While you can do just about anything you want to prepare food for yourself and your family, there are A LOT of rules and licenses that you need to follow if you are going to feed others. One of the key requirements is that most food must be prepared in licensed facilities, commonly called Commercial Kitchens. Continue reading Kitchen Incubator
Tucson locally produces less than 2% of the food we consume — maybe much less.
For us to produce enough local food to matter, we must increase what we produce 10- to 30-times what we do today – and do it as fast as possible.
Piece of cake! That is, a cake made with Mesquite and White Sonoran Wheat flours, neighborhood eggs, goat milk, and local honey.
Food, and how we think about it, prepare it, and come together over it, is a central feature of all human cultures. It is also one of our most powerful tools to create a complete local food system that provides us with a secure food supply.
Continue reading Creating links in a vibrant local food system
By Nick Quaglietta
The most recent meeting of the Feeding Tucson Champion’s Network took place on the morning of Saturday, June 28th and was devoted to an orientation and tour of The Garden Kitchen, which is located in South Tucson at 2205 S 4th Ave. This facility was opened two years ago and is a joint venture of Pima County and the UA Cooperative Extension service, which is part of the College of Agriculture & Life Sciences and is responsible for operating the Kitchen.
Ms. Louisa O’Meara, a first-year UA public health graduate student, provided the group with an overview of the history of The Garden Kitchen, a description of its educational programs, as well as a tour of the facility and garden. She also talked about their vision, which is to reduce the incidence of obesity and diabetes in adults-primarily those living in low-income areas. They strive to accomplish this by promoting a “seed-to-table” approach to Continue reading UA Garden Kitchen – Seed to Table training