2024 Love Local: Rebuilding the Middle of the Food Chain

The 4th Annual Love Local event here at the Kearsarge Food Hub focused on folks in the middle of the food chain. Through short videos and live Q&A, we learned about food system organizations who are working to move food throughout our communities and build bridges between food producers and the community at large.

Photo from Food Connects

In many ways, this difficult, often unseen work in the middle of the food chain is at the heart of a resilient local and regional food system, and yet faces many challenges. There are things we can all do to help because, at the end of the day, these issues affect us all (we all need to eat, right?!), and we believe becoming informed is one important step. That’s why we create Love Local each year and offer it to our community free of charge!

To everyone who joined us for the event, thank you so much for sharing your evening with us! If you missed it, fear not! All the videos and the full recording of the event are now up and ready to watch any time.

Check out the full recording and all the individuals from this year’s event!

“I’m so glad I tuned in. This has been wonderful. I learned a great deal. So appreciate all of you.”

— Love Local Attendee

What we learned together at Love Local is our farmers and fishers need us, our food system needs our support, and the problems we face can only be solved by working together. The need to invest in our local and regional food systems is greater than ever.

We explored many of the challenges and threats against our local and regional food system, but pushed back against the notion that this means these systems are not viable.

The truth of the matter is, the global, industrial-scale food system has the illusion of viability, but is far, far from it.

Monocropping, heavy machinery, chemical fertilizers and pesticides are destroying our lands, and polluting our waters. Billions of dollars of American taxpayer money are going to subsidize a few crops that make highly processed foods that are making us sick.

Supply chain disruptions from things like global pandemics, climate disasters, and workers strikes all actively threaten our ability to potentially access foods from this system of global imports.

The list of the detrimental effects of this system goes on and on. Needless to say, none of this is viable. None of this is working.

So are the critical alternatives found in local and regional food systems viable? We think so. Do they need support to be viable? Absolutely.

This is where true Community Supported Agriculture comes in, and it’s more than buying a CSA box from your local farmer (though that’s certainly a part of it). There are so many ways we can participate in building a food system that truly serves us, so many ways we can support the folks who grow and make and distribute our food. From policy work, to shopping locally, to sharing this Love Local video playlist with your networks, we all have a role to play!

“Thank you for another great event educating us all on all aspects of the local food system.”

— Love Local Attendee

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This year’s Love Local reminded us there are incredible organizations doing critical work to change the game, recentering care for each other and care for the land in their efforts. Working in the middle of the food chain is NOT easy, but it is absolutely essential if we are to build bridges between food producers and the wider community, and create a different kind of food system that actually works for us.

We are so grateful to our featured organizations for sharing their stories and time with us last night, and we encourage you to continue following their amazing work!

Food Connects: Building Bridges Between Farmers & Markets

Fresh Start Farms: Supporting Immigrants and Feeding Families

NE Young Fishermen's: Reviving the Working Waterfront

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Abenaki Seeds Project Survey Results & Impact Report

In 2024, the Abenaki Seeds Project celebrated its 4th year in the Kearsarge Area, and the impact continues to deepen with each year.

This collaborative community project has roots in Vermont, where Chief Don Stevens of the Nulhegan Band of Coosuck Abenaki Nation enlisted local farms and community gardens to grow heritage Abenaki seeds and donate the harvest back to the tribe.

Things got going here in the Kearsarge area of central New Hampshire thanks to the Abenaki Trails Project’s vision for replicating the efforts in Vermont and partnering with us here at the Kearsarge Food Hub and others in the community to make it happen.

This year we reviewed the project through a survey and interview process with participants and are excited to share the results from 2024 and this feedback process with you. The feedback that was provided to us this year will help improve the project next year and beyond!

Tray it Forward Survey Results & Impact Report

Tray it Forward is a project that began in the spring of 2020 in response to the COVID-19 pandemic as a way to help folks grow their own food and connect around gardening. It’s a community-supported, multi-stakeholder initiative that sends free seedlings out to home and community garden sites throughout the greater Kearsarge Region of central New Hampshire.

This year, in celebration of the 5th annual Tray it Forward, the team spent some time reviewing the project to understand how it’s going for folks out in the community and how to improve moving forward.

We’re grateful to the participants who took the time to share about their experiences in our recent survey and who met with our summer Intern Jamie, inviting him to see their home gardens and talking about how the project has been going for them at home.

We are excited to share those results with you here as well as impact report from Tray it Forward 2024!

Celebrating Indigenous Peoples' Day: The Seeds of Community Resilience!

As we observe Indigenous Peoples Day, we share our deepest gratitude to the Nulhegan Band of the Coosuk Abenaki Nation and their generous efforts sharing Indigenous heritage and knowledge with the community. Through the Abenaki Trails Project, they provide meaningful opportunities to reflect on the rich heritage of Indigenous culture, particularly in relation to regenerative agricultural practices.

Kearsarge Food Hub is honored and enriched by the opportunity to partner with the Abenaki Trails Project and others in the Abenaki Seeds Project, a shared community initiative that distributes heritage Three Sisters seeds to home gardeners, while also ensuring that the harvest is shared with the Abenaki Helping Abenaki Food Pantry.

This initiative not only preserves Indigenous culture but also fosters community resilience and food security!

In 2024, the Abenaki Seeds Project distributed 2,893 seeds to 55 home growers and community gardening initiatives in 33 towns across New Hampshire, Vermont, and Massachusetts. As we are still amidst the harvest season, total numbers for the harvest back to the pantry have yet to be tallied.

The benefits of this project are many, but here are four that we’d like to highlight this Indigenous People’s Day!

Preserving Indigenous Heritage Seeds

Photo of a harvest of Rose Flint Corn, provided by Abenaki Seeds Project participant.

Indigenous heritage seeds hold a wealth of history, knowledge, and biodiversity. These seeds, having grown here in the New England climate year after year, promote a special kind of biodiversity that is specific to the local ecosystems of the region. By redistributing these seeds, the Abenaki Seeds Project plays a vital role in conserving unique plant varieties that have been cultivated for generations. These seeds not only help preserve the heritage of the Abenaki community, but will be increasingly important for local food security in the face of climate change as they continue to adapt to the conditions of this region.

Empowering Home Gardeners

Photo of a home garden growing corn, beans and squash. Provided by Abenaki Seeds Project Participant.

