Ugly & Wild: Learning to Love N.C. Fish video premiere | Presented by the NC 10% Campaign and Vittles Films Even though your mama said, “there are many fish in the sea,” we often seek out what we already know. Locals Seafood is an inland fish house in Raleigh, North Carolina, that believes love awaits [...]
Last year, CEFS was awarded a two-year grant from the W.K. Kellogg Foundation to focus on creating connections between farms and early childhood education centers and family child care homes in North Carolina.
Join us for the 5th Carolina Meat Conference – the largest gathering of pastured meat-makers in the country!
Thanks in part to the Center for Environmental Farming Systems, it’s getting easier for North Carolinians to find fresh food from local farmers in grocery stores, restaurants, schools and farmers markets.
This June, more than 70 farms and restaurants will come together for the 10th annual Farm to Fork Picnic to celebrate the partnerships that have helped make the Triangle a food destination.
The NC 10% Campaign and RTI International teamed up to develop a series of online dashboards to help local farmers, consumers, businesses, and leaders make informed decisions about buying and selling local foods.
This past holiday season, shoppers were in for a special treat when they found frozen North Carolina shrimp at area Weaver Street Market (WSM) stores, just in time for end-of-year celebrations.
Photo courtesy of Mr. Big Seafood. January 2017 -- This past holiday season, shoppers were in for a special treat when they found frozen North Carolina shrimp at area Weaver Street Market (WSM) stores, just in time for end-of-year celebrations. The shrimp - the result of a local supply chain collaboration between [...]
According to the U.S. Department of Agriculture’s 2007’s and 2012 Censuses, the number of Orange County farms that sell straight to consumers has increased by 54 percent since 2007.
Packaging chevre at Buffalo Creek Farm and Creamery October/November 2016 -- In October, NC Growing Together offered a day-long training for cheesemakers and dairy producers focusing on the basics of Hazard Analysis Critical Control Point (HACCP) and food safety planning. More than 25 producers attended the workshop at North Carolina Agricultural and [...]
