Reginaldo Haslett-Marroquin: Taking local, sustainable food to scale. It’s about the chicken crossing the road.

Deep Roots Radio
Deep Roots Radio
Reginaldo Haslett-Marroquin: Taking local, sustainable food to scale. It's about the chicken crossing the road.
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Reginaldo (Regi) Haslett-Marroquin gets the big picture…the very big picture when it comes to understanding what’ll take to re-imagine and re-install a sustainable food system in America. No, not just sustainable; resilient. And, no, he’s not just about an abstract picture of the economics, agricultural theory, social linkages and ideal delivery systems. He’s very much about dirt under the nails: about working with Latino immigrants to develop an integrated set of systems to get and grow chickens, feed them, process and market chickens, package and transport chickens, and get them into the hands of everyday buyers – you and me. And while doing this create a web of capabilities that provide living wages, future growth, and ability to respond to changing markets. He’s fostered a working model in Minnesota. It’s exciting to hear what happening, what’s showing real results for a growing community.

I hope you’ll enjoy this Deep Roots Radio conversation with him.Resilient agriculture

Regi is the chief operating officer of Main Street Project, in Northfield, Minnesota, and designer of MSP’s Sustainable Food and Agriculture program. His work started, however, in much warmer place and very different circumstances. A native of Guatemala, Regi received his agronomy degree from the Central National School of Agriculture and studied at the Universidad de San Carlos in Guatemala. BA in International Business Administration from Augsburg College. He began working with indigenous Guatemalan communities in 1988. He has served as consultant to the United Nations Development Program’s Bureau for Latin America. He also founded the Fair Trade Federation and co-created Peace Coffee company. He has also organized several stewardship-certified cooperative forestry businesses in the Midwest and Guatemala.

About Main Street Project
Mission: To increase access to resources, share knowledge and build power in order to create a socially, economically and ecologically resilient food system.

Its strategy is to: change the current food system, which is dominated by major producers, by deploying an alternative, small-scale sustainable poultry-based system that’s accessible and economically viable for aspiring Latino and other immigrant farmers, and easily scalable to meet market conditions.
MSP focuses on building a sustainable food and ag economy that offers pathways out of poverty for low-way, primarily for the Latino workforce.
They’ve developed new models of sustainable production that provide opportunities for ownership and control – key to building rural family and community prosperity.

Enjoy.
Sylvia

Sat., Dec. 5, 9-9:30AM CT, GMO labeling – why the fight

What: Live conversation with Tracy Singleton, owner of the Birchwood Cafe (Minneapolis, MN) and good-food activist about consumer demand for – and Congress resistance to – clear and truthful labeling of GMO (genetically-modified) foods.
When: Saturday, Dec. 5, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM, and www.wpcaradio.org
More and more consumers are demanding good foods – local, grown organically, high in nutrition, humanely raised, grown to restore soil and protect water. At the same time, there are legislatives moves to keep consumers in the dark about everything that’s in our food. For example, just this past Thursday (Dec. 3), the Federal Drug Administration approved GMO salmon for human consumption. And as of right now, this new salmon will not be identified in any way. Unless you own a pocket DNA tester, you’ll have no way of knowing if that frozen salmon fillet is something you want, or don’t want, to serve to the children at your table.
Tracy, co-host Dave Corbett and I will take a look at conditions in Minnesota and nationwide.
For more information, and to contact your elected officials, go to Just Label It. Let your senators and representatives know that you want – demand – to know what’s in your food. You can’t make a choice, if you don’t know our choices.salmon-clipart-nTEboryTA
Sylvia

#GrazingItalyUK – street scenes Bologna

Nov. 19 & 20
To say that Bologna is a college town is to understate the weight and scale of its university – the oldest in Europe.
It feels as if the tenor and content of this city, and especially the well-preserved city center, is visibly influenced by the young population walking its cobbled streets, biking from here to there and zipping by on scooters. At the same time, it would seem foolish to ignore how these students, from all over the world, are affected by the churches, museums and college buildings that date back hundreds of years.
The University of Bologna isn’t a campus that sits out on a rural landscape. Not at all. It’s many buildings form the ancient walls of the inner city itself. Thousands of locals and tourists weave through the university’s covered arches every day at every hour.
These are just a few things observed as Dessa and I walked to churches, markets, museums and coffee shops.
Sylvia

#GrazingItalyUK – B&B breakfast and Slow Food at Casa Visconti

Nov. 19 Not all food is authentic Bolognese
The Casa Visconti B&B in the heart of Bologna is proving to be a find, in great part due to lively proprietress Claudia Visconti. Our room and sitting area are bright and art filled, the bathroom tidy and efficient, and the breakfast lovely and tasty. (What’s not to like about frothy espresso, sliced stawberries and Kiwi, and an assortment of pastries?)
The gem, however, is Ms. Visconti herself: energetic, enthusiastic about her city, and discerning about the origins and preperations of meals.
Not everything is “authentic,” she asserts, and she goes out of her way to point us to bistros and restaurants grounded in sourcing from local farms anchored in sustainable practice and in excellent preparation. I’m hoping I can connect with the Slow Food leaders she recommended.
Dessa and I shared our table with a couple from Luxemburg, owners of a store dedicated to artisinal foods from around the world. Real food devotees, they were in town for a Dillan concert. They shared their outlooks on the slow appreciation of links between agricultural practice, nutrition, taste and the cost of good food.
More on these conversations in a future posts.
Sylvia

#GrazingItalyUK – Bye, bye Cardiff. Hello, Bologna!