Distributing Indigenous seeds to home gardeners encourages neighbors to connect with the land and the Indigenous roots of the local area, in this case the greater Kearsarge Region. It empowers participants to learn about growing Three Sisters plants - corn, beans, and squash - alongside a community of people learning and growing together. This hands-on approach allows gardeners to learn about Indigenous farming practices and the rich traditions embedded in these seeds that emphasize sustainability, reciprocity, and respect for nature. In this way, gardening becomes an act of cultural preservation and an opportunity to, as one home grower put it, “work with nature and appreciate the wisdom of Abenaki growing methods.”

Nourishing Community by Donating the Harvest

Photo from the Bradford Elementary School 3rd graders harvesting the Three Sisters mounds.

One of the most impactful aspects of the Abenaki Seeds Project is the opportunity to give back to the Abenaki Helping Abenaki Food Pantry. By distributing the harvest from home gardens to local food pantries, this helps to address food insecurity in a meaningful way and give more people a chance to pitch in. While it doesn’t solve food access challenges entirely, it does ensure that more fresh, nutritious food - specifically culturally appropriate food - is available to the local Abenaki Community. 

This relationship between gardeners and food pantries cultivates community ties and a network of support where individuals can learn from one another and build solidarity. As community members come together to grow and harvest, they strengthen their bonds and create a shared sense of purpose.

“In this way, gardening becomes an act of cultural preservation and an opportunity to, as one home grower put it, “work with nature and appreciate the wisdom of Abenaki growing methods.””

— 2024 Abenaki Seeds Project Participant

Cultivating Awareness and Education

The Abenaki Seeds Project serves as a meaningful platform for education. Each year, participants in the project receive a Grower’s Guide, regular emails with gardening tips and updates as the growing season progresses, how-to gardening videos, and opportunities to connect with fellow growers.

But the education doesn’t stop with the home growers of the project! Local 3rd graders from the Bradford Elementary School are also a part of the learning. They walk down to the farm multiple times a year to help plant, tend, and harvest the Three Sisters mounds, while learning about Abenaki language and culture in the process. 

By engaging neighbors here in the Kearsarge Area community from various backgrounds, the Abenaki Seeds Project promotes cultural exchange and understanding, and we are deeply grateful to our Abenaki partners for their generosity of spirit through this process!

Abenaki Tribal member Lynn teaches Abenaki words to the Bradford 3rd Graders during their visit to harvest at the farm, October 2024.

Celebrating Indigenous Peoples Day through initiatives like the Abenaki Seeds Project encourages us to appreciate the deep connections between land, food, and culture - and to honor the original inhabitants of this place!

Through these collaborative efforts, we not only contribute to the preservation of Indigenous agricultural practices but also build a more equitable and resilient food system for our communities.

In recognizing the gifts that Indigenous cultures have provided and continue to provide, we can foster a more inclusive future where everyone's heritage is respected and celebrated. Together, we can plant the seeds of change, ensuring that future generations enjoy the bounty of our diverse agricultural heritage!

2023 Love Local: Meet Your Farmers + Makers Recap

Thank you farmers & attendees for a
powerful Love Local event in 2023.

Challenges, Adaptations, Stewardship
& how we can help our local food system thrive.

2023 was a particularly challenging growing season for New England farmers and food ​​producers, given the extreme weather events across the region and increasingly unpredictable weather patterns. From a late freeze to record rainfall and flooding, the already challenging task of growing food is becoming increasingly difficult for our farmers. These challenges continue, and the efforts of our local farmers and food system folks are more important than ever to our community’s resilience.

The issues our farmers are facing are ongoing all of the time, and there’s a place for all of us to make a difference. Stay tuned and join us for our 4th Annual Love Local Event on November 12th from 6-8pm. It’s free and virtual, so anyone is invited to tune in from anywhere and learn from the incredible featured organizations in this year’s event. Learn more and register here!

2024 Community Fair Slideshow

Dear community,

Thank you so much for an absolutely incredible 4th Annual Community Fair!

On Sunday, September 15th, 2024 we gathered on the lawn at Sweet Beet Market + Café for a fun-filled day in the sunshine making apple cider, petting cute goats and lambs, making art together, playing in fairyland, listening to local musicians, eating delicious tacos, learning about plants and animals, and so much more!

Great food, great people, and great connections all around. Thank you to everyone who came out, and special thanks to our volunteers, vendors, sponsors, and staff for helping to create such a magical day. ✨

We’re so happy to be here in this community with you. See you at next year’s fair!

Please enjoy this slideshow of gorgeous photos from Micayla Jean Photography.

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5 Awesome Reasons to Eat Local

When we support local food and farming operations, we are contributing to a more resilient and connected community where all neighbors are empowered to access healthy local food, local farmers are supported and the land is nourished, and all people share a common sense of place!

These words are our vision statement here at the Kearsarge Food Hub - it’s the North Star that guides our nonprofit work in the food system.

August is NH Eats Local month here in New Hampshire, we're celebrating the tremendous impact of choosing local food. It doesn't have to be perfect, it doesn't have to be 100% of the time, but a little bit of local love where and when we're able goes a really long way.

Here are 5 awesome reasons to eat local this August and all year long!

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#1: Freshness & Quality

Chef Julio showcasing new menu items in Sweet Beet Cafe.

In other words, because it tastes so darn good! Local food is often fresher than food that has been transported long distances - an average of 1,500 miles in the industrial food system. This means it’s usually harvested at peak ripeness, resulting in better flavor, nutrition, and overall quality. Just taste test a grocery store tomato and farmers market tomato and you’ll taste the difference!

#2: Strong Local Economies

Farmer Jake harvesting tomatoes on Sweet Beet Farm.

Dollars spent on local food often stays in the community, supporting local jobs, businesses, and farmers, which can lead to a more vibrant and resilient local economy. Knowing our farmers and food producers means we know more about whether our dollars go to food businesses that are in line with our values. We can vote with our dollars!

#3: Environmental Sustainability

A child enjoys the harvest of a yellow pepper on Sweet Beet Farm.

Local farming typically involves shorter supply chains, which means reduced transportation emissions and less packaging waste. Additionally, local farmers are often more invested in regenerative practices that protect the environment, promote biodiversity, and help restore our natural systems to a healthy balance! These practices also help ensure food security for future generations!

