“In Indiana, we can grow so much of our own food. We really could be sustainable now,” says Kevin Logan, MD. Though we can’t grow mangoes or bananas, he believes we could cultivate everything we need for regional self-sufficiency.
INgredients Field to Fork Market, a new shop he opened in partnership with wife Jacqueline and old friend Tom Wiles, is exerting influence on both supply and demand. To stimulate the market for good clean food, the deli demonstrates how to use local produce like bok choy and spaghetti squash. Meanwhile the proprietors are coordinating with the many farmers and producers capable of feeding our region, in anticipation of the 2014 growing season.
I had the pleasure of talking with the three of them when I wrote this Nuvo piece on the store. It’s located in a refurbished Taco Bell, and full of items grown or produced in Indiana.
“I feel like we’re going to have to get back to community,” Logan says. “And food choices are one way that we do that.”
The trio plan to hold classes on every stage of food growing, storing, cooking, and preserving, to help people gain garden knowhow and kitchen skills. Both fermenting and cheese making classes are in the offing.
All in all this shop is a great addition to community resilience efforts in my town.
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