Today (Nov. 18), we leave the UK (so eager to return) and head to Italy. First stop, Bologna. Can’t wait to eat!!! Having a great time traveling with my daughter, Dessa.

Flying Cardiff to Bologna

Flying Cardiff to Bologna

#GrazingItalyUK – at Derbyshire grass-fed dairy. And rain. Of course.

November 14th.
In Wisconsin, it’s about the snow. In Derbyshire, rain’s the thing
Especially after last night’s misadventure (missed plane), today’s farm visit felt like a special gift.
My early morning flight out of Dublin brought me to the East Midlands, a place of fat white sheep on rolling hills, ancient stone walls, and lovely thick-walled houses hugging narrow, winding roads. Low, stone buildings, many of them hundreds of years old, are home to families, small shops or public services.
The day was grey and chill as I exited the terminal and made my way to a platform where frequently running buses provide convenient and very economical transportation to a wide network of towns and villages.
Robert Thornhill, grass-based dairy farmer, is a 2014 winner of a Nuffield Farming Scholarship, an award and grant given to farmers who want to conduct practical research about sustainable farming on their home turf and by visiting foreign farms. He met me at the Bakewell bus stop and drove us back to his 300-acre Standhill Farm. I am so grateful for the time he and his wife devoted to converation and comfort. He pulled on boots and walked out into the rain to show me his milking parlor and pastures. It was wet out there. Then he and his wife introduced me to their two young sons (just back from a rock climbing lessons) and we all sat down to lunch and steaming tea.
This post will be short, but I promise a longer report on this particular visit because Thornhill is nothing if not both committed to sustainable grazing and to thorough research about how to make this work on his farm. Again, more later.
Right now, I’ll say that Thornhill is a successful dairy farmer for what I observed to be key attributes: thorough, curious and experimental, steadfast and forward thinking.
Thanks, again, Robert.

#GrazingItalyUK – from Dublin to Derbyshire – finally!

Nov. 14. 8AM Flight to England
I’ve checked-in and will soon board my flight to the Midlands Airport. Once back on the ground I’ll make my way to Bakewell, home of Robert Thornhill’s Standhill Farm, a sustainable grass-based dairy farm.
Wish me luck!
Sylvia

Next stop - Bakewell and the Standhill Farm

Next stop – Bakewell and the Standhill Farm

#GrazingItalyUK. Farming for different reasons. Two young men.

Nov. 13

It was a wonderful day and a half at Nicharee organic farm, just off the eastern coast of Ireland. Clouds rushed overhead and the wind whipped at ground level. The constant buffeting took me back to my childhood summers on the beaches of Staten Island.
Bill Considine was a wonderful host. He made sure I walked his meadows, heard about his organic philosophy, and experience a bit of the song and heart of his homeland.
Because November gusts are cold and it often rains several times a day, we bundled up against the chill and pulled on high rubber boots to visit with cattle and drive out over wet fields. After a couple of hours outdoors, we’d come in to warm our hands around hot cups of tea.
Thanks, again, Bill.
An unexpected treat was meeting a couple of Woofers now interning on the farm. (Woofers are men and women, usually young, who travel the world to work and learn on established organic farms.) Bill invites several Woofers to the farm every year.

Left: Antoine with his husky/German Shepherd mix Nao, and Edoardo with Bill's dog SoLow

Left: Antoine with his husky/German Shepherd mix Nao, and Edoardo with Bill’s dog SoLow

Edoardo Giorgi is a young architect from Italy, and Antoine Marellaard, from Brittany, has herded and milked sheep in the rugged Pyrenees. Although I speak neither French nor Italian, we were able to push through and exchange a few ideas. I heard that each is struggling to build practical skills, including conversational English.
In fact, acquiring fluency is the reason Edoardo is in Wexford. Although he studied English in school, he’s realized total immersion is the most efficient strategy.
Antoine originally intended to spend just a short time in the area, but Bill convinced him to stay longer. I sensed that Antoine is also searching for something, but I’m not sure of what that might be.
During my short visit, the young men worked to build a cement column to support ancient wooden beams holding up the slate roof of an old stone shed. They mixed cement during a brief break in the clouds and got a good part of the task done.
I wish we had had more time to talk. What more will they do on the farm? Where will they take what they’ve learned? Would they like to visit my Wisconsin farm?
I sure would like our paths would cross again.
Sylvia

#GrazingItalyUK — Stranded in Dublin Airport.