#4: Connect with Nature

Sweet Beet Farm Manager Pierre holds several bunches of rainbow carrots.

Eating local food encourages us to eat with the seasons. This not only enriches diets with a variety of fresh produce filled with the goodness of our local biology, but also allows us eaters to form a deeper connection with the cycles of nature through the foods that we eat. And it’s a fun challenge to incorporate as many local foods as possible into our meals!

#5: Grow Community

Apprentices and volunteers on Sweet Beet Farm harvest and clean up fresh beet bunches.

Buying from local farms, farmers’ markets, retailers and restaurants grows our community connections! It gives us the chance get to know the people who grow our food and each other as neighbors. We all need to eat, and when we come together to ‘break bread’ - enjoy and share in our local bounty - we’re nurturing the common ground that unites us.

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In the garden with Leon: Why and how to save seeds!

A beautiful heirloom tomato that's ready to be used for saving seeds.

August is NH Eats Local month here in New Hampshire, a time to celebrate all things local food in the Granite State! While there are so many important benefits to supporting our local and regional farmers and producers this month (and all year long!), there’s also great benefit to growing our own food and nurturing a community of gardeners.

It doesn’t get much more local than what’s growing in our own backyards! As summer winds down, it’s a good time to not only enjoy what’s growing here and now, but to think about next year’s growing season.

That’s why we’ve added a new three-part short video series to our Gardening How-To Playlist exploring why and how to save seeds from our own garden.

Join Professor Leon Malan in our latest bite-sized videos guiding you through the art of saving seeds. Whether you’re a seasoned gardener or just starting out, these videos will help us cherish our harvest, grow our green thumbs, and prepare for next year's growing season.

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Part 1: Why Save Seeds and Best Practices

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Part 2: How to Save Tomato Seeds

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Part 3: how to save cucumber seeds

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Celebrating Charles Kelsey and his service to KFH!

We’re celebrating the incredible service of Charles Kelsey on the Kearsarge Food Hub Board of Directors, as he steps down from his position as Board Chair.

Charlie did more than serve as Board Chair, he helped out on Sweet Beet Farm, in Sweet Beet Café, and anywhere where he could lend a hand!

Charlie served a total of three years on KFH’s board of directors, from day one bringing an incredible amount of care and thoughtfulness to his service. He chaired the board for the last two years, and under his leadership KFH matured significantly.

We are so grateful for Charlie’s practical and heart-centered approach to all that he did. During his tenure, KFH stabilized financially, both by rigorous financial analysis of our income generating programs and the establishment of an operating reserve. At the same time, we were able to increase compensation and benefits significantly across the board for all employees. Charlie supported the leadership team through many challenges, and imparted a thoughtful and compassionate people-first approach.

Above and beyond what would be considered normal board duties, Charlie spent a lot of time supporting both Sweet Beet Farm and Cafe operations. His willingness to do the work and to get his hands dirty provided him with the necessary perspective to guide at a high level. Each program of KFH is nuanced and complex, and to have a board chair that understands the intricacies of doing the day-to-day work has been invaluable. 

Charlie helped build out KFH’s board of directors to what it is today, one that includes expertise across many different disciplines including: education, finance, healthcare, food security, agriculture, nonprofit management, and human resources. Charlie insisted on leading the board from a “30,000 foot view”, meaning that the board has been able to focus on and tackle high level issues and strategies, rather than getting bogged down in day-to-day operational issues.

Charlie’s legacy is truly remarkable and has taken KFH so far over the past three years. Thank you, Charlie, for your care and leadership.

During this time of transition, we are pleased to announce that long-time KFHers Kathleen Bigford and Leon Malan have stepped into an interim co-chair position while we find the right person to head the board. We are deeply grateful for Kathleen and Leon’s continued commitment to KFH! 

If you’re interested in seeing if a board position at the Kearsarge Food Hub is right for you, please email our Executive Director France Hahn at france@kearsargefoodhub.org.

Why Flowers? Three benefits of adding blooms to your small farm

As the agricultural landscape continues to evolve, and pressure from industrial scale agriculture makes it increasingly difficult for small scale operations, small farm businesses are constantly seeking innovative ways to thrive and differentiate themselves. One method for enhancing small farm viability is the integration of flowers into farming operations. 

This year, the Kearsarge Food Hub launched a Flower Farmer Apprentice Program as part of our efforts to grow new farmers. While we’ve previously focused on teaching apprentices how to grow vegetables with regenerative practices, this is the first year we’ve integrated flowers into the mix. 

Sarah Nelson is our flower farmer apprentice, and her work is a shining example of our commitment to education, community engagement, and setting new and beginning farmers up for success. The flowers she cultivates are not only beautiful but also a testament to the hard work and dedication embedded in our Farmer Apprentice Program.

While food crops are vital for feeding communities, adding flowers can provide a plethora of ecological, economic, and social advantages. Here are three key benefits of incorporating flowers into your small farm business.

1. Supporting Pollinators

One of the most critical roles of flowers in agriculture is their contribution to pollinator health. In fact, did you know that about 35% of the world's crops are made possible thanks to pollinators?! (Modern Farmer). Pollinators, such as bees, butterflies, and other insects, are essential for the reproduction of many plants, including many of the fruits and vegetables we rely on. By planting flowers, farmers create a more inviting environment for these creatures, which helps to:

• Increase Biodiversity: A diverse range of flowers not only supports pollinators but also attracts other beneficial insects. This diversity can lead to a balanced ecosystem within your farm, decreasing reliance on chemical pesticides and promoting natural pest control.

• Enhance Crop Yields: With more pollinators visiting your farm due to the flowers, crop pollination can improve, leading to an increase in fruit and seed production. This is especially beneficial for crops that require insect pollination to reach their full potential.
  
  

2. Increasing Farm Viability Through Diversification

Diversification is a tried-and-true strategy for ensuring the long-term success of a farm. Especially now with the effects of Climate Change being felt in different ways every season, farmers are at greater risk than ever of losing entire crops. By adding flowers to your offerings, you open up a new revenue stream, which can enhance the viability of your farming operation. Here’s how:

• Expanded Market Opportunities: Flowers can be marketed to various audiences, from local florists and event planners to individuals looking for beautiful fresh-cut flower bouquets. Plus you can integrate a Pick Your Own (PYO) option, bringing folks to the farm and having them (with the proper direction) pick their own bouquets! This model is fun for the visitors and cuts back on labor for the farmers. 

