Japan in the 1960s. By 1985 the CSA concept
had arrived in the United States. Growing in popularity, there are over 12,500
CSAs in operation across the country and at least 60 in Idaho.
Why Support CSA?
First off, for good health! American consumers should eat more fruits and veg-
etables with a lot of variety. Additionally, CSAs benefit local family farms
and contribute to a strong local economy.
What Can I Expect?
Most Idaho CSAs offer fresh produce weekly through the growing season. To
diversify, many producers offer options like fruit, flowers, eggs, meat, poultry,
dairy products, honey, and more. Some CSAs offer monthly or bimonthly
deliveries rather than weekly to meet consumer needs.
What is the cost of a CSA Subscription?
Costs vary widely depending on the variety and quantity of products. For pro-
duce, consumers pay an average of $300 to $600 per growing seasonwhich
could last from 12 weeks to 6 months (Clayton, et al.).
Photo courtesy of Bonfire Health
WAYS TO EAT LOCAL: PICK YOUR OWN/U-
PICK FARMS

5
Many farmers offer pick your own options where consumers
can go out to farms and pick their own produce. Usually there
are employees on site to answer questions, and help consum-
ers. Generally, the cost is lower for produce from pick your
own farms because the customer is essentially taking care of
some of the labor costs (Clayton, et. al).
OTHER WAYS EATING LOCAL IS GROWING:
SCHOOL PROGRAMS

Farmers selling directly to schools has become widely popular, creating
an emphasis on local and healthy eating programs for children in an
effort to combat obesity problems throughout the country.
There have been almost 9,000 school programs in 41 states that use
fresh and local produce from their region (Brain).
The USDA surveyed these public schools districts to determine the
prevalence of farm to school approaches throughout the country and
according to the USDAs first-ever Farm to School Census, in school
year 2011-2012, schools participating in farm to school activities pur-
chased and served over $350 million in local food, with more than half
of participating schools planning to purchase even more local foods in
future school years (Farm to School).
Did you know? Idaho is ranked 10th in the country for local food
access.
Photo courtesy of Hands On Blog
Photo courtesy of Cassandra Michelin
RESTAURANTS JUMPING ON BOARD

6
More Resources
Online:
University of Idaho Small
Farms Program

www.ag.uidaho.edu/sustag/
smallfarms/
University of Idaho
Educational
Communications

www.cals.uidaho.edu/
edComm/catalog.asp
United States Department of
Agriculture Community
Supported Resources for
Farmers

www.nal.usda.gov/afsic/pubs/
csa/csa.shtml
Idaho State Department of
Agriculture

www.agri.state.id.us
Rural Roots

www.ruralroots.org
Nectar Restaurant and Wine
Bar
Bloom Caf
Maialina Pizzeria Napoletana
The Black Cypress
Colters Creek Winery and
Restaurant
Moscow Food Co-Op

PALOUSE RESTAURANTS PROVIDING LOCAL
PRODUCTS
Over 87% of fine dining establishments in America serve
local items in an attempt to bring in more customers and
improve their relationships with farmers and growers.
Chefs buy locally for superior freshness, to meet customer
requests, have access to unique products that may be diffi-
cult to find elsewhere, and support other local businesses
(Brain)
Idaho Preferred is a program administered
by the Idaho State Department of Agricul-
ture that identifies and promotes food and
agricultural products grown, raised, or pro-
cessed in Idaho. Just look for the label!
(Idaho Preferred)
Photo Courtesy of HiStakes-Spelt
Photo Courtesy of David Matusiak
MOSCOW FOOD NEWS
For more useful info:
Palouse Grown Market, LLC
http://pgm.locallygrown.net/
growers/list
Moscow Food Co-Op
http://moscowfood.coop/
Buy Local Moscow
http://
www.buylocalmoscow.com/


University of Idaho
709 S Deakin St,
Moscow, ID 83844
PLEASE
PLACE
STAMP
HERE
Our purpose is to strengthen Moscows
community socially and economically
by educating the community about
local options and businesses.


Phone: 208-704-1244
E-mail:
robe6396@vandals.uidaho.edu

Photo Courtesy of Palouse Grown Market, LLC
Photo courtesy
of NWPP Inc.
As you can see, eating locally is good not just for the economy, but for
your health too! With so many new ways to eat local theres no reason
not to try it!