…”the best laid plans…”
Nov. 13. Dublin Airport. 10:30PM
Today’s itinerary stated: 7:30PM fly from Dublin to Derbyshire.
We’ll here it is, 10:30PM and I’m sitting in – drum roll – a McDonald’s in Dublin Airport.

McDonald's busy while rest of food court sleeps

McDonald’s busy while rest of food court sleeps


And guess what? It’s crowded. It was fairly quiet 30 minutes ago, but I’m guessing hungry customers will come in waves as planes arrive and depart.
I gotta say, I appreciate the noise and activity. I’m a bit nervous about that time of night when all foot traffic stops. I think it’ll be a bit scary. We’ll see.
Well, I’ve chowed down on a chicken sandwich, fries and a diet soda. Yes, every food rule broken. In my own defense, McD’s was my only choice because the rest of the food court, a fairly large area, is shuttered for the night. Go figure.
Boy, I hadn’t had McD’s in a long time, so it was interesting to note everything tastes exactly as it did years ago. Consistency – yes. Nutrition? A different story.
Stomach full (if body not truly fed), I’m plugged into an outlet, charging up laptop and phone, and talking to you!
Things could be lots worse.
Oh, and how did I end up in this pickle? My bus from Wexford to Dublin took an hour longer than scheduled because of traffic tie-ups. Why all this congestion in small seaside towns? Who knows. I can attest to the fact that there were at least a couple of other bus riders who were very fearful of missing flights. I hope they didn’t.
Ah, my devices all charged up. I wonder if there’s a pub around here?
Sylvia

#GrazingItalyUK – Dublin, and then Wexford

Day 2 in Ireland – a second day of great travel, friendly people, very poor Internet, and non-existant international phone service (although it had been arranged much in advance)
I lost an hour’s worth of writing earlier today. Let’s try this again.

Dublin
My daughter Maggie and I were wheels down in Ireland 8:30AM Nov. 11 and were treated to a ride to our hotel by two bright musicians, entrepreneurs in the local scene. The ride was unusually long (lots of haulted and rerouted traffic) but conversation was lively, so, no complaints.
We made it to the Grafton Hotel, situated in the heart of a busy downtown shopping district. We spent about an hour checking out small shops and a vertical shopping maul a stone’s throw from the hotel. Any American would be comfortable here.
The narrow, winding streets were crowded. The pace was fast and the look very sharp indeed. Dublin is a big city, make no mistake about it. Black is the color, and tight is the mode. Skinny pants, black hose and leggings paired with leather boots – ankle or knee high – or 3″ heels. Long scarves around necks of both men and women, and light-weight jackets the standard issue.
The population, at least in the city center, is surprisingly young, mid-20s to early-40s.
Our initial needs met, we both crashed for a couple of hours.
After a refreshing shower, we dressed for the evening out. It was a 10-minute walk on rough brick and cobblestones, and across a quaint foot bridge to the Winding Stair restaurant. Mag (who performs as Dessa with the rap crew Doomtree) used smartphone navigation to get us there. Much needed given the twists and turns on streets and alleys that change name every other block.The street fairly throbbed with the energy on the street. Lots of people out on a weekday evening. Felt a bit like NYC, although I felt a bit of New Orleans in the mix – a definite upbeat vibe.
True to it’s name, the Winding Stair features a circuitous staircase from the first to second landing. The spot was suggested by Bill and Sharon Gunter, the conveners of Slow Food Dublin. It proved a good choice – local foods put to their best advantage in creative dishes. I washed mine down with a local hard cider. Yum.
I’ll review lots more of the Slow Food Dublin in an upcoming Deep Roots Radio show. Throughout this trip, I’m hoping to gain some understanding of how different countries feel and demonstrate the good-food-good-agriculture connections.

On to Wexford
This morning, I got to the Dublin Connolly rail station with 30 minutes to spare. Lots of time to grab a yogurt and watch the crowd surging through the turnstyles. Connolly Station is an intersection for commuter trains, rail travelers, bikes and buses.
DublinWexfordI love UK rail service: comfortable sitting, picture window views, smooth and quiet travel, and Internet service. (I’m having an awful time with both Internet and International cellular service so far, so I think I’ll bite my tongue on this for the moment.)
The rails from Dublin to Wexford hug Ireland’s eastern shore and so I was treated to spectacular views of waves crashing just yards from the road bed. And when I looked to the west it was to farm fields gradually sloping up to hills dark against a grey sky.
It’s a wet landscape of puddles, creeks, shallow wetlands (I could almost see the trout), and ponds. Wooded hedgrows marked field boundaries, and houses nested into hillsides.
A good trip.
Now, I’m sitting in a small coffee house in windy, raining Wexford. The forecast is more wet with lots of wind. Raincoats are ubiquitous. I picked one a slicker in Dublin.
I expect a call any second. It’ll be from William Considine, organic farmer/owner of the Nicharee farm in Duncormick, about 20 miles from Wexford.
It’s at this farm that my farming research begins. How are organic/sustainable farms in Ireland the same or different from those I’ve come to know in the U.S.? How are they the same?The adventure continues.
Sylvia