• Seasonal Offerings: Different flowers bloom at various times throughout the year, allowing farmers to extend their growing season. By staggering crops and offering a range of flowers, you can capture sales opportunities in different seasons and attract customers looking for different kinds of blooms throughout the year.
  
  

3. The Social and Emotional Benefits of Flowers

Beyond the economic and ecological advantages, flowers bring significant social and emotional benefits to both farmers and the community. In a world where mental health struggles are on the rise, the role of flowers cannot be understated:

• Aesthetic Appeal: Flowers add beauty and vibrancy to the farm, creating an aesthetically pleasing environment for anyone who visits or even just drives by! This can enhance the overall experience for visitors, encouraging agritourism and farm events, and creating lasting memories for families and individuals.
  
  

• Emotional Well-Being: Researchers have found that flowers increase feelings of happiness. A study from Harvard reported that "living with cut flowers strengthens the feelings of compassion and kindness for others." Mel Robbins says "flowers represent the fragility of life" and so help us to live fully into each precious day. When you're looking for a meaningful gift for a special occasion - whether it's a birth, a death, or anything in between - what comes to mind? I'm sure, for many of us, it's flowers. By cultivating flowers, farmers can create a space that not only benefits the ecosystem but also uplifts the human spirit, fostering a sense of community and connection
  

It’s midsummer and we are absolutely delighted with the flowers that are flourishing at Baby Beet Farm here at the Kearsarge Food Hub, and thrilled to watch Sarah learn and grow alongside them. 

We are exploring and seeing for ourselves how embracing these colorful additions can create a thriving, sustainable farm.

Incorporating flowers into a small farm business is more than just a trend—it's a multifaceted approach to enhance ecological health, diversify income streams, and enrich the emotional experience of both farmers and our communities!

The stunning bouquets Sarah’s been crafting are available at Sweet Beet Market, and of course evolve from week to week as the flowers in bloom change through the seasons. Come on in to see (and smell) for yourself!

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A Queer Perspective on our Food System Part 1 – Food Consumers

Prior to the spring of 2020, little was known about food security rates for transgender+ and LGB+ individuals throughout the United States. Little was known because it was not measured. That began to change in April of 2020 when gender identity and sexuality questions were added onto a national survey– in part led by a Professor at our own University of New Hampshire– about food access. This provided the first look into country wide statistics on food insecurity for transgender+ and LGB+ individuals in the United States.

This survey, while breaking many data barriers, was  limited in its effectiveness of gathering meaningful data as it only collected information about people’s food insufficiency within the last week. This range glosses over the fact that respondents can have both stable weeks and insecure weeks, so the data likely underrepresents that actual amount of food insecurity experienced (food insecurity measures inconsistent access to enough food whereas food insufficiency– a more severe category– measures not having enough to eat in the past week).

Despite this shortcoming, the survey has still provided a lot of information about New England food security that was previously untracked at such a scale. As a result, the queer perspective on the food system has been making its way into the conversation more and more over the past four years.

Discrimination– particularly job discrimination– on the basis of identity and representation has been pinpointed as a leading cause for the increased rate of poverty and food insecurity for LGBT+ individuals. This discrimination can lead to a difficulty finding a job or getting lower wages when they do find a job. In fact, while the average poverty rate for cisgender heterosexual (people who identify as their assigned gender at birth and are attracted only to the opposite gender) is 16%, the rate is increased to 22% for LGB+ and 29% for transgender+ people.

An increased rate of financial insecurity would consequently impact food security, and this poverty gap is seen even more extremely for LGBT+ people of color. The food security gap does indeed look similarly, with LGB+ folks in New England having a food insecurity rate of 13%, which is almost 2x as high as straight identifying individuals in the same region. The gap for transgender+ people is even higher at 19.8%, over 2x as high as cisgender women and 3x as high as cisgender men. These statistics overall depict a message of concern for queer relationships to food.

While this data shows a dismal outlook, now that this realm of research and documentation is beginning to grow, communities and organizations have a newfound awareness of the precarious food insecurity LGBT+ communities are facing. Very soon after the national survey report came out detailing what was found, New Hampshire organizations were already reacting to the need.

Two of these organizations were Seacoast Outright– a resource for LGBT+ youth on the Seacoast– and Gather– an organization focused on building food security on the Seacoast of New Hampshire and in Maine. Outright would suggest resources such as Gather to LGBT+ folks faced with food insecurity, and Gather had expressed interest in creating some sort of specialized approach to bridge the access gap for LGBT+ community members. This is a step in the right direction, though this work is ongoing and there’s a long way to go to ensure equitable access to food and food security for the LGBT+ community.

The numbers may seem daunting, but when the community decides to come together, great things can happen, and these great things certainly aren’t limited to food consumers! Stay tuned for part 2 of this blog series to hear about challenges and breakthroughs for LGBT+ food producers.

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Written by James Rand

5th Annual Tray it Forward: Celebrating Half a Decade of Growing Gardeners

Wednesday, May 29th marked Tray Delivery Day for the 5th annual Tray it Forward program, where thousands of free seedlings made their way to 168 individuals and 5 food pantries in the Kearsarge area.

Check out the highlights in this video:

After half a decade of serving the surrounding community, it is a great time to take a stroll through memory lane and recount the growth (pun intended) of the Tray it Forward project! 

In 2020, the COVID-19 pandemic posed a threat to our local communities relationships, financial stability, and food security. In the midst of the rising mayhem and stress, a small group of Granite Staters asked themselves: 

“What can we do to help this whole situation?

-Greg Berger, owner of Spring Ledge farm.  

Organizations– including Kearsarge Food Hub, Colby Sawyer College, Kearsarge Neighborhood Partners, and Spring Ledge farm– came together (on Zoom, of course) to brainstorm what support they could offer for their community. After tinkering with different concepts, they ultimately decided upon the Tray it Forward initiative: a project that allows each of the partners to utilize their strengths in unique ways. The Tray it Forward project was born, sprouting a new hope for local food revitalization and community building by providing free seedlings to aspiring gardeners in the surrounding towns. 

