– Suzie Kyle of Winlock Meadows Farm:
the value of ‘growing local.’
– Suzie shares about the her own commercial kitchen, The Yelm Community Kitchen.
“It will be a shared-use kitchen where others can also rent it to produce their own products, as I know how hard and expensive it was to find a licensed kitchen to work in. The core food producers have unanimously agreed we want it to be an organic, non-GMO kitchen. Our first licensed processor will be making amazing, hand-crafted chocolates.
Coming on board, with inquiries daily, will be:
– 4th generation Spanish Desserts,
– German Bread,
– Caribbean Hot Sauce,
– Cultured Vegetables,
– Cuban Sandwiches,
– and Susie’s brand line of local artisan foods.
You may know her products from the Yelm Food Coop: Garlic Basil Dressing, Garden Burgers, Protein Peanut Butter Bars, and Quinoa Salads. She will also be offering Meal Packages which can include soups, salads, whole roasted chicken, main courses, desserts, and her Salad-Bar-in-a-Fridge. For more information for kitchen rental or to purchase products, contact Susie at: firstname.lastname@example.org.”
– Susie Kyle Commentary:
“Focus on Healthy Local Food Will Help Us All”
For The Chronicle – Thursday, November 15, 2012
Visit Suzie every Sunday through the Fall at the Yelm Farmer’s Market!
– “10 Ways to Starve a Multi-National GMO Conglomerate”
“The federal government has made no secret of their support of Monsanto, so its up to us, the consumers, to starve them out.
The best way to do that, according to the founder of Eat Local Grown, Rick Davis, is to Starve Monsanto, feed a farmer.
Every dollar we put into the pockets of small farmers is a dollar that Monsanto doesnt receive. By cutting off the funding for Monsanto through consumer choices, we can starve this beast out,” quoting Daisy Luther in The Organic Prepper.