Elise has built Elysian Fields Farms over 19 years, starting when she was 25. With her uncle acting as a bank, she bought some land and set-up a 25-person CSA as well as sold at the Carrboro Farmers’ Market once a week. Since then, she’s expanded to a 175-person CSA for Spring/Summer and Fall, and sells at the Carrboro Farmers’ Market, to Weaver Street Market, and restaurants.
Read MoreI met Sam Suchoff, owner of Lady Edison Pork and The Pig in Chapel Hill, NC, where we talked about his journey in the sustainable local meats space. “It’s all about finding uses for all parts of the pig,” says Sam.
I’m in awe of the amount of care he puts into growing his products and it shows in the quality. I can say that because I tried one of his radishes that he pulled straight from the ground, and it was delicious. Freshness and intentional care makes a difference - you’ll know if you try it!
Read MoreBut one of my favorite things about local food communities is the community. I’ve learned that it functions on trust and personal relationships, two things that are key in getting nutritious and healthy food to consumers like me. I think that this will always be the case, and that it should. That being said, technology can cultivate new relationships to grow local food ecosystems.
Read MoreAt Freshspire, we focus on local food - making it easier for retailers, chefs, and distributors to connect with farmers around them, and vice versa. So in this piece, I wanted to share a little bit about why we do what we do. It’s important to stay connected and near where our food is produced - after all, it is a necessity for life.
Read MoreThe owner, Shahane Taylor, gave us an in depth tour, and explained to us his process of growing mushrooms. Shahane specializes in the cultivation of Oyster, Portabella, Baby Bella, Shiitake and Lion’s Mane mushrooms.
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