In the following years, Tray it Forward continued, but, of course, with time comes change. Since 2020, Tray it Forward has increased the amount of seedlings that are supplied to gardeners, reaching 550 trays (8,000 seedlings) this year, an increase of 200 trays since the first year of the project! Not only has the quantity improved, but the quality has too. The Tray it Forward team has been working hard to learn what participants want in a tray and need from the program: changing the size of trays, the seedling assortment within the trays, and providing support throughout the summer in the form of e-newsletters, how-to videos, gardening guides, question forms, exploring in person workshops, and surveys.

Looking forward into the next half a decade, the Tray it Forward project plans to continue onward, inspired to continue growing gardeners and fostering a local community engaged in growing their own food! As part of this enthusiasm for growth and continuance, an internship was created this summer with the goal of improving the program for future years. The summer intern will spend the season learning about the program from a variety of perspectives– from the creators of the project to the participants - and coming up with recommendations based on this research for how to improve.

None of this would be possible without the community members who support this project and allow these aspirations to be actualized. This year alone, over 40 volunteers from Kearsarge Neighborhood Partners made the project feasible, helping at every step from attending meetings early in the year to helping grow the seedlings to delivering the trays on delivery day. At the same time, support from community members who donate money or goods to support this project allows the team to continue supplying seedlings to anyone who requests them year after year free of charge.

The project has continuously received immense support from individuals in the community as well as businesses like Griffin Greenhouse Supply, Johnny's Seeds, and Ball Seed Company. Without all of you, this milestone would not have been possible, and neither would the optimism the team has looking forward. So for this half decade anniversary the Tray it Forward team would like to say:

Thank you!

 The delivery day team!

From lawn to fertile garden: Learn how in this 6 minute video!

We’re back with Professor Leon Malan in the Colby-Sawyer College permaculture garden where he takes us from compacted lawn to a fertile garden space that’s ready for your seedlings.

Starting from scratch with your garden this year? No problem. There’s still time to create space for a successful garden this year, even if you’re starting with solid lawn.

If you’re signed up for the Tray it Forward program this year, if you’re new to gardening, or even if you’ve been gardening for a while and are eager to get a new growing space going, this video is for you!

We hope you learned a little something about how to start a garden or maybe just some new tips for your garden space with us today!

Sign up for Kearsarge Food Hub newsletters to stay in touch, including weekly gardening newsletters from June through August to support our home gardens.

Celebrating Earth Day! Make your own compost at home with these short videos.

What’s one small thing you can do at home to help the planet this Earth Day? Start your own compost system at home! Composting closes the waste loop at our own homes, turning food scraps, leaves, woody debris, lawn cuttings, and other things you might otherwise just discard into fertile soil. This has tons of benefits, from storing carbon to regulating the water system to producing nutrient rich plants and foods. Save the soil, save the planet!

Not sure where to start? No worries!

In celebration of Earth Day, we’re back with professor Leon Malan in the garden with a short video series showing you exactly how to make compost at home. Through these videos, we provide step-by-step guidance, insightful tips, and inspiration for anyone looking to embark on their composting journey.

Join us in exploring the transformative potential of composting and discover how you can play a part in creating a healthier, more sustainable planet for all. Let's dig in and celebrate Earth Day together!

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Part 1: Why Compost?

Leon describes how composting and building soil from our waste helps heal the planet in this 2 minute video.

Part 2: Build the compost

Leon goes step by step on how to build your own compost system using inexpensive and readily available materials in this 4.5 minute video.

Part 3: Making compost!

Leon tells us all the tips and tricks for making compost (that isn't smelly!) that becomes workable fertile soil by the next growing season the lazy way - without ever turning your compost - in this 4.5 minute video.

Thank you for making compost with us! As we’ve learned, it’s a powerful way to reduce waste, nourish the soil, and promote sustainability right in our own backyards.

Join our mailing list for more insights into how food, farms, and gardens help us all do our part restore our planet to a healthy balance!

40 Under Forty: Honoring KFH's own France Hahn!

The Kearsarge Food Hub (KFH) family is celebrating our own France Hahn as a recipient of the 2024 Union Leader’s 40 Under Forty award!

The annual 40 Under Forty Awards recognize young leaders making a difference in NH - and that’s certainly France.

France is a Co-Founder and Co-Executive Director here at KFH, and she’s been instrumental in leading the way in building the food hub from the ground up since day one.

France is always willing to hop in, lend a hand, and help get the job done. There is no task that she isn’t willing and able to learn and do on the job. France has done it all here at KFH, from any and every task on Sweet Beet Farm, to running Sweet Beet Market and our food donations program, to leading the Abenaki Seeds Project. Currently France leads the organization as Co-Executive Director as well as heading the development department ensuring KFH is well positioned financially to carry out our nonprofit services.

France is a passionate leader, both as a champion of the KFH mission to reinvigorate our community within a restorative local food system, as well as passionate about doing excellent work and being an incredible teammate all along the way. She has a gift for supporting and encouraging teammates all throughout the organization. Listening and facilitating collaboration among teammates are just two of France’s many super powers.

France meets with partners and Sweet Beet Market sponsors from Walden Mutual Bank.

Kearsarge Food Hub Co-Founders from left to right: Pierre Hahn, France Hahn, Garrett Bauer, Hanna Flanders, Lauren Howard. (Kathleen Bigford not pictured here.)

France holding the 2022 Business of the Year award from the Lake Sunapee Region Chamber of Commerce.

France reflects,

“Through my work, I’ve come to understand that to really create a resilient and connected community, as well as a shared sense of belonging, we have to actually depend on and need each other. Our own joy and resilience is directly tied to our communities’ wellbeing, so with this understanding comes a very natural motivation to be of service.”

The entire team here at the Kearsarge Food Hub feels very lucky to have France leading the way as Co-Executive Director. This is a well-deserved honor for her service to KFH and our community!

Congratulations to ALL of the 40 under Forty recipients this year. The future of New Hampshire is looking bright because of the leadership of all these incredible people! See the full story at the Union Leader here.

February is for Food Drives Part Two: How can you help fight hunger in the Kearsarge area?

Two part blog series by the Kearsarge Food Hub

Here at the Kearsarge Food Hub (KFH), we’re on a mission to reinvigorate our community within a restorative local food system.

One of the main pillars of this work is increasing food access - and healthy food choices - to support both food and nutrition security for more neighbors. To read more about the critical need to increase food access, read part one of this blog series: What’s the State of Hunger in NH.

To that end, it is now a tradition at the KFH to host a Food Drive every February through our own Sweet Beet Market.

The food drive is a way to invite our community in to contribute to greater food security for Kearsarge area neighbors, especially during the chilly and challenging post-holiday months where food donations tend to decline.

February food drive love at Sweet Beet Market, an important way to have shoppers support food access for more neighbors.

It’s really easy to join in, simply purchase 3+ eligible items from Sweet Beet Market to donate, and get 10% off your entire purchase. We’ve highlighted things in the market like pasta and sauce, beans and rice, peanut butter, natural sweeteners, and more regionally sourced nonperishable goods that provide nutritious meals.

Items collected through the food drive are channeled through Kearsarge Food Hub’s dynamic food donations program, which provides locally and regionally sourced foods to seven food pantry partners all year long.

We also use these items to stock our own on-site Community FREEdge, an open resource where anyone can access the food they need, any time, no questions asked. In collaboration with the Bradford Food pantry, we stock the FREEdge six times a week with fresh produce, grocery items, and meals. Since it’s anonymous, we don’t know exactly how many people use the FREEdge, but we do know it’s emptied every time we fill it. Neighbors have come to rely on this resource as a place to get food, even if they just need to use it once or twice to get through a tough time.

The February Food Drive is just one part of the food donations program at the Kearsarge Food Hub (KFH). It is essential for collecting non-perishable foods to channel to neighbors in need through the winter months, but our food donations are flowing all year long. Three key elements make our food donations program unique at the Kearsarge Food Hub:

1. The vast majority of what is donated is high quality, fresh produce, in high demand by food security partners. While many organizations focus on fighting hunger (which is an important fight!) we’re thinking about how to address both hunger and nutrition at the same time.

2. Most of products we donate are purchased from our local and regional food system, with the exception of foods that are gleaned or rescued. This means that this program provides direct and significant financial support going to our local farmers and producers.

3. Finally, we only donate what our food security partners order. We do not send only what is leftover or in surplus. This allows people more choice in the food products they consume, and minimizes the burden of food waste for food pantries that already struggle with limited capacity.

It’s estimated from our local food pantry partners that food donations from the Kearsarge Food Hub reached over 4,000 clients they serve throughout 2023. That is a huge impact; overall this program grew by 30% from 2022 to 2023. Stay tuned for more astounding information on the reach of Kearsarge Food Hub’s food donations program in our upcoming 2023 Annual Report.

In the meantime, be sure to head over to Sweet Beet Market for your groceries and get 3 extra items for the food drive. We can’t ensure our food pantries and FREEdge are fully stocked this time of year without you! All of our food security programming is made possible by community support.

Can't make it in to the market? Contribute online by purchasing items in bulk or singly at our dedicated Food Drive store here.

February is for Food Drives Part One: What’s the state of Hunger in New Hampshire?

two Part Blog Series by the Kearsarge Food Hub

When you think about hunger, you might think that it’s something that happens in a far away place, something that’s “out there” in the world. The truth of the matter is, hunger is a pervasive problem not just “out there”, but right here at home in New Hampshire.

We rely on organizations like Feeding America, The NH Food Bank, and NH Hunger Solutions to share important information about exactly what hunger looks like throughout the state, who it’s affecting, and the gaps that need to be filled to reduce and ultimately eliminate hunger in our communities.

Did you know that 1 in 15 people and 1 in 12 children experience hunger in New Hampshire? But this isn't just about numbers; it's about the countless individuals on the brink of losing reliable access to the nourishing food they need for a vibrant and healthy existence. These aren't faceless statistics; they're the familiar faces in our neighborhoods, part of our community. It's not some distant issue; it's unfolding right in our midst.

Folks needing a hand putting food on the table here in NH are estimated to report needing an additional $61,604,000 per year to meet their food needs. Any and all effort in bridging this gap and providing essential food resources to neighbors needing a hand benefits not just those receiving food assistance, but entire communities like ours. When neighbors are food insecure- meaning they don’t have access to sufficient food for a healthy, active life - it impacts kids’ abilities to focus in school, places additional burdens on our healthcare system as a community health crisis, increases social tensions and mental health challenges.

Data from Feeding America on the state of hunger in New Hampshire.

Hunger is not a burden to be solved by those experiencing food insecurity.

It is a community health issue that we all have a responsibility to contribute solutions to and make an effort in solving together.

More and more people these days are experiencing food insecurity because of inflation and the increasing cost of living. Rising housing costs, childcare costs that can eat up entire paychecks, high fuel costs, skyrocketing health care and education costs are all adding up to put significant and stressful strain on thousands and thousands of families and individuals.

Many of us feel the impact of this but for some the steep rise in living costs means having to make a choice between food and heat during the winter. Not a choice a parent ever wants to face. Though inflation rates have slowed over recent months, the high cost of essentials, with the rollback of many pandemic aid programs, continue to have a daily impact on people’s wellbeing.

Food insecurity disproportionately affects certain demographics, including children, seniors, folks living in rural communities, and military and veteran families.

In 2023, half of NH households with children reported suffering from insufficient food, as reported from the US Census Bureau Household pulse survey (shown in the graph below). According to the 2020 Census, 19.3% of the New Hampshire population is 65+, and this demographic of seniors are particularly susceptible to food insecurity due to fixed incomes and rising healthcare costs. People living in rural areas may have less access to food assistance programs and may live far from grocery stores that sell healthy, affordable food. According to research conducted by the Military Family Advisory Network in 2022, 1 in 6 military and veteran families were experiencing food insecurity.

This underscores the importance of addressing systemic issues that contribute to food insecurity and ensuring that all individuals have equitable access to nutritious food.

Efforts to combat food insecurity in New Hampshire involve a combination of initiatives, from expanding access to federal nutrition programs (see the 2024 Farm Bill currently in process of being finalized, where a significant of funding is dedicated to food access), supporting local food banks, food pantries and creative food access programs, promoting community gardens, and advocating for policies that address the root causes of hunger.

Raising awareness about the issue and fostering collaboration among government agencies, non-profits, and businesses are crucial steps toward creating sustainable solutions. By working together to implement comprehensive strategies, New Hampshire can make progress in reducing hunger and improving the overall quality of life for its residents.

In part 2 of this series we will look closely at how Kearsarge Food Hub addresses food insecurity in our region.

While you wait for part two, you can participate in our February Food Drive to help more neighbors access foods during the winter months. Come into the market and buy 3+ eligible items to donate to the drive and get 10% off
OR!
donate online here if you can’t make it in.

Thank you!

Micro Mama’s Celebrates Solar! Resources for food & ag businesses to transition to clean energy.

Micro Mama’s owner Stephanie Zydenobos with USDA Deputy Secretary Xochitl Torres Small, State Director for Rural Business Development in Vermont and NH Sarah Waring, and family and farmer partners.

Stephanie Zydenbos, Micro Mama’s fearless leader, is an emblem of heart centered food production as community service. She was called to bring Micro Mama’s to life eight years ago, just as the living ecology of the fermented veggies she creates helps bring us to life when we eat them. Not just from a health perspective, though that’s certainly a big part of it, but also from the perspective of feeling rooted in this place we live and connected to farmers around us.

Stephanie was one of our very first partners here at Sweet Beet when we opened the farm stand back in 2015. Micro Mama’s fermented veggies quickly became an absolute staple for our little farm stand, and continue to be as we’ve grown from a farm stand to a year-round, indoor market. With Sweet Beet Cafe in full swing, we now have another opportunity to showcase these delicious and nutritious fermented veggies on our menu offerings.

In fact, Stephanie and her team have helped make fermented veggies a household staple for so many. From co-ops to markets to restaurants to homes, she’s extremely passionate about getting Micro Mama’s products - kimchi, sauerkraut, silly dilly carrot, and more - on as many plates as possible in New Hampshire and beyond.

To Stephanie, food preservation is human preservation is land preservation (and we’re inclined to agree). From an initial investment of $200 to get the business started, to now processing anywhere from 40,000-80,000 pounds of organic veggies a year, Micro Mama’s fills an absolutely essential role in our local food system. Their facilities transform carrots, cabbage, garlic and more into food that lasts, food that can live in your fridge and continue to nourish you far beyond the shelf life of those ingredients on their own. This business model provides a stable market for the farmers she sources from, and a reliable food source for her customers.

Stephanie of Micro Mama’s and Andy of Granite State Solar.

And now the entire operation runs on solar energy. Stephanie’s tenacity has paid off once again as she pursued this transition to solar. She received $52,846 from the Rural Energy for America program, which “provides guaranteed loan financing and grant funding to agricultural producers and rural small businesses for renewable energy systems or to make energy efficiency improvements.” Working with Granite State Solar, Micro Mama’s operations will now source 93% of their energy needs from the sun, and save an estimated $13,500 on annual energy costs.

To celebrate the transition to solar energy, Stephanie and her team hosted a special event at Micro Mama’s headquarters in Weare, NH on December 19th, 2023. True to Stephanie’s generous spirit, this was a day for celebrating not just this huge accomplishment for Micro Mama’s, but the entire local and regional food web of which Micro Mama’s is an integral part.

There were many food system folks in attendance thanks to Stephanie’s direct invitations, from the farmers who supply Micro Mama’s with their organic produce (of which they process 40,000-80,000 lbs a year in the creation of their fermented products), to representatives of food hubs (ourselves included), and of course the entire Micro Mama’s family.

USDA deputy secretary Xochitl Torres Small and State Director for Rural Business Development in Vermont and NH Sarah Waring were in attendance, along with other state representatives. They were there to honor this moment for Micro Mama’s, to spread awareness about the resources available for agricultural producers and rural small business owners, and to learn from the people in the room.

Good connections at the press conference celebrating Micro Mama’s transition to solar.

This was an inspiring day that reminded all of us in attendance that we are indeed part of a dynamic ecosystem here in the local food web. Farmers growing, producers processing, markets selling, food hubs connecting, press partners communicating, eaters eating, and government services providing resources that really can change lives and improve our communities and businesses. As Stephanie put it that day “we are each powerful, but together, as demonstrated here, right here in this room, we’re unstoppable.”

Micro Mama’s was one of the first ever featured partners featured in Kearsarge Food Hub’s Love Local video series back in 2021.

Thanks to the Rural Energy for America program and the Inflation Reduction act, there’s more money than ever to help agricultural producers and rural small businesses transition to clean energy for greater economic and environmental resilience. Learn more at: https://www.rd.usda.gov/inflation-reduction-act/rural-energy-america-program-reap

Tasty Morsels: 2023 Highlights from the KFH Community

2023 was a rich, dynamic, and delightful year here at the Kearsarge Food Hub - thanks to you!

As we move into a new year, grateful as ever to be in service and collaboration with you, we would love to take a moment and celebrate ten highlights from 2023.

Of course, this is not an exhaustive list of all the bright moments from the past year, but it does capture the essence of our growth and impact from across the organization and in the community. We’re celebrating a great year behind us and looking forward to wonderful year ahead!

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1. Reopening Sweet Beet Café

In the wake of having to unexpectedly close Sweet Beet Cafe in February of 2023, there was a necessary pause before we knew how to proceed. It quickly became clear that we needed to learn more from our community about what you all value in the cafe and take it from there.

We conducted surveys, hosted a focus group, listened, soul searched, and mapped out options. Ultimately, with all your generous feedback and with the help of caring volunteers and dedicated staff, the café reopened on July 1st, 2023!

Many, many helping hands, lots of smiles (and challenges, too!), test batches and floor plans, painting and rearranging, excitement and troubleshooting, boxes and boxes of veggies, sign making and hanging, menu crafting and tasting, and so much more made this reopening possible. Sweet Beet Café is going strong!

2. Launching Farm + Forest Club

In 2023, we were so excited to launch a Farm + Forest Club for local homeschoolers, giving these Junior Beets an opportunity to experience all the elements of farm and forest life.

From planting seeds and exploring pond life, to cooking veggies on an open fire and running a mini-farm stand, it’s safe to say that the Farm + Forest Club is a big hit with the kids (and parents, too!)

These programs are offered on a sliding scale so no family is turned away do to inability to pay.

We’re looking forward to MORE connections through Farm + Forest in 2024. Get your name on our mailing list to be the first to hear about Farm + Forest Club opportunities!

3. Community PartnershiPs & Shared Initiatives

This year (like every year) we are so very grateful for community partners who inspire us with their heart, hard work, and leadership. So many incredible people, businesses, and organizations we admire in the local and regional food system and community service we share that we get to work with! It’s this web of community connections and relations that builds true resiliency. We feel its power each and every day!

Some of the highlights that come to mind from the year include hosting Stay Work Play for their Rising Stars Leadership meeting, getting to know some of the board of NH Hunger Solutions, and starting to work with Walden Mutual Bank - who is now our Sweet Beet Market sponsor!

4. A New farm education structure

With many helping hands and funding from a generous anonymous donor, we were able to build a structure on Sweet Beet Farm for all things farm-education.

Whether it’s ducking away from the rain, enjoying a shady lunch, or writing and drawing about farm life, this structure has already taken farm-ed to the next level. 

It will allow us to have even more visitors (kids & adults alike) in 2024 and beyond!

5. 1st Annual Food Drive at Sweet Beet Market

Together during our first ever food drive at Sweet Beet Market last February, we collected almost 600 items (over $3,300 value) that helped stock the Community FREEdge as well as 7+ food pantry partners with grocery items. 

What's more is that everything purchased through Sweet Beet Market has triple the impact: Not only are we able to feed more local families, but the dollars spent go to local farmers and producers, with the rest going to our nonprofit mission here at KFH.

 6. Making compost on Sweet Beet Farm

This year, we finally started making compost on Sweet Beet Farm (something we’ve wanted to do since day 1!) using food waste from Sweet Beet Market + Cafe and other local inputs. This compost increases resilience by limiting reliance on outside inputs, all while providing a new level of fertility and aliveness to the soil - which of course translates to the aliveness of the foods it produces!

This is one tremendously important step in closing loops in our hyper local food shed, right here KFH operations.

What’s more, students on the farm through our farmer apprentice program and extended learning opportunities for high schoolers helped in the development of our composting systems. As always, we’re learning as we grow!

7. 3rd Annual Abenaki Seeds Project

This year three of the Abenaki Seeds Project, a collaborative effort here in the Kearsarge area to grow Abenaki heritage seeds in home and community gardens. This provides an opportunity to learn together about Native Foodways and support food security for Native American neighbors, with the harvests going to the Abenaki Helping Abenaki food pantry.

This year we had over 50 local sites growing Abenaki Seeds, including our own Baby Beet Farm. The three sisters mounds at Baby Beet were planted and harvested by the Bradford 3rd Garden, producing 50lbs of Abenaki Crookneck Squash, 8lbs of Abenaki Cranberry Beans, and 7lbs of Rose Flint Corn kernels.

The Colby-Sawyer College Main Street garden also grew Abenaki Seeds, with the college students ultimately delivering 410+ lb of crookneck squash for the pantry!

8. A wonderful community fair on the Fall Equinox

Looking back on 2023, our hearts are still from our Community Fair on the autumn equinox.

Together we learned how to save seeds, made nature journals, created a community “quilt”, enjoyed live music, crafted fairy gardens, played with goats, explored how to conserve energy in our homes, learned about community resources, and ate delicious breakfast sandwiches, tacos, and chili!

A huge thanks to the partners who joined us, volunteers and staff who helped bring it to life, and the farmer and producers partners who supply our market and kitchen with fresh, local ingredients. Our community events are possible thanks to you!

9. Love Local: Meet your farmers + makers

It’s a tradition for us here at the Kearsarge Food Hub to feature local farm partners each year in our Love Local event. These are folks we source from for Sweet Beet Market + Café, who are out in the field and the food system doing the work growing and making food each and every day. These farmers have invaluable perspectives to share, especially in 2023 with the challenging growing season we had.

Featured farms from 2023 were: NOK Vino, Deep Meadow Farm, Spring Ledge Farm, and our own Sweet Beet Farm. It made a big impact for all of us who were in attendance at the event to hear from these farmers at such a critical moment for food and farming.

Tune into the insights from this year’s Love Local through a blog from our friends at Food Solutions New England: Community and Resilience In New Hampshire with all the videos and more context on the state of our local food system.

10. 2022 Business of the Year
Lake Sunapee REgion Chamber of commerce

“A business with such selfless dedication to its community.

Working tirelessly to grow a hyper locally supplied market and cafe with multi acre farm during an incredibly difficult time to run a profitable restaurant, solely in an attempt take all profits and return them directly to the community through food donation, most importantly in the form of healthy meals, accessible 24/7, free of charge, for anyone suffering from food insecurity.

Nominated in almost every category this evening, the work of the team at the Kearsarge Food Hub is unlike any other. From seeing a need for change and education to creating an absolutely incredible space in Bradford and becoming a resource for so many. 

What Kearsarge Food Hub offers is more than the fruits and veggies at Sweet Beet Market or a tea and scone at their new Sweet Beet Cafe...it's a NEW way of life - a NEW way to connect with your neighbors - a NEW way to look at local food - a NEW way to change the world around you. There is nothing more powerful than that.”

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Thank you for an amazing year in 2023! We look forward to another great year ahead. Stay connected with all the happenings here at KFH by joining our mailing list.

3rd Annual Community Fair Reflections

Dearest community - thank you for a delightful and invigorating Community Fair  on the Autumn Equinox!

We had a positively wonderful time on the lawn of Sweet Beet celebrating local food, farms, and community with you. 

Together we learned how to save seeds, made nature journals, created a community “quilt”, enjoyed live music, crafted fairy gardens, played with goats, explored how to conserve energy in our homes, learned about community resources, and ate delicious breakfast sandwiches, tacos, and chili!

Special thanks to our sponsor Nathan Wechsler and the partners who joined us in bringing the fair to life: Kearsarge Neighborhood partners, the Bradford Energy Committee, Evergreen Healing Arts, Venue at 11 West Main, Broken Boat Farm, and Decatur Creek. 

Of course, a huge thanks to the volunteers who shared their time with us, all our amazing staff, and the farmer and producers partners who supply our market and kitchen with fresh, local ingredients.

And thanks to YOU for joining us and tuning in! See you next year at the fair!